William Bronson wrote:I've never had "really sorrel but I've eaten the clover looking plant they call sheep sorrel, and the descriptions of the taste sound similar.
To me, it would be a natural as a tea, juice or smoothy
Chris Kott wrote:Mmmmm... oxalates... *drools*
My grandmother has been feeding me a Polish derivation of the classic french sorrel soup since before I was born. She serves it with sliced hardboiled eggs. I am literally salivating as I type this.
For those who can't stand dairy, I would suggest coconut cream.
As to the oxalates, at what rate and how well do they break down with cooking? I must admit I have never had any issues, and I used to make smoothies from 5 oz. of raw spinach or kale, a cup of frozen blueberries, and almond milk; they were black, usually. By the accounting given, I should be dead several times over (I really liked my blueberry spinach/kale smoothies).
Instead, they invigorated me.
So perhaps add sorrel to a smoothie?
Michael Cox wrote:Speaking as someone with food intolerances... trying to “hide” ingredients upsets me. I’ve had family members hide onion in meals by chopping it up small. The stomach cramps are a dead giveaway though.