Tuesday, July 17, 2012
Flowers as Food Part III: Recipes
10:51 PM | 
Posted by
Kaplan Center for Health and Wellness
By Mary Oleksowicz, MSTOM , L.Ac
3-4 tablespoons pistachio kernels(I prefer salted for contrast but unsalted is fine)
I hope my last two
installments have you yearning for more ways to incorporate edible flowers in
to your daily diet. As you become more adventurous, here are just two simple
recipes that you can use to incorporate flowers into your everyday food fare. Dazzle your guests at your next gathering!
Stuffed
Nasturtiums
- 16 Nasturtiums
- 1 (8 ounce)
package cream cheese, softened ( whipped works lovely !)
- 1 garlic clove or garlic chive, minced
fine
- 1/2 tablespoon
fresh chives (you may
use chive blossoms, chopped)
- 1 tablespoon chopped
fresh lemon basil ( or lemon zest)
- salt and
pepper (optional)
Directions:
Make
sure flowers are clean and dry. Pick as close to serving time as possible, but
definitely the same day. Pick from
slightly below the base of the flower. Store in the refrigerator until ready to
use.
Mix
cream cheese thoroughly with herbs. Season to taste. Remove the stamen (
middle) of the flower Place 1 or 2 teaspoons of mixture (depending on size of
flower) in center of flower. Pull petals upwards to cover the cheese as much as
possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed
flowers per person
Variations
we have used include substituting cream cheese for ricotta with fresh ground
pepper corn medley or homemade strawberry cream cheese topped with fresh ground
black pepper.
Watermelon Rose Salad
I find that this salad is an interesting
end to a bbq or hot day while still incorporating the traditional watermelon !
Feel free to start with smaller amounts of rosewater and then increase until
you reach your desired flavor !
4 cups of watermelon “balls” (Made with a melon baller)
4-5 medjool dates, pitted and cut into small pieces
3-4 tablespoons pistachio kernels(I prefer salted for contrast but unsalted is fine)
1/4-1 teaspoon food grade rosewater, (
to taste)
3 medium sized roses rinsed (dip in a bowl of cool, clean water
and “swoosh”), stamens removed and removed from their base (white part is
bitter)
Place watermelon in bowl and
sprinkle rosewater. Add dates and pistachios in a bowl, toss gently together.
Sprinkle with rosewater, taste and adjust to taste. Add rose petals. Serve
immediately in pretty desert bowls!
Remember that incorporating flowers
can be as simple as adding an edible to your salad (especially if your salad
include complementing fruit flavors!)
Bon Appetit!
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