Spring Forager Detox Salad
30g dandelion leaves,
1 tsp. wild chives
10g daisy leaves (Bellis perennis)
10g yarrow leaves
20g primrose leaves
1 head of chickory
8 Quail eggs, boiled peeled and halved
Mix of sprouted seeds (alfalfa, red clover, broccoli)
1 tbs linseed oil
1 tbs hemp seed oil
1 tbs lemon juice
Wash all the salad leaves and leave them in a colander to drip off.
Next prepare the dressing
In a small bowl blend linseed oil, hempseed oil and lemon juice, season with pepper and sesame salt.
Boil the quail's eggs, for 3min in slightly salted water, then plunge into a bowl of cold water to prevent the yolks from discoloring. Drain, than peel off the shells.
Next arrange the greens in a bowl, add quail eggs cut in halves, sprinkle with sesame salt, toss greens and eggs, add dressing toss again and eat.
Quail eggs are known in the east as "animal ginseng". They are neutral by nature and have sweet flavor. They invigorate Qi, replenish blood as well as strengthen bones and muscles. In this recipe they are balanced off by dandelion leaves which are cooling by nature and act as a gentle stimulant for liver and urinary bladder.
Sesame, neutral by nature, sweet by flavor, tonifies body fluids and blood, strengthen liver and kidney, lubricate intestines.
To prepare sesame salt use, (blond, shelled sesame), soak it over night, lightly pan-roast add few grains of sea salt, toss and take to grinder. Grind and store in tightly closed container for use.
Linseed oil contains omega-3 fatty acids, which have very important, immune system strengthening effect and cleansing effect on cardiovascular system. It is useful for degenerative disorders.
Hemp seed oil
Hemp seed comes highly recommended for its nutritional benefits. It is said to reduce LDL cholesterol and lower blood pressure and therefore considered useful for cardiovascular disease prevention. For thousands of years Chinese used hemp seed for treatment of rheumatism and constipation
Nettle and Sweet Potato Soup with Wheat Grass Juice
Makes 4 servings
250g of young nettle leaves,
1 medium sized sweet potatoes chopped into small cubes
4 shallots chopped
1 small onion
2 garlic cloves squeezed
Pepper, (salt to taste if not using barley miso)
1 litre of vegetable stock
1 tbs. virgin olive oil,
2-3 tablespoons of barley miso (optional)
Wheat juice in creme fraiche or plain yougurt to serve (optional)
Remember to wear gloves when picking and preparing your nettles; wash and leave in a colander to drip dry.
Sauté the chopped shallots and onion in a saucepan to which you add little water. Keep the heat low and allow the onions to soften. Add sweet potato and sauté 5 min, squeeze in the garlic, pour in the vegetable stock liquid and get it all to simmer. Let it simmer for 10 min, until the sweet potato softens. Switch off the heat, pour the contents of the saucepan into the blender and blend till smooth, add nettles and blend again until smooth.