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Summary: Traditional Pesto calls for generous quantities of basil, but wild garlic and other herbs, greens and edible weeds also make for equally tasty pestos. This Raw Vegan Wild Spring Greens Pesto uses wild garlic, plentiful in Spring, various foraged edible wild greens : chickweed, dandelion, lamb's quarters, ... and spring baby spinach.
Cashews and flaked almonds bring crunch, while nutritional yeast replaces the traditional hard cheese flavour, and this version leaves the garlic out, due to the heavy presence of wild garlic.
Absolutely delicious on toast, pasta, eggs, in sandwiches, to make a pesto risotto or even as a dip for raw vegetable sticks.
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Summary: Seville Oranges are only in season for a few weeks in January. This year, try your hand at making your own Seville Orange Marmalade and we promise it will be worth the effort, because you simply can't beat homemade marmalade. And why not flavour it with lime and ginger ? You really do need to buy them Organic, as you will be eating the peel. Note on sugar : Most traditional recipes call for a 1:2 ratio of Seville oranges to sugar. But that produces a fairly sweet marmalade. We find that a 1:1 ratio of oranges to sugar, the same ratio as for jam, is enough to preserve the marmalade, and produces enough sweetness, providing you enjoy the slight bitterness, and you are cutting the sugar content by half ! But if you prefer a sweeter marmalade, please feel free to use a 1:1,5 or even the traditional 1:2 fruit to sugar ratio.
Depending on how much sugar you use, this recipe will give you 3 to 6 standard jam jars.
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Summary: Try this for a fruit packed snack. You can vary the fruits according to what is in season and use gluten free tortillas if you follow a gluten free diet.
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