Stinging Nettle

stinging nettle


Nettles are alkalizing and a great source of essential minerals.  This plant has been know to cure ailments from arthritis to allergies and everything in between.  It has a rich history in herbalism and I bet you have some growing wild in your neighborhood somewhere.  It lives up to its name and will sting if you touch it.  To remedy, chew up a leaf (great for reducing gingivitis) and place it on the sting, almost immediately the pain goes away.  Amazing!  High in vitamin A, K, B6 and Calcium, this plant should be in everyone’s garden!  

Wild Sea Salt Stinging Nettles has a very earthy flavor and aroma.  It is an all purpose seasoning and will bring goodness to any food you wish to sprinkle it on.




GREAT RECIPES

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Roast Vegetable Salad with Arugula Pesto (Serves 4)

4 cups baby or new potatoes - 1 to 2 inches in diameter - halved

1 red onion, peeled and quartered

4 cups carrots, peeled and stew cut

1 bunch asparagus, trimmed and cut into thirds

a handful or two of green beans, trimmed 

1 1/2 T olive oil

1/2 tea Stinging Nettle Sea Salt

PESTO:

1 clove garlic, peeled

5 cups baby arugula

1/2 cup romano cheese, finely shredded

1/4 cup pine nuts, toasted

1/4 cup extra virgin olive oil

a squeeze of lemon juice


1.  On a parchment lined sheet pan combine the potatoes, red onion and carrots.   On a second parchment lined sheet pan, combine the asparagus and green beans.  Season both trays with olive oil and Stining Nettle Wild Sea Salt.  Mix to coat with seasoning.

2.  Roast the potatoes, onions and carrots for approximately 20 minutes, then place the asapragus and green bean tray along side and roast another 8-10 minutes.  Remove both trays once tender and caramelized a bit.

3.  In the bowl of a mini food processor, whirl the arugula until finely chopped.  Add garlic, cheese, pine nuts (that have been toasted) and a squeeze of lemon juice.  Process and while the motor is running, pour the olive oil into the depression at the top of the lid to incorporate.  Scrape down the sides of the bowl, taste and whirl another 30 seconds or so to make sure the pesto is well mixed.

4.  Toss the warm roasted veggies with the arugula pesto and garnish with a sprinkle of romano cheese to serve.


Cauliflower Burgers  (Serves 4)

¾ cup uncooked quinoa

1 head cauliflower (about 6 cups cut into florets)

3-4 tablespoons olive oil, divided

a few generous shakes of spicy seasoning - cumin, chili powder, cayenne, etc.

2 cloves garlic, minced

¾ cup breadcrumbs or ground almonds

¾ cup shredded Pepperjack cheese

3 eggs

1½ tea Stining Nettles Wild Sea Salt

1/2 teaspoon red pepper flakes

TOPPINGS:

a few good squeezes of lime juice

½ cup chopped cilantro

½ cup chopped purple cabbage

chipotle mayo (1/2 cup good mayonnaise and 1 chipotle pepper in adobo sauce minced fine - with some additional sauce added to taste)

buns, if desired


Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup of water to keep it from getting too heavy.

Add cauliflower to a lined baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. We don't want PUREE, but we do want enough mushiness to help it all stick together.

Combine the cooked, pulsed cauliflower with the quinoa, garlic, Stinging Nettles Wild Sea Salt, breadcrumbs or ground almonds, Pepperjack cheese, eggs and 2 tea chipotle gravy from the can.  Form 10 patties.

In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with Stinging Nettles WIld Sea Salt.

Arrange the burgers with a slather of chipotle mayo and a pile of the slaw on top.


Happy Pancakes with Pork and Shrimp  (makes 10 pancakes - 2 per person)

DIPPING SAUCE

2 Thai red chiles or 1 medium jalapeño, thickly sliced

2 medium garlic cloves, thickly sliced

2 tablespoons sugar

2 tablespoons Asian fish sauce

2 tablespoons fresh lime juice

2 tablespoons water

PANCAKES

1 and 3/4 cups rice flour

2 cups COLD water

1/4 teaspoon turmeric

1 scallion, thinly sliced

3/4 cup plus 3 tablespoons coconut oil

1 pound boneless pork loin, cut crosswise into very thin slices

1/2 pound medium shrimp, shelled and deveined

1/2 small onion, thinly sliced

10 medium mushrooms, sliced

1/4 to 1/2 teaspoon Stinging Nettles Wild Sea Salt

A few cracks of fresh ground pepper

2 1/2 cups mung bean sprouts


MAKE THE DIPPING SAUCE In a mortar or food processor, pound the chiles, garlic and sugar to a paste. Stir in the fish sauce, lime juice and water.  Set aside.

MAKE THE PANCAKES In a bowl, whisk together the rice flour and 2 cups of cold water.  Mix in the turmeric and scallion.

In a large nonstick skillet, heat 1 1/2 tablespoons of the coconut oil over high heat.  Add 3 slices of pork, 3 shrimp and a few slices of onion and mushroom. Season with a pinch or two of Wild Sea Salt and pepper.  Cook for 1 minute.  

Stir the rice flour mixture again and ladle 1/3 cup into the pan; tilt the pan to evenly distribute the batter. Cover and cook until the sides of the pancake turn deep brown and curl up, 5 minutes. 

Scatter 1/4 cup of the bean sprouts over the pancake, fold it in half and slide it onto a warm platter. Keep warm in a low oven while you repeat with the remaining ingredients. Serve the pancakes warm, with the dipping sauce on the side.


Smoked Trout Salad Lettuce Wraps  (Serves 4)

2 medium carrots, peeled 

1/2 unpeeled English hothouse cucumber (do not remove seeds)

1/4 cup thinly sliced shallots

1/4 cup thinly sliced jalapeño chiles with seeds - about 2 large

2 tablespoons fresh lime juice 

1 tablespoon sugar

1 tablespoon fish sauce

1/4 tea Stinging Nettles Wild Sea Salt

2 (4.5-ounce packages) skinless smoked wild trout fillets, broken into bite-size pieces (about 2 cups)

1 cup diced grape tomatoes

1/2 cup whole fresh mint leaves

1/2 cup whole fresh basil leaves

16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)

1/3 cup (about) Asian sweet chili sauce

1/4 cup finely chopped, dry-roasted peanuts


1.  Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce and Stinging Nettles Wild Sea Salt; let marinate 30 minutes at room temperature.

Add trout pieces and tomatoes to vegetable mixture and toss to blend. 

Transfer trout-vegetable mixture to large strainer and drain off liquid. Return mixture to same bowl; add mint and basil and toss to blend.

Arrange lettuce leaves on large platter. Divide salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.


© Wild Sea Salt established August 2015