Chickweed & nasturtium capers on toast
Chickweed & nasturtium capers on toast
An anti-inflammatory and immune boosting way to start the day!
Here is another sneak peak recipe from From the Wild out on September 3rd. This is one of my favourite things to eat. Ohmigosh! could live off it. So very simple but and I never get bored of it. If you don’t eat bread then just put it on a seed cracker or a lettuce leaf. Chickweed assists weight loss due to its high saponin (soap like compounds) that breakdown fat like dishwashing liquid in a greasy pan. It is also soothing and anti-inflammatory. The nasturtium capers add a spicy pickle and are full of immune boosting nutrients.
Chickweed, Cashew and Caper Toast
(10 minutes, makes 2 pieces of bread)
Chickweed can be eaten as a salad vegetable that goes great on sandwiches, wraps or crackers. It’s so handy if it’s in the garden and you can duck out and grab a handful to pump up the fibre, vitamin C and health benefits of your lunch. There are several ways you can combine it as a topping. This is one of my favourites.
Ingredients
2 pieces sourdough bread
1 dessertspoon of vegan butter or olive oil
2 dessertspoons of cashew cheese
¼ red onion
1 teaspoon of capers
½ cup chickweed
½ a lemon
Pinch of salt and pepper to taste
Method
Toast the sourdough bread.
Spread with butter, or olive oil.
Spread with cashew cheese.
Thinly slice the red onion and place it on the cheese.
Add capers.
Garnish generously with chickweed
Squeeze lemon juice on top.
Add salt and pepper to taste.
Pre-Order Bonus!!!
If you have pre-ordered From the Wild, email me with a screenshot or forward of your purchase receipt with the email heading ‘Bonus’ and I willI send you bonus content about two of my favourite wild plants not included in the book: Fleabane and Paddy's Lucerne. As well as information about both plants, you'll receive recipes for fleabane pet shampoo and insect powder (great for chickens!) and Paddy’s Lucerne anti-diarrhoea drink and cough syrup.
The book lands in the shops on September 3rd and will be available at all good bookshops. You can pre-order on my website.
What’s happening on The Wild World Substack
For paid subscribers for the rest of 2024 I will be sharing The Wildcraft Series where we study one plant in depth over 4 weeks, looking at how to identify it, it’s herbal monograph (folklore, historical use, scientific use, indications and cautions) as well as recipes and how it can be used in everyday life.
Upcoming courses and events
I have updated my website with lots upcoming events starting on the 3rd of September when From the Wild comes out. If you would like to join me to make an anti-inflammatory gel (Noosa Library), do a weed walk (Cooroy Community Gardens), talk about using weeds as food and medicine and in agriculture (Kandanga Farm Store, Agvention), make an anti-inflammatory gel (Inspired Festival,Canberra), or have wine and vegetarian canapes inspired by From the Wild designed by head chef Cameorn Matthews using Falls Farm produce (Hinterland Writers Festival @ Mapleton Public House) then check out the all the details here.
I would like to acknowledge the Kabbi Kabbi/Gubbi Gubbi peoples on who’s lands I live and work. I acknowledge that sovereignty was never ceded and pray this truth be acknowledged and respected by all who live, work and govern these lands.