Wild, Ultimate Cleansing Soup & Purple Dead Nettle Nutrition

Since I discovered that I could have nutrient rich, FREE and delicious food, I have become a woman possessed.

Today’s free menu consists of dandelion, clover and purple dead nettle soup!

Clover and purple dead nettle I have yet to discuss on  my blog. I have a feeling for a while you will also be on this learning curve with me as I discover what I can from the wilderness! Clover nutrition will be on my next post, today is focusing on purple dead nettles!


 

So firstly let me talk a little bit at purple dead nettles:

  • The purple dead nettle is infact  NOT related to the stinging nettle, it is in fact a member of the mint family and a relative of basil and oregano as well as thyme and lemon balm, some of my favourite herbs!

 

  • The leaves and the flowers are both edible, they can be dried or used straight away!  The leaves mat be used in salads and used to flavour soups, stews and sauces, providing vitamin C, iron and fibre, among other minerals and flavonoids.

 

  • Not only can they be eaten but also a tisane can be made with the flowering tops of the herb, with 2 tablespoons of them, chopped, and a pint of boiling water poured over them. Leaves this to steep for about ten minutes and then strain and drink a half a cup at a time. This remedy was traditionally used for kidneys and as a laxative- (so be warned!) You may want to flavour it with a little honey.

 

  • Nicholas Culpeper writing in the 17th century species said that the red dead nettle was especially good for women with menstrual problems.

 

  • The flavonoids quercetin and the vitamin C contained in the herb also mean that it boosts the immune system and helps fight infection. 

Convinced?! 


 

 

Now here is my yummy soup!

Clover, Dandelion and Purple Dead Nettle

green soup

Ingredients

  • 1 handful wild, fresh clover
  • 1 handful wild, fresh dandelions
  • 1 handful wild, fresh purple dead nettle
  • 1 tsb vegetable stock

Method

  1. Wash all ingredients well under cold water
  2. Bring to the boil with stock for 15 minutes
  3. Blend well (if you have a small blender like myself, do it in batches otherwise it will be stringy)
  4. St this point you could add pearl of barley or anything like that
  5. Serve!

 

See >>here<< for how I used Dandelions!

and >>here<< for my nettle soup!

Raw-Vegan Chocolate Pudding – HAPPY EASTER!

Now its Easter…. a holiday previously seen with me stuffing my face with copious amounts of chocolate that my parents had hidden from me, this time for my own pleasure, but sillyly enough left me clues as to where to find it. But say goodbye to the ‘unhealthy’ chocolate / pudding myth! Easter CAN and WILL be healthy, and not without chocolate!

I crave chocolate, like most people, but there is absolutely no need to blow the calorie bank whilst doing it! Being vegan, on a massive budget, restricts me from buying all these vegan chocolates and such, and buying stuff…. where’s the fun in that!

You can even get in two of your five a day with this recipe, or even more if you are really pushing the boat out! You could add blueberries (they don’t blend too well through so could be a bit grainy!) Raspberries would be divine in this recipe. When I try it out I’ll add it to the recipe if needs be!

Nuts can also be added to this recipe bumping up the cals and fat, but they’re good cals and fat, nothing better than a new nuts!

 

 

Ingredients

  • 1 banana
  • 3 strawberries
  • 2 tbs raw cocoa powder
  • (some kind of sweetener if you want, but it really doesn’t need it!)

Method

  1. Blend the strawberries and banana till a thick paste
  2. Add the cocoa powder and blend in well
  3. Serve!

 

You’ll never go back!

Easter Salad!

Lettuce, Dandelion leaves, sweet potato, cucumber, apple, peas, millet = YUM

Read on for benefits and nutrition of Dandelion leaves…

TPhoto_00027

 

There isn’t much point in me telling you the ingredients list and how I made it as it is rather simple. cook the sweet potato, put it on salady things!

