June 6, 2010

handful lamb’s quarters

handful dandelion greens

2 bananas, frozen ($.30)

1 orange ($.50)

1 cup water

8 ice cubes

I’m all about the greens right now. It’s a good thing, too. The kale and lettuces are growing like crazy and there are also plentiful wild greens to be had as well.

The word Dandelion comes from the French, Dent de Lion … teeth of the lion. That’s an old dandelion seed packet above. The jagged, tooth-like leaves, and yellow flowers are super easy to identify (top photo) and it grows nearly everywhere all summer long. Lamb’s quarters (middle photo) are also prolific and easy to identify by the dusty white or light pink marks on the leaves and red stems. Whenever foraging for wild edibles, just be certain you know what you’re picking. Be familiar with what’s edible but also what may be toxic or poisonous.

For this morning drink, I just put all the ingredients in a blender and pureed until smooth.

 

1 bunch mixed greens ($1.69)

1 cup green and red grapes ($.45)

1 medium onion, sliced ($.20)

1/4 cup walnuts ($.30)

2 tablespoons olive oil ($.20)

2 tablespoons agave or other sweetener ($.20)

2 tablespoons apple cider vinegar ($.20)

1 clove garlic, pressed

1/2 teaspoon salt

1/4 teaspoon pepper

I put the grapes, walnuts, and onions on a bed of mixed greens and dressed them with a basic vinaigrette of olive oil, agave, vinegar, salt, pepper, and garlic whisked together until emulsified.

 

2 mangoes ($1.96)

2 bananas ($.30)

1 avocado ($.88)

2 tablespoons agave or other sweetener ($.20)

1/2 to 1 cup water for blending

pinch salt

Raw ice creams seem almost too good to be true. I’m still amazed at how healthy and delicious these are, and yet so incredibly simple to make. 

This can be made in a food processor with an “S” blade or blender, either one. Puree all ingredients until very smooth, then process in an ice cream maker until firm. If you don’t have an ice cream maker, just place in the freezer and stir every so often until firm.

 

  

 🙂