Spring Seasonal Recipes
Spring Equinox is a festival of awakening and rebirth. The dark months are now over and we’re moving into the warmth of the light. It is the time of equal day and equal night and this symbolic point of balance has been celebrated by our ancestors since the beginning of time.
A wonderful way to embrace this time of year is to delight in the taste of spring! Eating food when it is at its peak enables us to connect with deep-seated wisdom and forges our connection with nature.
Here are some spring equinox recipes to get you into the zone, using wild garlic, asparagus, nettles and dandelions.
WILD GARLIC PUMPKIN SEED PESTO
- ½ cup pumpkin seeds
- 2 large handfuls/100 g wild garlic leaves
- 1 unwaxed lemon zest and juice
- ½ tsp sea salt, more to taste
- 1 tsp apple cider vinegar
- 4 tbsp nutritional yeast
- black pepper, to taste
- ½ cup extra virgin olive oil
- 2 tbsp True MCT oil
Wash wild garlic leaves really well and dry them in a salad spinner (if you have one), blot them with a kitchen towel or simply leave to air-dry.
Dry-roast the pumpkin kernels in a hot pan on low-medium heat. Make sure you stir them so they don't burn.
Throw all the ingredients into a food processor and process until you have the desired consistency.
Transfer the pesto to a clean jar and top with an extra tablespoon of olive oil to prevent mould from setting in. Store in the fridge up to 2-3 weeks.
WILD ASPARAGUS HUMUS
- 2 handfuls of asparagus, cut into 1-inch pieces
- 1 can butter beans
- 1 large garlic clove
- 1 tbsp tahini
- zest of 1 Lemon
- 3-4 tbsp lemon juice
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp water
- ½ tsp sea salt
Bring a large pot of salted water to a boil over high heat.
Add the asparagus and cook just until the asparagus is tender, roughly 2 to 3 minutes.
Chop the cooked asparagus and throw all the ingredients into a food processor until the mixture is smooth.
Top with toasted pine nuts and smoked paprika!
- 2 tbsp grass fed butter
- 1 yellow onion, diced
- 1 celery stalk, diced
- 6 cups of loosely packed nettles
- 1 large organic potato, cubed (about 2 cups)
- 1 tsp sea salt
- 4 cups vegetable or bone broth
- freshly squeezed lemon
Melt the butter in a pot over medium heat. Add the onion and celery and sauté until translucent. Add the potato and broth and simmer until the potato is cooked through and soft.
Meanwhile, wash and steam the nettles. Fill a large bowl with cold water. Using tongs, measure out the nettles, add them to the bowl of water and toss to remove any dirt. Heat a large skillet over medium-high heat. Using the tongs, transfer the nettles from the water to the pan. Cover and steam until bright green and completely wilted.
Add the steamed nettles to the pot with the onions, celery, potato and broth. Simmer for a few more minutes then transfer to a high-speed blender. Puree until completely smooth. Add a squeeze of lemon and stir to combine. Serve with coconut cream, sour cream or yoghurt.
- 6 cups dandelion blossoms
- 2 tbsp lemon juice
- 1 package of powdered fruit pectin
- 5 cups xylitol (or preferred natural sweetener)
Rinse the dandelions quickly in cold water and snip off the stems and green collars under the blossoms. Boil the petals in 2 quarts of water for 3 minutes. Cool and strain, pressing the petals with your fingers to extract all the juice.
Measure out 3 cups of the dandelion liquid and place in a saucepan. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin (1¾ ounces). Bring the mixture to a boil. Add 5 cups of xylitol, stirring to mix well. Continue stirring, and boil the mixture for 2-3 minutes.
Pour into small glasses when the jelly is cool.