No need for measuring cups and spoons- our wild weed pesto is as versatile as it is tasty. We encourage you to use your senses to make this tasty green dip rather than relying on exact measurements. There are three reasons for this:  Herb Girls' Wild Green-sto (Green Pesto)Plants in the “wild” (or your backyard!) have more vitamins and minerals than those grown commercially and organically (although organically-grown crops are typically more nutrient-dense than commercial). This is because wild plants have to create all their own defenses since no one is looking after them and providing them nutrients and protection.
Over time, we have selectively chosen those plants that are the juiciest and tastiest for cultivation, but in the process, we have bred out some of their wild medicine. For example, crabapples foraged in the wild aren’t as tasty as a Honeycrisp from the store, but they have way more phytonutrients (Check out Eating on the Wild Side by Jo Robinson for more information on this). Furthermore, when you begin to rely on food close at hand- no matter how small or infrequent- you ARE doing your part to reduce your carbon footprint. A lot of times, we can become overwhelmed with the environmental degradation going on around us that it makes us feel helpless... don't live into this defeatist mentality! There are many things you can do! But we must remember that this planet is perfectly designed and incredibly resilient, responding to the smallest, most incremental shifts. Also remember that if everyone makes little changes here and there, this adds up to massive shifts over time! A simple way to ensure you are getting some wild plant power every day + reducing your carbon footprint is to include some foraged plants in your daily life. This is very easy and tasty to do with our green-sto. 3 handfuls arugula or spinach 1-2 handfuls wild plants like violet leaves, nettle, dandelion leaves, yarrow, chickweed, young sassafras leaves, young hibiscus leaves, and/or young sourwood leaves 1/4 c tahini 1/3 c olive oil 1 handful pumpkin seeds 1 handful walnuts 1 tsp miso 1 squeeze dijon mustard juice and zest of 1-2 lemons ½ c frozen peas (the sweetness really balances the bitterness of wild herbs) Sea salt and crushed black pepper to taste Add all ingredients to a blender/food processor and blend until smooth, adding more or less olive oil, lemon, or salt to get the right flavor profile. Store in bulk mason jars in the freezer or spoon into silicone ice cube trays for individual servings. Adaptogens are all the rage these days, and it makes sense! We live in a chronically stressed world and adaptogens promise the ability to improve our stress-handling capacities. The only problem is this: we are using that same magic-bullet mentality with herbal adaptogens as we do with synthetic drugs. Got a headache? Take 2 tylenol. Mucusy? Take some mucinex. Stressed out? Take some Ashwaghanda! There is some truth to this mentality: when we are hurting, we want to take action to resolve our issues. We crave a quick fix so we can get on with our busy lives. However, herbal medicine provides slow and steady solutions for long-term resolution. Herbal medicine practiced correctly promises ultimate alleviation from our maladies by seeking out the root of the problem. There are over 20 known adaptogens, and while all of them do increase our adaptive energy, work on our nonspecific immunity, influence our HPA axis, and function amphoterically (balancing in nature), they all have different energetics.  Our yin-yang fat balls balance the power of adaptogen in a delicious, fatty mixture (recipe below!) Ashwagandha (Withania somnifera, Solanaceae), for example, is an amazing adaptogen and incredibly popular these days (I find it on the shelves at TJ Maxx of all places!), but it is powerful and not for everyone. While herbs can be safe, herbs used improperly can hurt you. Ashwagandha is a very yang plant, energetically. By yang, we mean that it generates outward energy, as opposed to yin plants, that are more building, nourishing, and moistening in nature. Ashwagandha is warm, hot, and generates energy for work and endurance. This is why athletes love it so much. However, Ashwagandha might be too much for the average American who is already living a yang-dominant life, meaning they are always on the go and always exerting energy. Ashwagandha can also irritate hyperthyroid conditions, so you definitely want to stay away from this plant if you have any sort of high thyroid condition. Lastly, many people are sensitive to Nightshade plants, such as tomatoes, potatoes, and peppers. Ashwagandha is a Nightshade, so avoid this adaptogen if you have Nightshade-induced inflammation.  energy of the moon as yin. For our fat balls, we balance the yang (think of the hot, drying outward energy of the sun as yang) power of Ashwagandha with the gently nourishing yin (think of the cool, moistening inward energy of the moon as yin) power of Shatavari (Asparagus racemosus, Liliaceae), a lesser-known but equally amazing adaptogen. Shatavari is generally "safer" than Ashwagandha for it doesn't directly influence the thyroid and it moistens and restores exhausted, dried out tissue. Our culture has enough outward, busy energy. Focusing on nourishing tissues by using more moistening Shatavari is a good practice for adaptogen use. We infuse our fat balls with the carminative, calming nature of Cardamom (Elettaria cardamomum, Zingiberaceae) and increase the bioavailabilty of our adaptogen medicine by decocting the powdered roots in coconut butter and grass-fed butter before making the batter. We hope you enjoy our recipe, and please leave your questions in the comment section below! Balanced Yin-Yang Fat Balls Ingredients
1/2 c Coconut oil, melted 1/4 c grassfed butter 1/4 c coconut butter 10 green cardamom pods (or 1 1/2 tsp cardamom powder) 1/3 c Shatavari powder 1 1/2 tbsp Ashwagandha 3 tbsp Red Reishi powder 1 cup coconut shreds (toasted if you prefer this taste over raw)1/2 c almond butter 1 cup raw cashews, soaked and toasted 2 tsp cinnamon 3 medjool dates (pitted) 1/3 c. almond or coconut milk pinch sea salt 1/2 cup dark chocolate chips 2 tbsp cacao nibs In a saucepan, heat up coconut oil, coconut butter, grass-fed butter, vanilla, cardamom + Ashwagandha, Shatavari, and Red Reishi powders. Bring to a slight simmer, stirring often. Let slightly simmer for about 5 minutes or until the butter is fragrant (this a crucial step to fully decoct all the medicine from the adaptogens). In a blender, pulse all the other ingredients except the milk, cacao nips and chocolate chips. Add the milk a little a time, scraping down the sides and processing until a sticky dough forms. Add the cooled, decocted adaptogen mixture. Transfer the mixture to a sealable container and refrigerate at least 2 hours (this makes it easier to form into balls later on). Once refridgerated, roll into 1" diameter balls, coating in cocoa powder, extra Shatavari powder, or coconut shreds for a decorative touch. I like to sprinkle with a bit more sea salt. In an airtight container, keep in the refrigerator for up to 10 days or in the freezer for up to 2 months  Staying away from refined sugar and grains does not mean you have to stay away from tasty treats... in fact, it's an opportunity to get creative with your desserts!
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Eileen Brantley & Amy WrightWe are Herb Girls Athens, LLC. Read our blog! Archives
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