A few years ago when I was doing a three day solo during my shamanic apprenticeship, I was gifted with several large chunks of resin from the Ponderosa Pine trees that lined my solo site. These trees had kept me company, aided me in anchoring myself to the earth and growing up to the heavens and even gave me a song to use in ceremony and healings. Since that time the resin has sat in my medicine box just waiting to be turned into medicine and finally I have come up with an amazing and delicious way to use some of this precious tree essence.
As apart of an equinox/eclipse ritual I have been preparing I wanted to offer the participants some delicious treats that invoked the season of spring, the spirit of wood and support the liver/gallbladder. What better way to invoke the spirit of wood, than to ingest it in some delicious raw chocolate. You can find more other recipe for Nettle Pesto Layered Panigacci here.
Pine is incredibly medicinal:
- Decongestant of the lymphatic system
“The pine may be used in cases of bronchitis, sinuitis, or upper respiratory catarrh, [cough], both as an inhalant and internally. It may also be helpful in asthma. The stimulating action gives the herb a role in the internal treatment of rheumatism and arthritis. There is a tradition of adding a preparation of the twigs to bath water to ease fatique, nervous debility, and sleeplessness, as well as aiding the healing of cuts and soothing skin irritations.”
- The Complete Illustrated Holistic Herbal by David Hoffman, p. 124
Pine Resin Raw Chocolate
1/2 cup coconut oil
1/4 cup raw honey
1/2 cup raw cacao powder
pinch of sea salt
1 Tbsp Pine essence
- In the bottom of a double boiler heat up some water and add your coconut oil and honey to the top of the boiler, whisking it until it melts and combines.
- Once honey and oil are fully melted and combined, add the vanilla, cacao and salt and mix until completely combined.
- Next slowly add the cedar essence, 1 Tbsp the way I have prepared it is enough to just give the faintest taste without the bitterness. Even with this little amount you are still taking in this precious medicine.
- pour the chocolate into a flat glass dish or chocolate molds and put in the freezer. It usually takes about a hour to freeze depending on the thickness.
While you eat these make sure to fully embody the cedar and witness how your body responds to it.
1/4 cup Coconut Oil
1 tsp Pine resin
Slowly heat oil and add resin, stirring until it is melted but don’t leave it too long as lots of the essential oils will be burned off.
Strain into a glass jar and let cool. It should keep indefinitely.
If you have more time. You can break up the resin into bits and put it into a glass mason jar and fill it with Extra Virgin Olive Oil, Grapeseed oil or liquid Coconut oil and leave it for two to six weeks. This will keep all the essential oils.
Here in BC, Nettles are growing everywhere at this time of year. You can find them in the local parks and out in the rainforest. Nettle is an amazing healing wild food and I love to go and pick it each spring. Drying some for tea through the year and making it into soup, spanakopita, pesto, really anything that greens go in.
Here are some of the amazing nutritional facts about Nettles, you can find out more info at Organic Facts.
Some of the most important health benefits of stinging nettle include its ability to detoxify the body, improve metabolic efficiency, boost immune health, increase circulation, improve energy levels, manage menstruation, minimize menopausal symptoms, heal skin conditions, protect kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes, lower blood pressure, soothe hemorrhoids, and improve respiratory conditions.
In preparing for my equinox/eclipse ritual I wanted to include some recipes that would help us to ingest and align with the energies of spring and the wood element. So I revised a favourite old Italian farmhouse recipe of mine with nettle pesto! You can find my other recipe for Ponderosa Pine Resin Chocolate here.
1 red thai chile
1 loose handful basil leaves
100g nettles, blanched
juice of 1/2 lemon
3 handfuls cashew nuts
1 handful Parmesan Cheese
1 handful Asiago Cheese
Extra Virgin Olive oil
Salt and pepper
First boil a pot of water and add the nettle leaves, allowing them to gently boil for a few minutes to remove the Formic acid. Remove it from the water, rinse under cool water and drain. Use a cheese cloth or paper towel to squeeze out the extra liquid. (You can save the liquid that you boiled and use it to cook pasta or as a tonic drink)
Next, Combine all ingredients into a food processor or Vitamix, starting with about 1/2 a cup of Olive Oil and a pinch of salt and pepper. Adding more oil and salt and pepper till you get the desired taste and consistency you like.
You can substitute several things in this recipe, use only nettles or add another green instead like parsley or cilantro. You can use only Parmesan or another mix some other hard sharp cheeses. You can use the traditional pine nuts or another nut. And of course you can omit or add more chile and garlic.
This sauce can be used for all sorts of things; on pasta, with spaghetti squash, as a dip or sandwich spread. I have chosen to use it with layered Panigacci. Panigacci is much like crepes and so I like to use a basic crepe recipe substituting wheat for Spelt.
2 large eggs
1/4 tsp salt
1 cup spelt flour
1 1/4 cups milk (I use almond milk)
Butter for melting
Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Let stand 1 hour.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream.
Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Now that you have your pesto and your crepes you can begin the magic of layering them!! lay one crepe down on a plate and cover generously with pesto, place another crepe on top and cover with pesto again, continue this process until your tower has reached your desired height.
To serve cut into triangles.