forestfeast:

I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad.

De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form  little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite!

By Erin Gleeson for The Forest Feast

Mmmmm nom nom nom

robertawalker:

The “Green Smoothie” has been getting all the hype these days but the tried and true berry smoothie is just as important in a well balanced diet. Remember you have to eat ALL the colors of the rainbow!  This is a great berry smoothie that is also high in protein with the addition of nuts that also create a more creamy smoothie.   

Berta’s Nuts About Berries Smoothie

Yields Approximately 1 1/2 Cups 

Serves 1 - 2

Ingredients

1/2 C apple juice

1/2 C orange juice

1 banana, rough chopped

4 large strawberries, rough chopped(no need to remove the stems there are nutrients in there!)

1/3 C blueberries

1 TBSP almond butter

1/3 C pecans

Preparation

1. Place all ingredients into the Vita-Mix container(or blender) in the order listed and secure lid.
2. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 -45 seconds or until desired consistency is reached

Variation: You can use frozen fruit for a thick cold smoothie

I could also deal with this….. Mmmmmmmmmmmm

wordslessspoken:

This a nice Spring twist on a Green Machine recipe with mint, lime, & pear:

4 large kale leaves
1/2 head of romaine lettuce
1 large rib celery
Handful of parsley
2 large stems of mint
3 Granny Smith apples
1 cucumber
1 pear
1 lime
1/2” ginger root

Makes 32 oz. for two

I will be juicing this ASAP!

forestfeast:

In honor of the Kentucky Derby tomorrow, I thought I’d share my simple twist on the traditional Mint Julep.

Just mix equal parts lemonade and seltzer, plus a shot of bourbon, over ice. Garnish with a lemon slice and a sprig of mint!

For a strawberry version, try last year’s recipe. Enjoy! and may the best horse win…