Knotweed Syrup

I have been experimenting with Japanese knotweed this spring, as there is certainly no shortage of this extremely invasive species on our Vermont riversides and backyards. Now that you see an image of it, you have probably noticed it everywhere, right? In the early spring, when the shoots are young, it is tender enough to eat raw or cooked. The taste is similar to rhubarb, perhaps with a bit more citrusy tang. I was simply cutting the young shoots at the base, removing the leaves, and using them anywhere I would rhubarb- in dessert bars, cakes, or even in savory soups.

After our late frost, I noticed that the stalks got pretty tough, too fibrous to really chew through and enjoy on their own. But the flavor was still there- so I started to make some simple knotweed syrups- for pancakes, mixed drinks, morning bowls or yogurt and the like. Here is a very simple recipe for a knotweed syrup- I encourage you to try it yourself for a local, and very inexpensive natural sweetener.

I used a few beets to help bring a crimson hue to this syrup- as the greenish/brown of the knotweed alone did not wet my appetite. Another option (especially in a month or so) would be fresh
strawberries. Yuummm.


Knotweed Syrup

Ingredients
6 cups of chopped knotweed, leaves removed and ends trimmed
6-8 cups of water
1/2 cup of raw cane sugar, or maple syrup, plus more to taste
1/2 cup of red beet, diced
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. salt
1-2 tbs. arrowroot, or organic cornstarch

Directions

Place knotweed through beet in a small pan, narrow enough so that the water nearly covers the knotweed. Over high heat, bring to a boil. Remove lid, lower heat to medium-low and continue to cook until both the knotweed and beets are soft, tender and broken down, about 20-30 minutes. Remove from heat, add spices and cool.

Once cool enough for the blender, blend the entire mixture until completely smooth, adding additional water as needed. Using a cheesecloth lined funnel, strain mixture into a quart sized mason jar. As the mixture will be thick, you will probably have to work in batches, pouring some into the cheesecloth, and then squeezing the liquid though, similar to making nut milk.

Once you have strained the entire mixture, you should have about a quart of syrup. Taste and adjust sweetness with additional maple syrup or honey to taste. I like to give it a final strain through a fine-mesh strainer to remove and fiber strands that might have snuck through.

Rinse original pot and return strained syrup to the stove top. Over medium heat, bring syrup to a low simmer and whisk in 1 tbs. arrowroot. Continue to whisk until thickened, just a minute or two, adding a second tablespoon if necessary.

Enjoy as a mixer for seasonal cocktails, over bowls of toasty granola, to flavor plain yogurt, or for an interesting syrup for morning waffles and pancakes. I also used it to make a chia pudding, simply by blending about 2 cups of the syrup with 1 cup of chia seeds and a few frozen strawberries (this makes a lot- you might want to downscale). I then used some of the chia pudding as the center for my Almond Thumbprint Cookies- it bakes down into a nice gooey filling! Tee hee hee.



Relax. Eat Well.

Wild Dandelion and Ramp Pesto

Wild ramps and spring dandelions are out- and ready for the picking! Don't you just love free food?

Dandelion greens are best from young, vibrantly green plants, found in any nice field not frequently used for walking. After snipping the greens and washing with cold water, they can be enjoyed as a bitter component in raw salads, or cooked like any other hearty green.         

Ramps, or wild leeks, typically grow in wet areas, often by rivers. Part of the allium family, they smell distinctively like onion and have an earthy scallion-like flavor. Go hunting with a small trowel and gently dig up the roots to preserve the whole plant. The general rule of thumb is to take no more than 10% of the patch you find, as they will not grow back the next year after being harvested. 

The leaves are milder than the roots, and can be enjoyed raw or cooked. This year, I made some leaves into pesto and pureed the rest simply with olive oil, then froze them in ice cube trays for convenience. With the more potent roots, I pickled some in a sweet and spicy brine and chopped and froze the rest to use throughout the year. 

Packed with omega-3 fatty acids as well as loads of vitamin C and chlorophyll, this pesto can be used on pasta, baked breads, pizzas, or the like. I love a little scrambled in my morning eggs.
     

Wild Ramp and Dandelion Pesto

Makes 2 cups

Ingredients
2 cloves garlic
1/2 cup walnuts
3 cups dandelion greens, washed and chopped

2 cups wild ramp leaves, washed and chopped
1 bunch basil, washed and chopped
1 cup arugula
1/4 cup hemp seeds
Juice from 1/2 a lemon, 2 Tablespoons
1 teaspoon miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil (optional)
2 Tablespoons extra virgin olive oil
salt to taste

Directions
Process the garlic and walnuts in a food processor until well ground.  Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed.  While the motor is running, add oils until the pesto is holding together.  Season to taste with salt as needed and refrigerate until serving.

