Ok, so I’m starting to get better at holding the camera by myself and using iMovie to edit these videoblogs. This video highlights how to make your own wild greens powder, or superfood. You can purchase Superfoods at your local co-op, health food store, or supplement shop, but this gives you a start on how to do it yourself. This is an easy thing to do at home, and if you don’t have a dehydrator as demonstrated in the video, simply place greens on newspapers, old window screens, etc. Just make sure they are good and dry, grind in blender or coffee grinder and store in an airtight container. You will really boost your nutrition by adding a tablespoonful to pasta sauce, smoothies, or noodles as demonstrated by Chef Bob in this video. Start to notice what wild edible greens are abundant around your home.
To see the recipe for the sauce on top of the wild greens pasta click here. Leave a comment or suggestion, or send an email, about the show.
Wild Greens Pasta
1 1/2 c flour
1/2 c dried wild greens, powdered
2 T butter, melted
2 T olive oil
2 T salt
In mixing bowl thoroughly mix flour and dried wild greens powder. Make a well in the center and mix in remaining ingredients, working from the center, using your fingers. Knead until dough comes together. Roll into ball and let dough rest for at least 1/2 hour. Roll out dough and cut into pasta. Bring water, olive oil and salt to a rolling boil and submerge pasta for roughly 9 minutes. Strain and serve immediately.
Hi Sunny, I’ve been spending the past hour with your website and videos and am so impressed! I started to be interested in wild foods in college but it eventually faded. I’m living in Bulgaria, now, though, and spring brings lots of great wild greens to the markets – dock, wild garlic, and nettle are selling like crazy now. I’ve got half a recipe of this pasta sitting in a bowl, made with nettle powder, and I found that I had to add a couple of tablespoons of water to hold it together. Any ideas why it would need that? I’ve never made pasta before and so don’t know if it’s due to maybe old flour, or lack of gluten in the nettle powder…? I’d love to feature this recipe (cited, of course), in my own blog if it comes together!
From my little house under a spring thunderstorm,
Hello from Louisiana! Am here filming a wild food show on pokeweed. thanks so much for writing in…yeehaw, sounds like you have some great edibles there. i don’t know about the pasta…just make sure you don’t get it too wet, as when you knead and roll out your dough that will change it. hope it all comes together for ya 🙂
much love, ~sunny