One of my go to recipes and what we got up to over the weekend

Happy Monday Everyone.

What a cracker weekend we had weather wise. Nothing like a good Vitamin D hit for the happy soul.

Sunday morning, Bear and myself went to the Farmers Market in Hastings and bought lots of yummy bits for the next few days. So nice to have strawberries ready.. and spray free ones. We are still waiting patiently for the ones we have growing in our garden – not long now though. We bought a selection of fresh organic vegetables to compliment the ones we have growing in our garden, Hohepa yoghurt and cheese (some of Milly and Bears staples), raw manuka honey (great to add a little to the yoghurt to sweeten for the kids – much healthier option than store bought sweetened yoghurts). A couple of bottles of real kombucha (great for your gut and refreshing). There seems to be so many different kinds of kombucha on the market however do your research as a lot of them are just fizzy sweet drinks and do nothing for your health.

We as a family then hit the bike paths. Started out past the back of EIT and ended up at the Puketapu for lunch then headed back. Great bike ride, and most of it was in the shade which was a bonus for the heat we had yesterday. These bike paths are awesome for Hawkes Bay and we are very lucky to have them.

I thought today I would bring you a recipe I made recently and loved. Wild Weed Chimichurri, from one of my favourite cookbooks, My Green Kitchen, Neena Truscott and Belinda MacDonald (MKR NZ winners). I headed out to the garden and foraged for wild weeds – found some Puha (wasn’t 100% sure on the other things so didn’t want to use them), so picked my leafy greens to add (spinach, chard, sorrel, parsley and coriander – pretty much use whatever you have on hand).

6 cups of wild weeds or leafy greens of your choice

3 cloves of garlic

2 tsp capers

1 jalapeno (didn’t have this so put in a whole red chilli)

3 T fresh oregano

3 T fresh coriander

1/4 cup apple cider vinegar

1/2 cup lime-infused avocado oil

1 t cumin seeds and coriander seeds toasted

2 T maple syrup

2 pinches of salt

Wash the weeds and remove any hard stalks. Put in a blitzer with all the other ingredients and blend until well combined, taste and adjust. The mixture should be thick and oily. Let the sauce stand for 20 minutes before serving.

I put this over roast lamb and beef, however we had this as leftovers in the morning with eggs for breakfast and it would be yummy with chicken/fish also. Bursting with flavour, very nutritious, and so easy to make!

That is it for today, have a great day

Krystie “puha” and Paul “kombucha” Miller