This recipe comes from the kitchen of Christiane Ryan. Nettle is the herb to fortify the system and in folk medicine nettle plants have been used as a diuretic, to build the blood, for arthritis and rheumatism.
Nettle assists the body in detoxification of chemicals and heavy metals. It also helps stimulate mother's milk and increases energy after childbirth. Nettle is a natural antihistamine. It's wonderful for hay fever and allergies.
Externally it has been used to improve the appearance of the hair, and is said to be a remedy against oily hair and dandruff.
Nettle contains high levels of protein, calcium, phosphorus, iron, magnesium, beta-carotene, Vitamins A,C, D, and B complex. The leaves contain sterols, boron and silicon compounds.
Collect this herb in early spring before it flowers, it can be used fresh or dry.
For 6 persons
± 700g nettle leaves
5 carrots, chopped
2 potatoes, chopped
1 leak, chopped
2 litres vegetable stock (or 1 litre stock and 1 litre water)
2-3 tablespoons ghee
Bragg & pepper to taste
Sauté the chopped leak, carrots and potatoes in the ghee. Add the stock and/or water and nettle leaves, Bragg and pepper, put to a boil, then let simmer until the carrots and potatoes are done. Blend and serve with yoghourt (optional).