Roots and Cadence

20/02/2026

❤️❤️

Everything you need to know..

Xx

21/05/2025

What if foraging wasn’t just about food — but about relationship?

About listening to the land, asking permission, and offering thanks?

In a world that rushes and takes, I choose to slow down. To kneel.

To learn the names, the needs, and the ways of wild plants.

To forage with reverence — in rhythm with the seasons and in conversation with the earth.

This is the Honourable Harvest — a way of being that remembers we are not above nature, but part of it.

In this piece, I share the heart of my approach to foraging in Scotland:
• Deep listening
• Legal and ethical guidance
• Urban and rural habitats
• Why nourishment begins in respect

If you’re curious about foraging, or longing to rekindle your relationship with the wild world, this is for you.

Read the full post here…

https://rootsandcadence.com/blog-1/f/honourable-harvest-a-forager%E2%80%99s-guide-to-reconnection-in-scotland

And let me know — what does honour mean to you when you harvest from the land?

The Honourable Harvest: A Forager’s Guide to Reconnection in Scotland

29/04/2025

05/04/2025

Natura Collective… Presents..

Not one but TWO phenomenal opportunities!

Limited spaces.. insanely good wild foraged food cooked on the firepit amongst the most beautiful backdrops.. Nature bathing, live music, plantlore, wild food identification, pit fire cooking.. 26.04 and 03.05….

Plus Bealtainn celebrations supporting the Spring it forward Ecovillage Findhorns fabulous Bealtainn Weekend Festival 1st - 4th May

Come grab your tickets soon ❤️💫

05/04/2025

29/03/2025

29/03/2025

Here’s to share our phenomenal wild feast today.. Recipes to enjoy, created bespokely for every season and taste….

First up on our wild feast menu today was a wild greens and blooms salad topped with pickled wild garlic buds as a side to the main star of the show… Raw Stuffed Wild Magnolia and garlic rice wraps..

Pickled wild garlic buds

Pick the garlic buds when they’re just about to pop, wash gently in filtered water and pat dry

Add to a pan one cup filtered water
One cup apple cider vinegar
One cup sugar
Teaspoon black peppercorns
Teaspoon of wild foraged juniper berry
Pinch wild garlic salt
1/2 teaspoon chilli flakes
1 teaspoon mustard seeds
Bring to boil and dissolve sugar

Add buds to a sterilised jar and pour over vinegar mixture

Add a weight and close and cool

Wild salad

3 magnolia buds chopped (rinse in cold filtered water gently and pat dry)
Handful wild garlic leaves roughly chopped , washed.
Young cleavers chopped finely
Bramble shoots finely chopped
Ground elder chopped
Minors lettuce chopped
Garlic mustard leaves chopped
Gorse flower , today drizzled with some of our pickles juice 🤤

Raw Rice Wraps

For the stuffing
Vegan cream cheese
Wild garlic finely chopped
Nutritional yeast flakes
Black pepper
Oak smoked salt
Ginger powder

For the wrap filling
Magnolia buds
Wild garlic leaves
Grated Carrot

For the wrap rice paper soaked until soft

Take a whole magnolia bud, stuff with your premixed cream cheese mixture carefully so as to not break the bud form, gently close up, and then on top of your rice paper, lay one wild garlic leaf and a sprinkling of grated carrot. Lay your stuffed magnolia bud onto the rice paper and wrap like a parcel.

Serve with wild salad topped with pickled garlic buds… 🤤🤤🤤🤤

Magnolia has the most amazing cardamomy/ginger flavour and are so good in these wee parcels.. you can gently fry these too for an amazing creamy crunchy hot dish also