After a successful afternoon foraging a couple of days ago we came home to a delicious meal which included lots of wild greens.
As soon as we got in we enjoyed a green juice with a couple of handfuls of cleavers, apple, lemon, celery, cucumber and spring greens.
Later, our evening meal consisted of a yummy nettle and leek soup with lemon cashew nut cream. I’ll post the full recipe for this tomorrow, time allowing.
Followed by a quinoa salad with wild garlic, hawthorn leaves, tomato, pumpkin seeds, olive oil and seasoning and a green salad of young beech leaves, chickweed, dandelion greens and lettuce. Delicious!
Spring is truly a time of abundance. 🙂
Awesome!
Can’t think of a healthier meal like this!
Rich in minerals and vitamins, detoxing, nourishing and satisfying.
Just amazing!
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Looks Delicious! The Wild Garlic was awesome – we had ours in a stew and the flavour was just right. Brilliant! 🙂
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Wow – It has never occurred to me to eat beach and hawthorn leaves. I’m on it tomorrow!
Still looking for the wild garlic around our area……hmm, wish I could find some.
Thank you for sharing again
xxx
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