3T low salt soy

3T stock (1 T seasoned rice wine vinegar; 3T vegetarian stock).

2T chopped ginger

1/2t brown sugar (optional)

6 whole wild leeks (cut lengthwise, i.e. cut bulb in half)

1t dark sesame oil

2T peanut oil

3T chopped cilantro

1 bunch watercress (cut away large stems and chop coarsely)

2t toasted sesame seeds

PREPARATION: Combine stock, peanut oil, ginger, sugar, swirl until hot in a wok or 12 inch frying pan. Add ginger and leeks, fry until tender (2 minutes). Add chopped watercress for one minute. Serve garnished with toasted sesame seeds and cilantro.

Options: Add or substitute chopped stinging nettle and chopped cattail shoots.

3 cups chopped stinging nettle

3 wild leeks, leaf and bulb

6 chopped spring morels

3T walnuts chopped and roasted

salt and pepper

3T olive oil and 1T aged red wine vinegar (combine as dressing)

T olive oil or Canola spray

2 T water

PREPARATION: Saute chopped leeks in olive oil for 1 minute, add chopped mushrooms and stinging nettle and water, stir fry for two minutes until steam wilts the stinging nettle. Serve hot or cold with toasted almonds and olive oil and vinegar dressing.

Options: Add watercress to this recipe, also try with cattail shoots.

3 Jerusalem artichokes sliced 1/4 inch thick (enough to cover the bottom of a ten inch iron skillet).

1 cup sliced roasted green, yellow or red pepper (combine or your choice)

6 whole eggs

12 asparagus shoots

3T fresh chopped cilantro

1-1/2 cups morel mushrooms sliced (substitute available other edible mushrooms)

3T cilantro

1/2 cup cleaned and coarsely chopped watercress

1t Lawry's salt or equivalent, or salt and pepper

¼ cup Parmesan cheese

Optional: half cup of thinly sliced burdock root

PREPARATION: Preheat oven to 350 degrees. Spray bottom of iron skillet with non-stick oil. Arrange slices of Jerusalem artichokes across the bottom of the pan forming a base. Place asparagus shoots above the artichokes like the spokes of a wheel. Spread roasted peppers over the first two layers. Whip eggs, salt, pepper and chopped cilantro into a froth. Slowly pour the airy mix of eggs over the layers of vegetables in the skillet. Sprinkle top liberally with Parmesan cheese. Cook for 15 minutes in the heated coven, brown the top for about a minute under the broiler. Cut like a quiche and serve over a corn tortilla with fresh salsa and refried beans.

Red salsa recipe: Combine 1 cup of chopped fresh tomatoes; one cup of chopped onions; and half a jalapeno pepper minced, add juice of half a lime, three minced wild leek bulbs and 1T chopped cilantro, salt and pepper to taste.

Green salsa recipe: Boil 6 whole tomatillas until tender about five minutes in water at a boil. Cool tomatillas in ice water. Blend tomatillas with half a cup of chopped sweet onion (use counter top electric blender). Add ½ minced jalapeno pepper (optional) and juice of ¼ lime. Salt and pepper to taste

 

2 eggs

2 tablespoons of finely chopped wild leek leaves

1 morel chopped

3T green salsa

3T red salsa

salt and pepper

1T butter

1t chopped cilantro

½ cup of refried black beans

PREPARATION: Saute leeks and morels in butter for two minutes. Warm the two salsas in the microwave separately (do not mix). Divide chopped leeks and morels in half and add to salsas in equal amounts. Cook two eggs over easy. Pour green salsa over one egg and red salsa over other. Serve over a oil fired corn tortilla, garnish with cilantro with a side of refried beans.

*Red salsa represents passion and anger and green salsa is for naivete or inexperience, the colors of a failed marriage. Traditional Yucatecan breakfast.

1 cup chopped watercress

1 cup chopped wild leeks

1 cup chopped stinging nettle

1 cup chopped violet leaves

1/2 cup chopped dandelion leaves

1 cup chopped young (3 inch high) daylily shoots

2 quarts of pure water

2 T of vegetable bullion

1 clove garlic chopped

1 can black beans

1 can pinto beans

sprig of epazote (optional)

juice of two limes

t each of dried oregano and basil

use soy or salt and pepper to taste

PREPARATION: Add coarsely chopped greens to a sauce pan with two quarts of water. Bring to a boil, back off to a simmer for 15 minutes. Strain off the water and use for soup, stir fry, anywhere vegetable flavored water will enhance the cooking.

