Viewing entries tagged with 'puha'
GREEN SMOOTHIE
I'm not sure why I have resisted green smoothies for so long. One reason perhaps is because I don't have a proper blender, let alone one of those high powered jobs that people who make green smoothies always recommend. I've always found my stick blender sufficient for making my favourite yoghurt smoothie. Another thing I resist is buying greens. I want them freshly picked from the garden and still buzzing with vitality. Last week, I gave the green smoothie a go with my old faithful stick blender and it worked well enough. Every winter I am recommended by my wonderful osteopath to consume fresh, young raw greens. My gut goes into stagnation around this time of year and needs chlorophyll-rich living food. Well I came home from an osteopathic session last week and wandered around the garden picking a bit of this and a bit of that, stick blended it up with a little water and added some fresh fruit and a little honey. I am hooked now, and my gut has responded beautifully. Gone is the uncomfortable bloating and thankfully the gas. Kale is recommended as a major player in green smoothies, but I wanted to use only what was growing in the garden. This was to incorporate some of the edible weeds that I wax lyrical about on my blog. For my first smoothie, I picked a few leaves each of cos lettuce, silverbeet, kale, NZ spinach, parsley, dandelion, nasturtium, clover, puha and sorrel. The list is endless, you could add chickweed, coriander (cilantro), rocket, land cress, mizuna, any of the rocket mixes etc etc, pretty much whatever you have on hand. As always make sure you have a thorough knowledge of any weeds you use to ensure they are safe for consumption. For the here's how read the full post.
Delicious and Healthy BOIL-UP
I love Boil-ups and have been making them for as long as I have had children. Wild food and foraging turns me on big time. Living in Aotearoa NZ, one of the best wild greens in terms of availablity and being nutrient dense is Puha. It's packed full of Vitamin C and anti-oxidants. You can turn something quite ordinary ie. meat and a few root veg into something quite extraordinary once you add a big bunch of puha. No stock, no herbs, no seasoning, just salt and pepper and you seriously have a meal fit for the gods. Ok, yes there are boil-ups and there are boil-ups. Cabbage is a pretty poor substitute for puha. I don't ever make one without the puha. I mean that's why you make it isn't it? The Puha is the magic ingredient. The only thing you want to keep out of it is all the extra fat on the meat. Brisket boil-up is delicious, sans fat. Yes leave a bit on but not all of it. Some of my whanau who are very partial to a seriously fatty boil-up will still agree that my version is just as good and maybe even a little better. Just saying. The simpler it is the better it tastes. The one I have made tonight has ox-tail, puha, carrot, potato, kumara and garlic cloves. That's it. I reckon the best meats for boil-up are brisket, ox-tail and beef shin on the bone. It's not so traditional to consume the liquid of the boil-up but the way I see it, that's where much of the flavour is. This is how I made it today. First I gathered my puha. I have three types growing on my property. For more details read the full post.
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