Reap the health benefits of edible flowers with these 5 vegan recipes
Edible flowers have become a growing fad in Britain powered by celebrity chefs and intagram. But, what most people don’t know is that the health benefits of edible flowers outshine how they make a dish look pretty. So, its time to reap the health benefits of edible flowers with these 3 recipes below.
Recently, its been reported that edible flowering plants like: dandelion, viola and calendula (marigold) have many health benefits, which makes the British fad all the more interesting. So, below are 3 recipes to reap the health benefits of edible flowers.
1) Dandelion Pumpkin Seed Pesto
3/4 cup unsalted hulled (green) pumpkin seeds
3 garlic gloves, minced
1/4 cup freshly grated vegan cheese
1 bunch dandelion greens (about 2 cups, loosely packed)
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper, to tasted
Preheat the oven to 350°F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.
Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.
Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that's ok.
With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.
2) dandelion syrup
125 dandelion flowers (about 1 1/2 cups of petals)
3 cups water
2 – 3 cups organic cane sugar (or sweetener of choice)
1/4 – 1/2 cup raw honey
juice of half a lemon (optional)
Wash flowers and dry on a towel. With a knife, cut off the petals as close to the base as possible.
Put petals in a medium pot and cover with water. Bring to a rolling boil, and allow to boil for 30-60 seconds.
Remove from heat, cover, and allow to steep overnight in a cool place. A cool counter or the fridge is ideal.
Next morning, strain the liquid into a sieve over a bowl. Use the back of a spoon to squeeze out and extract as much liquid as possible.
Return water to pot, add sugar and lemon, and simmer on low heat for 1-1 1/2 hours, stirring occasionally.
Check for desired consistency by dipping spoon into syrup, letting it cool a bit, then testing it with your finger.
Store in an airtight, glass container in the fridge.
3) green salad with viola flowers
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers
Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
Toss dressing with greens and top with flowers. Serve immediately.
4) vegetable broth with calendula
1 medium onion
1 large potato
1 small turnip
1 medium celery rib
4 or 5 mushrooms
1 ripe tomato, optional
3 quarts water
Large handful of fresh calendula petals or medium handful of dried calendula petals
Bouquet garni made of 1 bay leaf; 3 to 4 thyme sprigs or 1 teaspoon dried thyme; 6 to 8 parsley sprigs; 1 to 2 garlic cloves; and 6 to 8 peppercorns
Scrub vegetables well. Chop them roughly and put them in a stockpot. Add water and salt the stock lightly.
Add calendula petals and the bouquet garni to the pot. Bring the broth to a boil, then reduce to a simmer.
Simmer for 30 minutes, skimming the stock occasionally. Cool the broth for an hour in the pan, then strain.
The broth can be enjoyed as is or used in any soup preparation.
5) Spinach dandelion salad
1/2 clove garlic, minced as fine as you can
1 1/2 Tbs white wine vinegar
1 Tbs lemon juice
2 Tbs olive oil
1 Tbs fresh chive, scallion or garlic tops, washed and snipped or chopped fine
1/8 tsp salt
fresh black pepper to taste
8 c fresh spinach greens
2 c dandelion greens, washed
1 bell pepper, cut into thin strips
1/4 c toasted almond slices
Stir all the dressing ingredients together and set aside.
Toss the spinach and dandelion greens together, then divide into two servings. Top each with peppers and almonds. Drizzle the dressing on top.
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