100 g chickpea flour
1 sl amaranth
1 tablespoon HIID nettle powder
0,3 l of water
1 teaspoon salt
2 handfuls of  spinach

Pancakes can also be made without eggs. This gorgeous pancake is inspired by the recipe of the Green Kitchen Diary, but made stronger with  nettle powder. Chickpea flour is an excellent binder;  amaranth is a grain considered by the Greeks to be a symbol of eternal youth, with a lot of useful amino acids and vitamins. Measure water, nettle flour, amaranth, fresh spinach and salt into the blender. Whisk everything into a smooth pancake batter and wait for half an hour. Heat a pan, add a little oil and place the dough on the pan, spread evenly. Carefully turn over if it is nicely greenish-gold on one side and bubbles have appeared on the surface of the pancake. Bake the whole dough into pancakes.

Serve inside the pancake with beetroot pesto, some hummus, boiled lentils or Korean carrot salad and salad leaves. Sprinkle with roasted seeds and enjoy wholesome vegetarian food.

Recipe MARU
Photo Siim Vahur


For two
2 glass of milk (almond, rice)
2 tablespoons cocoa powder
1 teaspoon nettle powder
fingertip salt
a suitable sweetener (coconut sugar, agave syrup)

Heat the milk and mix in the cocoa powder with the nettle. Also add a pinch of salt (helps to bring out the taste of cocoa) and sweetener. The latter only so much that it relieves the bitter taste of cocoa powder. Using agave syrup or coconut sugar adds even more minerals to the drink.

Warm chocolate contains more antioxidants than red wine or green tea. Antioxidants help prevent cell damage and fight free radicals. A hot chocolate drink provides more antioxidants than chocolate candy because heating cocoa helps release more antioxidants. With added nettle powder, you receive iron, zinc, magnesium, calcium and other minerals that support important functions in the body, dispersing oxygen, helping to regulate blood sugar levels, supporting immune system and raising testosterone levels.



1tl  teaspoon nettle powder  or 7 fresh young nettles
600g broccoli
50g leeks
1 teaspoon of oil
1l of water
1 borth cube
100g light cream cheese
0,5 teaspoons of salt
Black pepper

Cut the washed broccoli into inflorescences. Halve the leeks, wash the layers and chop. Heat a little oil in the bottom of the pot, simmer in the leeks and after a minute add the broccoli flowers. Using fresh nettle, boil the plants by briefly pouring boiling water over them. Chop the nettles, dissolve the broth cube in water and pour it all into the pot. Boil until the vegetables are soft. Whisk together with a hand mixer and add cream cheese, nettle powder and other spices.


For two

1 banana
1 teaspoon nettle powder
1 handful of berries (blackcurrants)
3 dl natural apple juice

Put all the ingredients in a blender and blend to your desired consistency. Enjoy the good tastes and nettle effect of enriching the body with minerals