The traditional flatbread bannock is quick and easy to make for any meal. Serve acorn bannock for breakfast or wild mushroom bannock with your soup or burgers. There are many varieties and combinations, so you won’t get bored! Bannock is best served fresh. (The dough can be stored in the fridge for a few days, if you don’t use it all.)
2 cups whole grain flour
1 cup white flour
¼–½ cup acorn flour or wild mushroom powder
2 handfuls finely chopped or powdered wild greens (your choice)
1 tsp salt
2 ½ tbsp baking powder
¼ cup butter, coconut oil or margarine (melted)
1½–2 cups water
Combine dry ingredients in a large bowl. Add melted oil and water and stir until loosely combined. Then knead with wet hands until the ingredients are well-mixed and the dough is soft and tacky. Add more water if too stiff, and more flour if too sticky.
If using acorn flour, try replacing half of the water with crabapple sauce.
Make tangerine-sized balls and flatten into 1-inch circles. Cook in a greased cast-iron frying pan on low heat for about 10 minutes on each side.
Wild Miso & Almond Soup
This refreshing soup is very easy to make.
2 cups water
1–2 tbsp almond (or peanut) butter
1 tbsp miso
1 tsp oyster mushroom powder
½–1/3 cup brown basmati rice, quinoa or wild rice cooked in tomato juice
1 handful crushed, dry stinging nettle (or 2 handfuls finely chopped fresh nettle)
Heat water to boiling. Reduce heat and add miso, stirring to break up any chunks. (Note: boiling miso destroys B vitamins.) Add the remaining ingredients and allow to steep 5–15 minutes before eating. Serve with fresh mushroom bannock!
Wild Falafel Burgers
2 cups cooked chick peas
1–2 cloves garlic (roughly chopped)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp salt
¼ cup onion (roughly chopped)
2 tbsp fresh or frozen parsley
2–4 tbsp chopped tomatoes or tomato juice
1½ tsp lime juice
¼–½ cup lamb’s quarters or wild green of your choice
2½ tbsp flour
1–2 tbsp oil (for frying)
Blend all ingredients except flour and oil in a food processor until smooth. Add flour and mix well. Make hamburger-sized patties and brown both sides in an oiled frying pan over medium heat. These patties are excellent served with salsa and diced onions on wild mushroom bannock!
Dandelion chai is one of my favourite winter beverages. The warming spices help the body adapt to cold temperatures. I like to leave a pot brewing on my woodstove so that it fills my house with its wonderful, spicy aroma.
1–2 handfuls roasted dandelion roots
4–8 cups water
¾ tsp cinnamon
½ tsp ginger
½ tsp cardamom
½ tsp black pepper
¼ tsp cloves
¼ tsp nutmeg
1 splash vanilla (optional)
Add one to two handfuls of roasted dandelion roots to a medium-large saucepan of water. Add spices (amounts are approximate – adjust according to taste). Bring to a boil, reduce heat and simmer for 20 minutes. Turn off heat, add vanilla, if desired, and allow to steep as long as possible. I like to leave mine overnight. If it’s too strong, just add water. Reheat, if necessary, and serve hot.
Vitamin C Tea
The smooth sweetness of rosehips rounds out the fresh and rejuvenating aroma and flavour of spruce or pine in this high Vitamin C tea. You can harvest both of these herbs throughout the winter!
1 palmful pine or spruce needles (chopped)
1 tbsp rosehips (whole)
2 cups water
Place chopped needles and rosehips in a teapot. Bring water to a boil and pour into teapot. Allow to steep at least 15 minutes. A second steep will bring out more of the colour and flavour of the rosehips.
The founder of Prairie Shore Botanicals, botanist Laura Reeves regularly shares her enthusiasm for wild edibles, wilderness skills, urban survival and disaster preparedness in courses, workshops and private consultations. Laura also sells sustainably wild-harvested herbs and is helping to restore 100 acres of tall grass prairie within the Manitoba Tall Grass Prairie Preserve. For more info, visit psbotanicals.com and like Prairie Shore Botanicals on Facebook.