3 Easy Ways to Eat Australian Bush Foods Right Now

I love these 3 easy additions and substitutes in my usual meals.

Recently I bought a bunch of samples from The Australian Superfood Co   (TASFC).  Actually, I bought 4 lots of samples from them which is all bar one of the sets of samples they have available.

I grabbed: 

  1. The Fruit Powder Samples
  2. Herb & Seed Samples
  3. Fruit Extract Samples
  4. Herb & Seed Extract Samples

I am on a mission to imbibe the plants of Australia as much as possible. It seems so odd to me that we don’t eat Australian foods.

Why don’t we eat Australian foods?

If I think about my own experience, I guess I thought they might taste unpleasant. I didn’t really feel safe to eat the plants I see around me because when I grew up, food came from a shop. I didn’t have anyone showing me what it’s like to eat food from around me.

Even when I was actively veggie gardening, I didn’t think I knew enough about Australian plants to eat any of them without dying:

“Don’t eat that – you might get sick!” – sound familiar?

What was your experience?

 

 

Gratefully, there is a growing awareness and practice for eating Australian foods in fancy restaurants and TV shows, but what about in Australian homes?

What are a few ways you could eat Australian bush foods right now?

One – Mountain Pepperleaf

This morning I made toast with tomato, Meredith goat cheese, hemp seed oil and Mountain Pepperleaf. I poured out too much and after I tipped the excess back into the packet I thought I’d lick it off to get a good bang of the flavour.
Even though I have bought this on the premise that it’s totally edible I still felt a little pang of worry!! Reprogramming reprogramming reprogramming.

It has a definite pepper flavour with a nice kick of that smell of the bush.

I reckon this herb is an easy one you  could substitute for black pepper  on everything. I really enjoyed it.

I have used it in veggie fritters too. Just a little bit to gently introduce  everyone. They were carrot, kohlrabi and spinach with an egg and some salt and Mountain Pepperleaf.

I also put a good whack of it in a tomato salsa the other day with loads of cayenne and it was kapow.

Here’s what TASFC says about it:

Traditionally, mountain pepper was used for its antiseptic properties and flavour. Both the leaves and fruit were used. Indigenous Australians suffering from sore gums and toothaches often crushed the berries with water to make a paste, which was then applied to the mouth to treat the infection. It was also added to food as a flavour enhancer.

You can read more on their website

Two – Wattleseed

Another easy way to eat more Australian foods is to use wattleseed in your cacao or coffee. I add 1/3 teaspoon of wattleseed with one teaspoon of cacao and 3/4 teaspoon cinnamon with 1 cup of plant based milk and heat it on the stove, stirring now and then. 

What I love about wattleseed is it’s slightly smokey and nutty flavour. It’s also a thickener so I like the way it makes my cacao more oomphy. 

I’ve put it into breakfast muffins and cookies and it was yummy. 

I’m going to try it in my iced coffee next 🙂

Here’s what TASFC says about it:

A little bit nutty, a little bit spicy, a little bit chocolaty, Wattleseed is the unsung hero of native Australian foods, thanks to its high concentrations of potassium, calcium, iron and zinc. It’s also a protein powerhouse! Dried, roasted and crushed, Wattleseed can be used in baking, sauces, scones and scrambled eggs.

You can read more on their website

1. Mountain Pepperberry w Tomato on Toast

2. Wattleseed in Cacao with Cinnamon

3. Lemon Myrtle in Pizza Sauce or Spinach Risotto

 Three – Lemon Myrtle

I’m always sneaking healthy and new things into my kids favourite food: Pizza!

What I love about pizza sauce is that you can sneak in a carrot and a zucchini and it just tastes better.

And you can easily sneak in a little Lemon Myrtle so people’s taste can adjust till these “new” flavours just seem like normal flavours – and being associated with a beloved like pizza, they become the new favourite flavours.

We often put lemon rind in our spinach risotto so I added a little Lemon Myrtle last time. I went a bit heavy but everyone ate it anyway!

It is possible to go too heavy on Lemon Myrtle so I suggest starting with 1/4 teaspoon in a batch of pizza sauce and less for risotto.

Here’s what TASFC says about it:

Traditionally used as a healing oil, Lemon Myrtle is also a delicious way to add flavour to savoury dishes (especially kangaroo, lamb and chicken). Use it sparingly though – a little bit of flavour goes a long way!

You can read more on their website

What do you think? Are you feeling inspired to try one of these?