>> 1 tomato cut in half
>> 3 cups of water
>> 2-3 cloves of garlic
>> 1/2 of a juiced lime
>> 1 tbsp. of olive oil
>> 1 tsp. of honey or agave syrup
>> 1/2 tsp. sea salt
>> 2 cups freshly picked lamb’s quarters (washed and chopped)
>> 1/2 an avocado (chopped)
>> 1 thinly sliced sautéed red pepper
>> 1 chopped sautéed onion
>> 2 celery stalks chopped thin and sautéed
Blend the first seven ingredients in blender until smooth. Pour in to a pot on the stove. Then add the last five ingredients.
Simmer (do not boil) until onions celery are soft.
Decorate with marigold or other edible flower petals and serve.
Wild Edibles in Recipe: Lamb's Quarters
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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