Nettles came to the rescue today when the cupboard was bare.
Abundantly springing up on our path. Luckily we had Mike’s gloves.
We pinched off fresh tips and dropped them into a foraged plastic bag.
At home I planned to make pesto, having seen a recipe last week.
But vegan as I now eschew dairy for the sake of my delicate gut.
The following came under the force of my hand-held blender:
3 shallots fried in a tablespoon of olive oil
40z nettles drained after plunging in boiling water to de-sting
bit of cinnamon bark
handful of raw sunflower seeds
I whizzed, obtaining a seriously delicious green sauce.
Served with brown rice (leftover from last night and stir-fried with shallots and ginger) and some freshly soaked and simmered-for-one-hour-till-soft haricots beans.
But don’t wait for disaster to discover their nutritious qualities.
This is the spirit of Transition: prepare for climate change by leading a green life now.
Oh dear. I am such a dilettante. How can I transition without my electric blender?
Not to mention the balsamic vinegar…
What would you miss/embrace in a low-carbon world?