I finally went foraging!!!
Last week, it was 1 day rain, 1 day no rain, so not the best kind of weather for foraging.
Unfortunately, we had a hail squall on the weekend, so that affected the plants, and the apples.
Yes, yesterday I finally decided to go to Appley Love Field. I almost didn't go, as when I hopped on my bike and started pedalling against the westerly wind, it was quite strong and I thought, ugh, I really don't need to go, do I?
Put I let the thought slip across the screen of the mind and spent the next 3.5 hours at Appley Love Field!
I started with taking out my tiny shovel. I was going to bring my big shovel, but thought it might be too cumbersome to lug around.
Not sure it would have mattered anyway...I went first to the part of the abdanoned lot where Yellow Dock was growing. It was quite difficult to extract just one yellow root, as I soon realized the hardiness of all the plants growing there---they were growing under the cement! There was a row of plants growing right beside the wall of the abandoned building, which meant that their roots were growing in a tight space.
What happened? The shovel I bought from the dollar store (cheap, I know) bent! I was trying to lift up some dirt from under the cement and it just couldn't handle the task.
I remember the same difficulty I experienced last year when I went foraging in another field that used to be used as the city's dumping ground for gravel and rocks. Yep, the land was for sale, someone bought it, but the deal fell through. The land had been cleared and then for about 1 year it stood empty.
I remember trying to haul up dandelion roots. Oh. My. God. A neighbor across the street had lent me a shovel. But still, there was no way to be digging up them roots when they were all surviving between rocks! One root in particular had rocks on all sides, just where it was growing there was dirt. Impossible!
The land was sold and they built a house there...Too bad because roots aside, it was fun to go collect Red Clover, Wild Carrot and Burdock. Ah well, life goes on!
And so, back to that abandoned lot: I managed to get ONE yellow dock root, only because the cement piece that was covering it broke. The plant is called Yellow Dock because of the gorgeous bright color that hits your eye when you unearth this beauty. Makes me think of turmeric when i see it---the power of anthocyanins and antioxidants and all that! Yellow color means yellow belly, aka good for the solar plexus chakra and all matters of digestion. :)
I then went to the field. All the Goldenrod flowers were spent. Well, ALL the plants were pretty much spent. It looked like a field, not anything much of interest.
Except the apples.
And oh my, there were apples!! Crabapples, to be sure, to be correct.
As I said, I spent 3 1/2 hours collecting crabapples!!
I went to the first tree, a tiny shrub slightly taller than me, got out my pruners and started cutting the crabapples from the tree.
I then went to the next tree, and then the next, each time partaking of each tree and collecting tons of crabapples for later.
Well, you didn't think I wouldn't be sampling from each one before I decided to take them home, did ya?!
There were several different kinds of crabapples, 4 if I remember correctly from last time I wrote about them, but I think there might even be more. Perhaps 5 or 6 varieties. (sheepishly) I lost count!
Some of the crabapples were like little pinheads, and because of the frost weather on the weekend, some of the crabapples were mushy. But mushy in a good way! Oh my, yes. It was like eating applesauce right there and then. I'd take an apple or two or three, especially if they were small, and they would just melt like butter in my mouth, apple butter to be sure ;)
One tree had small crabapples that were all mushy while other trees had apples that were nice and crisp. I took both the mushy and regular, ol' crispy apples to use for later. A few of the trees didn't have many apples left, but it did seem that nobody had visited Appley Love Field. Indeed, during the time I was there, I barely heard any noise from anyone walking on the street. Cars yes, as the field is close to a highway and across from a post office depot.
Which meant all the more apples for me! :)
Each tree was so unique. The same type of crabapple on one tree would be sweet while on another it would be more tart. Some of the apples on one tree would be still under-ripe, some just perfect and others mushy.
Because of the cold snap, some the crabapples had changed color to a purplish hue. This was true on 2 trees that had the same type of crabapples. The purplish apples were on the mushy side, but certainly sweeter than the other apples on the tree. On the second tree, there were only a few of the purplish apples, but the taste! Oh my! Really, it was so sweet, I could've sworn I was eating a date or a fig...except when I had to spit out the seeds ;P
Twilight was falling and I was still rushing to get as many apples as I could. I wasn't sure if I would come back again, you see...although I just might! ;)
The last tree I visited was the lovely lady who had offered me such sweet energy when I had come last time. Indeed, I realized that ALL the trees had done the same, each in there own way.
