Saute one sliced large onion in olive oil
Add 3 small-medium potatoes (peeled and cubed)
2 pieces of kombu broken into smaller chunks
1 bunch of chopped asparagus
1/2 cup of almonds (pine nuts or cashews would work equally well)
2 quarts of water
and a medium sized mixing bowl filled with equal parts: dandelion greens, plantain and nettles (or whatever wild greens you fancy)

Simmer for approximately 25 minutes. Puree, season to taste with sea salt/fresh cracked pepper and serve with a garnish of chopped almonds and fresh chives (I’m the kind of gal who frequently disregards instruction to garnish something, but trust me, add the garnish on this one, you won’t regret it).

Packed full of nutrients and it makes a great finger paint too! What more could you ask for?

And the other culinary delight I discovered today?

Fresh strawberries dipped in raw black tahini blended with a bit of agave nectar and orange oil…words fail me. I suggest you try it for yourself today!