Then the next Saturday (17th May) there will be a wild food walk in Brockley, which is 8 mins from London Bridge by train, starting at 12 noon. On both walks we should find dandelion, plantain, hawthorn, sow thistle, chickweed and many more - there are different selections of plants in each place.

If you want to come, click one of the links above to go to the Funky Raw shop to book, or to be informed about future walks and raw food prep workshops, join the email list here.

Hawthorn flowers are a good flower to start with, they don’t have a strong flavour. White dead nettles are another easy flower, not too strong and can be quite sweet. They are not related to stinging nettles so they won’t sting you!

Dandelion flowers can be a bit bitter and can take a bit of getting used to, but I like them now. Wild garlic (ramsons) flowers have a delicious sweet garlicky flavour while Jack by the hedge flowers have a stronger flavour - garlic and mustard with a little bitterness.

As always, take care when picking wild food and make sure you are certain about what you are eating.

• about 100g wild garlic leaves
• 1/2 a red pepper
• 1/2 a courgette (zucchini)
• 4 sun dried tomato halves, soaked
• 2 tablespoons wakame seaweed, soaked, plus soak water
• juice of half a lemon
• water, a few cups

I blended it well and then added an avocado and blended until smooth. I then added some wild garlic flowers. 100g of wild garlic leaves makes a very strong soup, use less if you are not a big fan of the flavour.

The flowers are delicious, they have a strong garlic flavour with a nice touch of sweetness and creaminess.

Tulips are beautiful, this is taken in Nunhead Cemetery. According to Twinkel’s article in the latest Funky Raw magazine they are edible but somehow they look too good to eat!

I don’t know what this is but it is very pretty. It’s in Peckham Rye Park.

(Click on any photo to enlarge.)

Pure Flavour make a range of wheat and dairy free cakes, I think they should also add some raw cakes to their range!

Available from the Pure Flavour website.

• 1 tablespoon agave
• 2 tablespoons lucuma powder
• 1 teaspoon coconut butter
• a few drops of peppermint oil

Mix all ingredients well (it takes quite a bit of mixing) until smooth. It works without the peppermint oil as a plain icing and I’m sure other essential oils could be used, I think orange would work well. Let me know how you use it…

Stevia is an interesting plant. It’s leaves are sweet, 30 times sweeter than sugar but it contains no calories. It has been used for centuries by the Guaraní tribes of Paraguay and Brazil. And it has been used in Japan since the 1970s. But in Europe and the USA stevia is not allowed to be sold as a sweetener. According to some sources, it is suspected that the company that makes toxic artificial sweeteners has put pressure on governments to ban this healthy natural sweetener.

The good news though, is that we have started selling stevia in the Funky Raw shop, we just have to put “Not for human consumption” on the label. I’m sure you’ll work out what to do with it