Ancient Slav Superfood: Borsch recipe

Super foods, super easy! Borsch, or borscht, the famous traditional Russian/Ukrainian red soup made with beets and other vegetables The red and purple food pigments give it timeless superpowers, which you begin to possess after consuming it. Try it for yourself!

Borsch recipe on youtube

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Spicy, smoky wild alligator nuggets with mild apple chutney recipe.

Your wild game is played by the Chef Anya!

She said: “I like reptilians! After having wild alligator for lunch, I felt like a ruthless predator with high ethical values and had a lot of energy. Great feeling for growing business and accomplishing bigger goals.”


Spicy, smoky wild alligator nuggets with mild apple chutney recipe


wild alligator chunks in marinade

Spicy, smoky wild alligator nuggets with mild apple chutney recipe.

Slice 1 lb alligator meat into chunks and cover with marinade for 2 hours


2 tablespoon apple vinegar

½ cup apple cider

½ cup virgin olive oil

1 teaspoon smoked paprika

½ teaspoon chipotle molido

½ onion, finely chopped

Salt to taste

Rosemary, or whatever herb you find in your backyard


Cover the alligator chunks with Marinade and go to the beach for 2 hrs. After you come back, add ½ cup of organic whole wheat flour to the mix to turn the marinade in a thick batter.

Fry in olive oil till golden.

Garnish with Apple Chutney

Apple chutney:

Caramelize 5 cloves garlic, ½ onion, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar and salt to taste in the skillet. When brown, add finely chopped 1 apple and simmer till tender. Serve hot or cold.




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Traditional Slavic dish: Wild Boar kidneys with Honey Wine reduction and Ginger, over Buckwheat Kasha.

I was talking about how sustainable the foraging for invasive species is for some time now. But all these times i researched invasive plants and how they can be used in cooking as a healthier alternative to mass-produced veggies. Foraging also aids native ecosystems from being destroyed by invasive plants.
The same concept applies to invasive animals.
Wild hogs was introduced to Florida in 15th century by Spanish conquistadores and since then there population grows rapidly. These wild hogs are a mixture breed of domesticated pigs with Wild Russian Boar, which was brought to this area for hunting purposes and escaped private lands. Pigs outcompete native animals like deer and bear for food, thus damaging the native population. It is for this reason Florida, like many other states, require no license to hunt these animals and no bag minimum.
I decided to help the local ecosystems while providing my family for fresh, organic pork, which was never fed any GMO foods and had never had vaccinations or growth supplements.
I was fortunate to find a local guide, a native American person who allowed me to hunt on HIS LAND. Having a permission from a native person to harvest food from his land made this experience even more meaningful. We prayed before and after the hunt and thanked the Hog to give her life to feed us- in both English and Native languages. Eric, my hunting guide, was exceptionally helpful to me, the hunting first-timer, and lead me through every stage of the process with great knowledge and patience. I would highly recommend for any level forager. Located in Everglades, the wildest and least developed part of Florida, a place where large Indian reservations are.


Traditional Slavic dish:  Wild Boar kidneys with Honey Wine reduction and Ginger, over Buckwheat Kasha.

Traditional Slavic dish:
Wild Boar kidneys with Honey Wine reduction and Ginger, over Buckwheat Kasha.

Slice kidneys in strips and soak in 3 changes of water in the course of 3 hours.
Prepare marinade:
1 cup of dry Honey Wine (can be substituted with Pinot Grigio)
½ teaspoon salt
¼ cup fresh grated ginger
2-3 cloves of minced garlic
1 chopped onion
dash of Allspice
2 tablespoon of olive oil

Drain Kidneys and place in Marinade overnight.

Place mixture in the large saucepan, add wild mushrooms (Oyster or Shiitake ok) and cook for 30 min until liquid reduces to 50%. Add 1 teaspoon whole wheat flour, 1 teaspoon butter and let sauce thicken, while constantly stirring for 5 more min. Add more wine if reduction is too thick. Add fresh rosemary towards very end. Serve over Buckwheat Kasha with raw garden veggies.

Buckwheat Kasha:

1 cup buckwheat
1 ½ cup water

Bring to boil and simmer till the grain is soft and all water is absorbed, for about 20-30 min.

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Purslane and Cucumber Spring Salad with Tofu

The Spring is here again and so are young, fresh, juicy wild greens. Take Purslane (Portulaca oleracea) – my favorite!
Its fleshy succulent leaves, tender crunchy texture and refreshing flavor matches so well with cucumbers and makes exuberantly satisfying lunch.
Satisfying because Purslane has more omega 3 fatty acids than any other plant, has vitamin B, C and lots of E and A, minerals magnesium, calcium, potassium, folate, lithium, iron and 2.5% protein.

