Ginger Turmeric Nettle Stew with Buckwheat

This rich-flavored nettle stew is something you should definitely try.

Smells like spring!

Really fresh but filling, this is a satiating vegetable dish with leafy greens.

With no added oils.

Gluten-free, with super healthy buckwheat making it filling and hearty.

You could substitute the nettle for kale and enjoy this recipe all year round.

Optimized for Great Health and Weight-loss

Nettle is well known for its high iron content. And it is a leafy green plant, the healthiest vegetables they are.

Carrot, onion, zucchini, and garlic are a healthy source of micronutrients for you.

Ginger and turmeric are powerful immune system boosters.

Most importantly, though, this is a whole plant food dish with no added oils.

It is simply a concert of nutrients that protect your health and help you shed those extra pounds.

Rich in complex carbohydrates and low in fat, it is as healthy as it gets.

Of course, those flax seeds do provide the essential Omega-3 fats that you need so much for health!

Prep time: 10 min
Cook time 30 min
Yield: 2-3 Servings

Ingredients

  • 5 oz (150 gr) of young fresh nettle spikes
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, pressed
  • ½ lemon, juiced
  • 1 tbsp paprika
  • 1 tsp turmeric
  • ½ tsp ginger
  • 2 tbsp ground flax seeds
  • several twists freshly ground black pepper
  • salt to taste
  • 1 tbsp whole wheat flour
  • 5 Cremini mushrooms, sliced
  • ½ cup buckwheat

Directions

  1. Boil the buckwheat in 1 cup of water for about 20 min. Leave it for a few minutes until the water is soaked.
  2. Place the nettle spikes in a pot with boiling water and boil for 10 minutes. Drain them with a colander but keep the broth. Rinse the nettles under cold water and chop it into pieces.
  3. Throw the sliced mushrooms in a heated pan for 5-8 minutes. Take them out in a dish to cool down.
  4. Use the same pan to cook the chopped onion, carrot, zucchini and garlic with ½ cup of water. Simmer for 5 min.
  5. Add the whole wheat flour, paprika, turmeric, ginger, black pepper, salt and nettle spikes. Stir everything well. Add a cup of broth from the nettle to achieve a nice thickness.
  6. When ready add ground flax seeds and lemon juice, stir well.
  7. Layer the cooked mushrooms over the nettle stew and serve with buckwheat.

Notes

  • When you boil the nettle spikes for a few minutes you can touch them without stinging.
  • Save the broth from the boiling nettle and use it to dilute the stew if too thick.
Yield: 2-3 Servings

Ginger Turmeric Nettle Stew with Buckwheat

Ginger Turmeric Nettle Stew with Buckwheat
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 oz (150 gr) of young fresh nettle spikes
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, pressed
  • ½ lemon, juiced
  • 1 tbsp paprika
  • 1 tsp turmeric
  • ½ tsp ginger
  • 2 tbsp ground flax seeds
  • several twists freshly ground black pepper
  • salt to taste
  • 1 tbsp whole wheat flour
  • 5 Cremini mushrooms, sliced
  • ½ cup buckwheat

Instructions

  1. Boil the buckwheat in 1 cup of water for about 20 min. Leave it for a few minutes until the water is soaked.
  2. Place the nettle spikes in a pot with boiling water and boil for 10
    minutes. Drain them with a colander but keep the broth. Rinse the
    nettles under cold water and chop it into pieces.
  3. Throw the sliced mushrooms in a heated pan for 5-8 minutes. Take them out in a dish to cool down.
  4. Use the same pan to cook the chopped onion, carrot, zucchini and garlic with ½ cup of water. Simmer for 5 min.
  5. Add the whole wheat flour, paprika, turmeric, ginger, black pepper,
    salt and nettle spikes. Stir everything well. Add a cup of broth from
    the nettle to achieve a nice thickness.
  6. When ready add ground flax seeds and lemon juice, stir well.
  7. Layer the cooked mushrooms over the nettle stew and serve with buckwheat.

Notes

  • When you boil the nettle spikes for a few minutes you can touch them without stinging.
  • Save the broth from the boiling nettle and use it to dilute the stew if too thick.

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