Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Take your spring salad to a more romantic, sweet place.
The VINAIGRETTE flavors pair well with delicate spring greens, baby beets, baby carrots and strawberries. The lavender and honey are a delicious balance.
Adapted from: joyofkosher.com
Time- 30 minutes
Serving Size- 4
• 4 baby red beets, roasted and peeled and sliced
• 4 baby golden beets, roasted and peeled
• 5 baby candy striped beets, roasted and peeled
• 4 medium carrots, heirloom variety or regular, cut in ribbons with a vegetable peeler
• 1 cup mixed variety of radishes, sliced thinly
• Kosher salt and freshly cracked pepper
• 2 tablespoons edible flower petals
Lavender Honey Vinaigrette
• 1/3 cup honey
• 3 tablespoons dried or fresh lavender
• 1⁄2 cup fresh squeezed orange juice
• 2 teaspoons Dijon-style mustard
• Kosher salt and pepper
• 3⁄4 cup of best-quality extra- virgin olive oil
Arrange the ingredients for the salad on individual plates or a platter, season with salt and pepper and drizzle with vinaigrette.
For the vinaigrette:
1. Heat the honey and lavender over medium-low heat until the honey becomes very runny and you can smell the lavender (about 5 minutes). Turn off the heat and allow the lavender to steep for about 30 minutes. Strain out the lavender and discard it.
2. Whisk the ingredients together and store, covered, in the refrigerator for up to 3 weeks. If the vinaigrette becomes solid in the refrigerator, allow it to sit at room temperature before using or place the container in a bowl of hot water.
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Today is Earth Day. What better day to think about the impact we make on our planet? Well, one way is to start at home.
It may be hard to break free of your bleach bottle if you rely on it for cleaning. It is toxic to humans and wildlife and not to mention the toxic gas it produces when mixed accidentally with ammonia. It wouldn’t hurt to try an alternative. The hydrogen peroxide in this recipe is the disinfectant hero as well as a whitener and the citric acid will help to whiten clothes. If you make this use a dark jug or dark spray bottle to store because light breaks down hydrogen peroxide.
Please refer to the illustration for directions.
*We suggest using lavender essential oil as your essential oil of choice 😊
Sweet tart Lemon Sugar cookies are layered with creamy lavender vanilla pudding and topped with colorful edible decorations. It’s super simple to make, fun to decorate, and even more fun to eat!
Adapted from: greyghostbakery.com
1. Place the cookies in a food processor and pulse until completely crumbled. Set aside.
2. Place the room temperature butter and cream cheese in a mixing bowl. Using a mixer, beat on medium until smooth.
3. In a separate bowl, combine the vanilla pudding mix, whole milk and dried lavender. Whisk until combined and beginning to thicken.
4. Add the pudding mixture to the bowl with the butter/cream cheese mixture. Mix on low speed until combined and smooth
5. Use a spatula to fold in the whipped cream.
6. Using a glass serving bowl or trifle, alternate layers of pudding and cookie crumbs.
7. Garnish with any fun edible candy, sugared mint, sugared flowers or even more cookies!
2. Whip the cream until medium peaks form.
These little lavender meringues make a lovely light pudding. Perfect for Easter Sunday!
Adapted from: Goodhousekeeping.com
Prep: 40 Mins
Cook: 1 hour 30 Mins
• 1 1/2 tsp. culinary lavender (USE CODE: AKLRECIPE FOR 5% OFF)
• 5 medium egg whites
• 250 g (9oz) caster sugar
• bake-safe lilac food coloring, optional - we used SK Professional (squires-shop.com)
• 250 ml (9 fl oz) double cream
• 3 tbsp. runny honey
• 8 tbsp. lemon curd
• edible flowers and chocolate eggs, to decorate
1. Heat oven to 110°C (90°C fan) mark ¼. Line a baking tray with baking parchment. Draw 8 circles measuring 9cm (3½in), spaced well apart, on the baking parchment. Turn it over so the ink is underneath. With a pestle and mortar, finely grind the lavender. Set aside.
2. In a large bowl, whisk the egg whites on a slow speed until foamy. Increase the speed and whisk until stiff peaks form. Gradually add caster sugar, 1heaped tbsp at a time, whisking back up to stiff peaks after each addition. When all the sugar is incorporated and the mixture is thick and glossy, whisk in the ground lavender. If colouring your meringues, add food colouring a drop at a time to reach a pale lilac colour. Spoon into a large piping bag fitted with a 1cm (½in) star nozzle.
