One word you will see repeated throughout Nutrition from the Ground Up is practice — the beauty of this approach is that it is shifting your relationship with your food, which will happen over time. Picking out a few in-season fruits and veggies to have on hand and incorporate into your recipes as substitutions is an excellent way to develop your intuitive cooking practice without becoming overwhelmed. Here are a few foraged items that you could experiment with this Spring for FREE:
- Benefits: High vitamin A, Niacin, Phosphorus, Iron + Vitamin C
- Storing Guide: Store in the refrigerator in a container or bag for up to a week or blanch and freeze.
- Tips: Blanch for 1 minute. Saute in olive oil or coconut oil + add to 1/2 cup cooked grain/potato + protein.
- Note: only available in April + May.
for·age – (of a person or animal) search widely for food or provisions.
- Benefits: Vitamin C, Fiber + carotenoids
- Tips: Sauté in olive oil or coconut oil. For a meal, be sure to pair with vegetables, 1/2 cup cooked grain/potato + a protein. Chop + add to salads
- Storing Guide: Keep in a vase of water
- Note: Harvest upper stem, leaves + flowers.
- Benefits: Vitamins K + A & C. Heals, purifies your blood + settles digestion.
- Tips: Blanch in boiling water for 20 to 30 seconds. Add to anything, eggs, stew, salad, casseroles or sauté with olive oil or coconut oil. For a meal, be sure to pair with a potato or grain + a protein.
- Storing Guide: Rinse gently, pat dry, and store them in plastic bags in refrigerator drawer
- Note: part of the Sunflower family