WILD GREEN SAUCE WITH BROWN RICE

  Beltane begins my harvesting season. Nature is now abundant with new, fresh, tender, soft, and mild-tasting wild edible greens. It starts small and slow, but after a short while there is so much food around that it makes me cry inside not being able to collect them all!

  Wild greens have been on my menu, daily, for about two weeks now. Together with my daughter I have also collected and preserved them in the freezer. It is easy to add greens in nearly anything, but my favorites now are a green drink and a green sauce over grains/potatoes.

The recipe (for one):

1 handful wild edible greens (I used dandelion, stinging nettle, and bishop´s goutweed)
1/2 - 1 avocado
1/2 clove garlic
pinch sea salt
water

+ Blend everything in a high-speed blender until the sauce is rich and creamy. Check for salt.

Enjoy over brown rice, or as a dip with oven-baked potato wedges. This sauce makes me feel happy and bubbly inside. Makes for a great, energizing, lunch!