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Monday, November 8, 2010

Preparation for the Cold & Flu Season


PREPARATION FOR THE  Cold and Flu Season

NETTLES is a primary herb in cleaning all year long and is among the most nutritious wild foods.  I am using it this fall in order to help build red blood cells to stay strong throughout the cold and flu season.

Stinging Nettles is excellent for arthritis, anemia and kidney problems.  It is very rich in vitamin A, C, D, iron and potassium.

Drinking 2 cups of Nettle Tea - adding alfalfa, red clovers and lemongrass is a great way to start the morning.  The tea can also be made, refrigerated and carried throughout the day.

As fall settles in and winter is upon us, Nettle Soup is also a good use of the plant.

You have to pick and handle the nettles with gloves on and as soon as you put them in boiling water, the stingers die back.  There are also many places where you can buy nettles.

Why don't you join Renee Ponder's walks in the spring time and she'll show you where they grown in Marin.

  • 3 medium russet potatoes (about 1 3/4 pounds), peeled
  • Coarse salt
  • 9 tablespoons unsalted butter
  • 6 tablespoons olive oil
  • 3 medium red onions, finely chopped
  • 8 cups packed nettle leaves (use heavy gloves when handling)
  • 8 cups homemade or low-sodium store-bought chicken stock
  • Heavy cream, for drizzling
  • Freshly ground pepper
  • Place potatoes in a medium pot, and cover with cold water by about 2 inches; add 1 tablespoon salt. Bring to a boil, and cook until potatoes are tender, about 25 minutes. Drain; let cool completely. Cut into 1/4-inch dice; set aside.

  • Melt butter with the oil in a large pot over medium heat. Add onions and nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes. Add stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened, about 30 minutes. Let cool slightly.
  • Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with the potatoes, and drizzle with cream. Season with pepper, and serve.
...From Martha Stewart Living, April 2007

Use my blood purifier - Purify Herbal and liver formula Col-Liv Herbal to strengthening your immune system

Use Cold Season Herbal and Herbalbiotic 
Keep on hand and take as you feel a cold about to start or during a cold or flu.

Please let me know what you think.  I am happy to answer all your questions.

Renee Ponder Herbs

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