July 20th, 2015
Cooking with edible flowers has been one of my greatest pleasures in the kitchen. Floral infusions provide amazing flavor and can add beneficial, healing properties to any dish or drink. My favorite was the Rose Ice Cream and Rose Petal Mille Feuille I made a few years ago with organic rose petals and the purest essential rose oil from my perfume maker friend. The oil was so concentrated that a tiny drop turned a portion of ice cream into a magical bowl of aromatherapy.
Here are two refreshing drinks we’ve been enjoying this summer, featuring some of the most loved, calming culinary flowers – lavender and chamomile.
Chamomile is an amazing little flower, and its oils are anti-inflammatory, antibacterial, antifungal and antiallergenic. It has long been used as a sleep aid all over the world. Having a cup of chamomile tea before bed has become one of my daily rituals – it really does the job of getting me ready for some wholesome rest.
Lately, I’ve been loving this creamy chamomile latte. My favorite way to enjoy it this summer is cold, but it also makes for a comforting warm drink for the cooler parts of the year.
Lavender, with its own share of antiseptic and anti-inflammatory properties, is king of the aromatherapy world – even the smallest whiff sends a relaxation signal to the mind. This milkshake combines lavender and blueberries, as the two are a match made in heaven. Drink it as a refreshing mid-afternoon snack after some time in the sun or even as dessert after dinner.
The most important variable when cooking with dried edible flowers is their freshness. If a flower is freshly dried, a little of it will go a long way, while older dried flowers have likely lost their potency. It’s also important to remember that the best way to extract the beneficial oils from herbs such as chamomile and lavender is gently heating them in a double boiler for longer periods of time. Directly pouring boiling water over the herbs is a harsher method, which kills off many of their benefits.
We are off to Sochi for the last stretch of our Russian vacation. Black Sea, here we come.
Chamomile Latte
serves 2
1 1/2 cups water
4 tablespoons dried German chamomile flowers – make sure to get them from a store with a good rotation (I get mine here)
1/2 cup almond milk (I like homemade unsweetened)
honey to taste – optional
Combine water with chamomile in a small, heatproof bowl. Place the bowl into a heavy bottomed pot or pan. Add water to the pan, making sure that water level in the pan is lower than the bowl. Bring water in the pan to a simmer and simmer for 15 minutes. Let cool enough for safe handling. Strain chamomile tea, mix with almond milk and honey, if using. For an extra creamy and foamy consistency, blend the tea and almond milk in a blender. Drink warm or chilled in the fridge. I like it best cold and unsweetened.
Lavender Milkshake
serves 2
1 1/2 cups almond milk or other plant milk (I like homemade unsweetened almond milk)
1 tablespoon edible dried lavender flowers (make sure to get them from a store with a good rotation – flowers should be lavender, rather then grey in color, with a fresh, strong aroma – I get mine here)
6-8 scoops of your favorite vanilla, blueberry or lavender ice-cream
handful of fresh or frozen blueberries – optional, for color
handful of ice cubes – optional, for smoother texture
splash of maple syrup – optional, to taste
seeds of 1 vanilla bean or splash of vanilla extract – optional
Combine almond milk and lavender flowers in a small saucepan and bring to a boil. Remove from heat, cover and let cool. Strain and chill in the refrigerator. Combine lavender milk and the rest of ingredients in a blender and blend to a smooth and thick milkshake consistency. If your lavender flowers are very fresh and aromatic, you can skip the infusion step and simply blend almond milk, 1/2 tablespoon (or to taste) lavender and blueberries, in a high speed blender until completely smooth. Then add the rest of ingredients and blend to a smooth and thick milkshake consistency.
Tags: blueberry, chamomile, drink, latte, lavender, smoothie, tea
Tweet
July 8th, 2012
This post is also available in: French
It’s time for apricots, that sweet part of the summer when the sun gets bright enough to make their delicate skins blush.
I have a habit, partly encouraged by this blog, of making at least one celebratory dish for a fruit in season, especially if it’s a fleeting one. I feel a bit late on this, and if you haven’t had your good dose of apricots yet, you might want to soon. Next thing you know, you’ll have to wait until next summer.
Here is what we did with our share. A classic, simple summer tart with a nut crust and white cream, only the apricots are combined with lavender, and encased in a jelly-like orange and honey glaze to make things a tad more exciting.
I made it yesterday, and more than half of the tart is already gone. Paloma alone ate three slices.
Now to the giveaway, we are really excited about this one.
Our friend Elena has a natural skin care line, Wholistic, and they’ve finally launched their online store. You hear about all-natural products so often, only to find out that the all part has been greatly exaggerated and skewed. Wholistic skincare is actually all-natural, handmade with organic ingredients, free of synthetics and chemicals. It’s a true commitment, making such pure stuff of the best possible quality, and what Elena has come up with is truly admirable. We are so proud that Wholistic was one of the few companies selected by the Campaign for Safe Cosmetics to be listed in their Market Shift report.
