lentil + horseradish hummus

lentil hummus

makes about 2 cups

1 can of lentils (500ml), rinsed

1/4 cup raw pistachios

1 scoop brown rice protein powder

2 T  horseradish

2 T Tahini

3 T onion w/confit

1 t cumin seeds

pepper

sea salt

Fire ingredients into food processor. Blend until smooth adding extra water and confit oil as needed for texture.

garden v2 by seed

nettles!

Don’t touch me while I’m raw; devour me when I’m cooked.

A nasty stinging weed that grows wild  in the the Northwest,  has hit foodie menus everywhere. The trend most likely stems form the astronomical health benefits which is something to stand the test of time. Stinging nettles are a high in carotene, vitamin A, vitamin C, chlorophyll,  potassium, iron, and silica. If that wasn’t enough it’s also natural anti-inflammatory and diuretic. Common uses….

1. A natural diuretic. used to relieve  fluid retentions
2. Nettle leaves contain high amount of iron content. ( helps  formation and coagulation of blood cells + used to  treat anemia)
3. Often used in the treatment of arthrites and rheumatism
4. Infamous for its aid in respiratory and urinary problems (commonly used in asthma treatment)
5. Will decrease the risk of eczema and other skin disorders
6. Used in the treatment of benign prostate
7. Used to treat sinusitis and rhinitis
8. It protects hair loss (Alopecia) and promotes growth
9. Detoxfying properties and aids in the rapid removal of metabolic waste

I’m barely scratching the surface here, have a read here  if you’re hungry for more.

Having played around with Nettle tea but never brave enough to add it into my greens rotation, I was pleasantly suprised to try it at Park Kitchen a few months ago. Yum!

I found it for sale at the Moss St. Market yesterday and snapped it up without hesitation. This morning I whipped up some experimental Nettle Pesto, again Yum!

Experi-Nettle Pesto  

makes about 1 cup

3 cups fresh nettles

1 handful dry roasted salted soy beans (i had these on hand)

3 T onion confit + oil*

2 t hot sauce (i used cholula)

3 T nutritional yeast

Blanch nettles in a frying pan with boiling water for about a minute. Rescue from water and proceed to the food processor. Blend the nettles along with the other ingredents until very fine and smooth, like pesto. Add a bit of the nettle water and oil as needed for consistency. Cool on the counter and store in the fridge, use withing a day or so.

* see confit recipe. my secret weapon!

parisian runaway

garden v1

first summer

hotest night of 2010