not all strictly weeds in that we’d planted some of them, but definitely all permacultural, and all effort-free. this is going into a smoothie this morning. all greens, as today is wet so no flowers in this batch.
my sourdough version:
1/3 c sourdough starter
1/3 c mylk
1 c flour (1/2 sorghum, 1/4 teff, 1/4 arrowroot)
next morning, mix 1 cup cooked sweet potato
1 ripe banana
1/4 c olive oil
1/4 c honey
1 tsp cinnamon
1/2 tsp each cardamom & cloves
1/2 tsp baking powder
1/2 tsp baking soda
combine with soured ingredients
bake @ 350F until done (20 min or more)
result: pretty tasty, quite moist, nice little cupcake
we grew some delicata squash this year and they are super sweet, extremely starchy, and little. perfect for baking with. success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe. maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.
these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)
- Autumn Comfort Food: Maple Roasted Delicata Squash (truefoodlove.wordpress.com)
- quinoa delicata salad + maple balsamic dressing (yesiwantcake.com)
- Miso-Glazed Delicata Squash (kinseycooks.com)
- Delicata Squash Recipes (101cookbooks.com)
- Delicata Squash: I Can’t Believe It’s Not Butternut (modernfarmer.com)
I’m used to avoiding additives, wheat, dairy, eggs, etc. but it gets challenging with a little girl once she’s got friends coming over expecting “normal”.
I don’t do “normal” very well.
nevertheless, this time, I think I did almost normal pretty darned well (even the sugar content was off the chart on these babies – gotta try a vegan confectioner’s sugar-free frosting, now!). the one thing I’m the most “attagirl” pleased with was the frosting.
ok, hyper-carrot juice: I blendered three carrots with just enough water to pulpify them not too bad (no, I haven’t got a Blendtec or Vitamix, pity me), I pressed the results through a nut mylk bag, and reduced the juice on the stove until I didn’t dare go any further. the results were a little off-putting visually (slightly burnt orange separated out like flakes of very old paint floating on the carrier medium), but tasted amazing: super, super sweet & carroty. I added what probably was just shy of 1 tbsp of this carrot reduction to the coconut frosting and zammy! look at that gorgeous colour!! and no weird flavour profile. beautiful!
and the kids gobbled them up (well, they were still full of sugar…)
- A HEALTHIER CHILDREN’S PARTY: free of additives, tantrums and meltdowns. (renlikesred.wordpress.com)
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
- How the Herbal Nettles Can Help You Cure Intestinal Weakness, Diarrhea, and Malnutrition (completeherbalguide.com)
- Wild Green Recipes: Stinging Nettle Pizza (sierraclub.typepad.com)
- Nettle Eating (misterdavid.typepad.com)
- Meet the wild veg forager: ‘I’m a hunter, except I track down plants not animals’ | Meet the producer (theguardian.com)
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.