This tree had crabapples that looked like Ambrosia apples, only much smaller. The other crabapples were darker in color, dark red or bright red, whereas these crabapples were yellow with reddish-pink splotches.
I was so happy collecting all the apples (big grin)! And it was by now going on 6:30 and I was happily grabbing up the last of the apples!!
It was so much fun to be with all the apples, still so many apples remaining! Some of the trees grew side by side each other, so you could pick two different kinds of apples in one spot!
No mosquitoes, heh heh, but no friendly bug friends either :( Oh, wait. I did bring home a few spider friends :)
When I got home, UGH, what a mess! I only had so many bags with me and the mushy apples got mixed with some of the crisp apples. I had to separate that mess out, then got to making apple juice! Well, technically it's not juice, more like a "broth," because all you do it is add water to the chopped up apples in a crockpot, cook them through, and then run them through a food mill or nut milk bag. The food mill will actually give you an applesauce while the nut milk bag gives you the juice. Once you have juice, you can make jello, jelly and all kinds of things! I certainly did! So far, I turned some of the juice into jelly candies. I used silicone Halloween molds I got from the dollar store. How amusing! And what fun!
October 22, Thursday
Yes, fall is certainly here and it seems that winter is in the wind, not far away. Indeed, today I returned to Bellefield to see what remained to be had. I went there primarily for Nettle, and there was still some Nettle to be had, about a paper bag's worth. The rest? Nada! I thought perhaps the field had been mowed again, but it seemed it was the frost! All the Red Clover flowers are gone, Yarrow flowers no more either. I walked down to the very end of the path and collected some Motherwort leaves. Ah, fresh greens for a good autumn soup! And save some for later, for winter's soup too! I got another paper bag full, made a quick tour of the field once more (to collect buy a few Plantain and Dandy leaves), and left to go dig up Dandy roots behind the mall.
I did say my good-byes to Bellefield, as I'm not sure I shall be returning there again this year. I told the Nettle plants that I hoped to see them again in the spring, and I said goodbye to all the other plants whose fate with the new condo building construction was to be seen. Perhaps Motherwort will still be there as well, but I wished her farewell as well...
I had brought my spade with me, and it was much EASIER to be digging up roots in the earth than in the rock!!! I made quick work of several dandy plants, and of course it was much easier when the soil wasn't compacted. Unlike yesterday, mind wasn't much chatty, although at one point, it had this fear factor going on: it seemed I was doing something wrong! I watched as mind divided itself into the opposite argument, saying what could be more natural than digging up anti-cancer, prebiotic-rich roots in the fall! They sell this kind of stuff in the health food store when we can get it for free!!
When the headlights of a car shone down the alleyway, I thought for sure it was the police and I was in trouble!! I ignored mind, and nope, it turned out it was just a taxi passing by. Sure, there were a few other cars that came by, too. I'm sure they looked my way, perhaps with curiosity or perhaps thinking I was crazy! Either way, I continued my task of pulling up roots, then went to wash my hands and get 8 heads of red cabbage at the supermarket.
Why so much? Sauerkraut! They were small and I tell ya, I eat that probiotic-rich 'kraut every day, it's just so darn good! I've been making enough to last me about 2 weeks I think, so now every time I take the 'kraut out of the crock pot, I just gotta start making a new batch! I noticed that leaving it to ferment longer really helps to break down the cabbage better, but the weather has changed, too. It's colder now, so it takes longer for the cabbage to ferment in the kitchen...
Well, off to make more 'kraut and to clean some roots...
Might be the last one here for foraging for the season...Who knows, I might still have a go at those Burdock roots in Buckthorn Woods....
Keep on shining, sunshine! No matter the weather ;)
Got lots of pics of Appley Love field, so listen, er, look up!
I returned to Appley Love field after second-guessing myself. I started flipping through my reference book of trees that grow in my area. Suddenly, my first impressions of the trees as crabapples (as I had written about in my last post) seemed all wrong. Did these trees have thorns? Were they perhaps hawthorn trees ---as my herbology teacher had told us they were difficult to identify because the leaves were so variable--- or perhaps service berries? Or pin cherries? That dark crabapple looked like a plum, so some sort of plum species?
It seemed my intuition had gone out the window. In its place was a fervent curiosity to find out. I took several pics of the trees, of the trunk, leaves and fruits. It was an especially hot day, and being in the field meant pants and closed shoes. It was well over 30 degrees and I felt like passing out from the sheer heat. The sweat was dripping down my tshirt, and all I was doing was standing.
