Recipes

Wellbeing with Nutrition
Nurturing the Mind and Body

My love for combining cooled herbal tea with fresh juices continues this week with a combination of nettle tea and fresh beetroot/lemon juice. You get the therapeutic properties of nettle tea combined with those of the fresh juices.

Nettles root deep into the ground and are able to draw in many minerals from the earth. As a result, they are rich in minerals like iron, calcium, magnesium, manganese, zinc, copper, chromium and sulphur. Nettles are also a source of  fibre, protein and contain beta carotene, vitamin C, B-complex and vitamin K. This strong nutrient profile means that nettles can help strengthen the body and in particular support kidney, liver, blood, joint, hair, skin and nail health.

Beetroot complements nettles both in taste and nutrients. An earthy root vegetable, which also draws in and retains an impressive level of nutrients. Betacyanin, is the main phytonutrient which gives beetroots their deep red colour, which is a powerful antioxidant with tumour-reducing properties. Beetroots are also a source of betaine, which has anti-inflammatory properties and helps the liver to process toxins. Beetroots contain an impressive array of minerals like iron and folic acid, which help build healthy blood cells and potassium and manganese, which support nerve and muscle health. The naturally occurring nitrates in beetroots, are converted into nitric oxide in the body, which helps to relax/dilate blood vessels and improves blood flow resulting in lower blood pressure and improved oxygenation.

This is an easy drink to make which has potentially many health benefits including:

  •          anti-inflammatory, which may help support painful joints and reduce inflammation
  •          helps lower blood pressure
  •          helps lower elevated blood sugar and cholesterol
  •          helps clear retained fluid

Ingredients

1 tbsp dried nettle tea or 3-4 fresh nettle leaves
1 beetroot
1/4  lemon

Method

  1.  In a pan, I added around 200ml of hot water to 1 tbsp of dried nettle. Alternatively you could use 3-4 fresh nettle leaves. The tea was then simmered for around 15-20 minutes.
  2. I then left the tea to cool down to room temperature and refrigerated the tea so that it was completely cool when serving.
  3. When I was ready to make my juice I simply juiced the beetroot and 1/4  of a fresh lemon. I then added the same quantity of cooled nettle to the juice.

Cooled nettle tea may be stored in a suitable airtight glass container in the fridge for around 5 days.
BeetrootNettleLemon2

Some Precautions with this Juice

If you are taking medications like for example, lowering blood sugar, blood pressure etc then please be aware that nettle and beetroot taken regularly in a juice may interfere with the action of these medications. 

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