1 lb spinach pasta

8 coarsely chopped morel mushrooms

2 cup chopped stinging nettle

1 cup finely chopped wild asparagus (domestic variety is okay)

1/2 cup chopped wild leeks

1/2 teaspoon each dried parsley, thyme, chervil, thyme, oregano, basil

Cheese: 1/2 cup cottage cheese; 3/4 cup parmesan; 1/2 cup ricotta; 1 cup of milk.

1-14 to 16 ounce can tomato sauce

3 cloves garlic chopped

PREPARATION: Combine cheeses and milk. In separate bowl combine dried seasonings and finely chopped garlic with the tomato sauce. Place a layer of uncooked dried lasagna in the bottom of an oven-proof dish. Ladle tomato sauce over lasagna. Sprinkle mushrooms, nettles and asparagus over sauce. After combining the three cheeses, ladle a layer of cheese over the vegetables. Add another layer of pasta, then repeat the sauce, vegetables and cheese layers. Next, another layer of noodles, sauce, vegetables, cheeses.

Bake covered in a pre heated 325 degree oven for 45 minutes. Cool. Garnish with Parmesan cheese, and chopped Italian parsley.

Thirty wild leeks

3 eggs hard boiled

5 anchovies (soaked several times in fresh water to release salt)

1/2 gallon of water

To make vinaigrette:

Juice of one lemon

1 t chopped wild onion tops or preferably chives

salt and pepper

4 T olive oil

1 T finely chopped lovage (substitute 3T chopped parsley)

PREPARATION: Bring water to boil, add leeks and simmer for twenty minutes. Combine vinaigrette ingredients. Cool leeks, dry, and refrigerate for half an hour. Peel and chop eggs coarse and cut the anchovies into small bits. Spread cold leeks on a plate, drizzle over vinaigrette and garnish with finely chopped anchovies and parsley.

12 prepared vegetarian eggrolls or potstickers

3T maple syrup

1/4 cup Reisling wine.

1/2 cup of blueberries, raspberries, blackberries, autumn olive in combination or by themselves (substitute any other wild berry)

¼ cup dried elderberries

1T soy sauce

2T lemon juice

1T sesame seed oil

1T Dijon

PREPARATION: Mix wine, syrup, berries, lemon juice, mustard and soy. Bring to a boil and simmer and reduce (mash erries into the salsa and cook until thick). Stir sesame seed oil into finished salsa. Steam potstickers and/or egg rolls. Use salsa as dip, or drizzle over potstickers and eggrolls.

vegetable bullion cube, or vegetable stock as prepared above

miso soup base

1 burdock root

1 cup watercress

PREPARATION: Prepare this soup as to your taste for miso. I like using the lighter mix, white miso: about a tablespoon to a cup. Peels and slice thinly (1/8") the burdock root. Simmer the miso and burdock root for ten minutes. Drop in a sprig or two of watercress for each cup. Simmer for two minutes. Serve with a dollup of sour cream and a garnish each bowl with 2 nasturtium blossoms and and a feather of fennel leaf.

-Bean soup with epazote, mt. mint, Nori and Gobo (burdock root) with Jerusalem artichoke and duck potato base.

Cold herbal tea. Cold infusion of peppermint, mountain mint, fennel, lemon balm, lemon verbena with juice of a lemon (12 hours).

Jerusalem Artichoke Shoot Tempura: Break off early spring shoots of Jerusalem artichokes before the leaves open. Whip an egg (may leave out yolk), dip shoots in egg white, drop in bag of rice or wheat flour, shake, coat, saute or deep fry until golden.

We eat plants or animals that eat plants

Allergies

concepts: You are a plant with wheels.

Make your own five minute garden, turn it into a superstore---part pharmacy, part supermarket---all natural, beneficial and beautiful. This presentation identifies the top wild plants for natural health. See how they are grown and cared for. Learn simple, nutritional recipes and discover the science supporting natural health concepts. Also, Jim Meuninck will show you what animals eat, and what we can learn from them. Over the past thirty years Jim's garden has evolved into a wild foods pharmacy. It requires little attention, less than five minutes per day, and it pays back by providing a variety of nutrient dense foods over all four seasons. Taste winter root vegetables and the first delicious greens of spring. It's March and you too could be eating out of your garden.

bitters

polysacharides

bioflavonoids

alkaloids

aromatics essential oils

flavors

Top ten: wild leeks

cattails

nettle

day lilies

beebalm

mint

echinacea

Jerusalem artichoke

dandelion

elderberry

pumpkin

plantain

Jerusalem Artichokes, hen of the woods, asparagus, wild grape vine roasted peppers, acorns, parmesan cheese or other cheese, pesto.

