Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
SERVINGS: 4 - 6
• 1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
• 2 large eggs
• 1/2 cup whole milk or cream
• 2 cups caramelized onions (see related recipe)
• 4 ounces bacon, diced, cooked and drained
• 2 teaspoons food-grade dried lavender
• 4 to 8 ounces blue cheese, such as gorgonzola, crumbled
• Caramelized Onions
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
These lavender bath salts are incredibly easy to make. Pour them into a glass jar, tie a tag on with a pretty ribbon and you have a quick last-minute gift idea!
To make lavender bath salts:
Combine and store in a tightly closed glass jar.
To use, pour the bath salts into a cotton muslin bag (like THESE) or an old clean sock. Tie up tightly and toss in the tub as it fills with warm water.
You can use the full batch for one bath or split it between two baths, depending on personal preference. These bath salts will stay fresh and usable for around 6 to 9 months, or until the color of the flowers fade.
This savory recipe from The Art of Cooking with Lavender is reprinted with permission from the author, Nancy Baggett
Author: Homegrown Provisions
Place all ingredients except for lavender in a high-speed blender and whirl away until smooth and creamy.
Strain the walnut-oat milk through a fine mesh sieve or nut milk bag to separate out grainy bits and/or residue and pour the milk back into the blender.
Add the lavender. Puree for about a minute or so, until the lavender is well incorporated.
Strain the lavender moon milk through a fine mesh sieve or nut milk bag a second time, to remove any final residue and/or partial lavender buds.
Gently heat the milk for 3-5 minutes over low heat, stirring frequently.
Pour the lavender moon milk into a mug(s) and serve slightly warm with a dash of nutmeg and a sprinkle of lavender buds.
Some like it hot! If you prefer a warmer cup of moon milk, be advised that as the milk heats, the consistency will thicken due to the rolled oats.
On another note, if you have the time, consider soaking (and draining) the walnuts for a bit before using in this recipe (overnight if desired). This will create an ultra-creamy milk.
How To Make A Lavender Linen Spray
2 Tbsp rubbing alcohol*
10 drops lavender essential oil
~6 Tbsp distilled water
*Note: If you don’t happen to have any rubbing alcohol on hand, you could use witch hazel or unflavored vodka instead!
1. Remove the spray top and pour the alcohol and lavender oil into the bottle.
2. Fill the remaining space in the bottle with distilled water (about 6 tablespoons), then replace the spray top.
3. Shake the bottle to mix the ingredients. Shake lightly before each use, as the ingredients tend to separate over time.
4. How To Use Your Lavender Linen Spray
5. Spritz this spray over your bed linens, towels, curtains, throw pillows, furniture upholstery, and more! It’s an easy way to naturally freshen fabrics with a light scent that isn’t cloying or overpowering.
6. You can spray it over clothing before ironing to help steam out wrinkles and add a fresh scent, or use it to freshen up spare sets of bedding and towels that have been sitting in your linen closet for a while.
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.