Nettles, a spring food are incredibly healthy and nourishing. This is my favorite way (so far) to get my nettles on. You can easily adapt this recipe to basil if you’re cleansing during a time without Nettles.
1 bunch of fresh Nettles
1⁄2 C pine nuts (if you can’t tolerate pine nuts try almonds, walnuts or cashews)
2-3 cloves garlic (chopped)
Olive oil (best to do this by sight, but start with 1/8-1/4 C)
Salt to taste.
- Use tongs to handle Nettles, they will sting you until blanched!
- Bring a pot of filtered water to boil enough to submerge the bunch ofnettles you have.
- Rinse the Nettles- using tongs- in a bowl with cold water and gentlyagitate to clean off dirt, drain, repeat 2 more times.
- When water is hot or boiling places nettles – using tongs- into thewater and push around until the color changes – and they begin to brighten and plump – just a few seconds.
- Remove by pouring water into a mesh strainer or colander sitting overa bowl – so you can capture the water. Set aside this Nettles water and drink as a hot tea. Drink it plain or add some mint to it.
- Place nettles, garlic, pine nuts, (basil and/or mint if desired) and someoil into a food processor (or Vita mix)
- Add more oil for desired consistency, add salt to taste
Serve with zucchini or spaghetti squash pasta. Dip veggies into it; serve over
roasted cauliflower, or with anything, really.
Oriental medicine (OM) nutrition combines ancient wisdom with modern science.
OM nutrition is a holistic approach, which aims to balance all five flavors within most meals with one or two flavors being emphasized for therapeutic purposes. OM nutrition for hypertension emphasizes bitter flavors, sour flavors, and energetically-cooling foods.
OM theory states the bitter flavor benefits the heart in moderation but an excess is harmful as it has a drying effect.
for example, coffee is bitter. In moderation coffee acts as vasodilator increasing circulation but in excess it can raise blood pressure and has a diuretic effect. Modern scientific research has discovered while the human genome has 25 bitter taste receptors 12 of these are expressed in the human heart.
- Foods with bitter flavors include: romaine lettuce, dandelion, arugula, rye.
- Foods that combine bitter with pungency include: citrus peel, radish, scallion and white pepper.
In OM nutrition the pungent flavor can help disperse phlegm (e.g. plaque).
- Foods that combine bitter with sweet include: asparagus, celery, tomatoes, lettuce, quinoa and papaya. Lemon rind is bitter and sour; vinegar is also bitter and sour.
- Lemon rind is bitter and sour; vinegar is also bitter and sour.
Bitter flavors have a yin, or cooling effect, clearing heat in the body while encouraging a descent of Qi, which aids in the draining of fluids.
For example, celery contains the phytochemical phthalides which relaxes arterial wall tissues to increase blood flow and thereby reduce blood pressure. The fiber, magnesium and potassium in celery also help lower blood pressure and regulate fluid balance. Caution: according to OM, those with a lot of dryness and/or bone disease should moderate their intake of bitter flavor.
A tomato a day keeps the doctor away!
The combination of lycopene, vitamin C and E, potassium and folic acid in tomatoes make it a power food for heart health. The bitter flavor of tomatoes come from the seeds; to reap the full benefit of tomatoes eat the seeds too. Heirloom tomatoes in season have the most flavor, find the tastiest tomatoes at your farmer’s market or trying growing your own.
Summer is the season of the heart according to Chinese medicine, meaning it is the season most likely to bring our hearts out of balance if we are exposed to excess heat, which can then create and/or exacerbate internal heat.
During the summer OM nutrition recommends drinking and eating foods that cool the body and heart such as green tea, cucumbers, watermelon and lemon.
Chrysanthemum tea is a very popular summertime tea in Asia because it is so well known for its cooling properties; it is helpful for headaches, dizziness, high blood pressure, chest pain and also fevers. You can add chrysanthemum flowers to your morning green tea and in the evening combine it with chamomile tea for extra cooling benefits!
OM nutrition cautions against overdoing cold foods and drinks.
Too much cold inhibits the digestive process. Drinking warm beverages and soups, as well as eating foods with a little pungency (chili pepper, garlic, ginger) causes the body to perspire slightly which naturally cools the body.
For those who happen to have hypertension plus a lot of dryness: dry skin, dry eyes, dry mouth and thirst, constipation and even hormonal deficiencies can benefit from increasing their healthy fat intake.
Many nutrients are fat soluble, the body uses cholesterol to make hormones, bile, and vitamin D. Healthy fats nourish yin in OM nutrition theory. Some Americans who suffer from hypertension are also thin with an underlying yin deficiency, such as those with the onset of hypertension that coincides with menopausal symptoms. Sources of healthy fats include the following: nuts, seeds, avocado, olive oil, flaxseed oil and quality fish.
Eating beans, peas and grains are high in potassium, magnesium, fiber and are high in choline which is vital in lowering hypertension and boosting fat metabolism. Whole grains are also a good source of niacin and vitamin E and are recommended for healthy arteries, especially those that are slightly bitter such as: rye, quinoa, amaranth and oats.
Try this OM Nutrition Recipe for Heart Health:
5 Flavors Chickpea Salad for Healthy & Happy Heart
15 oz cooked organic chick peas (1 can)
1/2 c cup cooked quinoa or 1 cup brown rice (warm)
4 stalks celery, minced
6-12 cherry tomatoes chopped in 1/2 or 1/4
8-12 Romaine lettuce leaves, chopped
2 TBSP red onion, minced
Toss with dressing made with:
2 TBSP olive oil
1 TBSP lemon juice + a little lemon zest (organic is best)
1 tsp grated ginger
1/2 tsp raw honey
1-2 garlic cloves (minced or pressed)
1/8 tsp Himalayan or Sea salt (or to taste)
fresh ground black pepper (to taste)
Foster, S. R., Blank, K., Hoe, L. E. S., Behrens, M., Meyerhof, W., Peart, J. N., & Thomas, W. G. (2014). Bitter taste receptor agonists elicit G-protein-dependent negative inotropy in the murine heart. The FASEB Journal, 28(10), 4497-4508.
Kastner, Joseph, MD, L.Ac, (2009) Chinese Nutrition Therapy, Thieme, Stuttgart and New York
Pitchford, Paul (2002), Healing with Whole Foods: Asian Traditions and Modern Nutrition, North Atlantic Books, Berkeley, California
Ried, K., Frank, O. R., Stocks, N. P., Fakler, P., & Sullivan, T. (2008). Effect of garlic on blood pressure: a systematic review and meta-analysis. BMC cardiovascular disorders, 8(1), 1.
Willcox, J. K., Catignani, G. L., & Lazarus, S. (2003). Tomatoes and Cardiovascular Health. Critical Reviews in Food Science and Nutrition, 43(1), 1-18.
We use this on all the fresh salad greens we eat each day.
This is more a method than a recipe — good luck!
- 1 part extra virgin Olive Oil
- 1/2 part Lime juice (or raw apple cider vinegar for a different taste but added health benefits)
- a few pinches of garlic granules to taste
- 1/8 part raw honey
- a few pinches of Celtic or Himalaya sea salt to taste
- Whisk all ingredients together
Famous Chef method of Dressing a Salad:
- Add to bottom of salad bowl
- Add salad next
- Toss to coat
- Enjoy a generous helping of salad