Food under your Feet. Sustainable Urban Farming Series: Foraging Edible & Medicinal Properties of Invasive and Noxious Weeds. With Pictures and Recipes. by Anya Pozdeeva, VIFarms.com

Wild grown foods with flavors and nutritional value far more superior to conventional groceries. Beyond organic. Free.

Garlic mustard PESTO

Garlic mustard (Alliaria petiolata)Current U.S. status: Invasive weed, Eradication needed.
One common name of this invasive weed is“Sauce-alone”, due to its rich, complex flavor. The mustard garlic has the highest levels of nutrients of any leafy green ever analyzed... It's high in vitamin A, beta carotene, zinc, manganese and fiber.( MPR.org) The herb has antibacterial and antiviral properties, thus supporting immune system.

Introducing: the wonder tea that grows on every corner.
Mugwort (Artemisia Vulgaris)

Current U.S. status: Invasive,
Noxious weed in Eastern
half of the country.
Mugwort tea has cooling and calming effect on the body, help reduce fever, headache, dizziness, stifling sensation in the chest.
Stops nosebleed due to overheating. Promotes proper digestion by normalizing bile production. Helps to regulate menstruation. Used as bath for rheumatism and aching tired legs. Used against parasites, and to purify the body of toxins. Fresh juice is helpful in reliving poison ivy rash. Dry bunches of this herb were used to repels bedbugs and moth since 1 century AD or earlier, therefore its Germanic name “mugwort”.

Wild Spinach is looking at you!
Do you see it?

Wild Spinach

Wild Spinach (Chenopoduim
Album), another invasive, noxious weed of European origin. Do you know it is cultivated in India for hundreds of years, it saved hundreds of thousands of lives during World War II, contains substantially more nutrients than cultivated spinach and you don't have to buy it? Native Americans
ate the leaves to treat stomach ache and to prevent scurvy. It is
exquisite in omelets, soups, stir-fries, or in any recipe that calls for
spinach.

Wild Garlic! What can be better than Wild garlic...

Wild Garlic pesto with caviar

Wild Garlic (Allium vineale) is a delicious herb you can find growing in mid-winter, under snow, in the wild. It has four and half times more sulfur compounds than common garlic, which means it is intensely good for you, has antibacterial and antiviral properties, thus supporting the Immune system when it is most vulnerable- during winter, early spring and late fall. Eat it raw in salads, or use in soups and stews. It makes fantastic pesto. See book for more recipes!

Surviving in times of FOOD Crisis

•Today’s mass- produced food is a chemical mix of artificial fertilizers (nitrogen,phosphorus and potash), pesticides, growth hormones, and antibiotics. Sometimes Genetically Modified.
•Modern foods has high calories and low nutritional value with minimum diversity of nutrients. We are trained to consume it and now we are extensively malnourished and poisoned, wich makes us subject to various long-term diseases.
•People eat more yet they are hungry because the food we are offered is empty. Americans on average take in about 300 more calories daily compare to 30 years ago. People eat 20-50% more. “Obesity is an epidemic among Americans,” In New York, 40% of school children, including 21% of kindergarteners and 58% adults are obese. This accounts for 5.800 deaths each year, Health Department reports.
•Artificial vitamin and mineral supplements are of a little help because the body does not absorb chemicals well in their pure form.
•We are dependent on supermarkets because we don’t know another source of food, or it is not available.
•There are indications that the global economic crisis might get worse. With skyrocketing inflation, when US Government prints $1 billion/day, shaky Social Security guarantees and overall population growth the subject of food will be a pressing one. As good food becomes more expensive and less accessible, foraging can help closing nutritional gaps for every sophisticated consumer regardless
of his/her income levels.

Solution: Learn about
amazing FOOD that grows right UNDER YOUR FEET!
Delicious. Organic. Free.

Invasive, Noxious, Prohibited Weeds

Kudzu flower

In this book we focus on edible and medicinal
properties of invasive plants. Invasive plants are non-native species which were brought to their new habitats from various other countries and which grew out of control, outcompeting native dwellers. Invasive species damage the lands and waters which native plants and animals need to survive. They hurt economies and threaten human well-being. According to The Nature Conservancy, the estimated damage from invasive species worldwide totals more than $1.4 trillion – five percent of the global economy.There is much effort spent to bring native ecosystems to healthy balance.

Now, you can help. Help yourself and Nature by incorporating these delicious and powerful wild plants into your diet. No one will stop you from harvesting it as much as you want. You don't have to worry about unknowingly plucking a protected plant.

Eat the Invasives!

On the Picture: Flowering Kudzy vine, the weed that "killed the South". This notorious plant wich grows so fast, it kills all vegetation around it by shading it and which is nearly impossibly to get rid of, is much revered in its home China and Japan. In traditional Chinese medicine Kudzu flowers are used to detoxify the liver and alleviate the symptoms of hangover. Flowers are made into wine and jam. Kudzu root compounds can affect neurotransmitters including serotonin. The roots contain starch, which has traditionally been used as a food ingredient in East Asia. Roots, flowers, and leaves of Kudzu show antioxidant activity. The Harvard Medical School is studying kudzu as a possible way to treat alcoholic cravings, by turning an extracted compound from the herb into a medical drug.

Discover now many more plants you see, yet never notice on your Nature walks.
Plants, which were used as healing, gourmet, nutritious food and Natural medicine for thousands of years, yet recently forgotten. All you need is to Remember.

What you will learn in this book will blow your mind! Used in cuisines of every culture and in Traditional medicine all over the world to cure most deadly diseases, these common weeds is truly a treasure. The
problem is that majority of people know nothing about the gold they walk on every day. This book will be your guide on introduction to the weeds and prepare them into amazing healthy foods and natural medicines. There are easy recipes provided with each plant that are well proven by time, celebrity chefs and by me personally.
Enjoy the discovery of FOOD under your FEET!

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