Here are a variety of recipes that I and my wild human friends enjoy. We have many more of course, but here is my offering for today. Maybe we can write a little wild human cookbook.
Apple Pizza (great for breakfast)
Prepare a dough of whole weat flour, rolled oats, salt, water, grated lemon peel, cinnamon, a little honey and oil.
Oil a cast iron skillet and press dough over the bottom of the pan 1/4 inch thick. Cover with apple slices. Dissolve together over low heat some honey, lemon juice, cinnamon, and apple juice (about a spoonful). Pour it over the pizza.
Optionally, you can top with slices of your favorite cheese. Bake in moderate oven until dry.
Campfire Cake:
Cut an unsliced loaf of bread into big cubes. Dunk them in condensed milk. Roll them in coconut. Spear them with a green stick and toast them over an open fire.
Coffee Cake:
Mix one cup of flour, one egg, one cup of wheat germ or cornmeal, 1/2 teaspoon each of salt, baking powder, and cinnamon, 1/2 cup each of honey and oil. Moisten with enough water to make a stiff dough.
Form balls 1 inch in diameter, roll them in cinnamon, wheat germ and brown sugar. Place them on an oiled pan, touching, and bake them until dry.
Salads:
Place in a bowl many different vegetables--wild vegetables, like lambs quarters, sheep sorrel, miner's lettuce, mustard leaves, or watercress--and some vegetables you might normally cook, like zucchini, brocolli, spinach, cauliflower, and add some taste trips like kelp, raisins, garlic, jerusalem artichoke, grapes, walnuts, chicken chunks, apple slices, pumpkin seeds, good olives, and avocado chunks. Now pour on a little very good extra virgin cold pressed olive oil. The oil should coat each vegetable. Just before serving, add a little lemon juice and salt. That way the vegetables won't wilt or lose their vitamins to the dressing in the bottom of the bowl. Enjoy!
Salad Dressing:
Mix equal parts of tahini or oil, apple cider vinegar, and season with tamari, soy sauce or garlic juice.
Delicious Muesli:
Roast rolled oats, wheat flakes, rye flakes.
Add soy groats, sesame seeds. toasted buckwheat groats, sunflower seeds, coconut shreds, bran toasted wheat germ, dried fruits, nuts, toasted pumpkin seeds, etc.
Add salt to taste.
Serve with milk and honey or fresh fruit or yogurt.
Salty Muesli:
Add chopped dried umboshi (japanese salted plum). Omit the milk, honey, coconut and fruit.
Ganja Butter:
Grind seeds and stems. Simmer gently with butter for 4 hours, watching it carefully and adding butter as needed. Strain. Use butter in any confection recipe.
Stony Morrocan Surprise:
Grind up the following ingredients: 1 teaspoon peppercorns, 1 whole nutmeg, 4 sticks of cinnamon, 1 teaspoon coriander, about an 1/8th or more of good shake (cleaned of seeds and stems), one handful each of dates, dried figs, almonds, peanuts.
Combine with some ganga butter and roll into balls.
To the above, you can add any of the following to enhance the taste:
honey, coconut, carob powder, sunflower or sesame seed meal, grated orange rind, toasted wheat germ, bananas, and/or ganja butter.
Apple Pizza (great for breakfast)
Prepare a dough of whole weat flour, rolled oats, salt, water, grated lemon peel, cinnamon, a little honey and oil.
Oil a cast iron skillet and press dough over the bottom of the pan 1/4 inch thick. Cover with apple slices. Dissolve together over low heat some honey, lemon juice, cinnamon, and apple juice (about a spoonful). Pour it over the pizza.
Optionally, you can top with slices of your favorite cheese. Bake in moderate oven until dry.
Campfire Cake:
Cut an unsliced loaf of bread into big cubes. Dunk them in condensed milk. Roll them in coconut. Spear them with a green stick and toast them over an open fire.
Coffee Cake:
Mix one cup of flour, one egg, one cup of wheat germ or cornmeal, 1/2 teaspoon each of salt, baking powder, and cinnamon, 1/2 cup each of honey and oil. Moisten with enough water to make a stiff dough.
Form balls 1 inch in diameter, roll them in cinnamon, wheat germ and brown sugar. Place them on an oiled pan, touching, and bake them until dry.
Salads:
Place in a bowl many different vegetables--wild vegetables, like lambs quarters, sheep sorrel, miner's lettuce, mustard leaves, or watercress--and some vegetables you might normally cook, like zucchini, brocolli, spinach, cauliflower, and add some taste trips like kelp, raisins, garlic, jerusalem artichoke, grapes, walnuts, chicken chunks, apple slices, pumpkin seeds, good olives, and avocado chunks. Now pour on a little very good extra virgin cold pressed olive oil. The oil should coat each vegetable. Just before serving, add a little lemon juice and salt. That way the vegetables won't wilt or lose their vitamins to the dressing in the bottom of the bowl. Enjoy!
Salad Dressing:
Mix equal parts of tahini or oil, apple cider vinegar, and season with tamari, soy sauce or garlic juice.
Delicious Muesli:
Roast rolled oats, wheat flakes, rye flakes.
Add soy groats, sesame seeds. toasted buckwheat groats, sunflower seeds, coconut shreds, bran toasted wheat germ, dried fruits, nuts, toasted pumpkin seeds, etc.
Add salt to taste.
Serve with milk and honey or fresh fruit or yogurt.
Salty Muesli:
Add chopped dried umboshi (japanese salted plum). Omit the milk, honey, coconut and fruit.
Ganja Butter:
Grind seeds and stems. Simmer gently with butter for 4 hours, watching it carefully and adding butter as needed. Strain. Use butter in any confection recipe.
Stony Morrocan Surprise:
Grind up the following ingredients: 1 teaspoon peppercorns, 1 whole nutmeg, 4 sticks of cinnamon, 1 teaspoon coriander, about an 1/8th or more of good shake (cleaned of seeds and stems), one handful each of dates, dried figs, almonds, peanuts.
Combine with some ganga butter and roll into balls.
To the above, you can add any of the following to enhance the taste:
honey, coconut, carob powder, sunflower or sesame seed meal, grated orange rind, toasted wheat germ, bananas, and/or ganja butter.
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North Carolina
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