Edible Weeds Recipes
It's #WeedsWednesday and this recipe for Green Goddess Dip is a delicious nutritious dip or a healthy alternative to mayo. It is super versatile, and makes use of many common garden and wild weeds, but you can also mix and match with rocket, spinach, silverbeet or kale.
I just head out to the yard and pick a big handful of what's looking lush. Today I gathered nasturtium, chickweed, onion weed, dandelion, oxalis, dock, plantain and wild mustard which are lush and abundant in my garden at the moment.
We enjoyed it last night with tempeh nuggets, brown rice and mushrooms. You could have it with hot chips, steamed potatoes or kumara, with roast veggies or an omelette or quiche, you could also stir it through pasta or as a side to a cooked breakfast.
Green Goddess Dip Recipe
Depending on the power of you blender you may omit the water for a thicker dip.
Vegan | Gluten-free
Makes 2 cups
Gather your ingredients and measure the following into a high speed blender:
2 cups wild weeds or other leafy greens, roughly chopped
1/2 cup cashews (soaked in hottest tap water for 1 hour then drained)
Zest and juice 1 lemon
1/4 cup apple cider vinegar
2 cloves garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup hemp seed oil (or extra olive oil)
1 tsp salt
1/4 tsp pepper
2 tablespoons nutritional yeast (optional)
Blitz until smooth and serve. It will thicken up a bit more in the fridge
If you enjoyed this recipe look under Edible Weeds Recipes for more delicious recipes utilising the free abundant edible weeds near you!