Roasted Kabocha Squash, Purple Cabbage, and Tofu Salad with Tahini Peanut Butter Sauce
Roasted Squash Salad with Peanut Butter Sauce: A Celebration of Seasonal Eating As the vibrant fields of California’s Central…
I am sharing about the spring blooms this week and how this can translate to edible flower sprinkles. 🌸 A relatively well-known fact is that sprinkles don’t add too much to our quality of life. And yet I absolutely am fascinated with them… I mean seriously a cupcake with sprinkles is sort of next level but maybe not as much for health.
However, I am all for a treat every now and then – just recognizing that the refined sugar and color additives may impact some people’s health when eaten day in and day out over time.
One day I noticed after cleaning up dried flowers on the counter that the color was still so brilliant. I got to thinking hey maybe these would make great sprinkles… And the rest is history … as you can see. If you are on the fence about the spring consider planting edible flowers. They can grace your landscape and your sense of smell 🤩.
🤓 If you would like an incredible edible flower resource check out Alison Wu’s @alison__wu blog! Not all flowers or edible so it’s important to take care when you consider which ones you’d like to eat. Please check with your local garden center about organic gardening practices and which ones are edible. Also, many commercial flowers will be sprayed with chemicals that would make them inedible the best practice is to grow yourself to make your own edible flower sprinkles.
The blend pictured her is rose, calendula, stock, lavender and rosemary blooms. I love to save them from the time they bloom until later in the year when they can be harder to find. I open up the box I store them in and it is like buried treasure.
Learn more about me here.
Roasted Kabocha Squash, Purple Cabbage, and Tofu Salad with Tahini Peanut Butter Sauce
Roasted Squash Salad with Peanut Butter Sauce: A Celebration of Seasonal Eating As the vibrant fields of California’s Central…
Football Season Comfort Food: Easy Vegan Chili in the Instant Pot
Vegan Instant Pot Chili: A Bowl of Comfort and Health Chili has long been a staple in kitchens worldwide,…
Ayurvedic Whole Roasted Cauliflower with Cilantro-Tahini Dressing
Ayurvedic Whole Roasted Cauliflower with Cilantro-Tahini Whole roast cauliflower is a satisfying dish that blends Ayurvedic wisdom with modern…
Screenshot Vegan Mushroom Pâté: Ayurveda Meets Culinary Art In our minds, we can find the alchemy that transforms humble…
Pomegranate Persimmon Salad with Ginger
Pomegranate Persimmon Salad: A Vibrant Holiday Side Thanksgiving is the perfect opportunity to showcase the beauty of seasonal produce….
Pomegranate and Passionfruit Chia Pudding: A Fiber-Rich Treat
Why You’ll Love Pomegranate and Passionfruit Chia Pudding This easy Pomegranate and Passionfruit Chia Pudding fiber-rich treat is perfect…
Join me for long form instruction where you can dive into my and hear my perspectives as a cook and doctor!
Frankly, not too much time here HOWEVER if you tweet at me I'll respond.
Let's collaborate. Here is where you can review my educational background and certifications.
Join in this private facebook group where I share daily recipes and videos to enjoy the kitchen.
I've been saving all my favorites for the last 10 years into boards for you!
Here is where you can quickly find all my favorite recipes as well as lifestyle techniques for vitality.
Be the first to comment