Salad Dressing – The Secret to a High Veg Diet

To be healthy, slim and feel full of energy and vitality you need to really review the type of fuel (food) that you’re running on. It’s common sense. Garbage in, garbage out. Great food in, great results.

I recommend a very high vegetable diet. It’s not just that I know the results work, not just for me and my chubby genes, but for many people I’ve advised on reversing chronic health problems at Napiers the Herbalists. And the science is slowly and surely catching up. Having your 5 a day is being reconsidered to having your 7 or 10 a day, out of which most should be vegetables not fruits. Carbohydrates (bread, pasta, potatoes, roots) convert to sugar in the body. They should only be consumed in very small amounts and then only in the cold winter months when the body needs extra fuel.

I always recommend that your plate divides up as follows:
75% vegetables (but not potatoes)
15% protein (fish, wild or grass fed meats, tofu)
5% fats (nuts, seeds, oil)
5% low GI carbs (or if eliminating carbs, more veg).
This is very simplistic as foods cross over into other groups but it works as a visual guide to what the right balance is. Draw these divisions onto a cheap white plate with a ceramic marker pen and fire it in the oven to keep you visually on track!

Home grown and wild salad and vegetables

Home grown and wild salad and vegetables

To change your diet radically, I also suggest that you start with a 3 or 5 day juice reboot. This is when you drink 4-5 glasses of juices (at least 50% vegetable) during the day for 3 to 5 days with only coconut water and herbal teas in between. Done over a long weekend it is easy to manage.

Beetroot, Orange, Kale, Lemon and Ginger Juice

Beetroot, Orange, Kale, Lemon and Ginger Juice

The trick is to buy everything you need at the beginning so that you are organised. The 5 day one is the best because it gives you long enough to really see the results. On day 2 and 3 some people get headaches but these quickly pass. The first few days can be harder as you still get carb cravings. But by Day 5 these have all vanished, freeing you up to really enjoy your new veg-based, vitality diet.

Our gut cannot break down everything we eat on its own. In your gut you have millions of bacteria vital to your body – in fact if you could take them all out they would weigh the same as your brain – and we can’t properly digest our food without the help of these friendly bacteria. But modern living has changed the balance of our microbiome. Research on hunter-gather communities shows that your average city dweller has only 40% of the bacterial variety of a traditional hunter-gatherer with far less of the bacteria species for breaking down plants.

So the first thing your body has to work on is changing that balance. Simplistically… if you’ve had a high carb/sugar diet, your body will have more of those bacteria (lets call them bacteria C), and if you hardly eat any veg you will hardly have any bacteria V (for veg). So if you dramatically change your diet, bacteria C (saying “Where’s ma loaf an tatties gone?!”) will create carb cravings (hunger pangs) while bacteria V will be having to multiply rapidly (Where’s all the veg suddenly coming from? We need reinforcements to get through this lot.”) I recommend the juice reboot with total carb/sugar elimination for 5 days simply because it gets the discomfort over and done with quickly in 5 days. If you get organised, everyone can manage 5 days. Honest!

Once your vegetable intake is high enough, your gut flora changes and those carb cravings vanish, you start to feel full of energy, your skin clears up and your weight drops.. The bacteria settle down in the right quantities and are quietly content. If I get disorganised and I don’t always have enough veg to hand (sadly they go off so need picking/shopping every second day), what happens is that my veg intake drops and then I get carb hunger and break my regime. The carb bacteria C quickly remultiply and then you have to reduce them all over again with the accompanying cravings. So the key is to shop little and often and make sure that the divisions you’ve drawn on your plate are kept to – then the rest is easy. Carbs become an occasional item – hopefully baked yourself so you know what’s in them and they’re good quality carbs.

One common excuse I am given a lot by people is that, try as they might, they don’t ‘like’ vegetables. And by vegetables I mean leaves, shoots, buds and flowers digested by bacteria V – not the starchy carb-filled roots that satisfy bacteria C!

Wild garlic, home grown kale and others

Wild garlic, home grown kale and others

Again, your palette will change once you have been doing this long enough. You will learn to distinguish between your desire for bitter and your desire for sweet, as they are easily confused and there are so many sugar filled temptations to instantly satisfy your desire! Without exception, the key to this rests with a blindingly good salad dressing. This can be poured over any leaf salad, and also used as a dressing for cooked green vegetables. This tangy, tasty, veg-transforming recipe was first given to me by a friend who got it from a friend… and I hope you will also pass it on.

