Eat food. Not too much. Mostly plants

Seasonal plants harvested from their natural, organic living space preferred.

You really know where your food comes from when you grow it yourself, pick it yourself (at a PYO or farm where it was grown), order a veg box or forage for it.  

Foods eaten in season are made for the earth and her inhabitants - the perfect medicine at the perfect time.  It makes it fresher than shop bought - imagine farm to table times for 'fresh' shop produce vs. the above. 

This also means it is  higher in nutrient value - a gift for your body and all its 37 trillion cells.  You're worth it and your health status will reward you abundantly for your investment and wisdom.

Wild garlic is so in at the moment - not only in season, but in people's minds and across their social media pages.  Due to the struggling food supply chain in the big supermarkets in the Western world, more and more of us are turning to veg boxes. These are gifting us with hitherto unknown or disliked vegetable offerings and turning some {insert veg of your choice} haters into lovers.    Wild garlic is one of these and the recipe 'du jour', in the UK at least, seems to be this one.   It has a short season - late Winter to late Spring, so get foraging before it all flowers and then disappears back into the ground.

Wild garlic is on of my favourite spring time foods ever, a gift from nature and I was beyond excited when I found some this week on my foraging foray.  It's delicious in pesto, soups, smoothies or salads and the scones recipe above.

From a health perspective it is antibacterial, antibiotic and antiviral, as most parts of the allium family, and supports the cardiovascular system.   It is a powerhouse of minerals containing vitamins A and C, calcium, iron, phosphorus, sodium and copper.  

I'll be sharing more wild foraging tips as the season, and my experience, progresses this year. 

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