Fennel and Nettle Tea
Add the nettle leaves and fennel seeds to 6 cups (1.4 litres) of boiling water. Bring to boil and then simmer on a low heat for 30 minutes with a lid on the pot.
Strain and then drink warm. You can store for about 3 days in the fridge and warm a portion as needed.
1 cup dried nettle leaves
¼ cup dried fennel seeds
2. Keeping this broth in the fridge for a few days, you can very quickly make a really nutritious meal with any of the below ideas:
Pimping it up
Add a stick of lemon grass and a tablespoon of sesame oil while cooking. Remove lemongrass before serving and top with chopped coriander.
Top with some leftover chicken or salmon from a previous meal.
Cook up some udon, soba or ramen noodles, place in the bottom of a bowl and then pour broth on top. Top with a boiled egg, some finely chopped spring onion and any herbs you have to hand – coriander, parsley, mint.
Add some chopped broccoli, bean sprouts, leeks, spinach, bok choi, beans or any other veg you like towards the end of cooking.
Sprinkle with some freshly cut spring onions to serve.
1 large knob of ginger, (about 2-3 thumb sized pieces)
peeled and chopped
4 cloves of whole peeled garlic
3 spring onions, roughly chopped
3 litres of chicken or vegetable stock
2 tablespoons of tamari soy sauce
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