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Herbal Teas To De-stress + Collard Wraps With Dairy-free Pesto Recipe

April 26, 2014

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The following herbs are classified as  “nervines” which means that they tone, strengthen and nourish the nervous system. During times of stress, make a tea or infusion using 1 tsp of dried herb for every 8 oz. of boiling water. To make a tea, pour the hot water over the herbs and cover with a lid. Steep for 5-20 minutes. To make an infusion, steep for 6-8 hours or overnight. After steeping, strain and drink throughout the day. You can either reheat your infusion or drink it at room temperature.

 

*Part of the medicinal action of herbs depends on their taste so sweeten your teas or infusions in moderation.

 

Chamomile: is an effective nerve calming herb. It is also a “carminative” herb, so it is helpful when stress causes loss of appetite or an upset stomach.

 

Lavender: it is great for relieving anxiety, and it is also an effective herb for headaches caused by stress.

 

Lemon Balm: is an excellent tonic for the nervous system. It has calming and soothing properties. Lemon balm has also been shown to promote sleep.

 

Skullcap Leaf: also a nervine tonic, skullcap helps relieve nervousness, irritability, insomnia and an overactive mind.

Collard Wraps With Dairy-free Pesto

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These wraps are easy to make and are perfect as a side dish or a snack.

Wraps:

2-4  collard greens (you can also use kale leaves, nori sheet or rice paper wraps)

½   cucumber cut into matchsticks

½ – 1 carrot cut into matchsticks

3-4 cherry tomatoes

½ avocado, peeled and sliced

1 tbsp cilantro (or sprouts)

(Use any vegetables you like. Experiment with red peppers, cabbage, sprouts, etc).

Dairy-free Pesto:

2 cup  fresh basil leaves

3/4 cup extra-virgin olive oil

½ cup sunflower seeds

2-cloves of garlic

½ tsp sea salt

2 tsp lemon juice

Directions:

1. For the pesto, combine all ingredients  in a blender or food processor and blend until smooth. Set aside. (This recipe makes about 2 cups of pesto. Store leftovers in the fridge for up to 2 weeks, or in the freezer for up to 6 months. You can use the pesto on vegetables, pasta, whole grains like buckwheat, millet, quinoa, etc).

2. Spread about a tablespoon (or more if you desire) of the pesto on the inside of each collard green. Place the vegetable mixture, the cilantro and the avocado in the center of each collard wrap. Roll up and enjoy!

*Recipe adapted from the book Meals That Heal Inflammation by Julie Daniluk

Sources:

Holistic Herbal by David Hoffman

Meals That Heal Inflammation by Julie Daniluk

 

 

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