This week we welcome nutritionist and founding member of Greencuisine Trust, Daphne Lambert, to the Nutshell.Daphne has cooked, studied, taught and written about food all her adult life. She has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Through inspiring projects, courses and events, Greencuisine Trust works to improve the knowledge and understanding of the inter-relationship between food, culture, biodiversity, agriculture and the environment. 

To connect with Daphne:

https://www.greencuisinetrust.org/

Nettle recipes!

Nettle pesto

150g nettle tops (top5/7 leaves)

25g shelled hemp seeds

2 cloves garlic finely chopped or handful wild garlic chopped

1 tablespoon nutritional yeast flakes (optional)

approx 200ml olive oil

salt & black pepper

Bring a pan, large enough to take the nettles 1⁄2 filled with water to the boil. Add the nettles bring back to the boil and cook for 30 seconds. Drain through a sieve over a bowl to save the cooking water.

Immediately plunge the nettles into very cold water. As soon as they are cold, remove and squeeze them dry.

Put the nettles into a food processor along with the garlic. Process together for 30 seconds then slowly trickle in enough oil to make a soft paste. Stir in the nuts and optional yeast flakes. Season your pesto with salt and pepper to taste. Will keep well in the fridge for a couple of weeks.The reserved nettle water is a nourishing drink.

Nettle soup

serves 4

400g nettle tops

200g floury potatoes peeled if necessary & roughly chopped

1litre well flavoured vegetable stock

salt & black pepper

Plunge the nettle tops into boiling water for 30 seconds. Drain through a sieve over a bowl to save the cooking water for a nourishing herbal tea. Immediately plunge the nettles into cold water to refresh, drain and set aside.

Put the potatoes and stock into a pan and gently simmer with the lid

on until tender. Add the nettle tops to the pan, cook for a further 3 minutes, remove from the heat, cool slightly then blitz in a food processor. Return to the pan and gently bring back to the boil. If it seems too thick add a little more stock. Season as necessary with salt & black pepper.

Potato & nettle rosti

6 medium well scrubbed potatoes

2 large handfuls of nettle tops

olive oil

salt and pepper

Plunge the nettles into boiling water for 30 seconds, strain (reserving the water to drink) and refresh the nettles in cold water. Strain and with your hands squeeze the nettles dry then roughly chop.

Grate the potatoes onto a tea towel and gently wring out any excess moisture. Season well with salt pepper and mix in the nettles. Gently heat the oil in a frying pan. Pile in the potato mixture and press down well. Over a moderate heat cook until golden brown, about 15 minutes. Flip over and repeat on the other side. Transfer to a dish and serve cut in wedges

Links from today's episode:

https://plantbasedhealthprofessionals.com/21-day-challenge

https://plantbasedhealthprofessionals.com/rethinking-easter-choosing-lentils-instead-of-lamb

https://plantbasedhealthprofessionals.com/allergen-free-lentil-loaf

https://www.goodtogrowuk.org/charlesdowding.co.ukhttps://www.ukorganic.org/blog/articles/dirty-dozen-a-list-of-pesticide-residue-levels-in-food-from-pan-uk