Relax. Eat Well.

Vegan Kale Caesar Salad

April is one of my favorite months- when the earth begins to peak through and show signs of life, the sun comes out of hiding and buds magically appear on trees. However, it can be a bit of a tease as well. With all of these hints of summer, all I want is fresh-from-the-field vegetables, and yet we are still a  month or so away. This salad is my compromise. Using the baby kale that is coming out of the early season greenhouses as well as stored cabbage and radishes from last fall- it hints at summer without the full commitment.

This dressing is one of my favorites. Every time I throw this myriad of slightly-obscure ingredients into the blender and come out with a disarmingly accurate vegan rendition of caesar dressing, I surprise myself all over again. I made this with the 5th and 6th graders at Moretown Elementary last year and was shocked out how well it was received, despite watching their twisting faces as we filled the blender. A great example of a product that is a million times better than the sum of it's parts. The original recipe pairs it with the traditional romaine-crouton-parmesan trio, so feel free to go in that direction if you prefer.

Vegan Kale Caesar Salad

Serves 6

Ingredients

2 Tbs. tofu

1 large clove garlic, peeled

1/2 sheet nori, toasted and crumbled

2 Tbs. olive oil

1 Tbs fresh lemon juice

2 Tsp. balsamic vinegar

1 ½ tsp. miso

1 ½ tsp mustard

1 ½ tsp capers

1/2 tsp tamari

1/4 tsp salt

1/8 tsp pepper

1 cup brazil nuts

1 garlic clove, minced

pinch of salt

1 head of kale, or about 6 cups baby kale

2 cups shredded cabbage, red or green

1/2 cup red or daikon radish, in slivered half moons

1/2 cup currants, or other dried fruit of preference

1/2 small red onion, minced

Directions

Combine all dressing ingredients in a blender and blend until smooth and creamy.

To make the Parmesan, combine Brazil nuts, garlic and salt in a food processor. Pulse for one minute. This part is optional- don't let it stop you if you don't have the brazil nuts on hand. A great substitute is raw almonds, if you prefer. 

To serve, toss kale through red onions in a large bowl with dressing, using just enough to coat. Top with Brazil Nut Parmesan, if using. Due to the hearty greens in this salad, it actually stores well and can be made in advance if necessary. 

Relax. Eat Well.

Spiced Chai Concentrate

Outside the window, fluffy snowflakes drift towards the earth, and I am glad to be cozy warm in my breakfast nook. I feel lucky to have large windows lined with a hug-your-legs-in-bench and pretty stained glass for the sun to filter through, leaving rainbow patterns on the table. It is one of those days when you just feel lucky to be here, now, surrounded by such beauty. These moments are to soak in, hold onto tight and revisit as often as possible. 

Oh, I forgot to mention the chai in my hand, which is most definitely contributing to this fuzzy feeling. Maybe it is causing it- who knows. Chai seems to have that power. 

I made this version with gunpowder green tea, because my lovely mother gave me a bag for Christmas and I enjoy the antioxidant-rich boost it lends to a morning tea. For a more traditional version, you can certainly substitute black tea or rooibos (for a caffeine-free version). I also threw in a bit of  calendula (the yellow flowers) because I love the subtle floral notes against the spicy cardamon and black pepper, but again- completely optional. In general, this tea is great for optimizing digestion, fighting inflammation and balancing hormones. 

Bottoms up. I hope this brings you as many warm and fuzzies as it did me. 

Spiced Chai Concentrate
Makes 4 cups, enough for 6 drinks

Ingredients

4 cups water
1 stick cinnamon
2-inch piece fresh ginger, sliced 
7 crushed cardamom pods
10 whole cloves
¼ tsp. freshly ground black pepper
½ tsp. freshly-ground nutmeg
1 tsp. orange zest
1 tbs. calendula (optional)
1 tbs. raisins
1/8 tsp. salt

2 tbs. green tea (or black or rooibos)
1 tbs. honey
1 tbs. vanilla extract






Directions

Bring water through salt to a boil over high heat. Remove lid and simmer for 15 minutes. Turn off heat, add green tea, and let steep for 2-3 minutes. Strain into a quart size mason jar and stir in honey and vanilla. Store in the refrigerator for up to 2 weeks. 

To prepare your drink, mix concentrate with milk, unsweetened almond milk or coconut milk, either hot or cold, and sweeten with honey to taste. A greater proportion of concentrate to milk will result in a stronger drink- I like my 1:1. For a richer drink, use a dash of half-and-half or full-fat coconut milk. 

For optimal enjoyment, slip into sweatpants, cuddle up with an animal of choice and linger over each sip. 

Relax. Eat Well.