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Recipes
Wild Green Onion Bread
1 cup axseeds, soaked
2 cups water
1 cup sunower seeds, soaked
cup quinoa, sprouted
1 onion
2 tablespoons honey
2 tablespoons dried lambsquarter
greens or cup fresh
lambsquarter greens
1 teaspoon salt
1 teaspoon rosemary
Blend the axseeds with the water until broken down into a batter. Grind
all the ingredients in a food processor. Mix in the axseed mixture and
pour onto dehydrator sheets. Dry for approximately eight hours and cut
into rectangle bread shapes. Enjoy this avorful delight as exible bread
for sandwiches.
Sprouted Lambsquarter Tabouli
2 cups quinoa, sprouted
1 cup parsley, diced
1 cup tomato, diced
1 cup cucumber, diced
cup scallions, diced
1 clove garlic, minced
cup mint leaves, diced
1 teaspoon salt
teaspoon pepper
2 cups zucchini, nely chopped
1 avocado, diced
2 tablespoons olive oil
Combine all ingredients in a bowl and allow the avors to mingle for
about ten minutes before serving. It can also be placed in the refrigerator
and served cold.
Lambsquarter Green Quiche
Crust
1 cup raw buckwheat groats,
soaked
cup quinoa seeds, soaked
1 cup cashews
1 teaspoon lambsquarter spice
(see recipe below)
Filling
4 cups young lambsquarter
leaves (can be mixed with
other greens such as spinach,
dandelion, or mallow)
1 avocado
cup lemon juice
cup tahini
1 teaspoon salt
Toppings (Optional)
Diced tomato
Baby wild microgreens
Edible owers
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Grind the soaked buckwheat with the cashews and spice in a food proces-
sor. Press into a pie pan and let dry in the sun while preparing the other
layers. Add all the lling ingredients to a food processor and mix well until
smooth in texture. Layer the lling into the crust. Add toppings if desired
and either serve fresh, chilled, or warmed.
Quinoa Stew
3 cups quinoa
1 cup carrots, chopped
2 cups cabbage, slivered
1 cup potato, chopped
1 cup sun-dried tomatoes (and/or
1 cup red bell pepper)
1 tablespoon chili powder
teaspoon cayenne pepper
cup miso
1 teaspoon dulse seaweed
1 red onion, slivered
3 cloves garlic
1 cup diced fresh lambsquarter
leaves
Place all ingredients except miso in a Crock-Pot and cover with twice
as much water. Set on low heat and allow the stew to simmer for one
hour. Just before serving, add the miso and one cup of diced fresh
lambsquarter leaves. Enjoy this hearty and complete protein meal, all
in one stew!
Wild Seed Lammas Sun Bread
2 cups quinoa, sprouted
4 cups oats
2 tablespoons honey
1 teaspoon salt
Quinoa stew
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1 tablespoon coconut butter
1 teaspoon coriander
teaspoon star anise
1 teaspoon cinnamon
1 teaspoon nutmeg
cup raisins, soaked
Grind all ingredients in a food processor until well incorporated. Roll
into hand-sized loaves and place on a hot rock in the sun for one full
day in the heat of summer around August 1 to celebrate the Celtic cross
quarter holiday of Lammas! Lammas is the midway point between sum-
mer solstice and fall equinox. Turn your loaf over midway through the
day to evenly cook your sun bread. If this is not possible, alternative
options are to place the loaves on a at rock placed on a woodstove, in
the dehydrator at below 115 degrees, or in an oven on the lowest setting.
The goal is not to cook the enzymatic life force out of the bread. It is
a wise practice to maintain the uidity of wild aliveness in our food as
much as possible. Invite your friends and family to celebrate this special
bread with you to honor the time of year for the abundant harvest of ripe
lambsquarter seeds.
Lambsquarter Green Salad
4 cups young lambsquarter
greens, chopped
1 cup mustard greens, diced nely
cup wild edible owers such as
clover, mustard or dandelion
1 cup additional mild varieties of
local greens such as lettuce or
chickweed
1 cucumber, shredded
2 carrots, shredded
1 cup baby tomatoes, halved
1 apple, diced
cup quinoa, sprouted
cup sunower seeds, sprouted
Dressing:
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon dulse seaweed
Combine all ingredients. Drizzle salad with lemon juice, sprinkle with
dulse seaweed akes, and add a splash of olive oil. Before serving, deco-
rate with wild edible owers such as clover, mustard, or dandelion.