I was standing next to a tree that I was sure was a crabapple, and proceeded to munch on it. By munch I mean I took 4 bites because these are tiny, sour delicacies! I felt itchy suddenly, and sure enough, who was there but mosquito. Not sure if she brought her friends, but I wasn't interested to find out. I sprayed myself with a pricey citronella insect repellent I had brought from the health food store. It had worked last time, let's see if it would again.
I felt this itchiness on my shoulder.
Hello, who's this?
An orange and black caterpillar! Similar-looking to the sleeping caterpillars I had seen before (see pic below). Identification solved! They are known as Milkweed Tussock Moths. Interesting that they feed off milkweed plants and are able to utilize the cardiac glycosides (toxic to us). Their predator is the bat, and they send an ultrasonic signal to warn bats that they taste bad. They develop into a large brown moth. You can read more about them here.
Ah, must've brushed up against this moth going through the field. I didn't know who this little fella was at the time and he wasn't too interested when I offered him an apple. I saw him open his mouth to take a bite and he didn't seem thrilled!!
I continued to take several snapshots of the trees. There was so much Goldenrod in this field, as I mentioned in previous posts, and I was able to collect many that had buds. Good, too, because a few of the plants I had collected had flowers that went dandelion on me. By that, I mean their flowers turned fluffy. I don't really care for fluffy flowers when it comes tea time :)
You remember last time I had mentioned that I was too pooped to get those Wild Grapes? Well, I made the time, yesiree, and they are SO good and sweet! I had brought an apple, carrot and sow thistle juice with me and there was no need for it, munching on crabapples and sweet, oh-so-friggin'-yummy (excuse the vernacular) grapes. I didn't take any leaves, but berries I did collect :) I might make a jam or just eat them as is. There are still grapes that I left behind because they weren't all ripe, still turquoise in color.
Yes, fall is upon. I could tell today when doing my "chore" of cleaning the floors. It was going on 8 o'clock at night and the sun was almost gone.
The days are getting shorter, I thought.
No they're not, I countered myself. The days are the same, just the light is getting less.
Which means in the south they are getting more light during the day.
All in the balance, my dear, all is balance.
Going back to those crabapples, there's this great identification group on FB called Plant Identification. I've mentioned them before. Their sole purpose is to help you to identify a plant, a plant that you don't know what it is. One of the admins was on there at the same time I was uploading the pics of the trees, so I got my confirmation of what my intuition had already told me: malus, aka, crabapple.
I did ask what species but was told there are over 1000s and there are many hybrids :( The area where I am foraging used to be all farmland and as far as I know, that lot has been abandoned for as long as I've known it, 15+ years. Of course, I only thought to go and explore this field last year...Yep, foraging was a foreign thing to me 15 years ago, back when I was starting my journey in the field of mental health and fitness, going to school, studying, working 2 different jobs...ah, you know the lifestyle ;)
In the pics below, you'll see 3 different types of crabapples. And then there is one tree ---the one that is NOT elderberry as I had surmised last post---that is Common Buckthorn. Oh yeah, she tastes yucky. This Buckthorn is NOT like Sea Buckthorn, of which the antioxidant oil is used to help with skin issues, weight loss and GERD. No, common Buckthorn has a bitter, nauseous taste. Her other name is Purgative Buckthorn, so you can guess that her use is as a purgative.
No foraging today because of a big storm yesterday, but it was another hot and humid day, all the moisture might've evaporated and I mighta had a go at it. Nope, did a bit of gardening instead:
And what of those rip hips? Oh, my dearie, they are almost r-e-a-d-y! Almost. I may go and collect some tomorrow. Some are still orange but many are bright red. Now is the time to get them because they will be pruned back come September. Yes, if you are able to get them after the frost they taste sweeter, but I ain't going for taste. I'm going for a facial oil! Their Vitamin C is potent now as well, and those ripe haws, or berries, are going to be soaking/infusing in some oil real soon, sweetie pie. You bet.
Might go and have a look yonder at Bellefield tomorrow, feast on some Jewelweed pods, collect some Red Clover and maybe even some Bull Thistles for green juice. Or I might take a jaunt in the woods and take pics and find new friends, which I've been meaning to do.
It's all in the journey, baby :)
Stay in the moment sunshine :)
Ps. Been making all kinds of recipes with Chokecherries and Rowan Berries: jelly, gummy candies, jello, a chia drink, pudding, even a pie...Think it'll make a great ebook! Sweetened with stevia, of course, so good for those with sugar issues or even those for candida!
