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Pascal Baudar, creating gourmet dishes with local wild plants. Acorn Hummus

Acorn Hummus


Breakfast this morning.


The recipe is really not complex, it's basically a standard hummus done with chickpeas and tahini, you can find an excellent basic recipe HERE. The only little culinary twist is to add around 10% of acorn flour for a nutty taste.


The fun  and added local flavors are really in the various ingredients used as toppings:


Pinyon pine nuts

Black nightshade berries (ripe berries ARE edible)

Pequin peppers

Fermented feral olives


Thai chili peppers

Mealworms (my own farm)


Habanero infused salt.

Homemade olive oil

New images and recipes from this week on Instagram

Pascal Baudar, Cooking wild edibles, sustainable wild food. fermentation Los Angeles