Forgotten Feast Friday: Chickweed for Breakfast!
Ah, Chickweed! It's so lovely, delicate and nutty-sweet, making it a wonderful and fresh addition to your meals. Additionally, it's available for picking even in the middle of Winter, sprouting in Autumn and staying ready-to-eat through Springtime.
In Wednesday's post, I talked about its medicinal benefits, it's most popular use being for skincare. But did you know it also has a great deal of nutritional value? According to Susan S. Weed of "Pathways to Family Wellness", chickweed "...is loaded with nutrition, being high in chlorophyll, minerals (especially calcium, magnesium, manganese, zinc, iron, phosphorus and potassium), and vitamins (especially C, A—from carotenes—and B factors, such as folic acid, riboflavin, niacin and thiamine)." These nutrients, along with its "cooling" characteristics, make it especially beneficial for people suffering from arthritis pain this time of year, taking the heat out of inflammation. Of course, we all know vitamin C is a great immune booster for those of us fighting colds and flu symptoms, but those cooling benefits help with these issues, as well, by reducing discomfort in the throat and the stomach that might be the result of uncomfortable post-nasal drip.
There are a lot of enjoyable ways to add chickweed leaves to your diet, including in salad or soup, but maybe the best way to eat this delicious plant is by starting your day of with it at the breakfast table.
Easy Chickweed & Mushroom Tofu Scramble
1 tbsp Earth Balance Butter or cooking oil
2 cloves garlic, minced
1/2 finely chopped white onion
2 cups sliced mushrooms (try peppery golden chanterelles or velvety oyster mushrooms)
2 cups chickweed leaves/shoots
2 chopped scallions
3 cups of silken tofu
pinch of black pepper & salt
optional tsp of turmeric, parsley, or thyme (feel free to experiment!)
Heat your butter or cooking oil in a large skillet over medium-high heat. When the butter is melted, add your onion and garlic and sauté for about 3 minutes, or until fragrant, and then add your mushrooms and chickweed leaves, sautéing for another 4-5 minutes.
While your vegetables are still cooking, quickly take a spoon and break up your tofu into chunks. When the vegetables have finished cooking, add the tofu to the skillet and mix it in, and then add your spices and salt. Cook for another 6 minutes or so, until everything looks golden brown and delicious.
Eat it in a bowl with some tomato slices and a hashbrown, or serve it up over toast! Enjoy!