Version 1
50% good quality olive oil
25% light soy sauce
25% freshly squeezed lemon juice
1-2 crushed cloves of fresh garlic
Put all the ingredients together in a bottle or jam jar and shake very well. Keeps for days so make a lot and use liberally over all your salads and veg. I buy my light soy sauce from the Asian section to keep the price under control!

Version 2
50% good quality olive oil
25% light soy sauce
25% infused dark vinegar (e.g. raspberry, elderberry, balsamic)
1-2 crushed cloves of fresh garlic
Small knob grated fresh ginger root
Small sliced fresh chilli pepper
Put all together and shake, shake, shake.

A wild and homegrown Spring salad

A wild and homegrown Spring salad

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Low Gluten Low GI Rye Spelt Bread

I’m pretty gluten or bread-chemical intolerant to white bread these days so I make my own. I think the rise in gluten intolerance is also linked to bread not being allowed to ferment long enough. This can be achieved with a sourdough ferment but not as easily with bakers yeast. But this rye/spelt loaf tastes delicious and doesn’t give us bloat or stomach pains. 

 

Ingredients
500g spelt flour
500g rye flour
10g dried baker’s yeast
10g salt
10g powdered seaweed (e.g. dulse)
200ml goats milk yoghurt
400ml warm water (mixed with yoghurt
1 tablespoon good olive oil
1 tablespoon honey
2 handfuls assorted seeds

Directions
Mix the flours, yeast, salt & seaweed together in a large bowl. Add the olive oil and honey and mix in using the back of a large metal spoon. Then add the liquid, mixing first with the spoon, and eventually getting your (clean) hands in.

Turn out on to a clean floured surface and knead for 10 to 15 minutes. Rye flour does not go stretchy as less gluten but still needs vigorous kneading. sprinkle with flour every now and then if the dough is a little sticky.

Shape into a ball and leave in a warm place in a teatowel covered bowl for an hour – until dough is doubled in size. Then poke the risen dough back down (to deflate it) with your finger tips. Let it rise again, then knock it down. Repeat once more. Now divide into two, take one half and shape it into a loaf (1 kg flour makes 2 loaves) by rolling the dough in and folding the ends under. Repeat.

Brush the top and sides with milk (I use oat milk) to make them sticky then roll them in your seed mixture. Now make 2 or 3  deep, diagonal cuts (about 1 cm deep) in the loaves.

Leave for a final rise on a peel or tray (about 15-20 mins) until when you dent the loaf with your finger it springs back quickly and lightly. While waiting set your fan oven to 200C. On an upper shelf put a really heavy duty baking tray (or put in a tile or baker’s stone when you set the cold oven). On a lower shelf put an empty metal roasting tin to heat.

When the dough is risen and the oven is hot, put the kettle on to boil. Open the oven and quickly slide (or place) the loaves on to the hot baking tray. Then pour boiling water into the roasting tin to about a third up – this is to create steam. Close the oven door and set timer for 10 minutes.

After 10 minutes check the loaves. If they are browning too quickly turn the oven down to 180. Return to the oven for another 40 minutes (checking at 30). It should now be a beautiful brown on top and sound hollow when knocked. put on a wite tray to cool. Do not cut it until it is cold. if you give in the dough (which is still cooking inside) will sag and the bread will be doughy on the inside. When cool… slice and enjoy!! 

 Above: At final proving stage  

 Above: Baked and cooling down.   

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Seeds and Weeds Crackers Recipe

Seeds and weeds crackers recipe

This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well down a treat with cheese, pesto – especially wild garlic pesto at this time of the year, hoummous, chutney, pate and seaweed or salmon mousse, or just on their own. 

Ingredients
200g spelt flour
20g blitzed Parmesan crumbs
3 tbsp olive oil (try truffle oil)
2 tsps dried flaked dulse Palmaria palmata
1 tsp salt
1 tsp black pepper
1/2 tsp chili flakes
50g mixed small seeds (sunflower, nettle, niger, caraway, poppy, linseed, wild carrot, pignut, ground elder… or chopped herbs like dill, wild garlic..)
140ml warm water

Directions
Put the oven on to heat at 200C. I find a conventional oven gives more even results than a fan oven.

In a mixing bowl, add the olive oil to the spelt and mix in, with the back of a metal spoon, until well distributed.

Then add all the other dry ingredients stirring to distribute evenly.

