Wild Breakfast Smoothie
I am back at my beloved farm in Estonia. Surprisingly summer had already arrived before me. Everything was lush and green, my tulips had already bloomed and wild anemone circles could be spotted in the meadows. Sadly, cow slip also had already bloomed and I was not able to pick their lovely yellow flowers for tea anymore. Immediately upon arrival I went looking for the Lady’s Slippers I had discovered last year for the first time, growing wild in my park. And to my delight they all had come back, some displaying two blossoms this year. In addition, lo and behold, I discovered six more Lady’s Slipper plants. I am beyond happy and truly feel blessed to have such magnificent wild orchids growing on my land.
While out there in nature, I also gathered some wild greens for my newest raw culinary creation:
the wild breakfast smoothie:
1 cup water
3 leaves of Chinese cabbage
1 small cucumber, or a 2” (5 cm) chunk of a large cucumber
3 slices of ginger
1 handful of wild greens, such as dandelion leaves, cowslip leaves, Lady’s Mantle leaves, young ground elder leaves, young fir tree shoots
2 handfuls of berries (can be frozen), such as black currants, sea buckthorn berries, lingon berries, strawberries, blueberries
1 tablespoon of coconut oil
Place all ingredients into blender and puree until smooth.
Enjoy for breakfast or as an aperitif before lunch!