3. Pipe meringue on to the circles in a flat round shape, then build up the sides to form a nest by piping again around the edge of the circle. Transfer to the bottom shelf of the oven. Bake for 1hr 30min until firm and set underneath. Switch off oven and leave inside to cool.
4. Before serving, whip cream and runny honey to soft peaks. Fill each meringue with a dollop of whipped cream and 1tbsp lemon curd. Decorate with edible flowers and chocolate eggs.
Recipe Adapted from: Budget101.com – Jessica Lynn Qualls
Lavender Tea Bread is a scrumptious light quick bread infused with fresh lavender for an amazing flavor experience, drizzle a touch of lemon glaze over the top and garnish with fresh sprigs of lavender for a Gorgeous Brunch treat!
Combine the ingredients until smooth and drizzle over cooled bread, garnish with fresh sprigs of lavender.
Adapted from: Thriftydiydiva.com
Lavender is known for its’ relaxing properties, and it’s especially popular in bath and body products. Follow this DIY recipe to make your own relaxing lotion!
Using a double boiler on low heat, combine the wax, shea butter, and amond oil. Stir until melted.
Let it cool until it’s soft, but do not allow it to completely harden.
In a separate bowl, mix the aloe vera gel, vanilla and lavender essential oil and set aside.
Add aloe mixture to the softened oil and wax and use a blender to whip.
Use a small canning jar or an old lotion container.
Makes about 12 ounces.
Waffle recipe adapted from: Tasteofhome.com
Lavender Cream recipe adapted from:
March 11th is National Oatmeal Nut Waffle Day, but of course we had to add a hint of lavender to it! ENJOY!
• 1-1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 2 cups whole milk
• 1/4 cup butter, melted
• 2 tablespoons honey
• 1 cup quick-cooking oats
• 1 cup chopped nuts
• blueberries, optional
• In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with lavender cream & blueberries.
Lavender cream. Cook 1/4 cup heavy whipping cream and a scant 1/4 teaspoon dried culinary lavender (USE CODE: AKLRECIPE at CHECKOUT for 5% off), in a small saucepan over medium heat until hot but not boiling. Cool completely, then strain. Stir in another 3/4 cup heavy whipping cream and 1 tablespoon sugar, then whip to soft peaks. Cover and refrigerate until ready to serve.
Adapted from- www.quericavida.com
Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor.
PREP TIME: 10 mins
TOTAL TIME: 45 mins
For the couscous:
Add the olive oil to a skillet and sauté the garlic with the shiitake mushrooms. Season with salt and pepper. Add the couscous and hot vegetable broth. Turn off the stove and cover. The couscous will be ready once it has absorbed the liquid. Stir with a fork before serving.
Place the fillets on a serving dish and coat both sides with olive oil. Season the fillets with the herbes de Provence, dried lavender, salt and pepper. Be sure to season both sides.
Add the olive oil to a skillet over medium heat, and sauté the fish for 3-4 minutes on each side. Place the fillets on a serving dish and set aside until ready to serve.
Serve hot with couscous and roasted vegetables, if you'd like.
Adapted from doterra.com
Prep Time:5 Minutes
Cook Time:5 Minutes
• 2/3 cup bittersweet chocolate
• 1 teaspoon vanilla bean paste
• 1 drop Lavender oil
1. Place parchment paper on a baking sheet.
2. Melt chocolate in the microwave, stirring every 30 seconds.
3. Once melted, stir in vanilla and Lavender oil.
4. Use a large spoon to dollop rounds onto parchment paper.
Hint: Leave room for mixture to expand.
5. Hit baking sheet on the counter, to flatten into disks.
6. Garnish with walnuts, pistachios, honey, edible lavender, and edible rose petals, or as desired, and let rest to set
Adapted from dreamsoffood.com by Juliette
“Glass half full”
Total time: 10 minutes
¼ cup almond milk
1 tsp dried lavender
2 frozen bananas
½ cup vanilla yogurt
¾ tsp pink pitaya powder
¼ tsp blue spirulina powder
Directions: Place the almond milk in a saucepan and add the lavender flowers. Simmer on low heat for 5 minutes. Remove the saucepan from the heat, and let it cool for 5 minutes. Strain to remove the lavender. Throw out the excess lavender in the strainer. Place all ingredients in a blender and puree until smooth.