Now slowly add the warm water and mix through. Gently knead into a soft, pliable ball.

Dust a clean table and rolling pin with extra spelt flour. Then divide the ball into thirds and roll each one out, as thin as you can, to about a thickness of 1 to 2mm. Try to make every set the same thickness to cook evenly.

Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for ‘thins’.

Put the uncooked crackers on to a tray lined with lightly greased baking paper.

Now put in the oven and bake for 10 minutes for 1mm thick crackers, or 12 minutes for 2mm thick crackers.

After 20 minutes is up, remove from oven and, using a frying pan slice, slip the crackers onto a wire rack to cool.

They cool in just 5 minutes.

Enjoy!

 seeds and weeds crackers 

Prep Time: 10 minutes
Cook Time: 10-12 minutes per tray
Makes: 20-30 crackers

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Morel Nuggets Recipe 

Springtime is morel time! There are lots of fabulous ways to cook morels but this is a favourite.  

Morel - morchella esculenta

Preparation 
First clean your morels thoroughly. I don’t like soaking them as it degrades the texture and dilutes the taste. If they are very buggy seal them in a freezer bag for a while and all the little bugs will run out of the crevices as they run out of oxygen. But here in Scotland, bugs are not such a problem in the early Spring as it’s still quite chilly. These ones were prepared by slicing them into quarters and brushing them with a pastry brush.

Morel - morchella esculenta

Ingredients
Morels (Morchella esculenta or M. elata)
An egg or two
Breadcrumbs
Powdered seaweed
Salt
Pepper

Directions
Spread freshly made breadcrumbs out on a baking tray and toast in a hot oven (200C) for 5 minutes until light golden brown. Season with powdered seaweed (I used pepper dulse), salt and pepper.

Beat egg well in a bowl. 

Heat butter in a frying pan over a low heat so not to burn the butter. 

Quickly dip each piece of morel in the egg then dunk it in the seasoned breadcrumbs until completely covered. 

Fry gently on each side until golden brown. Remove from pan onto a plate lined with kitchen paper to drain briefly before serving.

Morel - morchella esculenta

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Spiced Chaga & Elderberry Tea

A fabulous brew for foraging in the rain when you don’t want to end up with a cold! 

I’ve used elderberries (Sambucus nigra) against colds and flu for years. It’s so tasty my children were always happy to drink it, rather than echinacea tincture. So I make litres of elderberry syrup every year. You can make lovely hot, mulled teas by adding thyme, rosemary, sage and other kitchen herbs. Today, having harvested a huge amount of chaga mushroom (Inonotus obliquus) recently I made this spicier version.

Chaga mushroom  harvest

Chaga mushroom

Both chaga and elderberries are great at supporting the immune system. Chaga strengthens and balances, elderberry stimulates (cytokine release), lemon contain vitamin C and ginger is antibiotic. I mix it all with some kitchen spices, and hogweed seed when I have it, to make a really tasty, warming brew.

Chaga infusing  in elderberry

Chaga infusing in elderberry

Ingredients (makes 4 cups)
1 cup of elderberry syrup
3 cup water
3 tsp grated chaga
3 tsp grated fresh ginger root
1 tsp grated nutmeg
1 tsp ground cinnamon
1 lemon (juice and zest)

Directions
Simmer the chaga, lemon zest, grated ginger and all the spices in the water for ten minutes. (If you have time you can leave to infuse overnight to strengthen the medicinal chaga extract but you can also drink it straightaway if in a hurry.) Add the lemon juice and elderberry syrup and warm it right through. Strain off using a sieve lined with a little gauze or muslin. Drink!

NB When grating chaga, hold the black outer edge and grate the brown side where the fungus is most active.

Chaga mushroom

Chaga mushroom

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Foraged and garden micro salad

This time of year brings a Spring cacophony of fantastic flavours to your salad bowl. Micro greens from the polytunnel providing a neutral base of coloured lettuces to showcase the pungent, tangy, hot, wasabi, tingling, sweet, bitter or just indescribable tastes of the foraged wild micro greens.  

Wild and garden micro salad

Red lollo lettuce, wild rocket, sheep’s sorrel, cuckoo flower, primrose, kale flower, ground elder, wild garlic, few flowered leek seed, dill and scurvy grass. 

Gathering the tame and the wild

Baby pak choi, cleavers, hogweed shoots (for frying), broccoli leaf, kale flowers, radish, lamb’s lettuce and bittercress. 

