Some of my perennial herbs and favorite weeds are starting to break out of the Earth and it is all my body is craving at the moment. The growth of green plants is awakening so much of my internal light. I am actively choosing to nourish that light with lighter meals that highlight the seasonal abundance that is beginning to grow all around me. I wanted to share a recipe that is uniquely creative and nourishing this week that highlights how you can eat the spring micro green herbs and weeds from your yard. Try this roasted cauliflower salad with carrots, fennel, shallots and a wild herbal white bean tahini.
Are the wild weeds in your garden intimidating? Don’t worry, wild weeds can be some of our best medicine. Hosting a bounty of healing benefits. Weeds are typically high in nutrients and minerals that we are lacking from the standard foods we buy at the grocery store.Eating a wide variety of weeds can often times be the equivalent of taking a multi vitamin without the negative side affects. This is because whole foods are always better than the processed, second grade, counterparts. Start eating the friendly weeds like dandelion greens. They are simple enough to identify and are a great way to start to break out of the discomfort of eating on the wild side. But there is so many others you will have to try too. Always remember the importance of where you are harvesting too. Be extra sure you are harvesting from a place that has not been sprayed with pesticides.
The added benefit of eating weeds is that it allows us to reconnect to the natural world. By going outside and harvesting our own food and medicines we can gain so much wisdom that our society is disconnected from. When I am gathering plants and herbs I think about how my ancestors were gathering these very same weeds. Some where even brought over to this land by them. Our ancestors had a great understanding of the impact these plants have on our health. Nor did they have to worry about the constant nagging of their attention from technology. Disconnecting from this fast world by finding ways to slow down for even one small moment allows us to open up so many memories and find our connection to the Earth that we tend to ignore in these modern times. Picking and eating weeds is essential to not only our physical health but also our spiritual and emotional well being.
Cauliflower Salad Recipe
1 head of cauliflower
3 medium carrots
1 fennel bulb
3 small shallots
1 tbsp of smoked paprika
1 tbsp of dried turmeric powder
4 tbsps of olive oil
8 green olives
garnish with micro greens and toasted pine nuts
Sprinkle of sea salt and black pepper
Wild Herb White Bean Tahini
1/2 cup of tahini
1 1/2 cups of dried white beans *pre cook in crockpot
1 cup of wild micro greens and herbs
1/4 cup of basil
1/4 cup of cilantro
2 cloves of garlic
1/2 lemon juiced
Pinch of Celtic sea salt
Cut cauliflower into florets and drizzle olive oil and seasoning over them and gently toss. Roast in oven at 425 for 25 minutes. *Make sure they are completely dry to get them firm and crispy.
Chop the carrots, fennel and shallots and add them to a pan with olive oil and seasoning. Roast in oven at 425 for 25 minutes or until slightly caramelized.
Add the tahini ingredients into a food processor and puree the mixture. Layer the plate with the tahini on the bottom with the roasted veggies, greens, olives and nuts on top.
Can’t get enough dandelion greens?! Also try this nourishing dandelion ramen recipe.