Salads

Buckwheat & Edible Weeds




I happened across this website earlier in the week, & have been actively searching the animal free zones of where I live, for extra greens to add to my dishes.




This is something I"ve been interested in for quite some years now, feeling that we're missing out on valuable nutrition by not eating from these food sources.

I know for myself anyway, that when I eat as well as I can, organically as I can...it still isnt enough to give me the energy I need in my day.
Go foraging! But be careful! I picked two Very similar weeds & found one of them to be edible.

*Check them against photos, not diagrams*

This website is for New Zealand edible weeds, check out your local weeds & add a small amount to your salad & see how you feel the next day. 

Not to mention helping to get rid of that false belly fat!


My Wild Buckwheat Salad


Ingredients:

  • 2 cups raw buckwheat groats or quinoa
  • 1 raw beetroot
  • 2 raw carrots
  • 1 good sized raw swiss chard or spinach leaf (or several small ones)
  • Fresh mint leaves

  • Wild food: perenial spinach, chickweed, dandelion leaves, catsear leaves, dandelion flower, heartsease pansy flowers, cleavers, puha leaves, doves foot geranium etc (the variations are endless)
  • Seeds of your choice (sunflower, sesame, poppy, pumpkin, chia)

Dressing:
  • Juice of 1 lemon, lime, orange or 1 Tbs apple cider vinegar, balsamic, wine vinegar etc
  • 2-3 Tbs olive or other oil you like
  • Salt to taste

Instructions:
  1. Cook the buckwheat in 2-3 cups of water (or bone broth/stock) until soft. Drain & set aside
  2. Grate & chop the rest of the ingredients to your liking
  3. Put all the ingredients into your serving container, pour over the dressing ingredients & mix gently to combine






Chickpea Salad












Ingredients:

  • 200g (1bag) fresh beans, diced 1 cm 
  • 1/4 pumpkin, diced
  • 1 red capsicum, chargrilled & diced
  • 100g button mushrooms, chopped
  • 1 clove garlic, crushed
  • 1/2 red onion, diced
  • 400g cooked chickpeas =200g dry, soaked overnight
  • 2 Tbs fresh parsley, chopped
  • 1/4 cup sunflower seeds, toasted

Dressing:

  • 1 Tbs olive oil
  • Juice of 1 lemon & 1 tsp zest
  • 1 tsp ground cumin
  • Black pepper to taste
  • 1/4-1/2 tsp Herb salt

Method:

  1. Cook chickpeas for at least an hour until softened enough to eat, if you're using dried soaked ones.
  2. Steam beans & pumpkin
  3. Add capsicum, mushrooms, onion, chick peas, sunflower seeds & parsley to the pan. Toss to combine
  4. Mix the dressing ingredients & fold through the salad gently