|This bunch is mostly goutweed, with a few leaves of dandelion along in it. To chop it, I first rolled it into a tight ball, and then simply sliced/chopped it thinly with a knife.|
|Mixing the two greens and serving with organic, home made rye & spelt bread makes a powerful lunch that´ll provide strength and happiness until dinner time.|
2 cups of mild-tasting wild edible greens (or 1 cup stronger ones)
1/2 head of fresh, young white cabbage, finely sliced
1 Tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp soy sauce
1 clove of garlic, minced
black pepper to taste
+ Toss and mix in the seasonings. Serve.
The recipe for the bread (makes 12 pieces):
2 cups water, slightly above lukewarm
1 cup wholemeal rye flour
1 cup wholemeal spelt flour
3 oz. (10g) dried yeast
1 Tbsp honey
1 tsp sea salt
1/4 cup cold pressed sunflower oil (or other mild tasting kind)
more spelt flour, until a soft dough is formed
+ Combine the first six ingredients, mixing well. Add the oil and then more spelt flour until you get a dough you can easily roll onto a baking sheet lined oven tray with a rolling pin. Sprinkle a little flour onto the baking sheet, roll with the pin to cover the whole oven tray. Take a fork and poke some holes into the dough so it won´t rise high in the middle, then take a pizza cutter and roll three lines vertically and two horizontally over the dough, so once baked, it is easy to bend the slices apart from each other.
Bake at 400 Fahrenheit (200 Celcius) for 25 min.
Today I had this with bancha tea, and felt healthy and invigorated afterwords. I think I´ll make it my Beltane staple from now on!