-Vegetarian egg roll turned in evening primrose seeds with an Autumn Olive, sumac berry, elderberry, and nasturtium flower sauce.

-Bean soup with epazote, mt. mint, Nori and Gobo (burdock root) with Jerusalem artichoke and duck potato base.

-Miso soup with gobo and Jerusalem artichokes, seaweed, mustard blossoms (primrose and nasturtium blossoms)

-Stinging nettle lasagna.

-Paleo waffle with amaranth, acorn, cattail pollen, walnuts, sour cherries, cranberries and Jerusalem artichoke flour. Served with butter and maple syrup.

-Vegetarian wontons with Oriental wild berry sauce.

Coffee, mint tea, berry drink.

Cold herbal tea. Cold infusion of peppermint, mountain mint, fennel, lemon balm, lemon verbena with juice of a lemon (12 hours).

Recipes:

Tortilla Espanola Ingredients: fresh cilantro, pepper, cayenne pepper (dried), Lawry’s salt, 4 T grated cheese, 6 eggs, watercress soup, morels, Jerusalem artichokes, asparagus, roasted red pepper.

Preparation: In an oil sprayed iron skillet, lay asparagus, cooked artichokes and roasted pepper across bottom. Whip eggs with cilantro and watercress water, blend in blender, make very airy. Slowly pour whipped eggs into pan over vegetables. Sprinkle cheese over top. Put in a pre heated oven (350 degrees) for 15 to 17 minutes. You may use the broiler to finish the top.

Serve on a tortilla, with tomatoes, refried beans and salsa.

Vegetarian Egg Roll with Autumn Olive sauce ingredients: Purchase uncooked frozen egg rolls from and Oriental market.

Sauce: 1/4 cup maple syrup plus one quarter cup Reisling or other white wine, two grams of butter (2t), simmer, Add two tablespoons of Autumn Olive jelly, about a teaspoon of grated ginger, 1/4 t of soy sauce, 1/4 t Dijon mustard....Simmer and blend, serve over egg roll.

Jerusalem Artichoke Shoot Tempura: Break off early spring shoots of Jerusalem artichokes before the leaves open. Whip an egg (may leave out yolk), dip shoots in egg white, drop in bag of rice or wheat flour, shake, coat, saute or deep fry until golden.

Miso Watercress and Burdock Soup: Ingredients: vegetable bullion, two quarts loosely packed fresh watercress, one burdock root sliced thinly, sour cream, 1/2 lemon, two whole wild leeks, salt and pepper (may add stinging nettle if you wish).

Cook ingredients with watercress and chopped leeks until soft, 4-5 minutes, cool, blend.

Add two tablespoons miso to every quart of soup.

Saute burdock root in oil until tender.

Chop chives over finished soup.

Stir in sour cream, about a tablespoon per cup....Or place a dollop of sour cream on soup, float sour cream on nori,

Stinging Nettle Lasagna: Use your favorite spinach lasagna recipe, substitute nettle for spinach or mix the two. Steam nettle for 2 minutes before mixing into lasagna.

Paleo Waffle: Mix 7 or 12 grain cereal (cook first) with Bisquick (lite), add egg white, nuts, juice of half lemon or lime, milk.....Bake waffle, serve with butter and maple syrup.

What's availabl...e

Mints: Mt. mint, peppermint, chocolate mint, lemon verbena, lemon balm, beebalm

Edible Flowers: beebalm, borage, nasturtiums, basil, rosemary, evening primrose, sorrel, malvas, Queen Anne's lace, mung flowers, scarlet runner bean, Oriental day flower, squash blossoms.

Herbs: French sorrel, dill, Rosemary, basil, fennel, thyme, horseradish, epazote

Fruit: pear, apple, cherry, black berries, sumac, autumn olive, highbush cranberry.

Roots: sweet potato, Jerusalem artichoke, duck potatoes, ground nut (Apios).

Grain: amaranth, wild rice, evening primrose

Leaves: nettle, sasafras, watercress

Nuts: acorns, walnuts, hickory nuts

-Tortilla Espanola with Jerusalem Artichokes, elderberries, chopped nettle, Indian potato and herbs. Salsa with lime and cherry, blackberries. Fall: Jerusalem Artichokes, hen of the woods, asparagus, wild grape vine roasted peppers, acorns, parmesan cheese or other cheese, pesto.

