www.HandsOnHealthHH.com
Holistic Hugs & Peaceful Blessings!
Paula M. Youmell, RN, MS, CHC
Certified Holistic Health, Nutrition & Fitness Counselor
(315) 265-0961
"Just lift the corner of the clouds
and the sun is ALWAYS shining!"
Eli Schechter
Feed Your Fire
A fire only burns if you feed it fuel.
Put your heart and soul's fuel into positive self talk.
Fun Food Focus
Nettle Pesto
Gather handfuls of stinging nettle tops, those double leaves at the top of the stalks.
I leave them outside in a basket for 10 to 15 minutes to allow any bugs to escape unscathed.
Gently wash.
Put in your blender with organic - extra virgin olive oil, walnuts, garlic (or wild leeks!) and some Parmesan, Romano, or Asiago cheese.
Blend into a green frenzy of pureed pesto.
Enjoy on toast, fresh baked bread, pasta, or as a homemade pesto pizza. (Make 100% whole grain choices, of course!)
If you decide to go the pizza route: bake the crust until cooked, remove from oven and add pesto, topping and cheese. Bake for 5 minutes more to melt the cheese, remove from oven and enjoy, very yummy!
Yummy Root Veggie Recipe, send out the roots & ring in the wild leeks!
Yesterday I was gifted with some beautiful parsnips, just pulled from the ground after a, well, not so long winter. I gently steamed them in a small amount of water until they were tender. Then I mashed and added butter and milk, like mashed potatoes.
I had dug some wild leeks earlier in the day. I cut the white root part into tiny pieces and mixed into the mashed parsnips. Then I cut the green tops into tiny strips and stirred into the rest of the mashed mix.
Served with feta cheese crumbled on top.
A delicious way to end the root veggie season and celebrate the return of early, wild leeks and spring.