Flower-ful Feasts


Daylily Salad


T is strikingly beautiful salad marries the sweet crunch of pea pods with crisp orange daylily petals and creamy cheese. Eat the fl owers in moderation.


6 daylily fl owers (Hemerocallis fulva) 2 cups snap peas or fresh garden peas in pods 2 Tbsp soſt goat cheese (can substitute vegan cheese or leave out for a vegan version)


2 tsp toasted sesame oil 1 Tbsp aged balsamic vinegar 2 fi eld garlic fl ower heads, separated


Kale Stem Hummus Yields: 6-8 servings


1 cup dried chickpeas 1 tsp baking soda Stems from 1 bunch kale 3 garlic cloves, minced ⅔ cup tahini 1 tsp fi ne-grain sea salt ⅔ cup freshly squeezed lemon juice Ice water Extra-virgin olive oil for serving


T e night before making the hummus, put the chickpeas in a large bowl, cover them with at least twice their volume of water and leave to soak overnight at room temperature.


T e next day, drain and rinse the chick- peas. Put them, along with the baking soda, in a medium-size pot over high heat. Stir constantly for about 3 minutes.


Add 6 to 8 cups water until the chickpeas are covered by a few inches, and bring to a boil. Reduce the heat to medium, cover the pot and simmer until the chickpeas are very tender—45 to 60 minutes—checking on them occasionally to skim off any foam on the surface.


Skim off any chickpea skins that fl oat up as well, but there’s no need to try to remove the skins if they don’t come off . T ey were soſt ened by the baking soda and will blend smoothly into the hummus.


Meanwhile, fi ll another medium-size pot with water and bring to a boil. Add the kale stems and cook until they are very tender, 30 to 45 minutes. Drain them.


Blend the kale stems, garlic and tahini in a food processor, scraping down the sides as necessary until well blended.


Once the chickpeas are cooked, drain them, add them to the kale stem mixture in the food processor along with the salt and lemon juice, and process until smooth.


Add 2 tablespoons of ice water and process until the hummus is very smooth and creamy, about 5 minutes. Add up to 2 additional tablespoons, one at a time, and process again as necessary.


To serve, spoon into a shallow bowl and drizzle with olive oil.


Note: T e hummus can be stored in the refrigerator for 3 to 5 days or frozen for up to 3 months. Aſt er thawing frozen hummus, we might need to adjust the seasoning—taste and add salt and lemon juice as necessary. Also, try this hummus with other scraps like Swiss chard stalks or caulifl ower cores. Follow the same cooking method as outlined, boiling until very tender, 15 to 30 minutes.


Recipe courtesy of Cooking with Scraps, by Lindsay-Jean Hard.


Natural Awakenings recommends using organic, non-GMO (genetically modifi ed) and non-bromated ingredients whenever possible.


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With a sharp knife, slit some of the fl owers down the middle. (Remove the anthers and the pistil if following traditional Chinese preparation.) Top and tail the peapods if they have strings. Split half of them down the middle to expose the peas.


Arrange the peas and fl owers on a plate. If using cheese, crumble and scatter across the salad. At this point, the salad can be covered and chilled to make it ahead of time.


To serve, drizzle fi rst the sesame oil, then the soy and balsamic vinegar, across the top. Finish with the fi eld garlic fl owers. Serve within 10 minutes.


Recipe and photo courtesy of Forage, Harvest, Feast: A Wild-Inspired Cuisine by Marie Viljoen, (Chelsea Green Publishing).


photo by Penny De Los Santos


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