Written by Petra Denk
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Let's go wild: Why chickweed and sorrel makes me wanting even more green.
It all started quite unspectacularly: I strolled past our vegetable patch, and saw the fresh green leaf tips sticking out. This fresh green really caused a strong demand inside me so I definitely had to try it! And what can I say - it tasted lovely and made me hungry for more. In the evening I prepared a wild herb salad with sorrel and chickweed. Luckily I did not have to collect these herbs by myself, which would have been quite difficult in the inner city of Vienna. I had a conveniently packaged box from Biohof Adamah, who is my prefered deliverer of fresh and organic herbs and vegetables.
You can imagine that I enjoyed this salad. The only problem was: My desire for more greens is increasing and the sources of fresh leafy greens in sufficient quantities are not particularly plentiful around here, unless you would take the pale green glass house salad from the grocery store into account. Am I turning into a planteating animal?? How will this experiment develop? I've now idea, but one thing is for sure: I feel great after eating lots of fresh greens - the spring fatigue is almost gone ... So I wish you fun and pleasure with the following recipe! :-)
Chickweed and sorrel salad with cashew cheese
soaked 125 grams Cashews, 2 hrs. in water
2 tsp lemon juice
1/2 tsp probiotic powder
1 tablespoon yeast flakes
Chickweed and sorrel - 200 grams
1 small red beet, sliced into thin slices
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Put the soaked and rinsed cashews into a blender together with 100 Ml of water. Add the remaining ingredients. Squeeze the mixture through a dish towel to remove excess liquid, then let it ferment at room temperature overnight and at least 24 hours.
Arrange the salad of chickweed and sorrel with the beets slices,olive oil and balsamic dressing and garnish with the cashew cheese.