Thanks to everyone who submitted a recipe for our contest. I was sure from the get go that the “nettle poppy~sicles” would be the winner. The recipe was innovative, sweet and totally shocking and blueberry/nettle combo just sounded right.
The tasting weekend began on a rainy Friday and I had a date with my favorite 4 year old to pick some nettles and make some poppy~sicles. The full day downpour and an older brother with a distracting play date foiled our Friday. I also couldn’t find any cactus in our small town village market. I figured I could substitute with aloe vera and was still excited to try this cool recipe.
I still had half a basket of poppy-sicle ingredients in my car when I drove up to B.C. to see my friend Erin of Willow Consulting on Saturday. I got through the canadian border okay but on the way home they nabbed me in customs for my suspiciously perky limes. They let me keep my aloe vera but they definitely planted their suspicions in me.
Did I really want to go shopping in the rainforest for cactus and coconuts?
Dinner time came along and I went for what was handy and whipped up Ginger’s Nettle Marinade:
1/4 cup fresh minced garlic into the pan
1/4 cup nutritional yeast
1/4 cup nettles wizz in the processor
1/4 cup fresh lemon squeezed
1/4 Braggs Amino Acids
Ginger says: “Mix well in this order in the bowel then after mixed slowly pour cold pressed olive oil into bowel stirring the whole time so that it creams up to a nice viscosity to your taste. Serve on an nice crisp salad Romaine, mushroom and red onion, sprouts and there it is.”
The true test of this recipe, however, came over the next couple of days. I made this recipe 3 more times and served it at a dinner party! I even made it with Dandelion Greens as the base and liked it even better.
For a truly local recipe, I could have used some local seaweed for salt and a little local raw cheese for the nutritional yeast. A fresh tomato in the late summer could serve as the acid.