So instead I will give you 10 reasons to go and pick some Dandelion leaves!  (make sure they will not have weed poison on them, and stay away from ones near roads! Go as rural as possible.)

#1 – High in Calcium: Dandelion greens are loaded with calcium. Just one cup of chopped dandelion greens has 103 milligrams (10% of the recommended daily value) of calcium! That’s slightly more than kale! Add two to three cups of dandelion to a smoothie with calcium-rich fruits like orange, kiwi, fig or papaya and you’ll have a green smoothie that has more calcium than any dairy product!

#2 – Rich in Iron: Next to fresh parsley, dandelion greens have a high iron content. One cup contains 1.7 milligrams of iron.

#3 – Low Calories: Like all leafy greens, dandelions are low in calories. One cup of chopped dandelion greens has only 25 calories. While leafy greens are a low calorie food, I actually prefer to use dandelions because they have more calories than other greens. Since I try to get as many calories as I can into my morning smoothies, I add up to 4 cups of dandelion which adds 100 calories of nutrient-rich food!

#4 – Loaded With Antioxidants: Dandelion greens are high in vitamin A in the form of antioxidant carotenoid (beta-carotene) and vitamin C. Vitamin C also helps facilitate iron absorption.

#5 – The Ultimate Detox & Cleansing Green: If your goal is detoxification and cleansing, dandelion greens should be the ones you use in green smoothies! They are said to help cleanse the liver and many detox recipes call for them.

#6 – Lots Of Minerals: Dandelion greens are rich in minerals. Besides calcium and iron, they are a good source of copper (10% RDA), manganese (8% RDA), phosphorus (5% RDA), potassium (5% RDA) and magnesium (5% RDA).

#7 – 14% Protein: Dandelion greens have more protein per serving than spinach. The greens themselves are 14% protein and contain all essential amino acids so it’s a complete protein. One chopped cup contains 1.5 grams of protein.

#8 – Multivitamin Green: Besides vitamin A as beta-carotene (186% RDA) and vitamin C (21% RDA), each cup of chopped dandelion greens are also good sources of vitamins B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA), vitamin E (13% RDA) and especially abundant in vitamin K (357% RDA).

#10 – Health Benefits of Dandelion Greens: The nutrients in dandelion greens may help reduce the risk of cancer, multiple sclerosis, cataracts, age-related macular degeneration and stroke. Dandelion contains anti-inflammatory properties which may provide benefit to those with asthma and other inflammatory diseases.

Nettle soup

People seriously underestimate stuff that is free. We are always told; nothing’s for free, if it’s too good to be true, it is. Well, shove your cliche’s up your.. chimney, and go foraging!

So it is Easter, and being in Germany that means everything is closed. But my stomach definitely is not closed for business today. I was going into Berlin and just before I got on the train, I decided that I did not want to go anyway. So I walked back out of the station and decided to go on a nice long walk home through the park. In said park, things got interesting…

Not only are nettles free, they are a super food! High in potassium, iron, sulphur, vitamin C, vitamin A and B complex vitamins nettles provide a high amount of dense nutrition with very little calories. The sulphur makes them great for the hair, skin, and nails. In addition, the tiny hairs, besides emitting histamine, also release serotonin and acetylcholine, two neurotransmitters that help to suppress appetite and also settle mood. Finally, nettles have gentle diuretic properties, which help relieve water weight gain, flush the body of toxins, and purify the blood. 1

nettle soupp

Ingredients

  • 3 cups of nettle leaves
  • Vegetable stock
  • 1 potato (I used half a sweet potato… as it’s what I had)
  • Could add some peas and such if you want to

Method

  1. Boiling the nettles for about 1 minute should remove all of the sting.
  2. Pull off all the leaves and boil them in stock water with a chopped potato
  3. Boil until potato is cooked
  4. Blend!
  5. Add peas before or after blending, up to you!

