Tonight we share with you three gorgeous recipes that are featured in the first issue of Mondays Journal. These simple recipes celebrate the wonderfulness of wild weeds, herbs and edible flowers. We hope you enjoy!
WILD WEED PESTO
Add approximately half a cup of olive oil, along with 3-4 handfuls of any or a mix of the following wild herbs & wild weeds to a blender or food processor.
parsley . rosemary . spinach . nasturtium . calendula . dandelion . sage . thyme . marjoram .
puha . beet greens . silver beet . kale . sorrel . nettle . tarragon . mint . oregano
Add 1 cup of lightly roasted sunflower and pumpkin seeds, a splash of apple cider vinegar, 1-2 cloves of garlic, and blend until smooth. You may need to add a little more olive oil if the mixture is too dry. Season to taste with sea salt and ground pepper.
Makes a small jar full. Will keep for up to a week in the fridge.
WILD NETTLE SOUP
This delicious soup is traditionally eaten in France, and is very simple to make. Nettles are restorative to kidney function, and very high in Vitamin C & Iron.
Gently sauté 1 finely chopped brown onion until soft. Add a cup of peeled potato cubes & 1 litre of vegetable or chicken stock. Bring to a soft boil and simmer until the potato is cooked through. Add a large handful of washed nettle tops. Season to taste with sea salt & pepper. Blend using a stick blender, or in batches if using an upright blender. Pour the soup through a sieve to remove the string bits.
Serve with warmed bread or sourdough if desired. Serves 1-2
A BEAUTIFUL NASTURTIUM GARDEN SALAD
The Nasturtium plant has all the colors of the Chakras, and is known as the Land Lotus, meaning ‘life in its wholeness’. Hold a Nasturtium leaf up to the light to see a slightly blue color. Absolutely beautiful enjoyed in this simple green salad.
To prepare, simply add a couple of handfuls of garden greens, roughly chopped nasturtium leaves, calendula flower petals and borage flowers to a bowl. Drizzle with equal quantities of extra virgin olive oil & lemon juice. Add a pinch of sea salt & pepper, and then toss lightly to coat.
Recipes by Angela Haldane