Wild Recipes From Nøsen: Stinging Nettles!

Comment

Wild Recipes From Nøsen: Stinging Nettles!

A nettle ready to pick.

A nettle ready to pick.

The Summer season is well and truly underway here at Nøsen. The sun is shining, the lake is shimmering and the shrubs have shot up creating a lush oasis. And with this eruption of life, comes an eruption of new flavors in our kitchen! 

There is a bounteous array of edible delights to be found growing naturally around our mountain lodge, but today I’m going to focus in on a “weed” you may have been overlooking all over Europe. In fact you may have even actively sought them out, to remove them entirely. This tragically disregarded plant is the Common Stinging Nettle, also known as Urtica dioica, and it is both delicious and healthy!

Some plants are weeds, but these are just naturally nurtured seeds. 

Nettles fall firmly in the latter category, so “thank you Nature!” When cooked they become a fantastic sauce of Vitamin A, Vitamin C, protein and iron, and have a wonderful fresh, spinach-like taste. When enjoyed as a tea they have also been shown to ease hay fever, reduce joint pain, and act as a mild diuretic, which can help manage a urinary tract infection. 

Harvesting Nettles 101

  • First and foremost: wear gloves! As scrumptious as they may be, they still sting. 
  • Early in the season is best, before they flower and become bitter. 
  • Pick the fresh tips of the plant, as they taste the best.
  • Avoid the ones growing close to a busy path or road, as car fumes and dog “territory-marking” aren’t so tasty. 

Nettle Prep and Storage

We like to soak the nettles in water first, to remove any dirt and stow-away bugs. They can then be dried, boxed up and kept in the fridge for 5 days. 

Nettle Tea 

Stinging Nettle Tea brewing nicely.

Stinging Nettle Tea brewing nicely.

Simple, healthy and delightful, nettle tea is a warming and easy beverage to make. You can simply steep the leaves in hot water. However, we enjoy combining nettles with spices for some added depth. Here is a Nøsen favourite:

Ingredients

  • 500 ml of boiling water
  • 1 tsp Fennel Seeds
  • 2 Star Anise 
  • 1 Cinnamon Stick
  • 1 handful of washed nettles
  1. Simmer the spices in a pan of boiling water for around 30 minutes. 
  2. Pour the spiced water into a tea pot containing the washed nettles. 
  3. Let the leaves steep for 5 minutes.
  4. Serve and enjoy. 

Nettle & Hazelnut Pesto

Here Rike served the Nettle & Hazelnut Pesto on Homemade Sourdough Toast along with vegetable and lentil soup. Yum!

Here Rike served the Nettle & Hazelnut Pesto on Homemade Sourdough Toast along with vegetable and lentil soup. Yum!

This recipe came from our volunteer Rike and is heavenly. It always goes down a storm with guests and staff alike. 

Ingredients 

  • Lots of nettles (we had filled a 5 liter tub)
  • A generous handful of roasted hazelnuts
  • Olive Oil
  • Salt & Pepper
  • Parsley (optional)
  1. Blanch the nettles in hot water for 90 seconds. 
  2. Transfer to a blender, along with the nuts and oil. 
  3. Blend to your desired textured, adding more oil if you want it looser. 
  4. Sometimes Rike likes to add other herbs that we have growing in the kitchen, such as parsley, but nettles on their own is more than enough flavour. 
  5. Season to taste.
  6. Serve on toast, with pasta, vegetables for roasting, on salads... anything you want to be tasty! 

Let us know if you feel inspired to transform your relationship with Stinging Nettles and give these recipes a go! 

Comment

The Nøsen Rite Of Passage

Comment

The Nøsen Rite Of Passage

This has become a Nøsen rite of passage! For every guest that visits, the offer of an Icy Adventure stands (no matter the weather). Nothing quite wakes you up or invigorates you like a dip in the cool, fresh waters of the Norwegian mountains.

Comment

North African and Middle Eastern Inspiration for a beautiful week-end lunch

North African and Middle Eastern Inspiration for a beautiful week-end lunch

In this blog post we share our excitement for spring, and share a few recipes from the Mediterranean that will make you feel it's spring no matter what season it really is.

Plus, a few goodies, in the form of healthy advice on how to combine your meals and how to eat the yogic way.

Enjoy!!!

Easter is coming!!! Check out our Easter Programme

Did you know that the idea of Easter eggs stem from the early christian community in Mesopotamia, who used to stain eggs in red, to commemorate the blood of the crucifixion?

Easter is just around the corner, and we are ready to delight and liberate you, with yoga classes, an open café and the special atmosphere around Nøsen.

Come and visit ut!!

For more info about the programme, check out our full blog post...

Breaded Parsnip, the ideal finger food for your saturday night!

Breaded Parsnip, the ideal finger food for your saturday night!

We had it for lunch, courtesy of our volunteers from Denmark, Charlotte and Helena... but why not have it for dinner?

A perfect vegan alternative to the more typical Fish filet with Remolade Smørrebrød, breaded parsnip are easy to make, delicious and surprising!!

Check out our recipe!!

Announcing the Ashtanga Yoga Teacher Training 2017 - 2018

Announcing the Ashtanga Yoga Teacher Training 2017 - 2018

Teaching yoga is a subtle art and it requires patience, stamina and a keen interest to learn the subject. 

Starting August 2017, we will host a 9-months Yoga Teacher Training course. 

To therefore do justice to the subtle art of teaching yoga takes much more than a year or six months of intensive studies. You will certainly learn some new postures, breathing techniques, read up on the classics, be introduced to yoga anatomy and learn some Sanskrit prayers, but in order to improve our teaching of yoga we have to live it.

This course is first and foremost a tool to help you in this process and our principle aim is to build a solid foundation that will provide a clear perspective and proper outlook for your further study and integration of what yoga is.

Norges Yogafestival 2016 er i gang på Nøsen

Norges Yogafestival 2016 er i gang på Nøsen

Da var vi i gang.

For andre året på rad organiserer vi Norges Yoga Festvial her på Nøsen.  45 mennesker er her for å utforske yoga, dele erfaringer og forhåpentligvislære noe nytt om hvordan man bygger stabilitet i sinnet og oppnår en bedre helse og velvære i kroppen.

I dag begynte vi med ledet klasse etterfulgt av Ganapati Homa. Det er godt å ha solide tradisjoner å lene seg på!

Comment

Nøsen holder åpent og har fått nye nettsider

Kom innom Nøsen! Vi er nå gjenåpnet og vi har alltid kaffe, sveler og noe godt å spise.

Comment