Weekly Wellness Letter

[suzanne sanders]

Weekly Wellness

Here are some great foods to add to your life:  Collard greens, wild greens mix, arugula, mustard greens (two types), kale, nettle,mixed lettuce, cabbage, brassica  mix, comfrey, celery, garlic scallions, dill, apple-mint, lemon verbena, stevia, salad burnet,   and basil 

Wild Mix:  Plantain, dandelion, lambs quarters (wild spinach)  and yellow dock.  Use in stir fry, lasagna, casseroles, juicing, frittata, omelettes etc.. 

Information for Lambs Quarters: http://www.motherearthnews.com/real-food/edible-wild-foods-zmrz13fm...

Wild Food Of The Week To Look For:  Lambs Quarters, picture below

Make ATea Mix Of:  Lemon Verbena and Rose Petals

http://mcminnvillehealthdefense.ning.com/profiles/blogs/lemon-verbe...

What is Salad Burnet?: 

Salad burnet is a member of the rose (Rosaceae) family. The plant is an attractive perennial grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly know, medicinally, for its astringent properties. Use whenever you want to add a cool, cucumber flavor. Leaves can be tossed into salads or used on sandwiches. They make a nice addition to cold drinks, like lemonade and wine spritzers. Use salad burnet to flavor dips and vinegars. Toss leaves into soups, eggs and other hot dishes at the last minute.

Brassica Mix: 

You can use it as a stir fry or try this yummy recipe:  Simple and Quick

Roasted Brassica's

Use any leaves:  Cauliflower, Broccoli, Kale or any green:

Organic Tamari, 

Onion Scallions or one red onion chopped

Four cloves of garlic.  More or less 

Sesame Oil or Olive Oil 

Pepper to taste

9 x 11 glass baking dish

What To Do:

1. Pre-heat the oven at 350
2. Wash  and cut into bite-size pieces, a
3. Smash a few cloves of garlic and chop them coarsely. Chop some scallions or red onion.   The whole scallion, not just the white part.  
4. Toss the garlic, onions, and brassica mix with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper.   Just filled it up with the leaves, cauliflower and broccoli.  If you have to much make another batch.)
5. Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.  

This recipe is amazing.  Don’t worry if you overcook the leaves they can get crispy.

Celery Tops, Flowers and Leaves: 

Dahl

2 cups yellow split peas

2 onions chopped or 2 leeks 

1/2 cup cilantro or  more  chopped

2 gloves garlic minced or 3 garlic scallions chopped. Garlic can always be adjusted to more or less

2 to 3 tsps. Curry powder

Sea salt

 2 cups celery tops, flowers and leaves chopped or  minced 

Cook 2 cups of yellow split peas in 6 cups of water with 1 tsp. sea salt and celery tops,flowers and leaves.  

Cook until tender and creamy

Saute onions and garlic until tender then add cilantro

Add sauteed mixture to yellow split peas 

Add Curry  powder and mix well 

Serve over rice, potatoes or enjoy it with some home bake bread or tortillas 

Taking the bitter out of the green

Mustard Greens and Organic Turkey Bacon (Organic turkey /  chicken sausage)

Bag of Mustard Greens or more

2 cups organic chicken stock or veggie stock

1/2 cup organic white or red wine

1 cup water

1 large onion sliced

4-6 chopped cloves garlic

3 small chopped shallots

1/2 pound organic turkey bacon chopped or sausage

1/4 cup olive oil

sea salt

pepper

Heat large pan and add olive oil.

2. Sauté turkey bacon, onions, garlic and shallots in pan. Stir Occasionally.

3. Separate and rinse mustard greens under water

4. Roll 2-3 leaves together. Slice into thin strips.

5. Add mustard greens to sauteed ingredients in pan.

6. Pour in white/red wine, chicken/veggie stock and water.

7. Cover pan and let cook for 30 minutes on medium heat.

8. Stir every few minutes.

9. Taste to confirm the tenderness you prefer.

10. Add salt and pepper to taste

[Victoria Pich]

I this year we have been blessed with not only a plethora of plantains, but also some giant lamb's quarter plants. I plan to put them in a salad tonight.

[Victoria Pich]

All sounds fabulous!!! What great recipes! Thanks for posting. I will try that tea today, as I have a lot of both sitting around here.

Right now I am making various broths (chicken and veggie today) to be put in the pressure canner tonight. I decided no more broth freezing. I hate rooting around in the freezer for them, and sometimes a jar breaks in the freezing (these will be half gallon jars, which easily break in the freezer).

I recently made a FABULOUS brie cheese in a class, but I am looking for a source of raw or lightly pasteurized milk. Even organic milks are almost always ultrapasteurized. Do you know of any?

Great seeing you last night, though too brief!