How to go green & weedy

If there’s one thing guar­an­teed to turn Kristina green, it’s her spe­cial pesto on crack­ers.

NZ Lifestyle Block - - DIY Food - WORDS KRISTINA JENSEN

Green is the ‘in' colour these days. Green smooth­ies here, green su­per food sprin­kled there.

I love my green leafy veg­eta­bles, but there are cer­tain mem­o­ries that make as­pects of this green-ness dif­fi­cult for me to stom­ach (lit­er­ally).

Many moons ago, a healthy food friend made me a tofu, banana and spir­ulina smoothie. Sounded awe­some, so much good­ness packed into one cup. But I couldn't fin­ish it. To this day, even the smell of spir­ulina makes me gag, so I choose to get my greens in a dif­fer­ent form. In crack­ers, with pesto, all green of course.

Two other rev­o­lu­tions tak­ing the di­etary world by storm are raw food and for­ag­ing. I have em­ployed my own green food pol­icy for years and call it the BFG (Big on For­aged Greens). Here's how it works. While I am out gar­den­ing, if I find chick­weed or purslane grow­ing hap­pily in my flower beds, be­fore I rip it out to put into my liq­uid com­post, I eat some of it, know­ing that these so-called 'weeds' pack a real punch when it comes to nu­tri­ent value.

Some­times I'm not quite so sav­age. I will of­ten leave the weed grow­ing there be­cause it was there first.

My per­sonal trade­mark condi­ment for over 20 years has been wild weed pesto. Com­bine it with a ses­sion of these green gar­den crack­ers and you could be per­suaded to feel as though you are en­ter­ing some sort of green heaven.

DIY FOOD Sor­rel

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