Sunday, October 18, 2020

Stinging nettles, shaman plant medicine and mustard green salad with rainbow trout

The change of season always reminds me my body needs different attention. The shamans of Northern American tribes used plants to treat everything, some of our modern day medicine has its roots, literally, in plants as well. 

Stinging nettles (urtica dioica)  are one such herb I have added to my anti inflammatory arsenal of weapons to fight the big fight against the stiffness and soreness that threatens to invade my joints. 

The indigenous people of America would use this fantastic plant leaves, stems and branches in one of three ways. They discovered that the fine hairlike prickles on the stems of the nettle plant released a natural antihistamine that blocks histamine production in the body when literally flogging the skin. Histamine is a protein that causes inflammation, redness, and irritation. It is produced in response to environmental or dietary proteins. 

If you shy away from modern day flogging no worries, you can make a tea of the dried leaves and roots and this is readily available online or if you’re in Philly, Penn Herb sells it in bulk!

I absolutely love Gold thread tonics as well, for a super hydrating body and brain pick me up, they are always in my cabinet, they don't contain any sugar either but have just a tad of sweetness from erythritol.

If you can find fresh nettle you can use it as you would spinach, make a nettle soup with miso or a risotto with stinging nettle. 

I’ve chosen tea for our purposes and am cooking with mustard greens which are more readily available, fresh, during this season and contain polyphenols and flavonoids also responsible for anti inflammation and anti oxidation in the body.

Mustard greens have a bite stronger than arugula ( rucola)  when eaten raw which I love! 

Simply dressed with an avocado as dressing works best to temper their peppery nature.

Butterflied broiled Rainbow trout and mustard greens

1 butterflied rainbow trout 

Za’atar seasoning (see quarantine diaries day 5)

Himalayan sea salt

Campot pepper ground with a mortar and pestle

1 bunch Mustard Greens

Roasted beets ( Beets done three ways post) 

1/2 avocado 

juice of 1/2 one lemon

Olive oil extra virgin, cold pressed to taste

Heavily pepper, and Za’atar season the butterflied trout, place on parchment and on a cookie sheet to broil.

Roast beets even a day earlier and slice, bring to room temp.

Roughly chop mustard greens and massage with 1/2 avocado, lemon, olive oil salt and pepper.

Broil trout for 8-10 minutes, it’s thin you don’t want to dry it out.

Serve next to beets and dressed mustard greens and a cup of nettle tea... find and feel inflammation melting away.

And a playlist to heat up a practice you choose, yoga, choose your healing.

Indigenous vibes

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