Photo: cc by Karen Roe, thanks!
Apricot Plum Biscotti with Lavender & Cardamom, Gluten Free Lemon Lavender Cookies, and Lavender Peach Quinoa Salad
BY THE MAGAZINE OF YOGA STAFF
If you associate lavender only with sachets and scented candles, you’re in for some wonderful taste discoveries! Used judiciously, lavender adds a gently beguiling hint of sweetness to both sweet and savory foods.
Bees use lavender to make top quality honey, and lavender flowers are often candied and used as edible decoration, but this week we’re featuring three less conventional uses of this beautiful mint-family herb from three fresh and creative food blogs. Apricot and Plum Breakfast Biscotti (raw!), Peach Quinoa Salad (gluten free), and Lemon Cookies (vegan and gluten free) – each skillfully using lavender with marvelous effect.
Apricot Plum Biscotti with Lavender and Cardamom
Our friends at Golubka call them breakfast biscotti, but don’t let that stop you from enjoying these crunchy, chewy, delicately spiced and packed with goodness granola bars any hour of the day. You’ll need a dehydrator to work the magic, but they’re well worth it.
Lavender Peach Quinoa Salad
Hunt down the last of the summer peaches and run, don’t walk, to your kitchen to make this intoxicatingly delicious lavender kissed quinoa salad with crunchy almonds and a juicy peach. Visit Sonia’s The Healthy Foodie blog for gorgeous photography and more delicious, healthy recipes.
Gluten Free Lemon Lavender Cookies
Simple, delicious, vegan and gluten free. These agave-sweetened and aromatic lemon lavender cookies are a wonder of kitchen science and divine inspiration from the smart and eco-minded Elana’s Pantry.
photo provided courtesy of elanaspantry.com
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© 2011, The Magazine of Yoga, LLC.