Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Saturday, June 25, 2011

Nettles pack power as ‘people’s medicine’

Published Tuesday, June 25th 2011

Nettles pack power as ‘people’s medicine’

• Alaska’s wild plant expert Janice Schofield pays Homer a visit, plans a new herbal medicine book based on native flora
By Naomi Klouda
Homer Tribune



Janice Schofield
Janice Schofield
The backyard, full of dandelions, horsetails, devil’s club and nettles may seem more problem than gift. But each of those plants has a use that is power-packed for health.

Consider that in Japan, devil’s club was literally loved to death. Today, the plant needs to be imported because widespread use as a healing herb has nearly wiped them out, said Janice Schofield, a foremost authority on Alaska’s wild plants who made a visit to Homer to host an edible plant workshop last week.
Nettles are shy plants often found behind or shaded by large wild shrubs. Hikers know the sting and the burning itch of bare-skin contact. Horsetails, that ancient plant that shows up in fossil records from the dinosaur era, can be used to immediately counteract the sting by scrubbing it across the irritated area.

Nettles offer a powerhouse for remedies to keep a prostate healthy, cure a urinary track infection and inhibit bleeding, said Schofield, author of “Discovering Wild Plants” and “Alaska’s Wild Plants.” Her first acquaintance with the weeds began here in Kachemak Bay in the early 1980s. She spent a year studying nettles. “I realized I was only at the tip of the iceberg – there is such a long relationship between humans and nettles.”

In her fascination, Schofield wrote an entire book, “Nettles,” in the Keats Good Herb Guide series, that currently is out of print and in want of a new publisher.

The book goes into great detailed explanation of the plant’s chemical properties and how they function. Teens may want to try a nettle concoction to help alleviate acne. The fresh-pressed juice of nettle plants is laden with chlorophyll and other nutrients. In France, nettles are used as medical treatment for mild to moderate acne. Here’s an explanation she presents from an herbalist: “Since the blood must maintain its slightly alkaline pH and since nearly all the waste products the body produces are acid, something like nettle tea helps to add electrolytes and alkali to assist the buffering system when under stress, and nettle specifically helps increase the transport and excretion of blood nitrogen waste products.”

For this reason, a cup of nettle tea one to three times a day can help relieve acne and other painful skin conditions like eczema and psoriasis. Even arthritis can be relieved by ingesting nettles as a tonic. The juice can be preserved by adding 10 percent grain alcohol or 25 percent brandy. Or, Schofield recommends, freeze the fresh juice in ice cube trays and thaw one as needed.

When hiking in summer, any number of mishaps can occur in the outdoors. It might come in handy to know that nettles can inhibit bleeding because it is an astringent and tightens tissues. Nettle powder can be sprinkled on cuts to aid in coagulation.

Schofield also found research that credits a mixture of burdock and nettles (half and half) taken as a tea eases premenstrual syndrome. Nettle root has been used to treat enlarged or irritated prostates. Drinking nettle tea during pregnancy (be sure to get nettles in the early spring only) aids health and afterward, helps nursing mothers produce milk. Nettle seeds, which contain oils and traces of formic acid, can be used as a scalp conditioner and hair-growth stimulant for people who have undergone chemotherapy. Take a teaspoon of seeds, soak in a cup of hot water for twenty minutes and use as a rinse after shampooing, recommends herbalist Michael Moore in Schofield’s research.

Young plants are best
The only case of a person dying or becoming ill from nettle use that Schofield knows of occurred in Australia where a species of nettles is a dangerous rainforest dweller. Contact with the razor sharp hairs burn for weeks and months even. But the Alaska variety is safe if taken in its prime. Later in the season, when the plant’s leaves are larger than two-inches in diameter and it starts flowering, it becomes unhealthy.

“If you are observing the plant, it will tell you if it’s the right time to use it,” Schofield said. “When it’s young, it’s vibrant and juicy. As it’s older, it becomes courser and dry, constricting fluids and juices.”

