Wild foods - add a little variety to your plate

Advocates of the wild foods and wild ingredients are often viewed as easily worthy or something funny. It can often be perceived that such proponents of wild foods, wholeheartedly and completely change your lifestyle to eat nothing but to wild food.

You are welcome to do this if you wish, but this is definitely not the point of wild food movement at all. It is partially increasing the views of people of nature and the natural world. After all, if you then add your entire pantry naturally wild ingredients you enjoy nature and what can it do for your. Nature is no longer an enemy or something you have to fight with. Rather, the wild world is an extension of your environment. Something useful that you in diving to the types of foods available to expand.

You can create a meal, based on nothing but wild food. Or you can go into the wild and source leaves things like young Linden (Linde) or wild herbs for use in a salad or recipe as a simple addition.

Here I present two wild dishes. A salad of almost nothing but wild sources food and a main dish contains a few wild sources it contains ingredients as additions list of all ingredients.

Winter salad

Ingredients:
1 large bunch wintercress
1 large bunch bittercress
1 large bunch chickweed
Handful of gorse flowers (if available)
10 Sheep Sorrel leaves (or wood sorrel, if it a mild winter)
4 Tablespoons melted butter clarified
2 El apple cider vinegar
1 / 2 chopped small onion

Method:
The herbs thoroughly and in a bowl type washing. Finely chop of the sheep's sorrel (or wood sorrel) and a thermal upper foil sealing jar along with the onion, add melted butter, vinegar and spices.

Shake to shuffle, then arrange the Greens in a bowl give you, toss and serve the dressing pour over.

Spicy chicken and Goosegrass

Ingredients:
600 g sliced chicken breast, diced
4 Cloves garlic, minced
2 small onions, sliced
Butter or oil for frying
1 / 2 Tsp of ground ginger
1 / 2 Tsp of ground cumin
1 / 2 Tsp ground coriander seeds
1 / 2 Tsp cayenne pepper (1 / 2 tsp fresh milled black pepper)
1 / 2 Tsp Garam masala
4 whole cloves
10 Tomatoes, chopped
200 g Goosegrass leaves
Salt to taste

Method:
Add the chicken and a little oil in a pan and stir-fry until well browned. The meat from the Pan and set aside imagine removing. Now add a little more oil in the Pan, and use it to gently the onion and garlic for a few minutes before adding the spices (except the Garam Masala) roast. FRY for a few minutes back then the chicken in the pan with the tomatoes and approximately 400 ml of water.

Season with salt and then bring the mixture to a boil. Reduce to a very low you simmer, cover and continue cooking for about 40 minutes, stirring occasionally stuck to prevent. Lift the heat at the end of this period and stir - in the Goosegrass.

Cook until the sauce thickened and most of the liquid has evaporated. Remove from heat, add the Garam Masala and serve on a bed of rice.

I hope that they have recipe-s shown that integrate wild foods into your diet must be complicated or "worthy" all you need to do is go find some ingredients and use you!

Dyfed Lloyd Evans has a love of food and cooking and a special passion for integrating more wild sources ingredients in modern cooking. He has created a Guide to wild foods is free for all search and find many other recipes, including wild ingredients in his wild food recipes-pages.