Stalking the Wild Nettle

Nettles are my favorite healing herb. This fact about me is something I do not hide. Now I have plenty of other herb friends, both cultivated and wild, that run a semi-close second in my favorite herb department. Nettles are #1!

Nettle seeds

In the above picture you are looking at the beautiful tiny seeds that dangle in strands from the nettle plant. These seeds are powerhouses of nutrition for nourishing thyroid health.  The dose is 1/4 teaspoon daily. I would take this as 1/8 teaspoon, twice daily.

To dry nettle seeds I cut the entire stalk at the base and hang them upside down in a warm and dry space. Make certain you have a screen or something similar underneath the hanging plants to catch any falling seeds. When they start to dry, I carefully cut each strand from the stalks. I put them in a paper bag, poked with a knife to make many air holes, and hang the bag to completely dry the seeds. Leave the top of the bag wide open for better air flow. You can also use a very fine mesh bag to hang and dry the seeds.

The remaining stalks can be left to dry out the leaves. Again, trim the completely dried leaves off the stalks and store them in an air tight container. You now have dried nettle leaves for adding to soups, stews, sauces, and for making healing tea.

The beautiful nettle plant displaying her seed strands.

Looking straight down at the nettle plant. The seeds strands form a whorled pattern about this beautiful, healing plant.

Nettle's many healing gifts to your body:

• strengthens the kidneys and adrenal glands
• builds natural energy from the inside of the body (which is the opposite of coffee's effects in the body, coffee wears out the adrenal glands, nettles builds and heals the adrenals
• nourishes the hair and skin making you shine with vibrant health
• is an adaptogenic herb, helps a living organism adapt to stress (adrenal health!)
• rebuilds and restores the body cells as nettles is a powerhouse of nutrition
• great for reducing allergies on its own or make an herb honey with raw, local honey and nettle puree, take 1/4 teaspoon twice daily (This is basically making a tincture using honey as the base.)
• great for nourishing the male and female reproductive tracts
• nourishes thyroid health and contributes to body weight balancing

This is but a partial list of all the benefits nettles has in the human body. I suggest you become friends with nettles and learn all you can about her healing ways.

What you are observing, below, is a chicken nettle salad sitting on top of a romaine lettuce, carrot, and cucumber salad. In the upper left corner is a big dose of my late spring, wild leek infused sauerkraut. I got carried away and made 8 quarts! 5 quarts down, 3 quarts left to enjoy!

Chicken Nettle Herb Salad

• left over chicken breast from dinner at the ADK Cafe in Keene, NY. If you are ever passing through here, stop and eat. The food is divine, the meat is local and pasture raised!
• sprigs of fresh rosemary
• fresh chives
• nettle top leaves
• homemade mayonnaise made with 3 tablespoons whipped heavy cream, 1 small egg's yolk, and a dash of yellow mustard. I whipped the cream well, added in yolk and whipped some more, then added mustard. The cream and eggs were both from local, pasture raised animals cared for with love.

The chicken was chopped up, mayo blended in, added in the chopped herbs and nettles, and stirred all together. I plopped this decadent chicken salad on top of my veggie salad (all local veggies from Martin's Farm Stand) that was dressed with my homemade herb vinegar dressing. The finishing touch: wild leek sauerkraut!

Eat healthy, eat whole... your body cells with thrive with vibrant, radiant health!

Cook Book...

Cook Book...

To write or not to write,

That IS the ???

So I have hit the 100th person to ask me: Are you going to write a cook book?" or "When are you going to write a cook book?"  I am celebrating this milestone (like celebrating the 100th person to cross the threshold of a new store or business) by chatting about it here.

Cook book or not?

I have to say, "nah, not in my plans."  I thought about it for a bit and here are my issues... issues, we always have issues!

1.  I am a "just throw it in a bowl" kind of gal.  For example, foods like cakes, cupcakes, cookies, muffins, and pancakes all have the same basic ingredients. Some have more liquid, i.e. pancakes, while others have more flour, i.e. cookies. What I throw in the bowl depends on the consistency of the batter or dough I am trying to make.