Wild Paradise Energy Bar
1 cup gs, soaked
cup dates, pitted
2 tablespoons raw carob powder
teaspoon bee pollen
1 cup sunower seeds, soaked
1 cup pumpkin seeds, soaked
1 tablespoon dried lambsquarter
greens
Grind all ingredients in a food processor until they become a doughlike con-
sistency. Shape into bars. Wrap individually and store in the refrigerator.
They will keep for up to a month. This recipe is a favorite energy bar with
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the complete protein benets of lambsquarter. It is delicious, easy to travel
with, and offers exceptionally high vibration to any activity! Enjoy the day in
its full paradise potential with these wild energy bars as your snacks.
Lambsquarter Spice
4 tablespoons dried lambsquarter
greens
teaspoon dried powdered kelp
seaweed
teaspoon dried dulse seaweed
akes
teaspoon cayenne pepper
teaspoon salt (optional)
teaspoon dried mustard seed,
ground
1 teaspoon dried celery powder
teaspoon dried garlic powder
teaspoon dried lemon zest
Add all ingredients to a bowl, stir thoroughly, and store in a spice con-
tainer to sprinkle onto food as desired. This spice can be made with or
without salt. Depending on where you harvest your lambsquarter greens
and which variety they are, they may be salty enough as they are without
needing to add any additional salt. Either way it makes a delicious addi-
tion to most recipes. It offers a full range of avors satisfying the palate
while providing the body with the full rainbow of trace minerals for opti-
mal health and beauty!
Lambsquarter Quinoa Wrap
When I challenged myself as a birthday
gift with ingesting only the wild thirteen
plants for two weeks, I came up with this
wonderful simple recipe.
1 cup quinoa, sprouted
1 cup cauliower, minced (or any
other member of the mustard
family such as cabbage or
broccoli)
Large young lambsquarter leaves
Wild mustard greens, diced
(arugula an option)
1 tablespoon mustard owers
Prepare each wrap by placing a tablespoon of sprouted quinoa mixed
with cauliower on a lambsquarter leaf. Sprinkle on top a layer of
mustard greens and owers if available. Roll up into a delicious, nutri-
ent-packed, wild lambsquarter wrap! This was truly one of my heartier
meals that completely lled me up during my exclusive wild weed culi-
nary adventure.
Lambsquarter quinoa wrap
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Lambsquarter Soap
1 cup fresh lambsquarter roots,
chopped
2 cups axseed water (soak 1 cup
axseeds with 4 cups water for
8 hours)
Essential oil (optional)
The roots have a good source of saponin and can be made into a soapy
liquid by blending the roots with the slimy water that is drained off after
soaking axseeds. Flaxseeds are better digested when soaked rst and the
water, rather than being discarded, is best used to make liquid soap. When
making amaranth axseed crackers, prepare the soap at the same time.
Cover 1 cup of axseeds with 4 cups of water, stir together and soak
for eight hours. Pour off water from axseeds. Blend ax water and
lambsquarter roots together and strain out the pulp. This slimy, sudsy
mixture can be used to wash the whole body or used for cleaning the
home. Essential oils can be added after straining for the additional benet
of their aromatherapy.
Lambsquarter Shampoo
1 cup fresh lambsquarter roots,
chopped
1 cup mallow
2 cups mallow water or axseed
soak water
1 cup fresh aloe vera leaf, skin
and all, chopped
A few drops of essential oils
(optional)
In my experience, anytime I use wild plants as shampoo on my scalp, I
feel instantly smarter when I get out of the shower. The wild intelligence
seems to be penetrating through my head and awakening my brain into
a clearer state of mind. Wild shampoo equals a wild brilliance and free
willed wit!
Add all ingredients to the blender except the essential oil and blend
thoroughly until frothy. Strain out all ber and then add the essential oil
and mix it in by hand. Use this shampoo while it is fresh and experience
the full exhilaration of its wild aliveness! If it goes at, blend the mixture
again to recreate the frothy, foaming nature. It will keep up to one week
stored in the refrigerator.