This recipe is reducing to Pitta and Kapha.
Keyword nettle


  • 1 Tbsp. ghee or sesame oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. mustard seeds
  • 1/2 c. onion chopped
  • 1/2 inch fresh ginger chopped
  • 2 cloves garlic chopped
  • 3 c. fresh nettles chopped
  • 6 c. water
  • 1 bunch fresh cilantro chopped
  • 1 Tbsp. fresh peppermint or 1 tsp. dried
  • 1 c. cream or nut milk if Kapha is high
  • Bragg's Liquid Aminos or salt to taste


  • Heat the ghee or sesame oil is a dutch oven.
  • When it is quite warm, add the cumin, fennel, and mustard seeds. Allow them to cook until they are fragrant and just begin to pop.
  • Add the onion and cook until translucent.
  • Add the ginger and the garlic. Immediately add the water and nettles and bring to a boil.
  • Lower the heat, and add the cilantro, mint, and cream. Continue to cook for five minutes.
  • Take off the heat and purée with an immersion blender.
  • Add the Bragg's (or salt) to taste. Serve and enjoy!