I think it's time that foraging and naturopathy meet ;)
PPs. Forgot to mention that I also got confirmation on another tree in Appley Love: Russian Olive. I figured it was an olive tree, but the olives are kinda mealy :P Maybe I'll add them to soups or just use the seeds... Enjoy the photos :)
There's good news and there's bad news. I know you want to hear the bad news first, so here goes: it ain't time to make rose hip oil yet. I know, I know, I thought I'd be making some oil for my face too, but the hips just ain't ready! Some are still green, some are reddish and a few are red, but -just-not-yet. The good news is that after a spell of some serious rain, I finally made it to Dandyfield. Yahoo! Good finds, too, so gather 'round and let me share.
Staghorn Sumac. Oh yeah, baby, she's ready now. I licked her drupes to make sure and she's sweet 'n' sour. They grow in colonies and there's a whole family, lemme tell ya! Yeah, there's also a few loner Sumacs in this same field, and I visited them too :) Got Sumac on my table drying as I write, but gonna make some fresh Sumac-ade tomorrow probably.
Why yes, dearie, she makes a nice lemony-ade! Real simple, too.
Take the berries off the stem, add to a bowl, and then add finger hot to tepid water, enough to cover the berries. Let them sit 15-30 minutes, then pour through a nut milk bag (or sieve lined with a coffee filter). The berries have fine hairs, just like those tiny flowers when you make chamomile tea, so you want to make sure you've got a good method to filter them out. I like using a nut milk bag for...well, multiple uses!! Next, add sweetener to taste. Mine of choice: stevia! And, that's it :)
Sumac has a tangy, lemony taste and she is rich in tannins. Some have made a tea using hot water and enjoyed the taste while others haven't. I have dried Sumac in my pantry right now from the same family of Sumacs from last year (those generous gals, I know!!).
Here are a few other ideas from Leda Meredith you can check out.
To Dry Sumac:
Take the berries off the stems. Let the berries dry on solid sheets in the dehydrator. I let mine air dry for several days before using the dehydrator on the lowest setting, but you can choose to dry them using the dehydrator right away. Once dry, crush them to a powder in a high speed blender. If you read my recipes on the site, you know I recommend using the Vitamix, but a Blendtec or other high quality one will do. If you find the powdered Sumac is humid/damp from being processed in the blender, then re-dry the Sumac in the dehydrator. Store in a glass container in a cool dry place and use in recipes.
Rowan or Mountain Ash Berries. I like how my new reference/field manual says they are ready at the end of summer. Uh, no. They are tart by nature, but they are VERY tart right now. I've read that their taste mellows in winter and some have frozen the berries before use. I did that with last year's batch which I harvested in September (froze them) and they still have quite the toot-toot-tart-tart taste! Maybe I'll wait 'til October this year and see how they taste. October puts us into fall, so that reference book needs a-tweaking ;)
Wild Apples or Crabapples. They taste sweet and just slightly sour, but they are small and immature at this stage. I asked one of the trees if I could have some and the apples were so good! They are tiny things, 4 bites and you're done, but let me tell ya, I was high on apple love all afternoon and evening! She was such a sweetie, this one tree. I guess she shared her sweet, loving nature with me and I was most grateful! Actually, I was grateful for all the goodies I collected and for all trees and plants and bugs sharing their energy with me!
Which reminds me, take a peek-see at the bottom of this post of these two furry creatures. Neat-o, huh? I'm thinking, sleeping caterpillars, perhaps?
While the first wild apple tree had greenish-yellow with some reddish-pink baby apples, there was another type of apple tree. These looked more like wild crabapples. They were tiny, smaller than the first type of apples and their coloring showed a darker red. They were sour, too :P
And yes, there was a third type of apple tree! And yes, yes, there was more than just 1 tree of each type!! I know, I called this Dandyfield but I think it should be renamed Apple Blossom or Apple Heaven or Appley Love ;)
This third type of tree had me stumped because her apples are small and look like tiny cherries but when you bite into them, they are dark purpley, like plums. I was looking into all my books to see what I could find and getting frustrated at no identification. In a sudden bout of insight, I took a bite into one of the fruits to see her seeds. Was this a wild currant? A wild plum? Nope, an apple. Seeds of an apple, my dear. Leaves, too. All the other berries just didn't fit with her because the leaves or the shape of the fruit were all wrong. Nope, apple! Just another variety :) Makes sense because Dandyfield is actually an abandoned lot. There's a dumpy building in the middle and tons of large cement blocks, which make it great to reach up and get to the fruit :)
I spotted at least 3 trees of the last variety. I was munching on the 1st tree's bounty when I spotted another.
