☕️ How much better does coffee taste on the weekend!! They’re even better when you upgrade your favourite cuppa with superfood mushrooms! Wait, whaat!! 😝
🍄☕️ Mushroom coffees are all the craze right now, and for good reason. Superfood mushrooms and coffee are a match made in heaven. ✨
Mushrooms love it when you add them into your coffee as they help to upgrade the immune system, boost energy, balance hormones, calm the nervous system and protect the adrenals from overstimulation of caffeine when we’ve had a few too many cuppas throughout the day.
Caffeine increases the production of cortisol (the stress hormone) in the body. Too much caffeine and we experience the jitters and eventually crash which is often referred to as adrenal fatigue. This is the body’s strategic response for returning back to a simpler physiologic form of function to conserve energy.
Basically, the body crashing is a sign that you need to rest in order to return to homeostasis. That’s why mushrooms in your coffee are the perfect upgrade because they help to sustain your energy levels throughout the day and counteract those annoying dips in energy. Balance is key my friend. Give mushroom coffee a try friends, our favorites are Chaga, Reishi, Lion’s Mane, and Cordyceps mushroom. 😝🍄💪
👉 Have you downloaded our free Mushroom Coffee Recipe eBook? Also includes four caffeine-free recipes: http://bit.ly/MushroomCoffeeRecipes
Team effort on this boy. I only partially did the job on post that I was supposed to do, so we had a long tracking job with not much blood to follow, but the fresh snow helped. And Brady was in the right place at the end to make sure I’m taking home meat instead of a sad story. #whitetail#hunting#albertahunting#alberta#wildmeat#wildfood
Today I picked some spruce from this beautiful tree outside my house.
Gathering and preparing plant medicine connects me to that ancestral time when this was simply a common thing to do. There is something about these practices that gives me an incredible sense of peace, connectedness to the land and deep joy.
Herbal gathering and medicine making was something common to all of our ancestors and yet along the way, this knowledge was forcibly eradicated or sidelined as useless. Respect for and adoration of Nature for her healing powers has, in many cases, been replaced with distrust and disdain. Wild medicine has become something to be feared, tamed and shamed.
What a waste of so many generations of collective knowledge and experience- I can’t even put it into words...so I focus instead on the beauty of the process of reconnecting with that knowledge and passing it on...and I focus on the beauty of the spruce in front of me and soak up her incredible scent as the aroma of spruce tea fills my kitchen and all that makes me sooooo happy!!!!! Spruce tea is full of vitamin C and can be easily gathered for free (please always be mindful of how much you take when foraging)! I am passionate about making natural medicine available to anyone and breaking down the idea that it has to be expensive or elitist. All it takes is a little time outside to collect the spruce, and a pot of boiling water and you have free vitamin C and aromatherapy! No need for expensive supplements and you get a little dose of nature therapy as well!
Always consult your physician and/or trained herbalist before using herbs or wild foods medicinally.
Foraging and gin.
Always love working with @kyrodistillery - last summer I took the Opium team out for a foraging day. They were particularly stoked about yarrow, rock samphire, haw berries, lady’s bedstraw and mugwort 🤘🍃
Shot on 35mm by @jeolboys
Amanita Caesarea!Caesars Amanita all up in my zone. With a beautiful coloration and fairy tail appearance this is another seriously scrumptious fungi that trends on the taboo side of mycological meals. Hunted and enjoyed in Italy and other Mediterranean countries this one is not recommended for new pickers or even for serious seasoned veterans for that matter. Approach this family of fungi with extreme caution!! However have an open mind and exercise your due diligence making sure your identification is spot on before consuming this mouth watering sophisticated delicacy.
Truly ethereal... .
Ribbon Asparagus! One of the crowns I regularly plunder when foraging is growing under a pine tree, the root of which must be over the top of the crown. The gap between the roots must be getting tighter as this is the thinnest it’s ever been! Left it there but will have it’s cousins and heaps of other goodies at @farmgatemarket tomorrow! Bell rings at 8.30! #farmersmarket#foraged#wildfood#local#hobart#italianfood
The humble pheasant. Not he cleverest of winged birds but so beautiful in colour and such an easy prep process.
Lovely evening teaching what i am passionate about. Big love to the guys that came tonight. It is the people on these courses thst make them so special.
Thanks as ever to award winner @growingwildfm. 😉
African olive fruiting in the Royal Botanic Garden of Sydney.
In my opinion one of the most obvious missed opportunity of the region.
Introduced in early 1800’s by Mr Macarthur as edging tree, this is now one of the most ferocious coloniser of Sydney Basin, reclaiming ex-farm land. It is also one of the most sought after timber in the world, it offers amazing health benefits and has edible fruits.
I am about to start a workshop on edible weeds at the @thecalyxexperience , in the gardens.
This is one plant I will talk about.
These Amaranth seeds are one of my most exciting accomplishments of 2018!! We foraged seeds from wild Amaranth plants that grew on the Crow Homestead. Amaranth seeds are high in protein and we add them to granola, yogurt and baked goods. Basically anything that adds protein to breakfast food is a major benefit for us...especially when we get a little sick of eggs!! #crowhomestead#wildfood#offthegrid#foraging
Giant puffball (Calvatia gigantea), Autumn. One would think of this as a giant soccer ball to throw at your friend rather than a mushroom. Although edible, I have yet to favor a method of preparation to consider this choice edible, yet it remains fun as a projectile of choice.
