NOTE: Julie and Jane have just announced their next workshop! It will be taking place on Sunday, August 19th, from 10AM – 3PM, here in Truchas. Titled “What’s in Season,” the cost is $25. I highly recommend it to any of you in the area. I’ll be there for sure! Call Julie at 505-689-1013 to reserve your place.
What’s the very best way to learn anything? For me it’s all about DOING. If I am hands-on with whatever it is I am endeavoring to understand, it usually sticks in my artist brain.
So the workshop I attended on wild and raw food, put on by my friends Julie Taggart and Jane McKay (see previous posts Wild and Free: A Feast From the Land, Wild and Free: Oregon Grape Cooler, Wild and Free: Apricot and Purslane Salad and Wild and Free: Drink Your Weeds!), was a bounty in more ways than one. We helped gather the groceries from the field and then we participated in putting together the food.
The main course was an enormous salad packed full of wild, as well as, cultivated greens and flowers: lettuces, pig weed, lamb’s quarters, plantain (narrow leaf), clover blossoms, alfalfa blossoms, mallow, dandelion, dock, onions, carrots, steamed beets, tomatoes, avocado and sunflower seeds. Yum.
BUT, the revelation, the piece de resistance of the salad was the almost unspeakably good dressing our hosts made for us. Words are inadequate. You really MUST make this for yourselves because it is simply too delicious to describe. Period. It really is, I swear.
This recipe comes from Katrina Blair’s excellent cookbook, Local Wild Life—Turtle Lake Refuge’s Recipes For Living Deep.
Green Goddess Salad Dressing
If you strain your green drink, it is great to do something creative with the pulp that is left. Here is a delicious and easy salad dressing recipe. It is a beautiful gift to be able to use all parts of a food.
1 avocado
1 cup green juice pulp
2 T honey
2 T raw soy sauce (Jane used Ohsawa Organic Nama Shoyu–unpasteurized Soy Sauce–this made a big difference in the flavor)
2 lemons, juiced
1 cup of water blessed with love (approx.)
(Add just enough water for the preferred consistency)
Place all ingredients in a blender and mix until creamy. Serve over your locally harvested salad greens of the season.
Try it sometime soon. It is heaven on earth. Truly.
Love to you all,
Jeane
Wonderful…and I love your painting in her kitchen:)
I’m no longer being notified when I have comments on the blog so I am sometimes missing them. I’m sorry–just saw this. I love the painting there too :-). I think it’s the perfect place. That one is titled “Love.”
Simply exquisite in every way. What a bounty–and commitment. We will have to take the plunge into doing green juice as a means to tasting that spectacular dressing.
…I noticed your painting right away, too! Love-ly.
There just aren’t words adequate to describe this fabulous dressing. It is absolutely a MUST even for me in my too-busy life. Yes, a real inspiration to have to make the green drinks in order to enjoy this sumptuous dressing. Let me know what you think once you and Mike have tried it.