So, to make a chocolate cake I do something like this (and hope for the best!):

• 2-3 eggs whipped up and add 1/2 to 3/4 cup melted butter (these two ingredient amounts depend on whether I am making a one or two layer cake)
• 1/2 cup sugar, unrefined, of course (I may use 3/4 if making 2 layers and it is not for my kids, most people like sweeter cakes.)
• 1 tbsp. vanilla
• 1/2 to 1 cup milk, again depending on the layers
• 1/2 tsp. baking soda
• 2 to 3 tbsp. baking powder depending on the flour (oat flour and I use less b. powder, if it is millet / quinoa / teff / amaranth flours I use more b. powder)
• 3-6 tbsp. cocoa powder depending on # of layers and how chocolate flavored I want the cake
• Enough flour to create a cake batter consistency, which is thicker than pancakes but more liquid than cookies

Set batter aside for 5 - 10 minutes to see how the flour soaks up the liquid.  After 10 minutes, if the consistency is cake like, good to go.  If it is too runny, I add flour a tiny bit at a time.  Too thick?  I thin with a bit of milk.

So, that is how I cook everything.  A little of this and a little of that.  Who wants a cook book written like this? I would get boo-ed and rotten tomatoes thrown at me! Most people want exact measurements.

2. Meal cooking is a process of looking at the local, seasonal produce on hand and having fun with it; playing with the ingredients, herbs, and spices.  When you play with food for long enough, cooking and creating in the kitchen becomes second nature.

I suggest picking up a couple of good vegetarian cook books* (cook books that show case seasonal produce) and then read them like novels.  Next, get cooking. After a bit of practice in the seasonal kitchen, I will say it again, cooking becomes second nature. It is an art work. Relax, breathe deeply, and let your creative nature just flow.

Add your favorite protein sources and whole grains to the yummy seasonal veggies and voila'... you have dinner (suggestion: make enough for lunch leftovers!).

If you have blood sugar control challenges (diabetes) eat whole grains in serious moderation, not at every meal, and up the intake of veggies instead.

3. I visited the SLU book store and checked out the cook book section.  It was scary!  There were 5 shelving sections of cook books with 7 shelves in each section.  35 shelves of cook books and only 2 of the cook books on the shelves had more than one copy.  One was the original MoosewoodCook Book the other was a smoothie "recipe book", I believe.  All of those 35 shelves were loaded with single copies of cook books on every topic and health promoting diet imaginable! That was a huge wow for me!

The 5 rows of cook books at the SLU Book Store:

3.  I am all about making food an art form.  The kitchen is your studio, food is your medium, and the kitchen utensils are your artist's tools!

Watch for my follow up post:  How to Cook Like an Artist

Be well, have fun in the kitchen!  Paula

*Cook Books you might find useful: 

• Home Gardener's Month By Month Cookbook, Marjorie Page Blanchard
• From Asparagus to Zucchini
• Recipes from the Root Cellar, Andrea Chesman (She also wrote Serving Up the Harvest)

If the cook book uses refined ingredients (refined, all-purpose flour, bleached or not)... use your whole food kitchen skills and swap out the refined ingredients and add in 100% whole food ingredients. Need help with this? Give me a shout, read that section in my book (Hands On Health: Take Your Vibrant, Whole Health Back Into Your Healing Hands), or zap me an email and I will send you my educational handout.

If you do not like the high fat ingredients in the Home Gardener's Cookbook, swap out for ingredients with fat contents you are comfortable with.  Myself, hey, bring on the butter!   (From Pasture Raised Cows, Please!)

Get cooking like the seasonal kitchen artist you can be!

PS  My second book, a book of inspirational words to help you put the action steps in my first book, well... into action, was picked up by a publisher yesterday!  Stay tuned as I keep you informed of the publishing process!  

I call this book of words my "yoga poses" for the body, mind, and spirit book. No, that is not the book's title... that secret will be released at a later date! 

Today, to celebrate, I am off to climb a high peak in those amazing ADK Mountains!

White Face from last summer's hiking ... today I am going up Dial!

