After a beautiful, yet fire-focused Sunday morning teaching yoga, my partner and I wandered into the woodlands, near to Clapham Woods to forage more of the season’s wild garlic. There’s something so grounding and joyful about connecting with nature this way. The season is moving quickly — the wild garlic is already starting to flower, and soon it will disappear until next year. It’s the perfect moment to get outside, gather some if you can, and experiment with fresh, vibrant recipes like this one before it’s gone!
Fresh, vibrant, and bursting with springtime flavour, this Green Detox Delight is the ultimate nourishing plate. Made with wild garlic pesto pancakes, sautéed mushrooms, and a colorful Mediterranean topping, it’s a celebration of wholesome, seasonal ingredients. Packed with antioxidants and detoxifying goodness, it’s a delicious way to fuel your body and lift your spirits!
Green Detox Delight: Wild Garlic Pancakes with Mediterranean Garnish
Ingredients:
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150 g fresh wild garlic leaves
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2–3 tbsp olive oil (plus extra for drizzling)
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2 tbsp sesame seeds
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2 tbsp amaranth flour
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Salt and pepper, to taste
- 2 tbsp Coconut oil
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A handful of fresh button mushrooms, ( cut in halves to keep texture in mushrooms )
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A few cherry tomatoes, halved
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Fresh parsley, dill, and coriander, finely chopped
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1–2 tbsp capers
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A small block of feta cheese, crumbled
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A few olives (green or black)
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Balsamic glaze, for drizzling
Instructions:
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Prepare the Wild Garlic Pesto: Rinse the wild garlic leaves thoroughly and pat dry. In a food processor, blend the garlic leaves with olive oil and sesame seeds until roughly combined (keep it a little chunky for texture).
1. Make the Pancake Batter: Transfer the pesto into a bowl. Stir in the amaranth flour, and season with salt and pepper. Mix until you get a thick, spoonable batter.
2. Cook the Pancakes: Heat a non-stick frying pan over gentle heat with coconut oil until melts. Spoon small portions of the batter onto the pan, flatten slightly with the back of the spoon. Cook for about 2–3 minutes on each side, until golden and cooked through. Set aside and keep warm.
3. Saute Mushrooms & Tomatoes: In the same pan, add a tiny splash of olive oil if needed. Sauté the mushrooms and cherry tomatoes over medium heat for about 5 minutes, until softened but still vibrant.
4. Assemble the Plate: Place 3 small pancakes on each plate. Top with the sautéed mushrooms and tomatoes. Sprinkle over the chopped fresh herbs, capers, feta cheese, and olives. Drizzle lightly with extra olive oil and a touch of balsamic glaze for a beautiful finish.
5. Serve immediately — fresh, warm, and delicious!
Health Benefits of this Dish:
This vibrant plate brings together some of nature’s most powerful ingredients to support your body’s health and vitality, especially in Springtime. Give yourself that extra boost!
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Wild Garlic is a natural detoxifier, rich in antioxidants, sulfur compounds, and vitamin C, helping to cleanse the blood, support the liver, and boost the immune system.
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Amaranth Flour is naturally gluten-free, making it ideal for those with celiac disease or anyone who feels better avoiding heavy, hard-to-digest gluten. It’s also rich in protein, fiber, and important minerals like iron and magnesium.
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Mushrooms are one of the few plant-based sources of vitamin D, essential for bone health, mood balance, and a strong immune system.
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Fresh Herbs like parsley, dill, and coriander are packed with chlorophyll, antioxidants, and natural cleansing properties, supporting kidney health, digestion, and the body’s natural detoxification processes.
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Olive Oil and Sesame Seeds provide healthy fats and essential nutrients that support heart health, nourish the skin, and promote anti-inflammatory effects throughout the body.
Together, these ingredients create a nourishing, energising dish that helps reset and refresh your body — perfect for Spring season!
Looking for more wild garlic inspiration? Check out my other Wild Garlic Recipe, click here.
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Enjoy a Joy of the Spring!
With Green Spring love,
Julia 💚