Spring is my favorite time of year in the Midwest.  The waking forests, the trees and flowers blooming, and of course nettles everywhere! Nettles are  a nutritional powerhouse and an abundant wild green that are often considered a nuisance. They can be found growing on the edges of forests, fields, streams, rivers, wetlands, and even in your own backyard!

This recipes uses freshly harvested nettles, but can be easily substituted with your favorite wild spring greens. such as plantain, dandelion, chickweed, violet, garlic mustard, creeping charlie, or a mix of any of your favorite leafy greens.

2 cups fresh raw nettles
1/2-3/4 cup extra virgin olive oil
3 tbsp fire cider or fresh lemon/lime juice*
4-6 cloves of garlic
1 tbsp of dried basil
3/4 cup Romano cheese OR your favorite nuts/seeds**
salt and pepper to taste

Add the garlic, fire cider, salt, pepper, and nettles to a food processor.  Mix until roughly chopped then add the cheese/nuts. Pulse and add the oil a little at a time until the mixture is creamy and spoonable.  Add more salt & pepper to taste and its ready to go!  Serve on top roasted veggies, pasta, or mix into hummus/avocado for great snack with crackers or cucumbers. Enjoy!

*You can also use your favorite infused vinegar or raw apple cider vinegar instead.
**For a dairy free recipe you can use your favorite nuts or seeds, or if you do not have Romano cheese Parmersan or any hard aged cheese will also work.

Delicious, creamy, and versatile!  You can sub in your favorite roasted veggies if you do not have carrots; the secret kick to this soup comes from that roasty flavor the vegetables get in the oven. Yum!

8 large carrots
1 large onion
4 cloves garlic
3 cups veggie broth or water
1 cup coconut milk or your favorite milk
2 tbs of coconut oil or olive oil or your favorite cooking oil
2 tbs fresh ginger(roasted, then cut and peeled-see below)
2 tbs curry powder or paste
salt, pepper, and sweetener to taste

Roast the carrots and onions in the oven at 425 degrees for about 20 minutes, and add the garlic and ginger for the last 5 minutes. Peel and chop the ginger once out of the oven.
Heat a medium/large pot on the stove and add the oil, then the curry powder, ginger, and garlic,  Saute for 2-3 minutes, then add the roasted vegetables, veggie broth, and last the milk.  Simmer for 20 minutes-1 hr. Let cool slightly, then blend. 

Optional: Add you favorite garnishes like- fresh herbs, nuts or seeds, roasted tempeh or meat, and of course hot sauce!

This delicious sauce is inspired by the fresh flavors of Southeast Asian Cuisine. Fresh ginger, garlic, and lime juice really add the finishing touch!
Called peanut or no-nut sauce- because in place of peanut butter you may substitute tahini, sunflower butter, almond butter, cashew butter, etc, to fit your taste preference.

Ingredients:
1.5 cups peanut butter
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup tamari
3 tablespoons lime juice
3 tablespoons of maple syrup
3 tablespoons of water
8 cloves of garlic
3 tablespoons of chopped fresh ginger
2 tablespoons of hot sauce

Option one: finely chop the ginger and garlic, and then mix with all the other ingredients with a wisk.
Option two: Use a small blender or immersion blender to mix all the ingredients

Whip us this fast, easy, and delicious sauce, a wonderful topping for any dish! Fresh herbs and a bunch of garlic + lime juice add the punch that makes this sauce great for breakfast, lunch or dinner. Yummmm.

Ingredients;
1 large bunch of cilantro
1/2 bunch of scallions
8 cloves of garlic
1/2 cup of apple cider or rice wine vinegar
1/4 cup of maple syrup
1/4 cup of lime juice
3/4- 1 cup of olive oil or avocado oil (yes you can sub you favorite oil!)
salt and pepper to taste

Rinse your cilantro and add it to a blender or high wall jar(if using an immersion blender). Peel garlic and add it to the blender along with the vinegar, maple, syrup, and lime juice. Blend until mixed well, then slowly add the oil in a light stream, while blending. The mixture should thicken as you add the oil; then add salt and pepper to taste once the dressing is all mixed.  Enjoy as a marinade, salad dressing, dip, sauce, and more!