Savouring wild foods of Mother Earth
never discriminates or judges,
only receive what we truly need.
and honour, every day,
our sacred Mother Earth?
they can, Juerg and Jaymie spend time in nature, gathering
love to cook on small open
fires where possible in nature.
"We love to collect wild forest and meadow mushrooms for soups, risottos, pizzas and delicious pasta dishes in autumn. We love to collect wild berries and fruits to make jams and chutney’s, fruit tarts and other deserts. We dry and roast dandelion roots and healing herbs for teas and collect nettles, mallow, plantain, chickweed, yarrow, dandelion, baby thistles, wild fennel, wild parsley and other wild plants for delicious salads, soups, pestos and stir-frys."
Trout with St John's wort herbs
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