When picking stinging nettles always just pick the tips. Not only are these are the best bits, but it saves you a lot of prep time when you get home. Nettles have endless uses…here’s what I did with my batch today. Liz x
I usually make nettle soup but fancied a light barley stew today. Simple recipe…
Start with a rough, sort-of sofrito (sautéed diced veg) I used onion, swede, carrot and celery…with thyme, garlic, a bay leaf, oil and seasoning. Fry until soft then add barley, mushrooms and water and simmer. Add water as needed. Freshen with a squeeze of lemon juice and stir in some washed nettle tips. Cook for another couple of minutes to wilt the nettles and serve.
I also made nettle, lemon and almond pesto with rest of my haul. Blanch the nettles to remove the sting, then cool under cold water and squeeze. Put in a food processor with a large handful of almonds (they don’t have to be blanched, that’s just all I have at the moment), a generous glug of olive oil, a crushed clove of garlic, the zest and juice from half a lemon, salt and pepper.
My little lady has finally stopped throwing up but is having an extra day off school to regain some energy. To help refuel her we made this delicious and nutritious pesto pasta for lunch. I’ve said it before and I’m sure I’ll say it again, pesto is THE BEST way to get raw food, packed with vitamins and minerals, into your kids, and yourselves of course! This particular one contains almonds – which are an amazing source of healthy fats, antioxidants, vitamin E, magnesium and potassium…amongst other things! Parsley and broccoli – just bursting with iron, calcium, folates, vitamins A, C, K… B1,2,3,5&6 etc etc… Lemon juice – aids digestion and is an amazing source of vitamin C… This pesto is basically a super-douper food! Don’t worry too much about amounts and measurements. Making pesto is not a science, just pop what you have into a strong food processor, blend, taste and adjust to your liking. Cook some pasta and stir the pesto through while it’s still hot. Liz x
- Almonds – a large handful (I only had blanched in the house but any will do)
- Garlic – one crushed clove is enough
- Purple Sprouting Broccoli – about 4-5 stalks chopped in half
- Parsley – a smallish bunch, stalks and all
- Lemon Juice – about half a lemon is fined, taste and add more if you like
- Olive oil – be generous! Drizzle it in as your food processor is running ’til you get the right consistency
- Salt & Black Pepper – to taste
This was amazing. Toast spread liberally with wild garlic and cashew nut pesto (pulse a handful of cashew nuts, a fistful of wild garlic, a squeeze of lemon, a drizzle of oil and seasoning in a food processor). Poached egg from the garden (thanks Nettle/Rose/Power-Ranger/Princess-Layer!), and steamed then griddled purple sprouting broccoli.
What’s your favourite spring breakfast? Liz x