Stinging Nettle Soup & Quinoa Breakfast Bites

Growing up I think my sisters and I lived a pretty charmed life
We grew on a little Island off of Vancouver Island
My parents chose a very basic lifestyle
They worked hard *understatement* and did some pretty crazy stuff to make it all work at times
When I say basic I mean ....No running water, electricity ...My parents worked hard to live off the land and to this day still grow a crazy summer garden that they harvest and store and reap the benefits of all year.  Aside from their garden they taught us to harvest things that grew naturally around us.  Things like Berries, mushrooms, and in the spring time Nettles.
Nettles are high in vitamins and minerals Super Super good for you
Wild food!
You can pick your own Nettles easily.  You will definitely want to wear gloves!  Just from working with my nettles last night my fingers are still pins and needles...If you have ever used nettles or picked them you will know what I mean.  It feels like your fingers have fallen asleep.
HOW TO PICK NETTLES???  You only want to pick the young nettle leaves, so springtime is the best time for nettle foraging.  Be sure to wear gloves to avoid stings!!!  Only pick nettles that are below knee-hight, and then just take the flowering tops, with the smallest leaves.  Just cut off the top of the nettle, stem and all.  Take home and you are ready to dry them to make tea, or just cook them up in any dish you want treating them just like spinach.
My Mom went out and picked nettles the other day and was awesome enough to bring me a big bag.
I decided I wanted to make a nice spring soup
Of course I want to share the pic's and recipe!!!
I also made some quinoa breakfast bites from a quick recipe I found on the net.

Nettle Soup:

2 Handfulls young Nettle Tops & Leaves
2 medium Onions, Chopped
1 medium Potato, peeled and chopped
2 Cloves Garlic
6 Cups veggie Stock
1 Pinch pf Nutmeg

1.  First Blanch your nettles and drain
2.  Saute Onions and garlic till translucent in a large pot or dutch oven
3.  Add Potato, stock, and nettles.  Bring to a boil, reduce and cover to simmer for 15 mins or so until potato's are soft .
4.  Process in a blender till smooth.  Add more stock if you desire a thinner soup.


Quinoa Breakfast Bites:

1 Banana
2 Squeezes of Liquid stevia
1 tsp flax meal
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 Cup of pre cooked Quinoa
3 TBSP Rice Flour
Pecans or almonds to finish

-Mash your banana in a large bowl.  mix in all other ingredients adding quinoa and rice flour last.  Scoop using a Tablespoon form into balls lining them up on a lined cookie sheet.  Squish into patties adding a nut to the top of each one.  Bake at 350 for 10 mins until golden around the edges
Enjoy!

Beet Tahini

BEETS!!!!
Reasons to eat beets....
ehheemm

1.  They are yummy
2.  They are the prettiest colour arent they?!
3.  No seriously though....Beets are super nutritious.  Both Beets and Beet greens are low in calories while being rich in nutrients and fibre :)
Nutrients like......

Folate

Beets and beet greens are both good sources of folate.

Folate is said to pay a major role in cancer prevention :)

Potassium

Potassium is an important mineral for heart function, nerve impulse transmission and muscle contraction research suggests that higher dietary potassium intake may decrease the risk for stroke and help prevent osteoporosis.

Magnesium

Beets and beet greens also provide magnesium, a vital mineral for bone health and deriving energy from the food you eat.

Beta-Carotene

Beta-carotene functions as a potent antioxidant. 

ANNNNNDDD they are yummy and a very pretty colour

Here is a recipe for Beet Tahini

I highly recommend roasting up a couple of beets

whipping this yummy dip up

chop some colourful veggies

set on your kitchen counter in plain sight or dinner table pre dinner hour

and just watch those veggies disappear!!!

kid and meat and potato man have eaten their veggies before dinner has even happened 

Aren't you clever ;) 

......SSSSuper mom 

Yeah you are!!! 

Beet Tahini

Ingredients:

2 beets

Juice of 2 lemons

2 cloves of garlic

1/2 cup tahini

Directions:
Preheat oven to 400F

1. Wash and trim, but don’t peel, the beets, then wrap each one in tin foil and toss it in the oven for 45-60 minutes, until a knife can easily pierce each beet.  Once the beets have cooled enough to handle, rub them with your thumbs and the skins should come off easily.

2.  Roughly chop the beets and the garlic and put both in the bowl of a food processor.  Give them a quick pulse to start breaking down the beets.

3.  Add the tahini and lemon juice and puree until smooth.  Taste and adjust salt as desired.  Serve cold or room temperature with crackers or raw vegetables.

Enjoy!

xoxo

Asia Girl