Skin is our biggest organ, and it readily absorbs anything you put on it, just like our stomach when we eat. Wholistic products are made with food-grade ingredients and are actually safe to eat.
Aside from the purity issue, this skincare is serious joy for all senses, addictive really. We are giving away my personal favourite, the Rose Hydrating Mist, which is refreshing, smells amazing, and is perfect for the summer. Just leave a comment here until 7/15/12, 12pm EST, and we’ll pick the winner then.
Lavender Apricot Tart
(Makes one 8-inch tart)
Honeyed Lavender Apricots
5-6 ripe apricots – thinly sliced
1 teaspoon dried lavender flowers
1/4 cup raw honey
Arrange the apricots on a Teflex-lined dehydrator tray. Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water. Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours.
Crust
1 cup almonds – soaked overnight
1/2 cup cashews – soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates – pitted, more if needed
1 teaspoon vanilla extract
pinch of sea salt
Combine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers. Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.
Vanilla Cream Filling
1 1/2 cups cashews – soaked for 4 hours
1/2 cup meat of fresh young Thai coconut
1/2 cup almond milk – homemade if possible
seeds of 1vanilla bean
1/2 cup light agave syrup
1/2 cup coconut oil
Combine all the ingredients in a high speed blender until smooth and creamy. Fill the tart crust and place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.
Orange Honey Glaze
1/2 cup freshly squeezed orange juice
about 1/4 cup (1/4 ounce) Irish moss – thoroughly washed and soaked in hot water for at least 10 minutes
1 tablespoon honey or agave syrup
Blend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.
Tags: apricot, dessert, lavender, raw, recipe, vegan
Tweet
June 5th, 2012
This post is also available in: French
We’ve talked about our love for leisurely weekend breakfasts before. Make it outdoors and surrounded by friends and family, and you’ve got the best morning anyone can wish for.
Natalie is one of those people who has the great taste and passion for hosting all kinds of gatherings – breakfast or not. The cozy little garden in the backyard of her family’s urban home is where we had this breakfast. We couldn’t have asked for a more perfect spot.
Pear and Avocado Smoothie
A table full of bright and nourishing foods, children running around, plenty of laughs, sunshine, and a weekend ahead – that is the ultimate breakfast experience.
Gluten Free and Vegan Bagels
Ever since our Valentine’s Day event, I haven’t been able to get the idea of using rose in food out of my mind. Its scent and intoxicating taste truly take me to a kind of magical fairy land with every bite. No wonder rose is so widely used in aromatherapy – it definitely has a side effect of happiness.
This time, I decided to make a yogurt parfait with layers of rose and lavender – another love of ours. Of course, you can incorporate any flavours you prefer into this recipe. Blueberry, strawberry, chocolate, or vanilla – it all sounds wonderful to me.
Now close your eyes and imagine layers of fragrant rose yogurt, interlaced with milder ones of lavender, plenty of fresh berries, and some crispy buckwheat and cocoa nibs to complete the experience. Dreamy.
Coconut and Sun-dried Tomato Creme Cheese
On a different note, we’re ready to say goodbye to our good camera friend Canon 50D (body only), which has captured plenty of delicious dishes and moments on Golubka. We bought it brand new in July 2010 and have been treating it with much love and respect ever since. Sold.
Rose and Lavender Parfait
6.5 oz (about1 1/2 cups) meat of young Thai coconut
1 1/4 cup coconut water
1/4 cup purified water
3/4 oz Irish moss – thoroughly rinsed and soaked in hot water for at least 10 minutes
1/4 cup cashews – soaked for 2 hours
4-5 tablespoons light agave syrup or another sweetener of choice
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice
pinch of sea salt
3-5 tablespoons dairy-free acidophilus (optional)
1/3 cup coconut oil – melted
Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed. Reserve 1 cup for later. Blend the remaining coconut milk with the purified water and Irish moss until very smooth. Add the reserved 1 cup of coconut milk and the rest of the ingredients, with the exception of coconut oil. Blend thoroughly, adding coconut oil at the end to emulsify.
dried ground culinary rose petals – to taste
100% pure steam-distilled essential rose oil (optional) – one tiny drop
dried ground culinary lavender flowers – to taste
100% pure steam-essential lavender oil (optional) – one tiny drop
fresh berries of your choice
buckwheat crisps
cocoa nibs (optional)
dried rose petals and dried lavender flowers for decoration (optional)
Divide into 2 even portions. Add the ground rose petals and lavender (I used about 4 teaspoons each) and one tiny drop of pure rose/lavender essential oil, if using. Blend to incorporate. Add any flavour and colour you like if you choose to replace the rose and lavender, or leave it plain. Spoon into glasses, alternating the flavours, fresh berries, crisps, and cocoa nibs.
Gluten Free and Vegan Bagels – same recipe as here. This time I added ground coriander and sesame tahini (to taste) to the basic recipe.
Coconut Cream Cheese – recipe here. Sun-dried tomatoes added this time.
Tags: coconut, lavender, parfait, raw, recipe, rose, vegan, yogurt
Tweet