"Hullo, hullo," I said.
I proceeded to take a sampling of the bounty of this second tree, but no sooner had I chomped down on the fruit when I spat it out.
"Ack!" I exclaimed.
I compared the leaves of the trees and the fruits. Yep, they were the same, all right. I asked the tree why her fruits were still so sour, still unripe. Silence. I looked around and figured it might be the location. I thanked the tree anyway and continued foraging around. It was when I encountered yet another tree of the same variety that I understood. I was hesitant to try her fruits with my unpleasant taste experience with the last tree. This tree stood shining, waiting for me to decide.
I reached out and tore a plum-looking apple from the tree. I bit in.
Yep, she was ripe just like the first tree. I collected some of her fruits and munched on several at the same time. It came to me why the second tree wasn't "in her prime" yet: the leaves of the 1st and 3rd trees had changed color. Not only were many of them reddish, but many were yellowed and signified their death.
"Aaaaah," I said.
It was nice to be able to understand.
I collected several apples but told the trees I would come back later when their fruits had more fully matured, perhaps in 2 weeks. Yes, now I feel that there are many plants to be explored in the woods, which I haven't frequented much this summer. Flipping through my reference books to identify that apple tree, I saw all these pictures of plants that I'd like to be able to meet plant-to-person! I remember seeing a bush last year that I didn't know what she was. She had dark berries and her fruits were bitter. I asked her if they were edible or not, but she remained silent. I didn't get a feeling that she was a hostile or poisonous plant, but all the same, because of my lack of knowledge (and field guide), I didn't disturb her further. But this year I will because I'm baaaaaaaacccckkkk!
Which reminds me that there was another tree that bore dark fruits that I'm still not sure who she is yet. I thought she might be Elderberry. I've only seen Elderberry once before, but her fruits are not arranged in the same dangling manner as Elderberries are. She had green berries and dark purple ones, bitter tasting, but arranged in a cluster like the other apples were. Hm, and I think she had one tiny seed, come to think of it...Anyway, that's my homework for today. I took pics of her, so time to figure out her identity! Ooh, on seeing her pics, she looks like another kind of apple, not elderberry at all (see below).
It's so much fun, I find, meeting new friends and discovering their unique gifts and properties :) And by friends, yes, I mean plant friends! And so much fun getting creative in the kitchen and coming up with healthy recipes!
Who else was in Dandyfield? You know, I should really call it Appley Love, it really is much more suiting. Appley Love it is then :)))
Goldenrod. Oh my god, tons and tons of Goldenrod! Some in small baby stage, some with yellow buds, some with yellow flowers, some that had progressed to having red flowers, some with gall balls, some with different kinds of insects on them (a great mating place, no doubt about it!), and some that were taller than me (see pic below). I collected some, I did, I did!
Wild Grape. Yep, she was here, too. I dropped some Sumac at one point and lo and behold, what was this creeping vine on the ground and growing around the cement blocks but wild grape. I took a sampling of some of her berries, mmm good, but I wasn't attracted to her berries or leaves at that point in time. I was getting tired and was hoping to head back home soon. I did thank her, however, for showing herself to me. No worries, I'll be revisting Appley Love soon enough :)
On that high love note, time to sign off. Work tomorrow and good news: there's a ladder apparently and I can collect the apples and chokecherries from on high! Yippee! Can't wait to go collecting!
I cooked the chokecherries from last time with some cranberries, then mashed, strained and turned the liquid into a jello. I must say, I was a bit disappointed, because the high live vibe that I had experienced when eating them raw and right off the tree, was nowhere to be found in this cooked recipe! Which is why this time, I'm gonna crush her raw fruits with water, strain the liquid and use that high vibe into yummy recipes!!
Stay high vibin' on love, sunshine :)
So they mowed the lawn at work. Ack, just bare flat grass, nothing else to be seen. Well, hiding in the "shadows," where the lawn mower missed, are a few plants, mainly wood sorrel and some hop clover. Yep, on closer inspection, pretty much wood sorrel. Good for a nibble, but might throw it into my mean green paté. More on that later.
