Nettle Powder and a Green Smoothie Bowl
I’m super excited about my latest green powder for my smoothies. It may not be an original idea, but it was original to me. As soon as I knew I was getting a dehydrator, I was stung into action, literally. The first thing I did was to try drying nettle leaves in the hope I could turn them into a fine green nettle powder.
Nettles are something I like to eat in the spring. You may have heard me mention it before, but I find I start craving them when they are young and fresh, especially after we’ve been through a long dark winter and are in need of reviving. They are a good spring tonic full of vitamins and minerals and not only that, they taste good too. When I pick them for making soups, frying them up with potatoes or using them as a general spinach substitute, I pick the top four leaves of the young plants only. Older plants and other leaves can be a bit too fibrous, making them unpleasant to eat. However, for drying and making nettle powder, I wanted large leaves as these are easier to cut and less are needed.
I took a basket and my precious kitchen scissors down to our plot where I knew there were plenty of clean green nettles. Snipping off the leaves wasn’t quite as easy as I’d envisaged, but I didn’t get stung too often and it was easier than wearing gloves. I laid the leaves out on my Optimum P200 dehydrator trays using a pair of tweezers, which worked quite well. When dried, I found I could pick up the leaves bare handed without getting stung, but I did handle them fairly gently. I spaced them out slightly apart so the air could circulate, but tried to get as many onto each tray as I could.
The first time I tried, it was a bit hit and miss as to timings, but I set the dehydrator to 35℃ and in the end it took seven hours. The experiment was an outstanding success. The nettles dried quite quickly, retained their greeness and my Optimim 9200A power blender made short work of turning them into a fine green powder. Once I knew it worked, I was off down the plot collecting more nettle leaves. I found 5 trays gave me 50g or 24 tsp of powder, a respectable amount I reckon.
No sooner had I made the nettle powder, than a smoothie was in order. To celebrate the occasion, I made a smoothie bowl. This allowed me to savour the concoction rather than gulp it down. The nettle powder in the quantity I added it, gave a subtle nettle taste rather than an overpowering one. But I’m sure it did me no end of good.
- 750ml kefir
- 1 heaped tsp nettle powder (or green powder of choice)
- 1 tsp spirulina
- ½ tsp turmeric
- 1 banana
- 2 tsp chia seeds
- 1 tsp bee pollon (optional)
- 1 tsp dried orange powder (optional)
- 2 tbsp muesli
- 2 kiwi fruit - peeled and sliced
- Blitz everything together in a high speed blender for 20 seconds. You may need longer in an ordinary blender.
- Pour into 4 bowls.
- Scatter ½ tbsp of muesli on top of the smoothie along one side of the bowl.
- Halve the kiwi fruit slices and arrange along the centre of the bowl.
- You can omit the muesli and kiwi fruit and drink this from a glass.
- The smoothie gets even better kept in the fridge for 24 hrs or so and acquires quite a fizz.
Other nettle recipes you might like
Lentil and nettle curry via The Hedge Combers
Nettle feta ravioli via The Hedge Combers
Nettle, ground elder and spinach ‘Eccles cakes’ via A2K – A Seasonal Veg Table
Nettle, lemon and white chocolate cupcakes via Tin and Thyme
Nettle lemon cake with lemon icing and blackberries via Veggie Desserts
Nettle risotto via A2K – A Seasonal Veg Table
Nettle soup via Foodie Quine
Nettle tonic smoothie via Tin and Thyme
I’m a Froothie ambassador and this post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. You can find out what other recipes I’ve made using Froothie equipment on my Full on Froothie page. Opinions are, as always, my own.