Raw, Living, and Wild Food Recipes
Raw, Living, and Wild Food Recipes
We hope you enjoy these delicous and nutritious recipes. All our recipes call for organic and/or wild ingredients, some readily available just a few steps from your front door! But make sure the wild ingredients you pick have not been sprayed by neighbors or the local vector control. Request that the roadsides are not sprayed, include a yummy batch for a recipe you've made when you go ask you local officials not to spray!
If you're looking for more recipes check out the recipe book we have available.
Spring Green Wild Foods Recipes
By Katrina Blair
Local Green Juice
1-2 apples
1 handful of greens
(dandelion, lambs quarter, mallow plantain, spinach, thistle, parsley, chard, comfrey, wheatgrass) 1 peeled lemon
Blend the greens, lemon and apples with a ¾ blender full of water, strain out the pulp if desired or leave in and enjoy the extra fiber. You can use the pulp in salad dressings, other dishes or mix it in with your pet food. Enjoy a green drink every day!
Wild Green Goddess Dressing
1 avocado
1 cup green juice pulp
Additional lemon if needed
2 tbsp tamari
1 tsp Celtic sea salt or Utah desert salt
2 tbsp honey
1-2 cup water (depending on preferred consistency)
Blend all ingredients together for a rich and tasty dressing.
Banana Purslane Milk
1 banana
1 cup purslane
½ cup cashews (optional for a creamier milk)
1 tbsp honey
1 tsp vanilla
5 cups water
Blend all ingredients into a creamy milk. Strain out the pulp and save it for another recipe.
Add a dash of cinnamon or nutmeg to each glass.
Mellow Mallow Manna Bread
4 cups buckwheat (soaked)
4 cups sunflower seeds (soaked)
1 cup mallow greens
1 tbsp salt
1 tbsp caraway seeds
Blend in cuizinart all ingredients. Form into loaves and dry in the sun for a day, dehydrator for about 3 hours at 115d degrees F.
Dandelion Ice Cream
3 lemons
2 avocados
3 cups good water
1 cup local honey
1 T dried dandelion greens
Blend all ingredients until very creamy. Place in a metal bowl in the freezer and stir each hour until ice cream consistency.
Mallow Nutty Seedy Cheese
1 cup soaked almonds (any nut will work such as walnut, cashew or hazelnut)
2 cups soaked sunflower seeds (pumpkin seeds also work well)
Handful of mallow greens
2 scallions, 1 clove garlic
2 tsp salt
2 lemons (juiced)
Place all ingredients in the food processor and blend until smooth and creamy. Add water as needed to blend thoroughly but not get soupy. Serve fresh on dishes desired, or use as a dip, salad dressing, or filling.
Nori Rolls
On a flat dried piece of raw nori, place a layer of nutty cheese as the “rice”, then add vegetables of choice such as avocado, pea greens, sunflower greens, mushroom, carrots, cucumbers, celery, carrots, cabbage etc. Include your favorite available wild spring greens such as wild mustard greens. Serve with tamari and wasabi.
Holly Hock Burrito Wraps
Large hollyhock leaves or any large edible green like collard, romaine lettuce, etc.
nutty seedy cheese
tomatoes, avocado
cucumber, lime
sunflower sprouts
Layer all ingredients onto the lettuce leaf, squeeze in the lime juice and roll up. Place a toothpick to secure if needed. The wrap also works with kale, chard, collard greens and cabbage leaves.
Spicy Amaranth Flaxseed Crackers
2 cups of soaked flax seeds
2 cups of water
2 T amaranth seeds
1 cup amaranth greens
1 thumb size chunk of ginger
2 cloves of garlic
1 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
Add all ingredients into the blender with the water for thorough blending. Stop the blender when the flax seeds get too thick and the blender begins to sound louder because it is working too hard. Pour into a bowl. Spoon onto dehydrator sheets in small circles (approximately 9 circles per sheet). Dry for 8-12 hours or until crispy. If you are only using the sun to air dry them. It takes two days and you will need to flip them on the second day.
Hawthorn Elderberry Pie
Crust:
1 cup cashews and 1 cup dates
(Alternative Crust: use 1 cup oats and 1 cup buckwheat ground to flour in cuizinart or blender with 3 T honey and 1 tsp vanilla)
After grinding into dough consistency, form into a pie pan
Filling:
1 cup fresh hawthorn berries
1 cup rosehips
2 cups water
3 tbsp honey
1 tbsp cinnamon
Blend the water with the berries and strain immediately to avoid the pectin setting the pulp into jello with the seeds still in the mixture. Pour into pie crust and drizzle with honey and sprinkle with cinnamon. Garnish with elderberries. Pie filling should set up right away. Place in fridge until ready to serve.
Pasta with Dandelion Pesto
Spiralize vegetables into pasta. You can use veggies such as: pumpkin, sweet potato, burdock,
zucchini or beets into spaghetti with a Spiralizer
Pesto:
1 cup dandelions
1 cup basil, wild tarragon, mint or cat nip
3 cloves garlic
2 T olive oil and 2 tsp salt
1 cup water
2 lemons
½ cup cashews
Blend all ingredients until creamy. Serve over fresh pasta and garnish with fresh tomatoes.
Oregon Grape Berry Salad Dressing
½ cup Oregon grapes
2 T good cold pressed organic oil
2 T tamari
2 T local honey
2 T apple cider vinegar
½ cup sunflower seeds
Blend all ingredients well and serve over favorite salad
Simple Wild Edible Salad
Add a handful of any wild edible greens available such as: dandelions, mallow, amaranth, purslane, lambsquarter greens, mustard greens
barberry leaves and berries, elm leaves, young curly dock greens
purple alfalfa flowers and sweet yellow clover flowers
plantain greens, wild yellow parsley, thistle stalks, osha greens
Add these greens with any other salad greens you may have and enjoy the wild intelligence and nutrition of our home.