Today I am going to spend the afternoon foraging again, one of my favourite Autumn past times! First on my list is blackberries, second is Burdock root. This is a delicacy in Japan and is cooked like a vegetable. (I shall give you the recipe later). From a herbal perspective it is a great detoxifier and we use it for acne, eczema, psoriasis, chronic infection. I works by aiding the clearance of metabolic toxins into the blood stream and works really well if combines with a diuretic. Anyone for braised burdock with a side serving of dandelion leaves!

Please refer to this link for a photo, happy hunting!
http://www.countrylovers.co.uk/wildfoodjj/burdk100.htm

What I will be eating tonight is dhall and rice and vegetables.

To make Dhall couldn't be easier, I eat it all the time and is great for kids and easy to eat. Serve this with brown rice and a vegetable of your choice. Garlic spinach is always good.

Dhall

Mung beans are one of the most cherished foods in Ayurveda. (traditional Indian medicine). They are tridoshic, which means they can be eaten to balance all three doshas, especially when cooked with spices appropriate for each dosha. They are very nourishing, while being relatively easy to digest, they do not generally create abdominal gas or bloating, the drawbacks of larger beans. I use the hulled beans to make dhall but you can always use red lentils. They are of course a great source of protien when combined with the rice as well as rich in lots of nutrients from magnesium and calcium to iron and b vitamins.

Ingredients:

180 g Moong dhall/ or red lentils
2 small onions, one finely chopped into rings.
Salt 1/2 tsp.
1 clove garlic
Turmeric 1/2 tsp.
Cumin 1/4 tsp.
Nigella 1/4 tsp.
Fenugreek 1/4 tsp.
Mustard seeds 1/4 tsp.
Fresh coriander 3 Tbs.

N.b. If you are a very hot person, e.g. you feel the heat! Just omit the dried spices apart from cumin and add grated coconut before serving with the fresh coriander. Also you don't need all the spices, just be inventive and use what you have, as they say all Indian households have the perfect dhall recipe!

1. Wash split peas/ lentils and discard and that are green.
2. Cover with water, about 9ooml and add turmeric, salt and one onion cut into quarters.
3. Boil until lentils are falling apart, take onion out and mash to pulp with fork and add back it.
4. Heat olive oil and fry second onion that you have chopped finely, until brown. Then add rest of dried spices (roughly ground first) and fry until the mustard seeds pop.
5. Pout on the dhall and stir on the coriander. Keep lid on until serving to stop aromas escaping.

I often stir baby spinach in at the end for added vegetables, or some times 2 ripe chopped tomatoes.

Japanese burdock:

Ingredients:
1/2 lb burdock root
1/4 lb carrot
1 tbsp soysauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil

1. Peel burdock root and shred it into very thin strips. Soak the burdock strips in water for a while and drain well.
2. Peel the carrot and cut it into short and thin strips.
3. Heat vegetable oil in a frying pan, and fry burdock strips for a couple minutes.
4. Add carrot strips in the pan and stir-fry them.
5. Add all seasonings in the pan and stir-fry well. Turn off the heat.
6. Sprinkle sesame seeds.

This is a delicious dish and is very good for you. As sesame oil is very high in omega six oils it is best to have this dish with oily fish to counter this. Try steamed salmon with fresh ginger and spring onions.