Simple Stinging Nettle Soup from Skin Cleanse by Adina Grigore

SkinCleanseAs savvy consumers, we’ve become all too aware that products labeled as “healthy” and “all-natural” are actually full of processed ingredients. But what about the “natural” face wash or “organic moisturizer” we use on our skin every day?

Like prepackaged food, many beauty products don’t deliver the benefits they promise, and that eye-catching packaging camouflages a host of unhealthy ingredients. In Skin Cleanse, skincare expert Adina Grigore teaches us how to move to a true natural regimen, because when you detox from your skincare regimen, your body reaps the rewards.

Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Purchase your copy of Skin Cleanse today! Check out the book trailer here.

Nettles: If you’ve ever touched fresh nettle, you know it can sting your skin. This sting, it turns out, seems to have a healing effect: nettles can be used topically to treat eczema and skin rashes. While your skin turns red and can start to hurt, the nettle is actually calming inflammation both topically (like your eczema) and internally (like your arthritis). If you’re afraid of the sting, don’t worry, cooking them takes it away. You can make nettle tea by bring 2 parts water to 1 part nettles to a boil. Cool down and sip or boil longer for a stronger brew. Apply the boiled leaves to your skin while you sip!

It’s also great to cook with nettles. Here is a recipe that takes minutes to prepare.

Simple Stinging Nettle Soup
1 tablespoon grass-fed butter, olive oil, or coconut oil
1 onion, finely chopped
1 carrot, diced
1 stalk celery, finely chopped
1-2 large potatoes, cut into small chunks
Sea salt and pepper to taste
16 oz. low-sodium vegetable broth
1-3 cups of nettles
1/2 cup almond, dairy, coconut, or rice milk (optional)

Heat the butter, olive oil, or coconut oil in a large soup pot over medium heat until it is hot. Add the onion, carrot, celery, and potatoes. Add sea salt and pepper to taste. When onions are translucent and vegetables begin to soften, pour in the broth and bring to a boil. Turn heat down to low and simmer, covered, until potatoes are soft, 15-20 minutes. Add up to three cups of chopped fresh nettles and simmer for a few more minutes. Cool and blend with an immersion blender, crush veggies manually with the back of a spoon, or leave as is. (Adina recommends blending – it’s the most yummy!) Stir in up to half a cup of your favorite milk to make it creamy.

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