Monday, April 4, 2011

Nettle Energy Balls

I think I may have found my favourite website ever. It is called Eat Weeds, a British blog that has some lovely and interesting recipes using wild foods, mostly weeds.

I am so very inspired. There are several recipes that will be made in the coming weeks as weeds desire to take over the garden beds.

A friend informed me that the names for some of the weeds need to be "translated" back to the latin to figure out what the equivalent would be here in Canada. I haven't figured out what Alexanders and Nipplewort are yet, but there are those things that Canadians would recognize- dandelion, nettle, chickweed and even Douglas Fir needles!

This is one of the recipes from that website, changed just a bit to accomodate the sizes and measurements I had. It is also sped up by quickly soaking the sunflower seeds in boiling water instead of soaking them overnight. I also rolled them in sesame seeds to give them a little more texture.

I believe this is now my favourite way to eat nettles. And raw ones at that!

Curious? Check out the website:

Nettle Energy Balls
Yes, these use raw nettle! I was amazed that processing them does actually kill the sting. These are super easy to put together with a food processor. I am not sure I would attempt it without one. I am ever so curious if this would work with another green like kale, but I haven't tried it yet...

2 tbsp processed raw nettle (approximately 2 cups washed & packed nettle leaves)
3/4 cup sunflower seeds
1 cup (6 oz) packed pitted dates
1 tbsp coconut oil
optional: sesame seeds

1. Pour one cup boiling water over sunflower seeds and let stand 5 minutes.
2. Chop nettles in food processor until very fine (not liquified, but nearly there), about a minute. There should be no pieces of leaf visible.
3. Strain sunflower seeds. Add to food processor and process until consistency of a thick seed butter, about 2 minutes.
4. Add coconut oil and process for another few seconds.
5. Shape heaping teaspoonfuls into balls and roll in sesame seeds if desired. Store in fridge.