as I am still a little tired after a small surgery on my leg, today’s post might be a bit shorter as usual – but it comes with a teaser at the end so you guys can look forward to my next (and more elaborate) entry 😉
This persistent plant managed somehow to grow the whole way from deep down in the old coal cellar up to the sunlight of the street – I find that pretty impressive so I honour it with this photo and the title of ‘Most Impressive Plant of the Week’ 😉
But today’s post is about another hero I discovered actually last year…yet I had to wait until last week to get some of his delicous treasures: An old big mulberry tree on the playground of my street!
And those pretty little ones are really treasures…
Not only are the mulberry trees a bit rare in northern germany and their harvesting is pretty tricky if you don’t have one in your own garden: because they are not all ripe at once and they are just at their best when they fall off when you gently shake the tree – so on a public mulberry tree you will be able to gather often just a handfull of that little ones at one time…but also they are due to their high amounts of zinc, iron, calcium, potassium and a moderate amount of magnesium real superfood heros! If you live in Germany you can search for mulberry trees and other pubilc fruit trees, vegetables and herbs in your region on mundraub.org .
My favorite version – besides eating them sweet and juicy as they are – is to combine them with my (and Judith’s) favourite raw buckwheat porridge :
For the Mulberry-Version you will need:
1 cup buckwheat, soaked in water for a few a hours
1/2 cup cashew nuts, soaked in water for a few hours aswell
the juice of 2-3 oranges
1-2 tbsp chia or flax seeds (mixed with 3-4 tbsp water)
1/4 tsp salt
spices of your choice like vanilla pulp or extract, cardamom and cinnamon
a handfull of mulberries
1. Drain the buckwheat and the nuts into a sieve. Combine them in your food processor with the orange juice, chia/flax seeds, salt and your spices. Process everthing until it forms a creamy mousse and pour into a dish.
2. Wash the mulberries and scrape out those delicous pomegranate seeds. Top your porridge with them and give everything a big dash of powdered cinnamon on top.
So I hope you guys apologize this post for it’s shortness but also enjoy this easy yet delicous recipe…and as the promised teaser for next time – hold on to your hats for the upcoming post with a Vegan Samosas Recipe including delicous toasted Indian spices combined with old specimon blue potatos, chickpeas and broccoli, and as for the dot on the i, a nice spicy ‘catsup’ to go with them.