I’m a culinary dietitian passionate about whole foods, local eating and gardening. Draw on my 25 years experience to help you meet your goals. Learn simple, fun and delicious healthy eating! I can help you improve your health, lose weight or stay healthy as a vegetarian. I also specialize in medical nutrition therapy as a delicious approach to manage diabetes, high blood pressure, heart and celiac diseases and food allergies.
Wednesday, June 10, 2009
Lamb' quarters (chenopodium album)
Lamb's quarters are also known as pigweed. They are prolific this time of year. As I weed them out of the garden I set them aside for salads and cooking.
Edible parts are the tender leaves, tips and seeds. The leaves have a mild taste and can be added directly to salads. You can eat the entire green plant when very young (about 20 cm/8 inches or less) but discard woody stems on larger, older plants. The greens can be lightly steamed or sautéed. Old sources say to cook greens for 10-15 minutes but I only sauté long enough to wilt them. As you can see, they are really great with mushrooms!
The highly nutritious seeds can be ground for flour or made into a breakfast gruel. I have not yet tried the seeds but might get to this year.
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