Sweet Potato Curry with Millet

Sweet potatoes, coconut milk, curry, millet <3

TPhoto_00021-001

 

There is nothing I like more when I am craving sweet things, than sweet potatoes. I have an absolute obsession with them since I first tried them. Sweet potatoes and butternut squash, they are my things. However, it being spring, the supermarkets in Germany are not stocking squashes anymore, so it’s on to the sweet potato!

This dish is full of rich, sweet flavours; complimenting the sweetness of the potato, red pepper and sweet corn with the creaminess of coconut milk.

 

Ingredients (Serves one)

  • 1/2 cup Millet (Variation couscous, rice, or even naan)
  • 1/2 sweet potato
  • 1 tbs sweet corn
  • 1tbs peas
  • 1/2 red onion
  • 1/2 red pepper
  • 1 tbs curry powder
  • 1/4 can bio coconut milk
  • 1 tbs tomato pasata

 

Method

  1. Put the 1/2 a cup of millet in 1 cup of water and leave to boil on a high heat for 10 minutes then turn off the heat and leave until all water is absorbed (about 15-20 minutes)
  2. Chop the sweet potato, onion and pepper
  3. Bring the sweet potato to the boil for 10 minutes
  4. Then fry the curry powder in oil in a frying pan for 1 – 2 minutes then add the onion and pepper
  5. Add the cooked sweet potato, peas and sweetcorn and stir until all coated in curry paste
  6. Add the coconut milk and splash of tomato pasata and leave to simmer for about 15 minutes
  7. Serve!

 

 

 

Dance Walking, Phoebe Running and the Will Smith

Running can be fun, you don’t need to do a Rachel ‘shoop shoop shoop’ to do some exercise. Today myself and my friend Evie went for a ‘run’. What started as a normal jog turned into quiet an experience….

 


1. So, many of you will have seen the original video by Ben Aaron (left) of watching a the dance walking guru master, well…. dance!

But, the nameless dance guru has been found! Say hello to Joesph from Brooklyn (right) (Home place of recent TV comedy Brooklyn nine nine, if you haven’t watched it, well, you should.

>> https://www.youtube.com/watch?v=Ib3Duz_6a9M <<

 >> https://www.youtube.com/watch?v=HSy7h3TPB-M <<

 

 

 

 

 

 

 

2. Furthermore, if you are like me and my friends, you will also know the classic phoebe (with an e as in ‘ello there mate’) run, and if you don’t what have you been doing?!

https://www.youtube.com/watch?v=V1k658QIFBE

3. Anyone can enjoy a Will Smith boogie……

…..especially me.

Get your ideas here. https://www.youtube.com/watch?v=ZfswUJmqMnA


 

Lets just say that these three elements played a vital role in our run today, (Pharrell’s ‘Happy’ makes a great song choice, or anything by Will Smith).

You may find it awkward, you may look a bit silly, but you’ll have one heck of a great time doing it (even when it is pissing it down with rain), and trust me.. you’ll cheer everyone else up too!

(We’re hoping the German man who watched us skip into the distance will start giving us free white asparagus if we keep making his day).

Millet, Spinach and Carrot balls

 

 

 

 

I apologise  profusely for my ridiculously long break from blogging. A trip back to England and being overcome with crazy laziness is to blame. But I’m back, still vegan, with a lovely little dish!

millet spinah and carrot balls

 

Ingredients 

  • 1 cup millet
  • 2 tbs tomato passata
  • 1/2 carrot grated
  • handful roughly chopped spinach
  • (Kidney bean dip for serving, blended kidney beans, salt & pepper)
  • (Soy yoghurt and grated cucumber for serving)

 

Method

  1. Boil the millet in 2 cups of water and the tomato passata for about 25 minutes, or until water mixture is soaked up
  2. Add the grated carrot and chopped spinach
  3. make into rough balls
  4. Fry until brown and cripsy on the outside
  5. serve with dips / yoghurt / EAT!