ee a FOODS |, & Gardening 5 DVD a tava ae ae) © g Wild Food Weeds are leew . Bochhet your friends) "ie4 4 FreeFoodandMedicine.com Damideltogs Pless tein jections sesh v2) 1 a 7 x dMec rot chickweed soup courtesy theLivingCentre.comDANDELION BREAD with APPLE SAUCE by RawMatt Grape Leaf Wrap a wie 5, Minh and | try tto enjoy one of these each and every day fill blender 2/3 with dandelion greens during from spring to the start of winter. Simply wrap any of add 1 cup coconut oil your favorite goodies into a fresh picked grape leaf and 1 cup wheat germ enjoy! iG pitted dates Here we hi Almond inside a dat d ‘ Wwe Nave an nd inside a date wrapped up in a 1/4 teaspoon Celtic sea salt grape leaf. Cee blend and pour onto dehydrator teflex sheets spread smooth and flat with straight edge so it’s only 1/8 inch thick dehydrate 115 degrees for 12 hours top with applesauce (apples in blender) a 2 Ronnie and Minh have great recipe DVDs at UBRAW.com \ for more from RawMatt, go to RawMatt.comMallow Sprouted Rye Breadsticks recipe from Katrina Blair turtlelakerefuge.org What to do with all the extra mallow weeds (Malva neglecta) in your garden? Blend it into your bread dough. These delicious savory breadsticks are delicious dipped in avocado. Great flavor, great fiber and great enzymes! 3 Ibs rye berries 3% Ibs sunflower seeds 9 cloves garlic 31/2 tbsp salt 31/2 tbsp caraway 3 cups fresh mallow greens or 1 tbsp dried mallow greens Allow three days to sprout your rye berries. Fill blender to the three-cup mark with rye and then add water up to the four-cup mark, blend very well and strain out most of the liquid. The pulp from your strainer will become the dough for the breadsticks. You can reuse the water to continue to blend all the rye berries until they are gone. Blend sunflower seeds dry in the cuisinart until they appear finely chopped and powdery. In the blender, blend the garlic, salt, caraway and mallow greens, using as little water as necessary to blend. Mix all the ingredients into the dough and stir well. Use a frosting cone to squeeze dough into long breadsticks onto dehydrator sheets. Put in dehydrator at 115 overnight or in the sun for a day. Once dry, these savory breadsticks keep for an extended period of time in a stored container. (3 ~ ois. Wild Mint Magic recipe turtlelakerefuge.org Gabe Eggers brought the magic of these divine minty balls to life. This is a simple and quick recipe that offers great pleasure. The wild greens inside bring you the tasty wild wisdom of nature’s intel- ligence in every bite. 4 cups pumpkin seeds 5 cups dates 1 tbsp dried mallow, dandelion, amaranth and mint 13 drops mint oil Roll in sesame seeds. Place pumpkin seeds, the dried greens and mint oil in cuisinart and blend together into a fine powder. Add the mint oil very carefully by using a dropper because a little goes a long way. Pit the dates and add to the mixture in cuisinart one by one while it's blending. The mixture will clump up in the cuisinart when it is done. Empty the dough into a bowl. Separate batter into 3 ounce clumps. With clean damp hands, separate and roll each clump into 7 little balls. Place the mini balls into a container of sesame seeds, put the lid on and shake vigorously. Remove the balls and either enjoy. They keep for over a month in the fridge.The Living Centre Stir-Not-Fry Recipe from theLivingCentre.com Sauce: % Olive oil or Sesame Oil 6 cloves of garlic 4 —5 tablespoons of ginger 2 Cup water % cup tamari 1 tbs agave or honey 1 Tbsp. Tahini or ground sesame seeds to thicken Chopped Vegetables can include: Burdock Root (1st year root) Wild Carrot (1st year root) Artichoke Roots Salsify (1st year root) Wild Leeks Evening Primose root (1st year root) Mullein root (1st year root) Broccoli Carrots Cauliflower Snow peas Onions Zucchini Bean Sprouts and any other veggis you desire. Chop vegetables into bite size pieces and place in a large pot with cover. Add sauce to vegetables and toss. Cover and place in dehydrator at 145 for 1 hour and 115 for 2 hours before serving. Serve over wild rice or shredded zucchini or just as is! Peach Chantrelle Pizza with Acorn Amaranth Crust Recipe from Katrina Blair turtlelakerefuge.org Crust: pesto 1 cup acorns 1 cup dandelion greens 1 cup amaranth seeds 1 cup mallow greens 1 tsp salt and pinch of kelp 1/2 cup cashew 1 tsp oregano (1/2 cup fresh) 1/2 teasp salt 1 tsp basil (1/2 cup fresh) 1 lemon juice 1 tsp sage (1/4 cup fresh) 3 tblsp oil 3 tbisp water 1/4 cup good water NUT CHEESE- (in blender)- 1 cup almonds soaked overnight, juice 1 lemon, 1/2 teasp water, enough water to make cheesy spread Marinate 1 cup chantrelle mushrooms in 1 juiced lemon and 2 tableblspoons soy sauce (like Nama Shoyu)Grind the amaranth seeds in a coffe grinder into flour. Use the shrub oak edible white acorns, and grind your amaranth flour together in the cuisinart with the salt and spices. Add the water and knead together. Roll out into a large pizza circle on a teflax sheet. Dehydrate until firm. Add a the almond cheese, then spread on your weed pesto sauce and finish with the peaches and marinated chantrelle mushrooms.The Living Centre Asparagus Soup Recipe from theLivingCentre.com 2c. frozen or fresh asparagus (asparagus is a perennial vegetable, easy to grow and maintain) 4 stalks of celery 4c. stinging nettle or chick weed soup base in 4c. 100 degree water. Soak for 2 hours and strain. 