Saturday, 30 March 2013

wild water and garlic foraging

There is an art to doing raw food in whatever location we find ourselves in, taking advantage of what is available locally and being mindful of any extra nutrition we may need.  Here we are gathering wonderful water for drinking and washing at St Aldhelm's Well, Doulting, Somerset.  Above the well at this time of year emerges a glorious emerald carpet of wild garlic leaves.  Yesterday we made a delicious raw pesto with these and local raw sheep's cheese.

wild garlic and sheeps' cheese pesto

3 handfuls garlic leaves (ransoms) - you could use basil instead
200g raw sheeps' cheese
1 Tbsp raw apple cider vinegar
juice of ¼ lemon
pinch Celtic sea salt
3 Tbspns olive oil
1 Tbsp tahini ( black sesame is particulalry good)

chop the garlic leaves finely
dice the cheese
mash all the ingredients together uuntil mushy
serve with salad or cracxkers

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