Nettle Shiitake Quiche

Serves 8-12

Adapted from Healing Wise by Susun S. Weed

· 2 baked pie shells

· 1 pint shiitake mushrooms

· 6 cups nettle tops

· 1 large russet or 2 medium Yukon gold potatoes

· 1 onion, chopped

· 4 Tbsp. olive oil

· 2 cups milk

· 3 eggs

· 3/4 cup goat cheese

· 1 Tbsp Tamari

Clean and cube potato(es), boil until partly soft. 

Rinse nettles and cook in water ‘till tender—drain immediately. 

Sauté the onion and some garlic if you wish in half the oil until partly soft. 

Slice the shiitake and add to onion with the rest of oil, sauté for three minutes. 

Remove pan from heat and add potatoes and nettles. 

Put in crust. 

Combine milk, eggs, goat cheese and tamari and pour into pie crust. 

Bake at 350 F for 40-50 minutes, until center is set.

Dandelion Soup

“Love of the Earth”

Serves 4-6

From Healing Wise by Susun S. Weed

· 1 c dandelion roots

· 4 c cubed potatoes

· 2 c dandelion leaves

· 2 c onion, diced

· 2 or more cloves garlic

· 2 tablespoons vinegar

· Salt to taste

Clean and chop dandelion roots and cook with potatoes in water to cover. 

Meanwhile, saute onion 5 minutes, add chopped dandelion leaves, cover and cook over low heat until potatoes in other pot are done. 

Drain roots and spuds, reserving water for future soup or bread, and put in serving bowl. 

Mix everything else together and add to bowl.  Serve hot or cold.

Chickweed Pesto

From Healing Wise by Susun S. Weed

· 1 c chickweed

· 1 c fresh basil

· 2 cloves garlic

· 1/2 c olive oil

· 3-4oz hard cheese (optional)

· 3-4oz pine nuts

Put all ingredients into your blender or food processor and blend. 

Add oil (or maybe a little water) if necessary for it to combine. 

Spring Tonic Soup

Serves 13-15

From Healing Wise by Susun S. Weed

· 2 c onion chopped

· 4 tablespoons olive oil

· 2c fresh burdock root

· 1 c fresh deandelion (leaf & root)

· 1 c fresh yellow dock

· 4oz seaweed

· 2 c carrot, sliced

· 6 c potatoes, cubed

· 4 quarts water

· Salt to taste

Cook onion in oil in sopu pot until golden. 

Add soaked, but not parboiled burdock root slices. 

Chop fresh dandelion leaves and roots:  add. 

Chop fresh leaves and roots of yellow dock (Rumex crispus) and add. 

Add all remaining ingredients. 

Bring to a boil: reduce heat and cook covered at least an hour.