It usually hits me mid April. But even though it was a warm spring, my unstoppable desire to “go raw” again didn’t hit me until last week. So here I am, mid May, morel season is over (thank goodness: wild mushrooms must be cooked!) and I have “gone raw.”
By raw I mean I am eating only raw fruit, veggies, nuts and seeds. So lots of green smoothies, fresh juices, and yummy wild salads. But sometimes I do crave something…more. More savory and tasty than a smoothie or even a salad (though I have some delicious dressings that get me out combing my yard and neighborhood for wild delights!)
Yesterday I found a recipe in Brigitte Mars’s book, Rawsome, for Palak, which is a curried spinach dish. I substituted raw nettles for the spinach, changed a few other things and I can not even begin to convey its deliciousness.
Raw and Wild Recipe: Indian Nettle Curry
inspired by Palak, from Rawsome by Brigitte Mars
- 1/2 cup soaked cashews
- 2 Tbsp lemon juice
- 1 Tbsp coconut oil
- 1 medium tomato, chopped
- 1/2 inch fresh ginger root
- 1 clove garlic
- 4 cups fresh nettles
- 1 Tbsp chopped onion
- salt, tumeric, coriander, cumin, cayenne to taste
Combine all ingredients in food processor or blender and puree.
I made the flax crackers as well, although those these can be purchased at food coops or health food stores (or even health food sections of regular grocery stores.) If not eating all raw, this dish would go well on rice or pasta, or even spread on sandwiches (or pizza!) Raw veggies would be excellent dipped in it.
Hope you are enjoying spring!
Love and nettle stings,