Herbal Remedy : Stinging Nettle
I am becoming obsessed with this herb as it helps with maintaining my inflammation on the go. Personally, I tend to become “inflamed” when my body is telling me I’m toxic. I’ve been traveling a bunch so I've been taking nettle in dried form. This helps me regulate my joint pain and gives a natural boost of vitamins that my body fully absorbs!
Stinging Nettle has anti inflammatory, controls blood sugar, lowers blood pressure, lessens hay fever, helps with anemia, and is considered a natural pain reliever (great for joint pain).
Nutrients of Nettle Leafs & Roots:
Vitamins: Vitamins A, C, K, & several B vitamins
Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium and SodiumFats: Linoleic acid, Palmitic Acid, Stearic acid & Oleic acid, All essential Amino AcidsPolyphenols: Kaempferol, Quercetin, Caffeic Acid, Coumarins and some flavonoids
Pigments: Beta-carotene, Lutein, Luteoxanthin and other carotenoids
How to use:
Nettle grows free and is a great add on to any herbal garden. It’s peak season is early spring time. When picking it, use gloves as it can string. Hence why it’s called “Stinging Nettle”. After picking it, use a spatula, knife or some sort of cooking tool to crush the leafs to help take the “sting” away. This magical weed can be ingested in dried form (teas and capsule), raw form (smoothies, salads) and/or cooked in soups, sauces and an array of food dishes.
It’s also very useful to rub on our skin to help arthritis pain as well!
HERBAL REMEDY RECIPIES:
2 cups chopped fresh nettle (off season use dried nettle)
1 quart veggie broth (or organic chicken bone broth)
1/2 cup barley
1 tbsp chopped onion
1 tbsp olive oil
1 cup diced potatoes
1/2 tsp salt
1/2 tsp pepper
Wash and dry nettle. Remove the stems and finely chop the leaves. Chop onions , diced potatoes then set aside. Bring either vegetarian broth or free range chicken broth to boil and leave to simmer. Add the diced potatoes and simmer until potatoes are tender and stir in nettle leaves (est. 20-25 min)
Serve Hot (serves about 4)
Ah- ma- zing Nettle Pesto
3 cups of fresh nettle leaves
4 garlic cloves
¾ cups pine nuts
¼ cup of olive oil
½ tsp sea salt
1 Tbs lemon juice
¾ cup of parmesan or vegan cheese, shredded (optional)
Fill a pot of water and put on medium. When it starts to boil, pour the fresh nettle leaves in for 1 minute. Strain well and get as much water out as possible. Add nettles to blender or food processor. On a medium pace- add garlic, pine nuts, olive oil, sea salt, lemon juice and cheese (if you're using it).
Pulse until smooth and creamy to taste.
**I recommend using it over pasta of some kind. I love cooking zucchini zoodles or keep it raw!
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