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The first week (of 12) eating 100% wild, hand foraged food

  • Writer: Emily Fawcett
    Emily Fawcett
  • Apr 8
  • 2 min read

What a week! So many ups and downs, yet also at times an unusual slowing down, a sense of calm spaciousness, so rare in modern life. Perhaps it came with simply not having enough energy to do much, while enjoying the sun, the new leaves on the trees, the birdsong, engaging in the simplest of tasks outdoors: picking primrose leaves, winnowing sedge seeds, chopping dandelion roots. Oh, yes, the old way!


There have been moments of euphoria for sure but...


Today I (Emily) had another cracking headache. Gutting after those days of clarity and peace that I’d hoped would last forever! I wonder if it came from tucking into a high carb bowl of chestnut porridge 2 days ago which kicked me out of ketosis? I’m back in keto now, so perhaps the morning congestion and headaches will stay away if I keep off the carbs? I’d welcome advice from anyone with keto experience.


We’ve been LOVING the creativity of cooking with all the ingredients we’ve been squirrelling away for the so many months (years in fact!) I spent a perfectly timed day @groundupcookeryschool in March learning about preservation, flavours and zero waste cookery which inspired me massively and I’ve picked up lots of tips from the incredible @wildbiomeproject community who are so generously sharing their knowledge.


Tonight’s meal was my first trial of meatballs in bolognese sauce inspired by @monicawilde and @eduliswildfood:

Venison meatballs made from mince, tallow, sea lettuce, juniper berries, dandelion coffee grounds and a pinch of sea salt, fried in tallow.Soaked some dried oyster mushrooms.For the sauce I fried a handful of wild garlic and cow parsley in tallow, splashed in some wild cider and added some pigeon stock, the mushroom water and a jar of rosehip passata. Threw in some marjoram, pepper dulse, bolete powder, salt, apple syrup and a splash of vinegar, tasting as it reduced.Boiled up sea spaghetti and seabeet and fried the mushrooms in the leftover oil and…

OMG! Totally delicious and much needed remedy for a headache.


Wonder what Week 2 will bring?

 
 
 

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