4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
wrap-up of some quick and easy meals we made over the last week!
tofu breakfast sandwich
press an extra-firm block of tofu for at least 30 minutes. slice into patties, about 1/4 inch thick each. fry them up with low-sodium soy sauce, garlic, rosemary, and salt & pepper until crispy-ish. slice up an apple sage field roast link into little medallions, and fry with the tofu until crispy. pile them on a sandwich, and eat. (field roast is one of those “buy once every few months” kind of foods.)
toss a few cups chickpeas in a pan with a small chopped onion and 1 cup chopped mushrooms. cook on medium heat with some soy sauce, salsa, sriracha, and chana masala spices. (sounds all over the place, but it works!) serve with rice or bread.
10-minute (raw!) tart
blend together 1 cup each walnuts and pecans. form them into a flat crust. blend together 2 avocados, 1/2 cup cocoa powder, 1/2 cup agave, a small handful brown sugar, and a little vanilla extract. (add sugar/cocoa to taste.) pour on top of crust and gently spoon it around. top with fresh berries. eat this as soon as possible, it won’t keep overnight because of the avocado.
in a sautee pan on medium heat, cook black beans, corn, and peppers in a mixture of salsa, nutritional yeast (at least 2 tbsp), onion powder, sriracha, salt, and pepper. the sauce will thicken up after about 10 minutes, which is an indicator that it’s done. serve piping hot with crusty bread.
linguine with cream sauce, veggies, and almond parmesan
use this recipe for the sauce, and be sure to include some broccoli, which really soaks up the sauce well. the ‘parmesan’ as always is just almonds crushed in a bag, with onion powder and salt added to taste.
Butterfinger Cupcakes - homemade butterfinger!
gromperekichelcher. Potatoes and onion.
make your own Raw Coconut Milk & Coconut Powder