05/15/2017
How to enjoy broth in hot weather? Here's one way! Use the broth to make a gluten-free twist on tabbouleh with seasonal nutrient-packed weeds & veg...
Use the broth in place of water to make quinoa (wash well and optionally toast them) or lentils.
When cooled, add an equal volume of fresh vegetables and herbs like dandelion, chickweed, wild violets, parsley, mint, oregano, marjoram, thyme, chives, lemon balm, lemon juice and zest, and then toss with balsamic, olive oil, a little salt and pepper. Top with some soaked-overnight and toasted seeds like pumpkin, pine, or sunflower.