Gathering the tame and the wild  Wild garlic leaf and buds, curly kale, wild rocket, sheep’s sorrel and scurvy grass flowers. 

Gathering the tame and the wild Sweet cicely (for dessert), wild garlic leaf and bud, curly kale leaf and flower, lady’s smock. 

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Butterbur fuki recipe

The flowers are passing but there’s still time to make butterbur fuki, a Japnese delicacyPick the stems from the most tender looking leaves. 

 

The leaf stems must be prepared and cooked properly. Cut off the leaves and halve the stems lengthways. 

Then roll the bundle in salt, on a chopping board. This releases the liquid in the stems and makes them a little less bitter – although it’s specific bitterness is what you want in this dish. 

Now blanch them for a minute or two (depending how thick they are) then remove and rinse. Plunge them into cold water while you get your other ingredients together. 

When you are ready to go, peel off the outer covering of the stems and chop into pieces about 4 cm long. Then cook in a miso broth with wild garlic or wild leek, a little seaweed or fish if you like.  

NB Never eat butterbur raw. Like comfrey and coltsfoot it contains PA alkaloids. It is used in traditional herbal medicine as a cure for asthma and hay fever.

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St George’s Mushroom

From ‘British Edible Fungi: How to Distinguish and Cook them.’
By M. C. Cooke, M.A., L.L.D., A.L.S. London, 1891.

St George’s mushroom:
Agaricus gambosus 1821, Tricholoma gambosum c1891, Calocybe gambosa to 2015.

THE only really good spring mushroom, except the Morels, is the St. George’s mushroom (Agaricus gambosus) presumably called because it makes its first appearance about St. George’s day.

There is a legend accounting for the name, which is current in Hungary, that it was a gift from St. George. Readers may please themselves which account they choose to adopt. Some confusion has also prevailed as to the scientific name which Dr. Badham gave as Agaricus prunulus, and some others have called it Agaricus Georgii, whereas the veritable prunulus and also the true Georgii are different species. In France it is called the mouceron or mousseron on account of its growing amongst moss, and from this it has been stated that our name “mushroom,” applied generally to another species, has been derived.

The St. George’s mushroom is a pasture-loving species, and is not found in woods. In ordinary circumstances the cap is about three inches in diameter but it will reach four or five, and Dr. Badham states that he has found it six inches across, and weighing between four and five ounces. He adds that he collected one spring at Keston, in Kent, from ten to twelve pounds in a single ring, and in one field from twenty to twenty-five pounds. From this it will be seen that it is a gregarious species, many specimens being found growing in company, in the form of rings, or part of rings, in the same manner as the fairy-ring champignon. In some parts a prejudice exists amongst the farmers against them, on the supposition that they injure the grass crops, and for that reason they are kicked over and destroyed. A better plan would be to collect them in a basket, and carry them home to cook; but prejudice is blind.

In addition to its being found in fields and pastures in the spring, when agarics are rare, and its gregarious habit, it also has a strong and peculiar odour, which is rather oppressive if a large number are taken into a room. The cap is thick in its flesh, covered with a dry cuticle, soft to the touch, like a delicate kid glove, smooth but often cracking when old. In colour it is usually of a creamy whiteness, inclined to become yellowish at the top, and not so regular in form as the ordinary mushroom, but lobed, and waved at the margin, which is turned in for a long time, and wholly of a firm substance. When cut through the flesh is often nearly an inch thick at the centre. The stem is thick (nearly an inch) and short, of the same colour as the cap, rather thicker at the base, and often contorted, or irregular. The gills are a watery white, and very numerous, commonly arched, reaching the stem, to which they are attached. The spores are also white. It would be difficult to confound this with any other species, especially when it is remembered that all fungi are rare at the time of its appearance, and if our description is read over carefully, it would be difficult to mistake it at any time, not forgetting the strong odour, its growing in rings, and its white gills and spores. We have never encountered anyone who disliked this mushroom when tasted, but we have heard it objected to as being rather heavy and indigestible for delicate stomachs. Experience, however, has never enabled us to support this charge, and we can only say with Dr. Badham, that “it is the most savoury fungus with which we are acquainted.”

Field blewit:
Agaricus personatus 1818; Tricholoma personatum 1871; Lepista personata to 2015.