So, here is the recipe:
1 cup chopped Purslane
1 cup chopped cucumbers
1 cup cubed boiled and boiled extra-firm tofu
½ cup chopped cilantro
1 tablespoon finely grated fresh ginger
Dressing made with 2-3 spoons of greek yogurt, splash of soy sauce and splash of toasted sesame seed oil.

Mix all ingredients and serve on a rice crispie

Oh, its so good!

From “ Food Under Your Feet”, by Anya Pozdeeva- my favorite weed recipes

Purslane Cucumber Spring Salad with Tofu

Purslane Cucumber Spring Salad with Tofu


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Spring is here, Sun of God is ressurected, Foraging season begins!

I love Jesus, Sun of God. For all his glory, warmth, strength and vitamin D it creates in my body. With his all mighty presence, the plants are alive and growing and Mother Nature resurrects once again. The waters, free from the clutches of their own origin (ice), are flowing again, freely, obeying the laws of gravity. Nature and Religion are so intertwined…

I admire every religion, for they are all ingenious. Just think, – how they called out the “Good News” of Sun (of God) being risen. They had an audacity to tell us that the Sun is rising every morning, while it was previously died at night as some extraordinary “good news”. And we listened in awe, passing in donations.

Then they told us how obedience is the virtue and gave us set of their rules to obey. And we obeyed for hundreds of years, even though it cost us happiness and sometimes even lives. Definitely cost us lots of money, but we gave it like we owed it.

And at the dawn of our lives, when we are all concerned with death and feel uneasy and plain scared, since we worry about what will happen on the other end, they come with comfort and solution, in fact, guarantee, – the kingdom of God! Just sign here and here, and all your worldly possessions will belong to church after you die, since you will not need them in Heaven anyway. Don’t worry about your remaining family, for they will not be able to provide you with glorious Heaven, since they don’t have any authority. In fact, they should come and pay us more money so that we can pray for you while you are already long dead to ensure your presence in heaven and to help rest your soul.

 You must believe. Have faith.  Believe in the God of your choice, represented by that institution.

Praying is good, as long as you know you are praying to yourself, to Sun, other stars, Ocean, Earth, Universe as a whole and you as part of it. It make s you feel like one with the entire world, your home and Nature, your cradle. Ancient people knew it and worshipped all around them and all in them- until some geniuses decided to monopolize that sphere of human psyche and create a non-profit organization aimed for most profits and world domination.

After they bring us the most obvious statements and ridiculous lies, they say: Believe!

And we believe. And it goes on and on. The brands of the organizations change, but the recipe is the same- because it works. 

God bless you in your foraging voyage; make sure you cover yourself with natural fiber garments and hats to protect your tender skins this summer, or the Sun ( and other sources of radiation) might bless you with unwanted growths.

But don’t worry- as you know, many of the noxious weeds have potent anti-cancer effect; make sure you utilize the Medicine of Nature to protect your health, at no charge to you and completely free.

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Grow food forests, grow mushrooms, then forage for life.

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Wild Carrot & Butternut Squash Soup


Invasive Wild Carrots are delicious and are still waiting to be harvested. This wild plant (Daucus carota) is the ancestor of all our modern carrots. The root is light yellow, can be quite large, smells like carrot and is very nutritious. The leaves can be brewed into a nice-tasting relaxing tea and seeds have been used medicinally as a contraceptive for thousands of years.

Like all carrots, the plant is biannual; in the first year it produces harvestable roots, in the second year it goes into seed. Watch out for poisonous look-alikes as Hemlock.


wild carrot soup

wild carrot soup

Wild Carrot & Butternut Squash Soup.

(Garnished with Pork-Miso meatballs, unless you a vegan).


3-4 wild carrot roots

½ medium sized butternut squash

½ tsp turmeric

1 tbs Olive oil

Salt, pepper to taste

2 tbs fresh fennel greens or any other fresh herbs, chopped.


Sauté cut vegetables in 2 cups water until soft, then place in blender to puree or use mechanical tools, like a potato masher.

Add another cup of water, olive oil, turmeric, salt and pepper and bring to boil.

Garnish with herbs before serving.

This soup is vegan, with natural sweetness, packed with minerals and vitamin A. Make sure you use olive oil in the recipe, since vit. A is fat-soluble.


Pork-Miso meat balls can be made in advance.

½ lbs organic ground pork

½ cup cooked brown rice

1 egg

1 tbsp miso

1 tsp minced garlic

1 splash teriyaki cause

Mix all ingredients well, shape into balls and sauté for 10-15 min until cooked.


Serving on the picture: place 2 meatballs in a soup dish, add Wild carrot soup, garnish with turmeric or cinnamon and fresh herbs.

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