By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: LAMBSQUARTER
Depending on where you live, there may very well be edible plants in your yard that you could be eating, rather than yanking them out of the garden because they don’t look pretty among your flowers.
Lambsquarter is an entirely edible plant related to spinach (and yes, it tastes like spinach), beets, amaranth and quinoa. That right there tells you how nutritious these “weeds” are! Lambsquarter is very high in beta carotene, niacin, vitamin B2, calcium, phosrphorus and iron.
The nickname for lambsquarter is “goosefoot” because the shape of its leaves look like goose feet! This common weed is also known as pigweed, wild spinach, fat hen and Good King Henry.
Don’t attempt to eat lambsquarter out of your yard unless you can be sure it hasn’t been treated with pesticides.
Now, it’s time for your Trick:
Lambsquarter can be prepared the same as spinach, so try it wilted or eaten raw! If you don’t have wild lambsquarter growing in your yard, you can get your own lambsquarter seeds and plant your own.
If you have an abundance of lambsquarter on hand, freeze it and enjoy all year long.
And your Recipe:
Cilantro Lime Pork Salad
1-lb. pastured, extra lean pork tenderloin, sliced 1/4 inch-thick
4 cloves garlic, pressed
1 tablespoon ginger, peeled and grated
1 cup fresh cilantro, chopped and divided
1/4 cup sunflower oil
1 tablespoon coconut oil
2 cups onion, sliced
1 cup bell pepper, ribs removed and sliced
1 tablespoon lime juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
8 cups mixed salad greens (including 1 cup Lambsquarter)
Mix the garlic, ginger, 1/2 cup cilantro, and sunflower oil in a large bowl. Add the pork, cover tightly and refrigerate for an hour or overnight. Heat a deep skillet over medium heat, add pork with marinade, and stir frequently, cooking pork through completely, 7-10 minutes. Remove the pork with a slotted spoon and keep warm. Add coconut oil. When melted, add onions, cooking for about 3 minutes or until slightly translucent. Add bell pepper and cook for another 3 minutes, until crisp-tender. Return the pork to the skillet, adding lime juice, remaining cilantro, salt, and pepper. Cook until heated through, remove from heat, cooling slightly, and serve over mixed greens.
I don’t know about you, but I love free food! If you’re interested in saving money on your grocery bill (and who isn’t, right?), I hope you’ve registered for our webinar tonight with The Wellness Mama! Get the details here!