A nutritional rock-star superfood blend, Weeds & Seeds is certified organic, RAW, vegan, gluten-free, high-in-fibre, and free from lactose & GMOs! Don’t kill your weeds, eat them! Have fun learning to identify the weeds in your yard, then picking the edible varieties to make a salad. You’ll also find a yummy vinaigrette recipe in this article. This is a great tailgaiting dish! Serve as a main vegetarian dish or a side dish. You won't have any leftovers!
Weeds And Seeds Recipe
A nutritional, plant-based superfood blend, Weeds & Seeds is organic, non-GMO, vegan, lactose and gluten FREE, high in fibre, protein + antioxidants, 0 % sugar/serving and RAW! Add to yogurt, mylks, smoothies, granola, salads and more, and be sure to check out our recipe page for more ideas! Weeds & Seeds packs a powerful punch of wholesome nutrition in only 2 tablespoons per day!
Weeds & Seeds Combo (12/PK – 6 of Each)
Weeds & Seeds Classic Blend
Weeds & Seeds Classic (12-PK)
Weeds & Seeds Wildberry
Weeds & Seeds Wildberry (12-PK)
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Made in BC
Not just any weeds.
Weeds & Seeds survival cereal is a nutritional rock star, with many ingredients locally and ethically harvested. Using over 95% organic ingredients, it is raw, vegan, high in dietary fibre, 0% sugar per serving and gluten, lactose and GMO free – just to name a few of its nutritional benefits!
But we feel it’s the weeds in Weeds & Seeds that sets us apart from similar products out there. Powerhouses like dandelion and plantain leaf are chalked full of antioxidants and immune boosting vitamins A and C. Both are said to be powerful healers, used to purify the blood, address digestion-related problems, and prevent piles and gallstones, among other maladies. Traditional herbal medicine practices use dandelion for their diuretic effect used to rid the body of excess fluid, which can lead to lowered blood pressure.
Versatility is another quality this product boasts. Just add two tablespoons to granola, yogurt, milks, smoothies, oatmeal, salads or baking, and you’re well on your way to a healthy gut and meeting your daily nutritional requirements!
Make a Salad With Edible Weeds in Your Yard Plus a Vinaigrette
In the spring, our yards begin to green up and fill in with wonderful foliage.
Some of us attempt to limit the spread of weeds by killing or pulling them. Really, a weed is just another plant that happens to be in the wrong place.
However, I welcome weeds, especially weeds that I can eat. Many plants that we consider to be weeds are, in fact, herbs. They have many culinary as well as medicinal properties.
In my yard, I have quite a few edible weeds. Spring is the best time to make a salad from them, too. The leaves are young and tender. As they get older, they tend to get more bitter-tasting, so it’s best to use young leaves.
Before going out and picking weeds, make 100% sure you know exactly what you are picking. Look at pictures and guidebooks to help you. If there is any doubt, do not pick a plant—better safe than sorry!
Wherever you pick weeds, be certain that no one has used pesticides or herbicides on them.
WEED AND SEED
This is a great tailgaiting dish! Serve as a main vegetarian dish or a side dish. You won’t have any leftovers!
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- 1 pkg broccoli slaw
- 1 bunch green onion;chopped
- 1/2 C salted sunflower seeds
- 1/2 C toasted slivered almonds
- 1 pkg beef flavor ramen noodles
- Dressing: 3/4 C oil 1/2 C sugar 1/4 C white vinegar Add seasoning packet from noodles Mix this well and cover salad items with dressing and serve.
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