Using Dandelion Greens

dandy green smoothie

Dandelion leaves
Avocado
Banana
Frozen cherries
Walnuts
Spirulina
Vanilla soy milk
Milk
Water

Recipe and photos by: @simply.mtl

dandy veggie wrap

Dandelion leaves
Kale
Asparagus
Avocado
Mayo/hummus
Scrambled eggs
Spices: salt, pepper, turmeric
Tortilla wraps (we used whole wheat with flax seed and gluten-free/cauliflower)

Wash with equal parts water and vinegar.

Assemble ingredients.

Wrap and enjoy!

Stir-fry with avocado/coconut oil.

Stuffed Squash-Blossoms

Freshly cut butternut squash flowers bathing in the sunlight.

Beautiful and edible.

For stuffing we have mushrooms and soy chunks, seasoned with fresh garlic (or garlic powder), pink Himalayan salt. You can add peppe and any other spices or herbs you desire!

Give the flowers a quick dip in hot water to make them wilt so that the petals will close more easily. (See photo 7 for how to cook flowers that are not wilted).

Add coriander seeds for added flavour and a fresh kick.

Ready to go in a pot and be steam! You can also pan fry them.

Just tie the flowers with chives to close the opening if you don't want to wilt them. Sm

You can also deep fry these to make tempura! A cripsy treat.

Dip the flower into a bowl of whisked egg and coat it in flour (we used a mix of wheat and rice). And fry in avocado or coconut oil o high heat. Be careful for oil pops!

Lilac Cookies

Yield: 9 to 12 cookies

Ingredients:

2 cups flour (sub almond of coconut flour for gluten-free)
1 1/2 cups coconut oil
2 (room temperature) free-range eggs (sub with 1 cup nut/seed/oat milk for vegan)
1 teaspoon vanilla pure extract
1 1/2 cups cane sugar
1 pinch sea salt or pink Himalayan salt
1 teaspoon lemon zest
1 teaspoon lime zest
1/2 cup lilac petals

Directions:

Separate petals from stem (be gentle as they are very delicate) and set aside in a small bowl.
Melt one cup coconut oil and add petals; let petals soak for 2-3 hours.
Grate one lemon and one lime—set aside zest for later.
Warm coconut oil until melted.
Whisk eggs (or pour milk into cup/bowl); add vanilla extract and coconut oil (including bowl with petals) and mix.
Add sugar and lemon/lime zest to flour in mixing bowl.
Combine wet and dry ingredients and mix.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or grease with coconut oil. Use spoon to scoop dough into balls on baking sheet; flatten slightly and keep them 1 inch apart.
Bake for 10 to12 minutes or until golden brown. Let cool for 15 minutes before transferring cookies.
Store them in airtight container.

Using Dandelion Greens

dandy green smoothie

dandy veggie wrap

More from the Kitchen

Stuffed Squash-Blossoms

Lilac Cookies