Nettles are best used in the spring, when the plant is 10-12 inches high. But if you have a grove of nettles in the yard that you have used as the season progresses, they tend to replenish themselves and can be harvested all summer. Look for the small new growths in a nettle grove that may be hidden by the more mature stalks. Plants in use tend to oblige humans by growing back more plentifully. “After they flower, the plant becomes more irritating to the urinary track. Once bugs get into the nettles, the harvest is over,” she advises.

How Scholfield began
Schofield came to know Alaska’s herbs and write numerous articles and books on the subject because there was so little out there. In 1980, she and her husband moved to the head of Kachemak Bay and later they lived by Red Mountain. She had earned her degree in home economics and felt a keen curiosity about the nettle groves around her, as well as other plants she found fascinating like wild roses, dandelions and devils club. What could they be used for? Few books were available to help answer her extensive curiosity, so she decided to write one. Her quest took her all over the state, seeking out traditional Alaska Native uses and researching herbalists’ works and scientific findings from around the globe. Thirty years and thousands of pages later, Schofield is highly sought out as probably Alaska’s foremost expert on wild plants. Her workshop, co-hosted with Nancy Lee Evans, was attended by 24 people.

“What you see now is the byproduct of trial and error, flops and successful attempts,” Schofield said in an interview with the Homer Tribune. Now she lives in New Zealand, and is writing another book, “Health Plants of Alaska.” Sadly, much of the manuscript burned in a fire that destroyed her home earlier this year.
Her trip to Homer was the first trip back to her beloved Kachemak Bay in four years.

Weeds and wild plants tend to be taken for granted- or attacked with strong killing sprays – but Alaskans probably shouldn’t do that, she said. “The pureness and availability makes Alaska plants very healthy. Other places don’t always have these plants. Dandelions, for example – they don’t grow in the wild in New Zealand.”

Devil’s club was wiped out in Japan because the stems and roots are found to be beneficial as a medicine to regulate sugar levels, as in diabetes, and also to regulate blood pressure.

“This is the people’s medicine, these weeds. It’s to use for health, not just as a medicine which is what you need when you are sick. It keeps you in balance, strengthens immunity – its how to keep your family, kids and animals healthy.”

To start with, Schofield recommends getting to know 10 plants around your yard. Many in Homer contain dandelions, devils club, cow parsley (puski), nettles, horsetail, wild roses, raspberry plants and fireweed. All of these have specific uses.

“They form a community of plants, an ecosystem, and a good reason to not eradicate them through weed killers is because once one is gone, the community health of plants suffer,” she said. “They keep the landscape healthy.”

HOMER TRIBUNE/Naomi Klouda - An abundance of local recipes for nettle use are shared in Homer. Lasse Holmes creates a Nettle Creme Tonic beer; Two Sister’s Bakery Owner Carrie Thurman makes a nesto pesto. Public Health Nurse Bonnie Betley makes pasta of nettles and the Kilcher family is credited with many other suggested uses. Schofield lists many in her books as well.
HOMER TRIBUNE/Naomi Klouda - An abundance of local recipes for nettle use are shared in Homer. Lasse Holmes creates a Nettle Creme Tonic beer; Two Sister’s Bakery Owner Carrie Thurman makes a nesto pesto. Public Health Nurse Bonnie Betley makes pasta of nettles and the Kilcher family is credited with many other suggested uses. Schofield lists many in her books as well.
A commenter to the article also left this added bit of helpful information:
As a big herbal medicine aficionado, I try to make all my own herbal tinctures as well. My favorite reference is Charles Kane’s Herbal Medicine-Trends and Traditions…a fantastic herbal resource book. It’s the only herbal I’ve seen to have tincture-making worksheets, and the proper alc/water percentages and dosages for 400+ herbs…highly recommended as a medicine-makers manual.

Wednesday, December 29, 2010

Oyster Rockefeller

Oyster Rockefeller

It's taken me a few days but I said I would share my step dad's oyster rockefeller recipe, and here it is. This is a divinely rich appetizer that we prefer to eat for dinner. It's that good. In fact I don't like oysters at all, but cooked and dressed up this way, I'll eat them all day long. Yum.