Green crab apples are usable to make jelly! Oh yes, I was reading about it on FB, in a group called Foragers Unite. I've made crabapple jelly before using red, ripe apples, but never the unripe ones. Apparently, you're to use at least 50% apples with the unripe crab apples. Well, thata make sense, because I'm figurin' them crabapples ain't too sweet!
As usual, the recipe also calls to add sugar at the end, but I think you might be a bit too traditional, L-A-D-Y! I'd recommend using stevia to sweeten instead and using either chia seeds or gelatin to give it a thick texture. Well, I guess I'll find out when I get to makin' it, but I'll have to get me some red apples first ;)
Ho-ho! I see green crabapple J-E-L-L-Y in my future!
Makes me so fired up to try new and exciting recipes!!
On a more sour note, I realized why I haven't really been out foraging: rain, rain and more rain! They were saying on the weather channel that there's been more than the average amount of rain for this month...(sarcastically)
No kidding! One day sunny, one day rain. Or part sun, then rain. Or a thunderstorm. Or a sun shower. Like today. Sunny, not cloudy, soon to be raining (again!) tonight. Yeah, I don't see foraging happening...Grrrr.
Anyway, yesterday I made a little trip on the bike to the mall but for once I didn't feel like foraging. Doesn't happen too often, but the only thing I collected was a small ziploc bag's worth of lamb's quarter leaves. Yep, that there family (as Mr. Wilson would say) is sure gettin' on real well!
And wouldn't ya know, who did I encounter but a mysterious lil guy (maybe it was a gal?). A black-spotted, orange critter, munchin' on a withered leaf, this critter had a friend with him beside the capsella (Shephard's purse) patch. Yep, this was right behind the mall, in the same place as the lamb's quarter family. Right behind the plants, which are housed in concrete raised beds, is a large fence that has several backyards. Backyards = people growing food probably, and this critter, while he looks like a labybird/ladybug, is really a potato beetle larva.
Uh-oh, that spells trouble. Apparently, these guys and gals are real big eaters! And not just for potatas, but eggplants, peppers and tomatas, too. And they reproduce. A lot. And they have developed quite the resistance to insecticides. You can read more about them on the Wiki here or here and check out a few organic tips here and here (including using ladybugs to help manage them). Nope, never seen any growing in my weedy balcony garden ;P
Oh yeah, getting back to those lamb's quarter leaves that I collected.
What did I do with them? Actually, I haven't used those particular leaves just yet, but I did use some other ones from my balcony garden to make...
Ta-dah, a paté! I suppose you could call it a pesto, although pesto usually has oil in it and my recipe has none.
I made today's using green beans, wild carrot leaves, a touch of dandelion leaves and Shephard's purse seeds (spicy, zippy taste so good pepper substitute) with some seeds and miso. Shoulda taken off the wild carrot leaves from the stems as it was a touch fibrous, but really, really good on flax crackers.
Yesterday I made a mean green pesto with avocado and chickweed and a touch of lamb's quarter.
And the other day I made one with nettle and borage leaves. Oh yes, those borage leaves can be mighty hairy! But steam them for 1-2 minutes, and they soften up just fine!
Nah-uh, not gonna share recipes because I'm writin' them up and gonna put them into ebooks! I have tons of recipes and it's just a matter of time to get them into books. I'm going to do little ebooks because I find when you have so many recipes in one big recipe book...Well, I mean have you ever made all the recipes in just 1 recipe book?
I never have.
And most recipe books don't have pics so you don't even know what you're makin'! I usually end up adapting most of the recipes in books, anyway, because they usually have some unsavory ingredient or other in them, like sugar or unnecessary oil. Or eggs. Or meat. Or corn, soy, gluten, salt, yeast, dairy, or...ya know, like it says at the top of this website page ;)
Pretty much the theme of this website :))
Yeppers, I go through phases. Before it was all about green smoothies, then it was green juices. Then it got cold and it was all about green soups. Then summer came again and it was all about wild green edible salads. Then back to soups, but this time with wild green edibles. Now the warmer weather is back and it's mean green pesto time! Well, ya shoulda figured by now that the theme is GREEN!! Green is so much more than the "new beef." Green is HOT, green is ALWAYS in every spring, summer and (to a certain extent) fall! All diets agree on one food group: veggies! And greens are low cal, low glycemic, promote weight loss, plus offer up a host of minerals and vitamins (including protein such as dark-rich greened spinach and kale)---everything the body needs!
And on that note, I'm signing off hoping for sunny foragin' weather... :)
Curiosity Got The Cat: