This image reminds me of that Adelle song perpetually stuck in my head – “hello. It’s me.” A little peak-a-boo shot of a salad plate. I guess I’m trying to mix up the photography and coming to the realisation that I’m not particularly creative, nor am I a photographer. I think I like the idea that my food “Speaks for itself” (I say as I write my blog post about it) without needing to get fancy with the photos. I imagine the colours of the nature and the flavours are enough to carry it through life, right up to the point where I smoosh it into my mouth of large tombstone teeth. I have super big teeth.
This post is barely a recipe post anyway. It’s me showing off. I basically walked around my yard with a bowl and a pair of scissors, cutting indiscriminately. Chopping delicately at all that was edible, and for my partner, some that was not (untrue, I would never poison him. Especially now I’ve written this on the interwebz).
So what have we got here?
Dandelion leaves – the healthiest food ever tested by US Food ppl, this plant contains calcium potassium, zinc, and vitamins A, B, C, and D. Also bulks on the alkaloids, steroids, and triterpenoids, supports the digestive system, it’s loaded with beneficial antioxidants. Oh, and it’s a “weed” so it grows so damn easily.
Brocolli leaves – this cats contains your daily dose of vitamin C, calcium, and plant compounds that aid in detoxification and cancer prevention. And you were just going to throw them out.
Mallow leaves – good for colds, these kids contains polysaccharides that have antitussive, mucilaginous, and antibacterial properties. They get a funny texture when you suck on them. Which I do.
Sprouts – Do I really need to say anything here? Sprouts – “improve the digestive process, boost the metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.”
Yellow Beet leaves – I only had yellow. But don’t overlook the leaves growing out from those baby beets! Apparently the leaves carry more minerals, vitamins and health benefiting pigment antioxidants than its taproot, so it kinda makes you wonder why most people throw this part out!
Chard – Chard is very healthy, you can have a look at this page here for the unending list of healthful properties it has bursting from it’s leaves. Being the shallow girl I am, I like the colours that chard brings; I’ve got yellow, green, white stalks, pink and red.
There’s also hemp on top, as well as home-grown spring onions.
The tofu was baked in sweet chilli sauce and a bit of soy and garlic. I wrap it in foil and baked for about an hour. I used an Australian bush-food sauce that had Kakadu Plums as the main ingredient, but just use whatever you have. The flavour of this was super yummy and I was a happy camper.