3 tbsp. fresh basil 2 tbsp. fresh oregano 1 tsp salt 1 tbsp. tamari 2 tbsp. olive oil or 1 avocado if you want a creamier soup Blend, preferably in a high speed blender You can ade pieces of chopped asparagus, grated carrot, chopped celery finely, wild leeks, burdock roots or leave creamy You can use stinging nettle or chick weed as a soup base for any of your soups. — Collard Green Wrap from Ronnie and Minh UBRAW.com Collard Greens make great wraps. Simply pick some fresh Collard Greens, spread on your favorite pate’ and then pile on all of you favorite fresh greens, tomatoes, cucumbers, sprouts or whatever and enjoy! Ronnie and Minh have great recipe DVDs at UBRAW.comAcorn Almond Nut Milk recipe from Katrina Blair turtlelakerefuge.org This delicious milk can be made with a combination of any of these nuts or seeds: acorn, almond, cashew, hazelnut, sun- flower, or sesame seed. Please feel free to substitute in the ingredients most available to you. 1/2 cup acorns 4 cups happy water 3 tb sp local honey 1 cup almonds 2 tsp vanilla Blend all the ingredients together very thoroughly. The longer you blend, the richer the milk will be. Strain through a cheese cloth or a kitchen strainer. The milk can be enjoyed straight or used on cereals, in tea, or in place of dairy milk in recipes. This milk is the way to go. It is economic, non-pasteurized, creates no trash, and is full of enzymes. A Great Flower Power Salad Recipe from theLivingCentre.com Use any of the common greens and sprouts and include: Rose petals Tulip petals Chicory flowers Daylily flowers Rose of Sharon flowers Marshmallow flowers or seed heads Wild Violets Chickweed Dandelion leaves Mulva leaves and flowers Linden leaves (the young ones) Lorenna’s Famous Sunshine Dressing 1c. soaked sunflower seed or hemp seeds — or a mix of both 1/3 c. sunflower oil *%c.- 1c. water % c. apple cidar vinegar % c. tamari 2 tbsp. miso (or to taste) 1 tsp. honey, agave or stevia (or to taste) Put in blender and blend till smoothOregon Grape Cooler recipe from Katrina Blair turtlelakerefuge.org Oregon Grape (Mahonia repens) 2 apples chopped in Pieces 4 cups water blessed with love 1/2 cup Oregon grape berries (or 1 lemon) 1 cucumber Combine all ingredients in a blender. Strain out the pulp with a fine sieve or strainer, letting liquid flow into glass or pitcher. Drink to your health! This wild berry juice is packed with antioxidants, minerals, and vitamin C. The sour flavor of Oregon grape combines perfectly with the cooling effect of cucumber and the sweetness of the apples. If you do not have Oregon grape in your neighborhood, replace the berries with one lemon. The Living Centre Sun dried Tomato, Black Olive & Basil Spaghetti 2c. soaked dried tomatoes (save the soak water) 1c. soaked dried onions 1 heaping tbsp. fresh oregano 1 heaping tbsp. fresh basil 6 medium fresh from the garden tomatoes cut in half 1 medium fresh from the garden red pepper chopped into quarters 1 small onion chopped into quarters 4 cloves garlic 1 tsp. salt Half a lemon 2 tbsp. nutritional yeast (optional) 2 tbsp. olive oilAdd all the above to blender. Use dried tomato soak water to blend to a almost smooth, thick consistency, If your blender is not high powered then cut the vegetables into smaller pieces before blending. Recipe: theLivingCentre.com Add: % ¢. finely chopped burdock root % ¢. finely chopped wild carrot 2c. finely chopped celery 2c. finely chopped red or Orange peppers 1 cup sliced puff ball or Portobello mushroom % cup black olive cut in halves You can add other vegetables of choice like broccoli, shredded carrot is nice Warm in dehydrator at 145 for 1 hr., then turn to 115 for another hour. Serve over shredded zucchini, spaghetti squash or other noodles of your choice. Soak noodles in 1 tsp of salt and warm water to soften. Decorate and serveAsparagus with Cream Sauce Recipe from theLivingCentre.com 4 cups of whole fresh asparagus Cream sauce: 2c. soaked pine nuts % cup nettle leaves 2 gloves fresh garlic 1 tsp. fresh basil 1 tsp. fresh oregano 1 tsp. salt Blend until smooth. Pour over and top with fresh red peppers or crated carrots. Put into the dehydrator at 145 for 1 hour and 115 for 1 — 2 hours. Chokecherry Macaroons Recipe from Katrina Blair turtlelakerefuge.org Chokecherries in flower and fruit (Prunus virginiana) These delicious wild berry cookies came to life during the peak of chokecherry season when we had such abundance of these mineral- rich, black little berries that we didn’t know what to do with them all. Chokecherries are a common wild bush in our neck of the woods and are often overlooked as a delicious fruit available to incorporate in daily meals. The berries are ripe and sweet only when the berries are jet black. If there is a hint of red still left in the berries, you will understand why they are named chokecherry. Once in a while even when they seem ripe, it is possible to still experience the cotton mouth sensation. We find that freezing them and drying them are ways to remove the “choke” from the cherry, although we prefer to use them fresh when they are in season. 11 local apples 2 cups coconut 2 cups dates 2 cups good water 2 cups wild chokecherries Place the chokecherries either fresh or frozen in the blender with the water. Blend and strain out the seeds. Core the apples and place them in the cuisinart with the chokecherry syrup. When the apples become applesauce consistency, place in a bowl. Grind the coconut and the dates in the cuisinart until well mixed. Add to the apple chokecherry sauce and mix well. With a spoon, create macaroon size shapes onto the dehydrator and dry overnight.THE NEW REVOLUTION