Oyster
First off your gonna need plenty of fresh oysters. 2-3 dozen would heartily feed 2 for dinner, maybe even leave some extra's. A restaurant usually gives 6 as an appetizer. You decide how many you'd need for your family and we'll move on to prep....


Cleaning the Oyster
Next your gonna need to scrub any sand or mud off the shells. If you don't, it can get into the oyster later and provide a gritty crunch you won't enjoy with your meal, lol.


Opening the Oyster
  • Next your gonna need to get the oyster shell open (also known as "shucking an oyster"). You'll need an oyster knife similar to what I have in the photo. Actually if I were gonna do this often I would get a better oyster knife, the one I have shown above wasn't all that great, but did get the job done.
  • Find a clean rag you don't care about and hold the oyster in it to protect your hand from being cut or scratched up.
  • Instead of opening the oyster where it naturally opens in the front, open it at the back end (as shown above), believe it or not it's much easier at that end. Put the knife in between the two shells, and twist. It should pop right open. Every once in a while you'll get an oyster that is impossible to get open, even with the knife - in that case pop it in the oven for 3-4 minutes (not any longer or it will dry out). It kills the oyster and relaxes the muscle that keeps the shell closed, you still have to use the knife though.
  • Each oyster has 2 shells, one half is flatter, the other is a bit deeper. Sometimes it's hard to tell but there's always a difference. It's best to leave the oyster on the shell that's deeper so you have more dish to hold the toppings your adding later. Throw the other shell away.
  • You'll need to use the knife to scrap the oyster off the half shell you'll be throwing away.

Oysters
Now you have oysters on the half shell. Make sure you rinse off any dirt that may have gotten on the oyster, get rid of excess water in the shell and place on a cookie sheet.


Next is time to add the pesto sauce. You can use any recipe or even buy it at the store. The following is my step dad's recipe and I can tell you it's amazing!
  • 1 Bag Spinach (more or less)
  • 1 Bunch of Cilantro
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Olive Oil
  • 3 Tbsp Mayonnaise
  • 1 Cup Kraft Parmesan Cheese (Finely Grated)
  • Salt & Pepper to taste
  • OPTIONAL: a few tbsp sour cream, finely chopped walnuts, or finely chopped pinenuts.
Throw everything listed above in a food processor (blending one at a time) until it’s almost pasty and you have pesto sauce
Pesto Sauce


Cover oysters with a spoonful of pesto sauce (more or less adjusting to size of oyster) and as much freshly grated parmesan cheese as you can pack on. Bake at 400 for 14 minutes.

Here's what it should look like when you pull it out of the oven. Best eaten hot. Enjoy!
Oyster Rockefeller

Sunday, November 28, 2010

Dutch Babies!

Dutch Baby
This morning I made a big Dutch Baby for breakfast. One of my brothers first shared this recipe with the rest of the family and we all FELL in LOVE. It's so easy, fast, and wowing I wanted to share with the rest of you.

It tastes like a crepe or a Swedish pancake but is much better and easier to make.

2/3 Stick of Butter
4-6 Eggs
¾ Cup Flour
¾ Cup Milk
3 Tbsp Sugar
Dash of Salt
Tsp Vanilla

9x9 pan or even better a big cast iron pan like mine.

Dutch Baby Mix
Turn your oven to 400°. Put 2/3 stick of butter in the pan and heat up in the oven; keep an eye on it so the butter doesn’t burn. Mix the rest of the ingredients together to make a smooth batter while you’re butter is heating up. Be sure there are no lumps in the mix. After butter is melted pour mix into the pan and bake for 15-20 minutes. Do not blend butter into the mix.

Over the course of baking it will slowly begin to rise...
Dutch Baby Rising

After it’s baked you can eat it plain or with berries, powdered sugar, syrup or whatever else you think might be tasty.

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Dutch Babies
ETA 2-20-11: This morning I threw the batter into a muffin pan instead of my castiron and it turned out great! Love the mini look so much I may have to make this a regular practice.

If you try this recipe in the muffin pan, just remember to put a little slice of butter in each cup and melt before adding the batter. Cooking time was only slightly less.

Dutch Babies

This is one of my favorite recipes, hope you enjoy it as much as our family does.