1/2 cup tahini
1/2 cup nut butter of choice
2 tsp powdered dried nettles
1 tsp bee pollen
1/2 tsp flaxseed or other good oil. I omit this if using the oil from the tahini.
3/4 cup honey
1/2 cup raisins
Oatmeal - enough to bind everything together to make balls that stick together.
Unsweetened coconut flakes
Stir together all ingredients except oatmeal and coconut. Add the oatmeal, stir, and roll into balls. Then roll in the unsweetened coconut flakes. Each batch makes about 50 ping pong sized balls.
Add crushed cacao nibs, powdered unsweetened bakers chocolate, chopped dates and/or figs. Put a fresh blueberry or raspberry in the middle of each ball! Let your imagination take you! If using fresh fruit, refridgerate and eat within a couple days or freeze. These energy balls feed your adrenals, give you needed zip, help to clear congestion and inflammation. Can be frozen.
4 cups fresh nettle tops - roughly chopped
2/3 cup extra virgin olive oil
1 cup nuts of your choice. (I used 1/2 almonds, 1/2 pecans in my last batch...yum!)
2-6 cloves garlic according to taste
1/4 cup romano or parmesan cheese (optional)
Put all ingredients in a food processor and process on high until creamy, making sure all the nettles are incorporated. That's it! What an incredible taste! Not only is it good on the traditional pasta, but the pesto makes a wonderful spread on toast or crackers. Also good as a dip with crackers and chips. Freezes well. You can use any edible wild or garden greens to make pesto. Think dandelion greens, chickweed, wild mustard, lambs quarters, onion and garlic tops, and of course, basil! (Click here to read more about nettles!)
• 1 cup flour of choice
Measure and combine:
· 1/3 cup plus 1 tablespoon chilled lard or butter. I render pig fat I buy from a local organic farmer and use the lard for my pie crusts. The taste is incredible!
• 1/2 tsp. sea salt
Cut the lard/butter into the flour/salt mixture until crumbly.
Sprinkle the dough with:
• 2 Tbsp. cold water
Blend the water lightly into the dough with a fork until it holds together in a ball. On a floured surface, roll flat and put it in a pie tin.
Saute until tender and place on bottom of crust:
• 2 Tbsp. olive oil
• 1 cup chopped onions
• 2-3 minced garlic cloves
Sprinkle on as next layer:
• 4-6 broken pieces of cooked bacon because everything's better with bacon! (ok, this is optional, but for you meat eaters out there, a must!)
• 1 1/2 cups chopped fresh wild greens of choice. I use dandelion greens and nettle tops, but use your imagination. There are so many wild edibles! Add on top of bacon (or onion/garlic if bacon is sadly omitted).
Add on top as next layer:
• 1 cup shredded cheese of choice. I like to use cheddar, mozzarella and freshly grated parmesan.
Mix together in a bowl and pour over quiche:|
• 4 beaten eggs - I use the eggs from my chickens, so I know they're organic and fresh
• 1 cup milk - always organic in my house.
• 1/2 teaspoon salt. You can omit this salt if you use bacon. I use Himalayan pink mineral salt for added nutrition.
• 1/4 teaspoon black pepper
• 1/4 tsp. dry mustard
• 1 Tbsp. flour
Arrange on top of quiche: 1 thinly sliced tomato.
Bake 45 minutes in a 375 degree oven. Delish!
1-2 fresh burdock roots, chopped
2-3 fresh dandelion roots, chopped
3 handfuls dry nettles, crushed
2 1/2 qts. nonchlorinated water
8-9 fresh or dried shiitake mushrooms, chopped
1 medium onion, chopped
|5-6 grams kelp, crushed
1 cup whole grain basmati or brown rice
1/4 cup tamari
1/4 cup apple cider vinegar
2 Tbsp. miso
6-8 cloves garlic, chopped
Cook burdock and dandelion roots with water. Cook 15-20 minutes over medium heat or until tender. You can pour off this water to make the soup less bitter, adding 2 1/2 cups fresh water. However, you will be pouring out the nutrients as well, so you might want to retain this nutrient-rich water and enjoy the bitter taste. Add remaining ingredients with the exception of miso and garlic. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours, Add miso and garlic right before serving. This soup has an exceptional taste that improves with age and is strengthening to the immune system and all our systems and cells. For variety, try adding beans, cabbage, beets and other root vegetables. 8-10 servings.
|1 medium onion,
3-5 garlic cloves, chopped
1/4 cup olive oil
2-3 handfuls dry nettles, crushed
1/2 Tbsp. kelp, crushed
8-10 fresh or dried shiitake mushrooms, chopped
1/4 cup pickled dandelion roots, chopped
|1/4 cup Parmesan cheese
Fresh or dried rosemary, sage, oregano, and thyme to taste
4 cups crushed tomatoes and tomato sauce
6-8 cups fresh young nettle tops
9 lasagna noodles, boiled and drained
3/4 - 1 lb. goat or sheep feta cheese, crumbled
and garlic in olive oil until golden. Add everything up to and including
tomato sauce and simmer 1 hour. As sauce is simmering, chop nettles - wear kitchen gloves. Layer a pan with sauce, cooked lasagna noodles, sauce, nettles,
feta, sauce, noodles, etc., ending with feta as the final topping.
