Wild Edible Plants . . .
My perspective is somewhat unique in that my family and I have camped as a lifestyle for over a decade - essentially lived with edible plants and used them on a daily basis. We have also been raw fooders for a very long period. Becoming 100% raw vegan sparked my interest in edible plants like nothing else. Every day I was out hiking the trails barefoot, eating grass, eating flowers, trying parts of the many plants I came across with a clean palate . . .
Using wild edible plants is the best way we can defy the system, maintain our health, and get our independence back.
Monday, March 16, 2009
Sunday, March 1, 2009
These were so good! Heavy and filling, but simple, and high-enzyme. Here's how I made them:
Today was our first wild edible plant walk, and it started snowing in the morning. By noon it was coming down heavily and sticking - very unusual for Atlanta. I drove over to the Chattahoochee River in almost blizzard conditions. The flakes were large and blowing thickly. All the edible weeds were covered in snow. And it was still snowing heavily and freezing.
Mishka and I took a hike down the loop trail to see what edible plants I might still be able to point out. It was hard to see anything. And the trail was underwater. It was actually flowing in places (we've had 2 days of heavy rain). Even the beautiful scene of forsythia and oregon-grape flowering side by side was almost invisible in the haze of snow. Here's a photo of it:
Nobody showed up for the walk anyway, considering the weather, so we'll reschedule for next week.
I'm going to come over to this trailhead every day after work to continue to study the plants and harvest weeds for my daily green smoothies. The diversity is incredible, and the bottomlands are rich habitat.
Day 7 going 100% raw was hardly challenging - each day it gets easier. I had a green smoothie with parsley for lunch, and for dinner, my stuffed red bell peppers:
I soaked 2 cups of sunflower seeds last night. This morning I rinsed them and left them in the strainer. By afternoon the sprouting process had begun. I put them in a food processor with one small bunch of fresh mint (it was so fresh and aromatic and new baby leaves were coming out), a very small bit of red onion, chopped. I put in the juice of 3 small lemons, and a little Real Salt (I prefer Celtic, but don't have it right now - dulse flakes or kelp would be even better). I processed it until everything was smooth. I then spooned it into the peppers.
I also continue to read books on raw foods so mentally I stay focused. This past week I've read Victoria Boutenko's 'Raw Family', '12 Steps to Raw Foods', and 'Green for Life'. I love her approach, and acknowledgement of the addictive nature of cooked food. I'm now reading 'How to Have the Best Odds of Avoiding Degenerative Disease,' by Don Bennett, a guy I know from when we had a strong raw food movement here in Atlanta and Sprout Cafe was open and we met there for potlucks.
A full week accomplished! I haven't lasted that long in years. The first 60 days are the toughest. Then it becomes more habitual. Humans if nothing else are creatures of habit.