Deborah Lee shares her extensive knowledge of the natural world in this unique wild foods cookbook with a wholistic emphasis. It's interesting and pleasurable reading, written with the goal of making you a healthier person.
The first half of this remarkable volume looks at plants and their energies, incorporating macrobiotic theory in a practical manner.
The second half contains more than 170 delicious recipes that utilize many common wild food plants.
Here's a sample recipe from page 143:
Wild Greens Saute
Sauteing is an energizing style of cooking. Have a sauteed meal before going out to chop wood. Use an entire plant, root and top, for a dynamic interplay of yin and yang energies which helps you to a centered state. This needs to be experienced to be understood.
1 medium onion, cut in half moons
2 small turnips, cut in wedges
1 bunch turnip greens, sliced
1 bunch nettles (new growth), chopped
1 dandelion plant, root and greens, minced
dark sesame oil or other
In a wok or cast iron skillet, heat a few drops of oil and saute the onions and dandelion root 1-2 minutes. Add turnip root and saute them all together 4-5 minutes. Add greens and saute 3-4 minutes. Add a few drops of tamari to 2 tablespoons of water and pour this over the greens Stir, cover, and steam 2-4 minutes. Serve hot with toasted sesame seeds, if desired.
Sounds great, doesn't it?
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