Plant-Based Recipes for Health and Vibrance
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.
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Paloma and I made it to my hometown in the Southwest of Russia, where we are thoroughly enjoying our stay at grandma’s house. Because I don’t get to visit here very often, my days are completely packed with family, friends, daily trips to the market, nature walks, and all sorts of leftover business. This time, we added a kitchen renovation to the mix, along with piano and swimming lessons for Paloma. The days fly by, and I’m always caught by surprise when the night falls and it’s time for bed.
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By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will try to keep Instagram updated with some snaps from our travels.
I leave you with this salad, made with plenty of nutritious grains, herbs, and two stars of the spring/summer farmer’s market – asparagus and strawberries. It’s a variation on one my all time favorite salads, from our book (Fava Bean, Quinoa, and Mint Salad on pg. 89) – simple, rich in textures, filling and very fresh. Mint is essential to the flavor here, so try not to skip it.
Enjoy the beginning of summer!
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To this day, the recipe for the gluten free Lemon Bars with Pistachio Crust from our book gets brought up most often by my family and friends. During the beginning stages of work on the book, Paloma liked to play a game of flipping through our working binder with recipe photos, much like through a menu in a restaurant, pointing out what she would like to eat that day. The Lemon Bars were pointed out by her little fingers time and time again. A friend of mine, who has been devotedly cooking through the book, has made many variations of these bars, once even turning them into a chocolate-citrus birthday cake. Needless to say, they are a hit.
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