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