Herbaloo

Of course – a warm wintry soup!

 What a way to enjoy your infusion of Nettles.

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Lentil Nettles Soup, served with 3 pieces of 1/2 toast: sesame-lavendar-honey, ghee, apricot jam.

Lentils ‘n’ Nettles

inspired by M.Y.

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shallot, yellow onion, garlic

lentils

vegetable stock

infusion of nettles

carrot, kale, veg-etc (optional)

cayenne, sage, sweet marjoram, basil, kelp flakes

(and/or your favorite spices)

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- Rinse lentils thoroughly (can soak for 4hrs up to overnight, but not necessary. decreases cooking time)

- Simmer lentils according to specific cook times (red lentils cook faster and becomes mushy, thickening the soup. french lentils and yellow lentils will stay firm and require longer cooking time)

- Cook your alliums (onion and shallot first) to your liking, add garlic and heat them up slightly.

- Add veggie stock and alliums to the lentils and simmer until the lentils have absorbed some of the stock.

- Add your Nettles infusion (as much as you’d like – the more the merrier!) along with your favorite herbs & spices* and heat until the perfect temperature to eat!

*Add your dried cayenne just before serving as this is the best way to receive its medicinal benefits (and cayenne can be found in varying degrees of hotness)

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Wild Rice, Wild Nettles soup: served with the Doctor's Seedlander "crispbreads"

  Wild Rice, Wild Nettles

tonight, I wildly experiment

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garlic

wild rice

potatoes (your choice! try sweets)

coconut milk

nettles infusion

carrots, corn, peas (or your veggies @ hand)

curry spices!

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- Cook your Wild Rice first, it takes longer than white rice and will turn the water colors!

- Cut your potatoes into cubes and cook them in a frying pan to maintain shape

- When rice is almost done, Add garlic to the rice and turn down heat

- Add coconut milk and spices to the rice (curry powder or paste, turmeric, s & p, kelp flakes, basil) agave nectar and tamari.

- Add the potatoes when fully cooked and the Nettles infusion – simmer and blend your cauldron until desired temp!

- Serve with a pinch of dried cayenne powder and a squeeze of a lime

* When reheating this soup the next day, I found it to be very thick from the coconut milk, so I added 2 cups of veggie stock to my dinner bowl : )  yum!

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bag o' nettles

*A tip for spring harvesting – when drying the fine nettles tops, place them spread out across the bottom of a well-ventilated basket (laundry basket, bread basket, anything with lots of small holes on the bottom) and dry them whole.  Store them in a paper bag when dried – rehydrating them later will bring back the sweet tops into a delicious treat in your soup.

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health from the hearth,

Herbaloo

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