Go to your backyard and get some baby raspberry leaves. And then add them to your smoothie or soup.
What? Raspberry leaves? Yes, with a little of boiling water over them, they are chewy, soft and satisfying. The leaves are a bit fibrous raw, so you will need to use hot water.
Harvest them soon because baby leaves, of course, become adult leaves. Meaning, they won’t be as tender and soft.
I sometimes use dry red raspberry leaf to balance hormones.
Now that the spring came I thought, why not give a try to fresh baby raspberry leaves from the backyard…
You can use them in replace of other greens. Add to soups. Add to your green shakes and smoothies.
‘Popular’ herb in folk medicine
Red raspberry leaf is abundant in magnesium, iron, vitamin C and E, antioxidants and a bunch of other phytonutriens.
Due to its rich nutritious profile, red raspberry leaf can improve many ailments. This includes various gastrointestinal problems, skin disorders, heart complications and infertility.
To try the leaves out, make this soup. I made it on the go, so giving approximate amounts.
- Baby raspberry leaves
- Chia seeds
- Hemp protein powder (pumpkin protein powder will work as well)
- Extra virgin coconut oil
- Cayenne pepper
- Himalayan salt (only if you want it)
- Warm water
- Harvest small, recently emerged baby raspberry leaves. They are lighter in colour than adult leaves.
- Pour boiling water over raspberry leaves and let them sit for 5-7 min.
- Drain the water. Cut the leaves in half or leave them whole.
- In a bowl, combine 1 tbsp of chia seeds, 2-3 tbsp of hemp protein powder, 1/2 tsp of rosemary, 1 tsp of coconut oil, Cayenne pepper to taste, 1 tsp of coconut oil.
- Pour 1/2 cup of warm water. Stir. Keep pouring more water until there is a ‘soup consistency’.
- Eat. Cool if it’s hot outside.