Time to Harvest the Corn

Photo from Sustainable Seed Company.  Click to go to their website, check out the wisdom around growing and eating heritage seed corn.

It is corn season!  Happy memories surround the late summer corn harvest: Mom coming home from the William's Family farm stand in Winthrop with an arm load of corn. We would put a ton of butter on a slice of bread and roll the hot corn cob over the bread, passing the bread around the table for everyone to use. After 5 people buttered their corn, the bread was warm with melted butter. The dilemma... who gets the amazing slice of butter bread?!

The Nutritional Benefits of Corn:

1. Loaded with nutrients, anti-oxidants, and phyto-nutrients. Each variety of corn has its own amazing profile of nutrients.
2. High fiber: good for digestion and elimination.
3. High fiber and nutrient content creates a slow release of carbohydrates into the blood stream. This prevents blood sugar highs and lows.

This is a brief overview. There is so much information on the web about corn, its benefits, organic vs. conventionally grown, the GMO-ing of corn seed. Read up, interesting stuff what we humans do to the food supply....

Key to Buying Healthy Corn:

1. Buy organic and avoid the pesticide laden corns grown by agri-business. Corn is not on the dirty dozen list but if corn is not organic, it is most likely GMO: meaning the pesticides have been genetically modified right into your corn for you. Ain't that just sweet!?
2. So buy non-GMO corn as well.
3. Know your farmers, ask them questions: what do you use for corn seed, is it GMO, what do you use for pesticides, etc. Ask questions because your health depends on it!

This recipe was whipped up by my older 'Sis. She brings it to family events and it gets devoured! Try it, it IS corn season!

Bean & Corn Salsa

1 can of each, drained and rinsed:   Organic Black Eyed Peas & Black beans

2 ears of organically-grown, non-GMO, sweet corn (gently steamed before cutting off kernels)

1 medium, organic, bell pepper, finely diced – any colors, red, green, orange, yellow – if using 2 colors, use ½ pepper of each color. Be brave, use multiple colors!

½ large, organic, red onion, finely diced or 1 medium and use the whole thing!

SAUCE

2/3 cup organic, extra virgin, olive oil.  (Can't I use my butter here?  : )  Please!)

1 cup organic, RAW, apple cider vinegar

½ cup organic, sucanat (Sucanat is unrefined sugar, or you can use 1/4 cup local maple syrup or 1/4 cup local. raw honey. I would probably use less of any of these sweeteners.)

3 Tbsp. favorite organic hot sauce – increase hot sauce for more kick

Optional: 

·        add a Tbsp., or 2, of Dinosaur Spice Rub (Cajun Foreplay)

·        mix it up, use more & different types of beans – try adding Kidney, Navy, Pinto, Aduki, and/ or Garbanzo

·        adjust/increase the amount of sauce when adding more beans and making a bigger batch

Combine sauce ingredients and mix well.  Add all beans and veggies and mix gently.  Marinate at room temp, at least overnight.  Do not refrigerate to marinate, as the olive oil will solidify in the cold temperature.

To keep salsa longer in refrigerator (if there’s any leftover), store salsa covered and drain most of sauce.  This helps to keep the salsa longer and reduces calories from the oil.

Serve salsa with organic, non-GMO corn tortilla chips, or try on top of an organic, fresh green salad, or in a sandwich wrap (use a 100% whole grain wrap, Food For Life has an amazing sprouted grain wrap that I highly recommend!).

Eat and enjoy people!  Enjoy the health benefits of real corn, real food!

Homemade Almond Milk

Why make my own?

Commercial almond milk has very few almonds per cup of the "milk." Making your own creates a more almond packed milk with higher protein and healthy fats for your beautiful body cells. See below for even more body and environmental friendly reasons to Make Your Own.

On the evening before:

• Put 1 cup of almonds into 1 quart of water and cover. I use a 1/2 gallon Ball canning jar.
• Shake jar whenever you pass by it until going to bed.

In AM:

• Pour into blender and blend on high until the almonds are decimated. A high powered blender or Vita-Mix works very well.
• Pour back into jar and chill.

