Well, there is so much happening at the moment and I’m not getting chance to tell you all about it! Jess has just launched her new online shop and next to her link to this site it says “Find out what Rob had for his tea last night”, and I’ve not even been doing that recently, so I’m going to try harder.

Todays initially exciting news was that I finally bought myself a blender, but the excitement didn’t last long because it’s not a Vitamix, it’s a £25 Philips Cucina from Argos and frankly, it’s not very good 😉 I don’t really know what I was expecting for that money, and it did make me chocolate pudding so life’s not too bad.

I made a soup for dinner and this is what I put in it:

• 3 tomatoes
• 4 or 5 mushrooms
• 2 small avocados
• a load of wild greens (fat hen, chickweed, sow thistle, malva, jack by the hedge)
• hemp greens (hemp seeds grown for about a week, with a few small leaves)
• a couple of onion greens (from the garden, I’m sure spring onion would work if you don’t have this)
• a handfull of sproted fenugreek seeds
• 1 green cardamon pod
• a teaspoon of corriander seeds
• a teaspoon of cumin powder
• a bit of fresh chili (which came from a plant on my windowsill)
• and quite a bit of water to get it to blend properly

There was a lot more faffing about than with a Vitamix, I kept having to stop and stir, although I think it was the amount of water I used in the end which made it work. Just before serving I added a couple of tablespoons of flax oil and some grated organic unpasteurised chedder. I find this kind of soup with wild greens can be a bit hit and miss, but this was wonderful, I think there are a particularly good selection of wild greens available right now.