Weeds glorious weeds!

September 15th, 2010

lovely weeds, wonderful weeds! (to the tune of  "lovely spam, wonderful spam")

My neighbours and landlords usually watch my gardening with  a suspicious eye….maybe it's because i might dig holes in the back lawn to put compost in….maybe its because i rejoice to see a field of dandelions to put that sunshine yellow in my salads and pancakes! 

I skulk around neighbours yards looking jealously at their chickweed and lambs quarters, wondering if they know what nutritional powerpunches they have right under their noses.
When taking care of my mom's garden, i am careful to grab all the weeds and take them home with me to put on my balcony…
They grow well!  They are super tasty, Pretty, and Good for you!

here are my favorites, as a lazy yet opportunist gardener:

  • chickweed (needs wet cool, light sun)
  • violets (same)-tiny wild pansy
  • purslane, i've only found in my garden once, in Hamilton, where it was very fertile but very HOT, interestingly sour and crunchy.
  • lamb's quarters (seems to just grow….you can see it in empty lots, abandoned ground…spinach like in its culinary actions)
  • dandelion, do i really need to describe? mmm, liver bitter….
  • plantain (city sidewalks, with grass, wherever people walk)
  • wild lettuce, grows all over the city with little spiky spines on it…but don't eat much, its a strong relaxant)
  • nettles, if you are lucky enough to live by a fertile creek or park where they hide under the big trees to enjoy the damp…you can identify by the invigorating sting.
  • i also really like aloe, which does grow as a weed in some places! (namely those places where i tend to get sunburned)

I know i have seen at least one example of each this summer, next year i promise to bring the camera with me… but the best thing to do is find someone (the local herbalist) to take you on a weed walk in your particular zone.
 

a beautiful head of baking soda

June 3rd, 2010

In the Beginning, there was Baking Soda..

Well, it has now been even longer (7months?) with the no-shampoo washing, and I am still a happy camper!  It does get knotty pretty fast, but with long curly hair that is a never-ending hassle and tussle with me anyway. 

One of my favorite side effects is that my brush has never been cleaner!  You know that wierd waxy, dirt buildup that tends to get in the bottom of combs and brushes if you use them alot? (really hard to clean, and kinda gross)  Gone, gone, gone!  (girls you know what i mean right??)  It took a few months but now my natural wood bristle brush stays nice and woody no matter how much i use it..

I think I have more split ends then before, so I might try putting a little oil on the ends once in a while, or brushing more often to distribute the natural oils.  But it remains nice and curly, bouncy after wetting, and very product free.  I still have some natural spray in conditioner, left-over from the old days, that i use for special occassions, less than once a month.  To be honest, I barely wash it at all anymore, even with baking soda…1-2 times a month —pure laziness!  I love it!

Sake on a Flower

June 1st, 2010

tastes fruity & flowery & fresh

               I love eating flowers.  Picking petals seems so delicate, and eating them seems very divine or decadent. (or crass from the flower's point of view, i suppose)  The trick is to find flavours that are subtle enough to not overpower your flower.  Make sure you get the right species of flower (the Latin name to be safe)– growing your own is fun, or farmer's markets sometimes have options, possibly gourmet stores. 

Viola Tricolour (Heartsease, Johnny Jump Up, Wild Pansy) are those tiny flowers that look like little sisters to the violets bred large for modern gardens. (viola tricolour pictures).  They are good for the brain and the heart and the adrenal glands and more!  Plus they taste like a mild spearmint with fun overtones…..And purple basil is just one of many varieties of basil, I just think it goes best in this drink… after all, how often does one get to eat purple anything??  Sake is a sweetish Japanese wine that has a light flavour when mixed with other things, and no, i didn't choose it for the vitamin content. 

If you are lucky enough to have a strawberry patch, here is a wonderful way to celebrate any excess you can muster:—freeze strawberries whole and separate (on a cookie sheet), after they are hard you can jumble them in a container.

Sake-on-a-Flower

makes two drinks (you need a blender that can handle ice crushing.)

  • 5 or 7 frozen strawberries (med. size)
  • 6 viola tricolour flowers
  • 4 purple basil leaves
  • 2 ice cubes
  • sake (use as half the liquid)
  • soda water to cover stuff in blender
  • glug of maple syrup

whizz, pour into pretty glasses and garnish with extra flowers

(and i suppose for drink mixing, counting flowers can be considered a measurement of sorts..)

waldorf gone sesame!

May 31st, 2010

My own version of a Waldorf salad comes directly from Faulty Towers, episode:  Walfdorf Salad.  Basically celery, walnuts, apples and mayonnaise are my favorite parts….and those of you who saw my last post will be happy to know i purchased some organic mayonnaise in a jar for now.

Now, for some reason unfathomable to me, I can't seem to find anyone in Vancouver who likes the mayo!  Is it just me?  Has that beautiful white creamy dressing gone so far out of fashion that dry salad is actually preferable?  Will i Really have to dip my pizza crusts in marinara sauce? 

So in an effort to not force my mayonnaise fetish on others, and while surprise entertaining, i was sprung into new-salad concocting mode. 

what i had: (so i thought)

  • shredded cabbage
  • mayonnaise
  • walnuts
  • apple
  • salt/pepper
  • lemon

Now i think that would have been a very reasonable approximation of a good salad, However, "add yer own mayo" seems odd to me.  Now comes the good part:  My friend Monica (a definite Non-Mayo enthusiast!) suggested sesame oil, which led to sesame seeds (toasted)  and created a scenario where (gosh darn it!) i didn't even need to add Mr. Mayo!! 

 

SO, the final version being:

Sesame Waldorf

  • shredded cabbage
  • walnuts, chopped
  • apple, chopped (if organic, skin on), lemon squeezed over to keep from browning
  • sesame seeds toasted, with a dash of toasted sesame oil

try adding:

avocado on the side, organic chicken or cheese for added protein, a dash of flax oil for omega-3 (your walnuts and sesame have the omega-6's).

 

simple and yum!  (thanks Monica)

and yes!.. i tend to trust instinct over measurements… it's liberating really..

Mayo 101

May 20th, 2010

Do not make mayonaise in a personal smoothie drink blender!
So i loooove mayonaise ( and hollandaise sauce, and that ranch dipping sauce that comes with take-out pizza…. You get the picture). So I figured what better service to humanity than to figure out a super tasty, fast and nutrient dense home version? The kind to make Jamie Oliver beat down my door and shake my hand…
Being in a hurry and being the only person around me who eats mayo(?!), I figured personal size! Here I come! Did mention that I couldn’t be bothered to look up a recipe too? I know the general premise: blend egg yolk with vinegar/lemon and then slowly add oil until it thickens.
Maybe the ratio matters, or maybe it’s oil and Then vinegar, or maybe it’s the fact that the egg yolk took up so little space that it sat under the blades and so could not get pre-whippified.. Regardless, it was runny and oily and kinda gross and I had to add a whole bunch of tofu just to thicken it up.
I have not given up (think flax oil, fresh lemon, herbs) but I will get back to you after a little extra research and equipment sourcing.
Back to the vitamin packed margheritas with my little blender!