There are two or three agarics which have many points in common with the foregoing, from a gastronomic point of view, that we purpose including them here, as the same modes of cooking are applicable to all. The first of these are the Blewits [field blewit], which is a truly autumnal species, sometimes collected as late as November, and seldom appearing at all until October. It loves the grass in open places, such as parks, but not woods and forests. Sowerby has stated that in his time it was occasionally sold under the name of “Blewits” in Covent Garden Market, but we have never seen it exposed for sale in this country. It is more regular in the shape of its caps than the St. George’s mushroom, and similar in size, but not viscid, with an oily appearance. In colour it is most commonly of a dirty white, sometimes greyish, or with a tinge of violet, also thick in the flesh, and firm, but it imbibes water readily, so that it is liable to become sodden and dark in wet weather. The edge is at first turned in, and looks frosted, or minutely velvety, but this soon disappears. The stem is one to three inches long, and about three quarters of an inch thick, rather swollen at the base and stained with lilac, which colour also penetrates into the flesh of the stem. The gills are numerous, rounded behind, and scarcely attached to the stem, dirty white, now and then tinged with violet, but the spores are white. It has a strong odour, but not so powerful as the St. George’s mushroom, and is equally pleasant to the taste. This is also a gregarious species and is said to be fond of growing in rings, but we have never recognised this habit although several specimens will generally be found growing in company. Although this fungus seems to correspond, as a late species, to the St. George’s, which is an early one, and they have several points in common, but there is no suspicion of it being the same species, indeed this could hardly be possible. The similarity extends even to the flavour when cooked, although we retain a preference for the former. The Blewits should not be collected for the table when they are water-logged; since they will hardly give satisfaction in that condition, but when in a good state, they are undoubtedly an excellent esculent.

Wood blewit:
Agaricus nudus 1790; Tricholoma nudum c1891; Lepista nuda to 2015.

Another species which seems to have been confounded by earlier writers with “Blewits” under the name of “Blue Caps” is a very common autumnal species amongst dead leaves in woods. Perhaps for this the name “Bluecaps” [wood blewit] might be appropriated. It is really a very fine and handsome species, gregarious like the others, but when young of a light violet blue, becoming ruddy with age. In books it is said to be two inches in diameter, but we have seen twenty individuals growing together, not one of which was less than five or six inches. The cap is at first convex, but soon flattened, quite smooth, not viscid, and at last depressed, and almost brick red. It has been called amethyst colour, but there is much more blue in the tone than in amethyst, and it always has a remarkably clean appearance. The stem varies according to the size of the cap, for in the large specimens alluded to it was six or seven inches long, and more than an inch thick, but more commonly it is half those dimensions. In colour the stem is similar to the cap, but perhaps a little paler, with a little white wooliness at the base. The gills are numerous and either rounded behind or running down the stem, at first of the same colour as the cap, but becoming ruddy with age. The spores are always white. For the table we always collect specimens which retain their violet blue colour, and of these we have seen sufficient within an hour to fill a bushel basket. It is, in some places, where there are plenty of dead leaves on the ground, one of the commonest autumnal species. In other places it seems to be comparatively rare. Once recognized and identified it cannot be confounded with any other species, and we have breakfasted upon it daily for a week, without surfeit or inconvenience. It has but a very slight odour, and possesses a more delicate flavour than either of the foregoing.

Culinary notes

The St. George mushroom has secured for itself in all countries where it is known golden opinions. In some instances this is probably due to the successful intervention of the cook, since fungi, more than aught else, depend much upon the efficiency of the cook. If the cooking of fungi has not yet been elevated to the position of a high art, it deserves to be, for the same fungus will please or displease with the merits of the operator. Dr Badham declared this to be the most savoury fungus with which he was acquainted, and justly considered so over almost the whole continent of Europe. Edwin Lees, who was a pronounced mycophagist, was “inclined to give it the highest place as an agaric for the table. There is nothing about its appearance to displease the most fastidious. It has an amiable and clean look, grows in pastures of fresh springing grass, and has an ambrosial smell – an aroma different from and more pleasant than the common catsuppy odour of the common mushroom. It has a delicate appearance when served up, and an agreeable taste. Whoever has partaken of it once wishes to do so again.” The Rev. M. J. Berkeley had always a good word in its favour. He says – “it is one that a person cannot very well make any mistake about. It sometimes attains a large size, is excellent in flavour , and particularly wholesome.” To this may be added the testimony of Mr. Worthington Smith, himself an incorrigible fungus-eater, who remarks that – “few species are more substantial and delightful for the table. I look upon it with unusual favour, as one of the rarest delicacies of the vegetable kingdom.” The late Dr. Bull said of it, that “when grown quickly after the rains of early spring, and before attacked by grubs, it is certainly an excellent agaric. It has a very delicate flavour, and is very light and wholesome. When gathered in dry weather it is more firm in texture, and not so good in flavour.”

