Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.
• 7 1/16 oz of feta
• 1/2 loaf of rye bread
• 4 tbsp of olive oil
• 1 garlic clove, halved
• 4 tbsp of runny honey
• 4 sprigs of thyme
• 2 lavender sprigs, or half a teaspoon of dried lavender
• sea salt
• freshly ground black pepper
Preheat the oven to 392°F
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its broiler setting.
Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and broil for 5–10 minutes until golden.
Remove the cheese from the oven. Serve the feta immediately with the rye crisps
A terrific all-purpose mask. The oatmeal and yogurt soothe and soften skin, the honey has natural anti-oxidant and moisturizing properties, while the egg white will tighten pores, giving skin a smooth appearance.
1 cup rolled oats
1/2 cup plain yogurt
1 teaspoon honey
1 egg white
3 drops Almond Oil, Sweet
1-2 drops lavender essential oil
In a food processor or blender, process oatmeal until finely ground. Add the remaining ingredients and process until mixed well. Apply to face and neck in circular motions. Leave on skin for 10 - 15 minutes. Remove with warm water. Mask can be applied once per week. Must make a fresh batch each time.
YIELD: 8 SERVINGS
PREP TIME: 24 HOURS 15 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 24 HOURS 55 MINUTES
A basic, FOOLPROOF homemade bread recipe that anyone can make!
This delicious recipe brought to you by DAMN DELICIOUS
• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 2 tsp dried lavender or 1 tbsp fresh lavender, pulsed briefly in a grinder or food processor
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon active rapid rise yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal
1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.
This homemade lavender clay face mask is perfect to add to your pampering routine. Clay has natural detox properties and will leave your skin refreshed and soft.
• 2 tablespoons bentonite clay
• 2 teaspoons raw organic apple cider vinegar
• 4 drops lavender essential oil
• 1 tablespoon water
1. Mix all ingredients until a thick paste forms.
2. Spread onto face and let sit until it’s “caked”. It should be starting to dry and peel (10-12minutes). Using a warm cloth remove the mask and apply your favorite lotion
Note: make sure you don’t use a metal spoon or bowl to mix or apply the mask. Metal deactivates the detoxing properties in the clay and reacts with the vinegar. Use pure ingredients- pure essential oil, real bentonite clay and not a knock-off, and look for pure, raw, un-strained (organic) apple cider vinegar (with “the mother” still in the bottle). Only then will you reap the most benefits.
This beautiful lavender flower-infused vinegar can be used as a fabric softener, flea spray, hair rinse, glass cleaner and bath addition.
Visit thenerdyfarmwife.com for tips on the different uses.
You only need two ingredients to make it:
1. lavender buds
Directions to Make
Gather lavender, place into a jar, then cover with vinegar.
Immediately cap to keep the vapors in. Store in a dark cabinet for a few weeks, shaking periodically.
If you don’t have a non-metallic top, then use a layer of plastic wrap or wax paper between the lid and the vinegar to prevent rusting.
ADAPTED FROM: THECHUNKYCHEF.COM
Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, and you’ll have a kid-friendly dessert that everyone will love!
Prep Time: 15 minutes Serving size: 10
• 2 cups fresh blueberries
• 3 Tbsp granulated sugar
• 6 Tbsp honey
• 1/3 cup water
• 2 tsp dried culinary lavender flowers
• 2 tsp lemon zest
• 2 1/4 cups whole milk yogurt, plain (NOT Greek)
• Popsicle Molds
1. To a small saucepan, add blueberries and granulated sugar and heat over MED heat. Stirring occasionally, and cook for about 10 minutes. Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher - gently). Set aside and cool completely.
2. To another small saucepan, add water, honey, lavender and lemon zest. Cover and bring to a boil over MED to MED-HIGH. Once boiling, remove cover and remove from heat. Let stand 15 minutes.
3. Pour honey mixture through a fine sieve and discard solids. Cool completely.
4. Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout).
5. Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds. Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt. Use a kebab stick or small fork to gently swirl the two mixtures together in each mold.
6. Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight. I prefer freezing overnight.
To remove pops from the molds there are a few tips:
• Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
• Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
To store yogurt pops:
• Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag
ADAPTED FROM: thenerdyfarmwife.com
This scrub exfoliates your skin, leaving it soft, silky and smooth. It’s especially wonderful to use on your feet, elbows and knees.
• a scant 1/2 cup cane sugar
• 1 to 2 tablespoons (more or less) lavender-infused oil
• 1 teaspoon honey
• a few drops of lavender essential oil.
How to make:
Combine all of the ingredients together in a bowl and mix well. Depending on how fine or coarse your sugar is, you may want to add a little more oil at a time until it’s a consistency you like. If it feels too oily, add more sugar.
The recipe will make enough to fit in a small 4-ounce jelly jar. To use, scoop out and gently rub on dry areas of skin. Rinse well with warm water. If you plan on keeping this more than a few days, it’s recommended that you add a preservative to keep icky things from growing in case water accidentally gets mixed in during use.
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.
Visit juliannarae.com for more Going Green tips!
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.