As we ease into another sizzling hot Sydney summer, I am already shifting my usual diet to more raw foods and lighter summer menu. In hotter weather, you need more hydrating foods, meals that are loaded with essential trace minerals and vitamins that can easily be lost from perspiring on endless steamy hot days. Salads are the perfect way to nourish your body and hydrate at the same time.
In the Eat Nourish Low kitchen, I love adding edible flowers to salads to give my bowls something special and adds more nutrients as well. Let me share an amazingly gorgeous recipe and how you can safely use edible flowers and do this too!
Before you start plucking every pretty flower you pass by, its important to understand that not every flower is safe to eat. I've complied a list (see this post) that are, but you must make sure the flower is truly edible before sampling. For this reason, its best to source your blossoms straight from organic farmer's markets or health food stores unless you are growing your own organically.
As tempting as it might be, never ever gather flowers from roadsides or other areas that may be contaminated, chemically treated, or is used by animals like dogs or farm life. You also need to avoid flowers that may have been sprayed with any insecticide, fungicide or herbicide. For this reason, I highly recommend that carefully source your edible flowers.
Even though allergic reactions are quite rare, but like anything, they are certainly possible. I highly recommend that you first try an edible flower sample BEFORE consuming a full or large serving. Remember, not every flower is edible. In fact, some flowers can be down right poisonous (foxglove, oleander, azaleas, lily of the valley, and belladonna to name a few).
If you don't have a green thumb or backyard to grow your own edible flowers, you can find them at health food stores, fresh food markets, and of course organic farmer's markets. You can even source pre-package, organic, edible flowers online.
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This stunning salad (above) is by fellow recipe creator, Carol Clayton of Vegaful and gives you an idea how you can create a vibrant and showy bowl simply by adding in a variety of colourful blossoms. Some of my favourites in salads like this are the orange-reds of nasturtiums which taste slightly peppery, the paste; blue of borage which are super refreshing with hints of cucumber, pinky-red rose petals, or the showy coral-pink of hibiscus blossoms.
Definitely check out Carol's recipe and try it for yourself. I enjoy making this same recipe with my own summery dressing (below) and just adding a barely there drizzle in the main serving bowl before I add the flowers.
Eat Nourish Glow Tropical Summer Dressing Ingredients
1/4 cup strawberries, chopped finely
1/4 red onion, finely chopped
1/2 a ripe mango, chopped
1 tbsp pine nuts
2 tbsp coriander (cilantro), finely chopped
2 tbsp flax or olive oil
1/2 tbsp balsamic vinegar
In a large bowl combine the above ingredients and combine. Make Carol's SisterLand Salad recipe except don't add the flower blossoms just yet. Toss and drizzle with my tropical summer dressing, and then before serving add the edible flower blossoms. Optional: sprinkle with sesame or chia seeds.
If you end up making this wholefood recipe, I'd love to hear and see how your version turned out. Drop me a photo and your reviews in the comments!
Healthy + happiness,
Emma Lisa xx
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