Nettle infusion

 *Nettle*

is amazingly rich in protein, vitamins, and minerals, especially the critical trace minerals: anti-cancer selenium, immune-enhancing sulphur, memory-enhancing zinc, diabetes-chasing chromium, and bone-building boron. A quart of nettle infusion contains more than 1000 milligrams of calcium, 15000 IU of vitamin A, 760 milligrams of vitamin K, 10% protein, and lavish amounts of most B vitamins.

To make a nettle infusion: Measure out one ounce of the dried herb. Boil a quart of water. Put the dried herb into a quart jar and fill to the top with the boiling water. Stir with a wooden spoon and add water until the jar is full to the top. Lid tightly and set aside to brew for at least four hours, or overnight, whichever is easier for you.

To use: Strain and squeeze the liquid out of the herb. Be sure to refrigerate your infusion, as it will go bad at room temperature once it is done brewing. (If that happens, I use it as plant food. And you should see how my roses adore it!)

Nettle infusion is delicious over ice. Its rich green taste is not at its best when served hot. Adding honey can make it taste quite strange. Some folks like to add a little apple juice to sweeten it. Or stir in some miso, for a salty drink. However you consume it, do drink it up within a few days, as nettle infusion doesn't last.

Green blessings surround us, even in the middle of winter. 

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Nourishing Herbal Infusions - Drink Your Way to Health

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Sweet Earth Soup

 Sweet Earth Soup

8-10 servings

A rich hearty soup for a main course.

3 TB olive oil

1 lg onion, chopped, 3 c

3 cloves garlic, chopped, 2 TB

1 lg. burdock root, but into thin rounds, 2 c chopped

1 large handful dried sea palm fronds or kelp, 1 1/2 c soaked

1 lg. potato, chopped, 2 c

1 lg. yam, chopped, 4 c

1 tsp sea salt

2 TB tamari or to taste

5 c water

3 tbp ground fenugreek

1 1/2 tsp ground coriander3 c raw cashews

3 c water

chopped scallions for garnish

Break the sea palm fronds into pieces no longer than 1" Soak in water to cover for 20 minutes, then drain and compost the liquid. Set aside soaked sea palm fronds.

Meanwhile, heat olive oil in a heavy skillet. Saute garlic and onions 5 minutes or until translucent. Add burdock root,and saute until onions are translucent. Add fenugreek and coriander and saute one minute to mix the spices in with the oil. Add sea palm fronds, yams, potatoes, salt and 5 c water. Bring to the boil, and simmer, covered, 30 minutes until the vegetables are cooked.

Blend the 3 c water and 3 c cashews until creamy. No mash will remain. Remove cooked vegetables from heat, add 1 c of the boiling liquid slowly to the cashew cream, stirring constantly. Now add this back to the soup slowly. Taste for salt and/or tamari.

If necessary, return to a very low flame and heat to serving temperature. Take care not to boil. Garnish and serve immediately.

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