Autumm is the harvest time for plants! See what we had in our feast in Ireland.
Sprouts of chickpeas, mung beans, lentils and alfalfa! Goes well with any meal, even in the breakfast bowl!
Era is making the salad dressing
Raw food picnic after the seaweed foraging
Autumm Beetroot salad – colour theraphy – Beetroot, apples and carrot
Curly Kale “chips”
Do you have a dehydrator? If yes, here is a recipe how to enjoy a totally healthy, crispy kale chips at home!
Wash the kale leaves, and remove it from the hard stalks
Make a cream in a food processor from olive oil, garlic, cashew nuts, herbs, parsley, lemon juice, cayenne pepper. It shall be like a pesto.
“Massage” it into the kale leaves and sort it onto the trays of the dehydrator. Set it on 42 degrees and dry it till it is totally crisp. It might take up to 12 hours, but dehydrators are very economical with energy. Alternatively you can use the oven also on very low temperature.
Why kale and is it better raw?
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, luteinand zeaxanthin.[9] Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[10]
Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss.[11] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[12][13] Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.[citation needed] Steaming significantly increases these bile acid binding properties.[14]
Edible wild and home grown greens and flowers were also on the menu!
Energy snack for any time! Dehydrated fruit leather with seeds and nuts.
A simple carrot salad with oil, salt, apple cider vinegar and soaked seeds.
Delicious Raw vegan pudding
You need a ripe avocado, 4 dates, some coconut oil, raw cocoa powder to taste, some banana and a little bit of ginger. I wish i live in a warm climate where all these are local!
Ohh, foraging! Lots of mushrooms in the Irish woods! 🙂 Here is our harvest!
Always check with an expert what you picked, before you eat it. 
And the recipe:
Mushroom stir-fry
In a pan sweat the garlic in olive oil and/or butter. Brush and wash the mushrooms, chop it and add to the pan. Stir them around in medium heat till it gets the liquid out and wait till the liquid it reduced. Than add some water (or stock) and reduce it on fire again. If they are fairly wet, than it is time to add some wine and parsley to it. At the very end add some butter just to melt it on it.
Boletus Carpaccio – a very simple and quick raw food recipe from Esther, Spain
You can use the cup of fresh, young boletus aereus or edulis for this recipe.
Slice the mushrooms very thin and lay the slices on a plate. Sprinkle on some salt flakes, extra virgin olive oil, lemon or lime juice and mashed walnuts or hazelnuts. Enjoy!
Wheatgrass juice for every diet!
Whatever diet you follow, wheatgrass can add a lot of extra nutrition to your body! We also had some shots of it in Ireland.
Let’s see what Wikipedia says about it: “Wheatgrass is a good source of potassium, a very good source of dietary fiber, vitamin A, vitamin C, vitamin E(alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper,manganese and selenium, and has negligible amount of protein (less than one gram per 28 grams). Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets.[11]
Wheatgrass proponent Schnabel claimed in the 1940s that “fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables”,[3] a ratio of 1:23.[6] Despite claims of vitamin and mineral content disproportional to other vegetables, the nutrient content of wheatgrass juice is roughly equivalent to that of common vegetables (see table 1).”
How to grow it?
Wheatgrass can be grown indoors or outdoors. A common method for sprout production indoors is often on trays in a growth medium such as a potting mix. Leaves are harvested when they develop a “split” as another leaf emerges. These can then be cut off with scissors and allow a second crop of shoots to form. Sometimes a third cutting is possible, but may be tougher and have less sugars than the first.[5]