ALDER SMOKED WILD HALIBUT— If I knew smoking fish was this easy, I would have been indulging in this stuff way sooner. Been eating caramelized onion smoked fish dip for almost 2 weeks straight and I’m still not sick of it. Heavily pondered on the idea of quitting my day job and opening my own smoked fish dip company👉🏼#Recipes linked in bio // Can’t take all the credit @taluscreative essentially told me what to do when I picked his brain for inspiration💡
#WildWeek Day 3, Meal 2. Lunch today is Braised Cottontail Rabbit and Violet Blossoms!
Eating only wild foods and accepting that I can't just go to the grocery store where I could have access to all of the flavors of the world has forced me to keep things pretty simple. When I'm cooking, I keep thinking my dishes need something else, some other pizazz, but then I taste them and I realize they're much better just kept simple.
The seasoning on the rabbit is only wild garlic cloves (Allium canadense), green onion grass (which is often called wild onion or field garlic, Allium vineale), and sea salt.
The violet blossoms were frozen from this spring, so I just put them in the pan with the rabbit when it had gotten close to temp and let them simmer in the garlicky goodness of the drippings and dashed them with a bit of the sea salt. That sweet bean flavor I love about raw Violets shone through nicely in this dish.
It was all so delicious, it was difficult to resist the urge to eat that entire, tender rabbit, but I wanted to save some to have with breakfast tomorrow, as I'll be deer hunting and will need the long burning proteins. Though I am eating smaller portions than normal, after 3 days of wild foods I'm feeling healthy and energetic. I'm loving life being sustained by the wild earth!
Today on the homestead, we are processing venison. I pulled out this salt that I made in the spring. Its sea salt and spruce buds.
I was VERY surprised on how sweet smelling the salt became. It's very citrusy and flowery. I cant wait to add it to my marinade for jerky.
I am so pleased with the flavor of this salt, that I plan on making several large jars of it next spring.
Venison. In season, sustainable and much more versatile than you think. Recently I’ve been making veni curries with some of the cheaper diced shoulder. It gives any dark curry a really rich deep flavour and is a great replacement for lamb. Seen here with fluffy rice & homemade mango chutney. Shot by the best @lucialowtherphotography.
We just fired up the BBQ, Shel!
@Regran_ed from @shelzolkewich - On Tuesday, I harvested a white tailed buck. With the help of my dad, we butchered it that night. It’s been hanging for the past few days. Today, with the help of my son, we’re cutting and packaging. While I’ve never been a fan of raw meat photos, these portioned backstraps are just so beautiful. #deerseason#venison#butcher#wildfood#westofseven#shelsfarm#solohunter#hunter
We're often asked about #WildBlueberries and what makes them wild. We think it's a rather incredible story. .
The Story of Wild --> https://bit.ly/2Bcs8dg
From the thin glacial soils and harsh northern climate of Maine, Eastern Canada, and Quebec, the story of Wild is over 10,000 years old!
Candy Cap Mushrooms have a delicious maple syrup flavour that lends itself perfectly to desserts and once you try them, you'll be hooked.
Candy Cap Pecan Cookies
Makes 2 dozen 1½ inch cookies
½ cup unsalted butter at room temperature
2 teaspoons powdered Dried Candy Cap Mushrooms (nearly ¼ cup finely ground in a mortar or a cleaned coffee grinder)
¼ cup sugar
3 Tablespoons light brown sugar
¼ teaspoon vanilla
¼ teaspoon salt
1 cup plus 1 Tablespoon all purpose flour
¼ cup toasted Wild Pecans, finely chopped flaky
sea salt (like Malden) for topping the cookies
Position a rack in the top third of the oven. Preheat the oven to 325°F for both toasting the pecans and baking the cookies.
Place the pecans on a cookie pan and bake until toasted, approximately 15 minutes or until they are heated through nicely, but just on the verge of turning golden and releasing their intoxicating, warm aroma. Let cool, then chop, finely. You'll be cutting these cookies from a log, so avoiding large chunks of nut is helpful in forming a nicely shaped cookie.
Beat together the butter, the sugar, the brown sugar, the candy cap powder, the vanilla and the salt until thoroughly incorporated and creamy.
Add the flour and the toasted chopped pecans and beat until just combined, but don't over-beat. Scrape down the sides of the bowl and briefly blend again. Turn the dough out onto a sheet of waxed paper and form into a log approximately 1¼ inches thick.
Refrigerate the dough for at least 45 minutes. Once the dough is chilled and firm, remove from the refrigerator, cut into 1/8 - 1/4 inch-thick cookies. Arrange the cookies on a parchment or silpat-lined sheet 1 inch apart. Sprinkle the pre-baked cookies with the sea salt sparingly, holding the salt high above the cookies for even distribution.
Bake for approximately 20 minutes, or until the the edges of the cookies just begin to turn golden. Cool the cookies on racks.
Candy caps are available in our webshop!
Mandala Salad🥗 con spinaci🍃, carote gialle💛, sedano🌱, carote🥕, pomodori🍅, olive nere, peperone giallo💛 e basilico🍃... with spinach🍃, yellow💛 carrots, celery🌱, carrots🥕, tomatoes🍅, black olives, yellow💛 bell pepper and basil🍃...
Mandala Salad🥗 con carote🥕, spinaci🍃, zucchini🥒, pomodori🍅 rossi e gialli💛, olive nere e germogli di alfa-alfa (erba medica)... with carrots🥕, spinach🍃, courgette🥒, yellow💛 and red tomatoes🍅, black olives and alfa-alfa sprouts...