Recipes

After such testimonials, we need only refer to the methods which have been specially recommended of its preparation. Dr. Badham considered the best method to be “either to mince, or fricassee it with any sort of meat, or in a vol-au-vent, the flavour of which it greatly improves; or simply prepared with salt, pepper, and a small piece of bacon, lard, or butter, to prevent burning, it constitutes of itself an excellent dish”

The Woolhope Club receipt is to “place some fresh made toast nicely divided, on a dish and put the agarics upon it, with a small piece of butter on each; then pour on each a teaspoonful of milk or cream, and add a single clove to the whole dish. Place an inverted basin over the whole, bake for twenty minutes, and serve without removing the basin until it comes to the table, so as to preserve the heat and aroma, which, on lifting the cover, will be diffused through the room.”

This is also one of the species which dries readily when divided into pieces, or sliced, and in this form retains much of its excellence. A few pieces added to soups, gravies, or made dishes gives to them a delicious flavour. To prevent their becoming mouldy when kept in close tins or bottles, they must be stored in a perfectly dry place. For this, and all other dried fungi, it is recommended not to exclude them entirely from the air, as they would be in bottles or canisters, but to store them in linen or muslin bags, which allows any contained moisture to escape, without producing mouldiness, or a musty flavour.

The modes of cooking are the same in the case of the blue caps [wood blewits] the Blewitts [field blewits] and St. George’s mushrooms. They may all be grilled or fried in the same manner as the common mushroom, but we do not think them so well suited for stewing. Perhaps the most successful plan is to place a lump of butter in the frying-pan with a sufficiency of gravy or milk, and a little curry powder, fry for seven or eight minutes, then throw in the sliced agarics, fry gently for ten minutes, and serve up quickly with snippets of toast.

It is also a good method to remove the stems and divide the caps down the centre. Place the pieces in a pie dish with a little pepper and salt, and a small piece of butter on each half. Either tie a paper close over the dish, or cover it closely by other means, and bake gently for about half an hour. Serve in the same dish, which should not be uncovered until placed on the table.

A simpler method is to cut off the stems close, sprinkle pepper and salt over them, and place them in a frying pan, gills upwards, in the fat after the bacon has been fried, or in default of bacon to place a piece of butter on each cap. Then fry them until thoroughly done, when they will be soft all over, and appetizing in odour and taste They may be served with bacon, or on toast.

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Edible horsetail shoots

Young horsetail shoots (Equisetum arvense) are an edible wild food, fine for foraging when they are young. They look pretty much as they were in the Paleozoic era but considerably smaller. 

Remove the sheath from over the knobbly joints first. Blanch in boiling water to which you have added 2 tsp vinegar and 1 tsp salt per litre. After 30 seconds in the boiling water, remove and plunge into cold water for a couple of minutes. Remove and gently pat dry with kitchen paper. Then fry in oil or butter until just crisping with a final sauté in a little dry sherry.  

  

   

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Kefir Tequila Lemonade Cocktail

This is a really refreshing twist on a classic marguerita cocktail using kefir made by fermenting water kefir grains in sugar, sultanas, lemon and ginger for 5 days.

Kefir Tequila Lemonade Cocktail

Kefir Tequila Lemonade Cocktail

Ingredients

  • 3 measures (3 x 25 ml) best tequila
  • 2 measures (3 x 25 ml) kefir lemonade
  • 1 measure (25 ml) 1:1 sugar syrup
  • 2 lime wedges
  • Cracked ice
  • Ground sea salt

Directions

    Sugar Syrup
  1. To make the sugar syrup dissolve equal parts of castor sugar to water by volume.
  2. The Cocktail
  3. Chill cocktail glasses and then twist the rims into ground salt.
  4. Fill a Manhattan cocktail mixer one third with ice and swirl to chill.
  5. Add the tequila, the kefir and the sugar syrup
  6. Shake for 15 seconds.
  7. Pour into glasses.
  8. Twist a lime quarter to release the oils and garnish each glass with the lime.
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