-Vegetarian egg roll turned in evening primrose seeds with an Autumn Olive, sumac berry, elderberry, and nasturtium flower sauce.

-Bean soup with epazote, mt. mint, Nori and Gobo (burdock root) with Jerusalem artichoke and duck potato base.

-Miso soup with gobo and Jerusalem artichokes, seaweed, mustard blossoms (primrose and nasturtium blossoms)

-Stinging nettle lasagna.

-Paleo waffle with amaranth, acorn, cattail pollen, walnuts, sour cherries, cranberries and Jerusalem artichoke flour. Served with butter and maple syrup.

-Vegetarian wontons with Oriental wild berry sauce.

Coffee, mint tea, berry drink.

Cold herbal tea. Cold infusion of peppermint, mountain mint, fennel, lemon balm, lemon verbena with juice of a lemon (12 hours).

Tortilla Espanola Ingredients: fresh cilantro, pepper, cayenne pepper (dried), Lawry’s salt, 4 T grated cheese, 6 eggs, watercress soup, morels, Jerusalem artichokes, asparagus, roasted red pepper.

Preparation: In an oil sprayed iron skillet, lay asparagus, cooked artichokes and roasted pepper across bottom. Whip eggs with cilantro and watercress water, blend in blender, make very airy. Slowly pour whipped eggs into pan over vegetables. Sprinkle cheese over top. Put in a pre heated oven (350 degrees) for 15 to 17 minutes. You may use the broiler to finish the top.

Serve on a tortilla, with tomatoes, refried beans and salsa.

Vegetarian Egg Roll with Autumn Olive sauce ingredients: Purchase uncooked frozen egg rolls from and Oriental market.

Sauce: 1/4 cup maple syrup plus one quarter cup Reisling or other white wine, two grams of butter (2t), simmer, Add two tablespoons of Autumn Olive jelly, about a teaspoon of grated ginger, 1/4 t of soy sauce, 1/4 t Dijon mustard....Simmer and blend, serve over egg roll.

Jerusalem Artichoke Shoot Tempura: Break off early spring shoots of Jerusalem artichokes before the leaves open. Whip an egg (may leave out yolk), dip shoots in egg white, drop in bag of rice or wheat flour, shake, coat, saute or deep fry until golden.

Miso Watercress and Burdock Soup: Ingredients: vegetable bullion, two quarts loosely packed fresh watercress, one burdock root sliced thinly, sour cream, 1/2 lemon, two whole wild leeks, salt and pepper (may add stinging nettle if you wish).

Cook ingredients with watercress and chopped leeks until soft, 4-5 minutes, cool, blend. Add two tablespoons miso to every quart of soup.

Saute burdock root in oil until tender. Chop chives over finished soup.Stir in sour cream, about a tablespoon per cup....Or place a dollop of sour cream on soup, float sour cream on nori,

Stinging Nettle Lasagna: Use your favorite spinach lasagna recipe, substitute nettle for spinach or mix the two. Steam nettle for 2 minutes before mixing into lasagna.

Paleo Waffle: Mix 7 or 12 grain cereal (cook first) with Bisquick (lite), add egg white, nuts, juice of half lemon or lime, milk.....Bake waffle, serve with butter and maple syrup.

Fry Bread: Mix one cup of dry ingredients (1/2c whole wheat flower and 1/2 oat flower (or buckwheat). Then add slightly less than one cup of skim milk (dry milk works great). Knead into a well mixed dough ball on a flower powdered board.

Preparation:Bring oil in a pan to 400 degrees, pluck a ball of dough about the size of a golf ball from your reserve, then use a rolling pin to flatten the ball on a flour covered board. Roll out the dough until it is about an eighth of an inch thick. Drop the dough in the oil for about ten seconds (watch it puff up) pull it from the oil, towel it off and serve with fruit jam.

Pinto Beans with wild leeks and onions: Cook beans in vegetable broth add sauteed leeks and diced onion, season to taste. Add mint and serve.

Wild Leeks, Morel and Watercress Thai Noodles: Saute leeks and morels (6 mushrooms and ten leeks). Cook four cups of chopped watercress in four cups of vegetable broth. Bring to a boil, turn off heat and let cool. Blend watercress to a cream. In a sauce pan add 14 ounces of coconut milk and a teaspoon of Thai curry paste, stir and blend, add watercress soup, simmer shrimp in the coconut watercress broth. Add Thai seasoning (optional). Boil rice noodles, strain, rinse and place in soup.