In spring, Cristela Georgescu stocks up on greens. Nettles, lamb’s quarters, garlic, and green onions are essential in her kitchen.
As an expert in natural health, with extensive training in integrative nutrition, apitherapy, gemmotherapy, detoxification, and various alternative therapy techniques, Cristela Georgescu has identified a significant mistake that many housewives make when cooking nettles.
Nettles should not be boiled for long! This is the observation made by the former presidential candidate. She says that Romanians boil nettles too much, which causes the plants to lose their properties.
Welcome to the first aid section of our home. Our first aid tools are: fresh nettles, wild garlic, parsley, sorrel, tarragon, lovage, some green garlic with green onions, and some vegetables that we will add to the lamb’s quarters soup.
I want to emphasize this essential tool for this season, this first aid tool, nettles, which the Romanian people do not appreciate enough. The Romanian people tend to mock nettles, boiling them as if they have demons on them and then adding garlic. We stop them for 1 minute, then add green onions, green garlic, a bit of dill, and a splash of lemon and walnut oil, we sauté them for a few minutes, and with some cream, we bake them in the oven, explains Cristela Georgescu.
What Cristela Georgescu Does
Cristela Georgescu is the author of the books “Diversification, Simply,” “Simply. Nourishing Verses,” and is a co-author of the book “Do Not Feed Cancer.”
She is passionate about healthy cooking, with a generous recipe section on her site. Additionally, she is very active on all social media, sharing with her followers, this time for free, the secrets of a healthy life in harmony with the Universe.
Moreover, she is a speaker and author of several educational programs dedicated to families, communities, and companies, offering therapies in the fields of holistic health, natural medicine, integrative nutrition, cellular regeneration, clinical iridology, and energy balancing therapies.