There is no need to strain the "meal" out of the almond milk, just shake the jar well before you use it and realize there will be some almond meal in your liquid.  This is a good thing: fiber and you are using the whole food!

Optional:

• Add vanilla to the finished, blended almond milk. I would use about 1 1/2 tsp. per the 5 cups you just blended.
• Add sweetener. Go easy on the "sweet" and your adrenal glands will thank you.  Choose whole sweeteners: local-raw honey, sucanat sugar, local maple syrup, etc. 
• Add cocoa powder, to taste, and make chocolate almond milk.

Positive impact you create when making your own food at home:

• No cartons to throw away making a bigger mess of the earth.
• No added "crap" from the manufacturing process.  Trust me, they are always adding something that was not meant to be in our bodies!
• No foil lined boxes.  Tell me that "stuff" does not leach harmful things into food... I won't belief it!
• You are using and eating the whole almond... good for your cellular health.
• The manufacturing of any packaged food is energy intensive, water intensive, and petro intensive.  Think how many miles the raw ingredients are shipped, the materials for making the box, then the finished box is shipped all over the country, and then the finished box full of almond milk is shipped all over the country! When you really start following the path of any and all manufactured food... it gets very scary!

Salad Dressing Made Easy!

Summer abounds with lush, juicy, crunchy, yummy produce.  A simple salad dressing, lite and tasty so as not to overwhelm the taste of the amazing fruits and veggies, is essential in the kitchen.

Commercial salad dressings are full of garbage, fake ingredients, that do not nourish your beautiful body cells.

Making a salad dressing, from scratch, is terribly simple AND you will know every ingredient that goes into making it (and into your body!). You can create a cell nourishing, heavenly tasting salad dressing in less than 30 minutes. (This includes picking the fresh herbs and rinsing them off!)

Have a quart size, wide mouth canning jar, on hand for the finished product.

1. Pour 2 cups raw, unfiltered apple cider vinegar (ACV) into your blender.

1. Skip outside for some fresh herbs. Yes, it is important to skip. When we create food from a happy, loving space, our energy infuses the food and nourishes all who eat it.  Go ahead, skip.

1. At home I skip to pick: basil, rosemary, thyme, oregano, parsley, cilantro, mint, and dill. Today, I am writing from my family's camp in the ADK Mts. I have to go with what is on hand: my rogue oregano and thyme plants all over in the lawn, wild mint, dandelion greens, and raspberry and strawberry leaves. Shh, don't tell my kids about the wild stuff, they might freak out.

My Friend Basil, my Hornbeck Canoe, and an ADK lake... does it get better?

1. Pick big handfuls of herbs and remove all bugs. Despite the bugs lending a 'lil extra protein to the dressing; the bugs prefer to be left outside with their lives intact. Rinse the herbs and put into the blender with the vinegar. (By the way, at home I use local ACV from Martin's Farm Stand. I love how there is always a big gob of the "mother" on the bottom of the gallon jug of ACV.  This can be used to ferment another batch of AVC.  I tried feeding it to my kids on a spoon. Seriously, it is like sauerkraut or yogurt... good for the gut.  I got it past their mouths once.  I was threatened, by both my sons, if I ever tried that slimy trick again, well it was not a pretty threat!  I just eat it myself and figure some day they will come around to Mom's holistic way of eating!)
2. Put cover on the blender.  This is a very important step. If left undone, it can be a catastrophe in the kitchen... green liquid dripping off the ceiling in a circle above your head.  Trust me, I know this to be true!
3. Blend into a green, foaming puree.
4. Pour into quart canning jar.
5. Stir with a spoon to calm the foaming green stuff.  It will seem like it has swollen to fill the whole jar but it will calm down.
6. Add a good squeeze of organic, yellow mustard. I would say about 1 tbsp. More mustard will not be an issue.
7. Pour in some organic, extra virgin olive oil to fill jar. No, the olive oil featured below is not organic. It is from Italy where Monsanto has not created their death grip on food!  I do not put the olive oil into the blender because it makes the blender an oily mess to clean.  I simply rinse the green, herbed vinegar stuff out of the blender and drink. No soap or hot water required for clean up.
8. Voila'!  Dressing fit for fresh, local produce nourishing your cells!

