Tag: wild crafting

Mole Verde

INTRODUCTION This green mole is delicious and fresh! The flavors are bright and alive and pair well with any roasted vegetable or tamales. If you are going to warm up a bit to serve, just warm and avoid going into a simmer as the flavors will change completely. Cover image shows a bed of beans, …

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Java Plum Chutney

INTRODUCTION The tart-sweetness of Java Plum lends itself perfectly to savory-sweet garnishes like chutney. Use this lovely sauce on sandwiches, in dressings, on a cheese plate, with tofu and veggies, on rice…there are so many ways to enjoy this wild condiment! INGREDIENTS 1/2 cup packed cilantro 1/2 cup packed mint 1 cup seeded Java Plum …

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Java Plum Mac Nut Spread

INTRODUCTION A probiotic macadamia nut spread perfect for smearing on crackers or veggies with a unique creamy java plum flavor. INGREDIENTS 2 cups macadamia nuts 2 capsules probiotic starter 2.5 cups filtered water 1/2 cup java plum juice 1/4 cup java plums, depitted 3 tablespoons honey 1 teaspoon salt STEP 1 Empty probiotic capsules into …

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Chinese Violet Artichoke Dip

INTRODUCTION This is a great party dip that is so easy to make. With the mild spinach-like flavor of Chinese violet (Asystasia gangetica), this is a great introductory dish for people who might be hesitant to try eating wild foods. It doesn’t matter if the artichokes are preserved in water or oil. Want more information …

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Strawberry Guava Juice

INTRODUCTION When we forage Strawberry Guava, we know we need to use them within 24 hours or risk losing some of the fruit. We eat a lot fresh, freeze some, and use what’s left in recipes. We like to sort them into “grades” – the Grade A fruit is usually used for Strawberry Guava Shrub. …

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Wild Amaranth (Amaranthus spinosus)

Now growing from 30°N to 30°S around the globe, Wild Amaranth (Amaranthus spinosus) originates from the lowland parts of tropical Central and South America. It is a highly valued food, and some of its medicinal benefits are as an anti-inflammatory and analgesic (pain relief). Due to its invasiveness our focus is on Spiny Amaranth, but …

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Spiny Amaranth Ranch Spice Rub

Introduction This is one of Savage Kitchen’s favorite recipes! It’s a versatile seasoning that can be mixed into dips, sprinkled on salads, or added to soups. Recipe by Chef Robert Ramshur. Ingredients 1/2 cup Dried Spiny Amaranth Greens 1/3 cup dry powdered buttermilk (Optional; powdered goats milk, etc.) 1 1/2 tsp dried dill weed 2 …

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Dried Spiny Amaranth Greens

INTRODUCTION Dehydrating Spiny Amaranth greens is a great way to preserve the wild nutrition for later use. Add the powdered or flaked/crushed greens to smoothies, sauces, soups, rice – anything that needs a little extra green goodness! INGREDIENTS Fresh wild Amaranth greens Step 1 Wash greens. Spread greens into a single layer on racks inside …

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