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Beautiful Nuts & Seeds: Dust them off and Brighten their Flavor While Making Them More Digestible.
In this new video lesson you’ll learn the benefits and technique for soaking and drying nuts and seeds. I’ll take you step by step through this master recipe.
Wondering which wild edible to eat right now? = Dandelion. She seems to always be available, offering superior nourishment throughout the growing season. In this mid-fall moment, I like to gather her leaves and add them to salads, adding just enough; too much and the salad becomes too bitter. I also make sure to mince the leaves up, dispersing them well into the milder-tasting greens. This perennial of the Asteraceae, originally from Eurasia, is one of our most common weeds that boasts profound nutrient density: high in beta carotene, vitamin C, calcium and iron. The bitterness, while often not enjoyable to many palates, is quite healthful as a digestive aid and liver tonic. Remember when we support our digestion and our liver — many, many, good things happen.
To help with identification, harvest and use please, look below at the Dandelion Plant Map from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
From the book Foraging & Feasting: A Field Guide and wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.