Optional ingredients: unrefined sea salt by the pinch or two and either local, raw honey or local, maple syrup.  Maybe a tbsp. of the sweetener.  Maple syrup will blend in at any time in the making process.  If using honey, add honey to the vinegar herb puree when blending, as it mixes together better.

To use: Use a hefty, long handled soup or serving spoon.  Remove jar cover and stir well.  Remove a big spoonful as you are stirring.  This keeps a better blend of oil to vinegar, otherwise the oil rises to the top quickly when you stop stirring.  This is fine, you want this effect.  Commercial dressings stay blended because they have chemical binder ingredients.

Storage: I leave my jar on the storage shelf under my kitchen table, no refrigeration required. AND it will last until you use it all up. Vinegar preserves!

Butter is Back & Better Than Ever

Now that butter is on the cover of Time Magazine... it must be true!  Butter is a superfood! 

Not that my butter eating habits are much of a secret anymore.  I used to hide my butter habit to avoid the "you are going to clog your heart" advice and lectures.  Not that I didn't pass out a few of the very same lectures in my days*, see below!

A couple of years ago I wrote an article: "Unwrapping Butter's Bad Rap" for the Potsdam Food Co-op's newsletter, it became a blog post on Whole Food Healer, and was later revised and included in my first book.  Butter is a head liner!

I confess, I have always loved butter.  I only refrained from butter when I was *eating a vegan diet (for a few years, back then, sometime in my past life!).  That is over and butter was put back in my diet quite quickly. Mashed potatoes without butter?  What is the point? I ate them, for years, at the Thanksgiving and Christmas dinner table. Not anymore, mashed potatoes with butter for me, please!

Butter is awesome, yummy, the best!  Now a butter - nettle pesto, hmmm... I might be on to something here! Two of my favorite things fused together with love.  Heading to the kitchen now...

30 minutes later after picking some nettle tops:

Ok, it did work!  Butter, nettles, and garlic scapes.  Chives would be fine as well.  Have patience with the food processor as olive oil blends with the herbs more easily.  Try making the pesto with a 1/2 butter and 1/2 olive oil mix for easy blending!

So back to butter. My favorite way to eat it is off a spoon, fork, or knife.  Mom taught me this was not ok. I do it anyhow. Sorry Mom!     : )

Local to me, NY State butter!

This is my new favorite butter, thanks to Jessica Prosper of Prosper's Farmstead Creamery.  She turned me on to this butter because the cows graze on grass and the butter is made just about 3 1/2 hours from my home. Now, if I had a farmer close by making butter with grazing cows cream, that would be even better!

I buy in 2 pound tubs, a few tubs at a time.  I do not like running out of butter.  Makes me feel like an addict without my drug!  Seriously, I am not that bad. But, humor is always good!

Butter recently has had a big popularity boost with the Bullet Proof Coffee craze.  I tried it, why not?  I will try anything once!

What I learned, butter is best eaten from the spoon, knife, or fork! Why ruin good butter or good coffee? Want fat in your coffee?  Find a source of pasture-raised, whole cream or 1/2 and 1/2 and dose up your coffee in style. Coffe tastes better this way AND saves the mess in the kitchen making the bullet proof stuff. If you try bullet proof coffee and like it, go for it.

I prefer my coffee with butter like this:

on a piece of buckwheat toast.  Organic buckwheat grown close to me, just over the border in Canada, and baked at Little Stream Bakery. 

Now the amount of butter on this 2 inch by 3 1/2 inch piece of toast was triple, what you see above, by the time I finished eating it.  Maybe 2 1/2 to 3 Tbsp. of butter.  Butter is definitely better on toast than in my coffee!

Eat butter, it won't kill you!  Paula

PS  Maybe Gardenshare has an more local source of NY State butter from grass fed cows? Aviva, any thoughts?  

I know Birdsfoot Farm has some very, deep-yellow cream from their grazing cow!  

I want local butter that is that deep yellow!

Cheers!