Bake at 350° F for 30 minutes or until bubbly all the way through.
Dandelion flower buds tightly closed
ones that have simply closed up for the night, but ones that have
not yet opened.
Put about a half inch of garlic, onions and ginger on the bottom of the jar. Fill with dandelion buds about a third of the way up. Add another half inch of garlic, onions and ginger. Add another third of dandelion buds. More garlic, onions, ginger, then fill jar with dandelion buds.
Pour 1 part tamari or soy sauce to 3 parts apple cider vinegar into the jar. Cover with a plastic lid or put a bit of waxed paper between dandelions and metal lid so the vinegar will not rust your lid shut!
Let it sit for 3 weeks on your counter. No need to ever refrigerate your pickled buds. Use as a condiment like any pickle, mix into tuna, egg, green or potato salad, and enjoy straight from the jar!
5 pounds napa cabbage - chopped
Pack in glass jars and cover with lids. Leave a little room for bubbling.
Let sit on counter for 3-4 days, then refrigerate
and enjoy! The Kim Chee will keep for weeks in the fridge.
Mineral Rich Herbal Vinegar
Vinegar extracts the vitamins
and minerals from plants as well as the essential oils and flavors.
The acidic nature of vinegar releases the iron and calcium and makes
them easy for our bodies to take them into our cells. Pregnant mamas,
women during menses and menopause, growing teens, those dealing
with health issues such as iron deficiencies, arthritis and bone
loss are nourished by the liberal use of plant vinegars.
Finely chop edible wild and garden plants of your choice. Pack the plant material tightly into a pint jar. Fill completely with apple cider vinegar. Add a piece of parchment paper between the jar and lid (if metal lid) to keep the lid from rusting, or use a plastic lid. Let the mix stand on your counter for 3 weeks to a month. Strain and enjoy!
To learn more about vinegars and wild plants, join the Botanical Primer group! Also, read D.C. Jarvis's book Folk Medicine.
Place 1/2 pound of crushed inner bark into 1 gallon of lukewarm water and let infuse overnight. In the morning, heat slowly to a simmer. Simmer 1 hour. Strain the bark from the dye solution. Let cool. Use only pruned or fallen branches; do not strip bark from the standing tree trunk. This invites insects and parasites which can debilitate and possibly kill the tree. Wool dyed without mordant in birch bark solution turns light brown in color. Of course, the more bark you use and the longer the wool is steeped, the richer the color will be.
Dying The Wool
1) Weigh dry wool. You'll use about 1-cup dye solution per 1/2 lb. dry wool.
2) Soak the wool overnight in room temperature water with a few drops of liquid soap.
3) Using the biggest pot you have for a large quantity of wool, a smaller pot for a lesser quantity. Fill with water and leave enough room for wool and dye solution.
4) Heat water to 120 degrees F. Add strained dye solution. Use more for a richer color, less for a paler shade. Continued experimentation with wool dying will help you to determine the desired ratio of dye to wool.
5) Mix solution thoroughly. Add wetted wrung out fiber. Cover and slowly bring temperature up to 190-200 degrees F. This should take 3/4 to 1 hour. You can stir occasionally, but not too often as too much stirring encourages felting. When solution is to temperature, let simmer 1/2 hour. Do not boil as this also encourages felting.
6) Turn off heat, let sit overnight to cool naturally. This is best to solidify the bonding of the color and fiber.
7) Fill a clean bucket of container with water that is the same temperature as the water in the dye pot and 1/3 to 1/2 cup white vinegar. Add wool and soak 10 minutes. Remove fiber gently and roll in a towel to squeeze out excess water, or, put in your washer on spin cycle only (no water). This method removes more water and the fiber dries quicker.
8) Spread out unspun fiber to dry or already spun yarn can be hung over a chair or curtain rod to dry.
Undyed wool may be found in yarn or craft stores carrying natural fibers. Consider contacting your local spinning quild or even sheep farmer for wool straight from the sheep. For more information about dying wool, Weaving Spinning Dying by Rachel Brown, published by Alfred A. Knopf (NY 1978), is an excellent resource.