If you are a forager, this is a great time of year to go hunting for nettle tops (the richest source of iron from plants, high in vitamin C and a diuretic so great for kidney function) and wild garlic, which is high in allicin, a natural anitviral. It has more potency (medicinally as well as on your breath!) when uncooked..
This pesto is delicious stirred into a winter vegetable soup
2-3 handfuls nettle tops
2-3 handfuls wild garlic
2 tablespoons olive oil
salt and pepper to taste
Optional extras: grated parmesan and/or ground almonds (omit the cheese if you have a cold/cough)
Cook the nettle tops in a little water for 2 minutes. Strain and chop roughly.
nb You can drink the nettle broth as a tea, or use it as stock for a soup.
Chop the wild garlic roughly.
Place all the ingredients in a food processor and blend to a smooth paste.
This is also delicious with pasta (I recommend spelt rather than regular wheat).
Immune boosting Winter vegetable soup
2 onions
2 leeks
1/4 white cabbage
1 potato (if organic you can include the skin)
1/4 celeriac
Fry the chopped onions gently in olive oil or ghee for 5 minutes. Add the chopped leek and cabbage and fry for a few more minutes. Next add the other chopped vegetables and hot water to cover plus vegetable stock cube, salt and pepper. Cook until the vegetables are tender. Blend before serving and serve with the fresh pesto.