Stepping into nature to forage edible flowers is to taste sunshine. The act of foraging roots us in the present, we take heed of seasonal blooms and think of time less as a commodity and more as a tapestry of growth we’re woven into. We’ve felt the weavers pull in recent months and want to share some dishes that transformed the way we work edible flowers into our everyday rituals.
Medicinal Salad Greens, Citrus & Mindful Foods Activated Nuts & Seeds
Flowers: Nasturtium, Calendula (Pot Marigold), and Borage.
After a morning spent foraging through the fields at Conscious Ground, May taught us how to make this gorgeous medicinal and tasty salad.
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Warm Rice & Weed Salad with Toasted Almonds, Black Cumin, and Edible Flowers
Flowers: Marigolds and Squash Flowers
Hunting around the edges of the garden, pulling handfuls of Chickweed, Cat’s Ear, and Plantain and Amaranth leaves out of the dark autumn soil. Excitement in the air, as we talk about the flavours and nutritional and medicinal benefits of each plant
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Banana Flour Doughnuts
Flowers: Nasturtium, Calendula (Pot Marigolds), Borage and Elysium
These banana flour doughnuts are a revelation. Just enough sweetness to feel like a treat, while nourishing your gut health with pre-biotic banana flour and all-natural ingredients.
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