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The Flower Girl Recipe

The Flower Girl Recipe

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  • 1/2 Ounce gin
  • 1 fresh basil leaf
  • Splash of lime juice, such as Rose’s Lime
  • 2 Ounces soda water, or to taste
  • 1 lime round for garnish


Muddle basil thoroughly in the bottom of a highball glass, then add ice. Combine gin and Rose’s Lime in a cocktail shaker filled partway with ice, then shake until cold. Strain into the prepared glass, then top with soda water, and garnish with a lime round.


7 Beautiful Recipes That Look Just Like Flowers

These "blooming" creations will have everyone crowding around the table to get that Instagram shot.

Related To:

A Different Kind of Kitchen Garden

A table of homemade treats is often a lovely sight to behold, but there's always room to turn up the cute dial. We got extra-creative with this bunch (or should we say bouquet?) of recipes, each of which tastes incredible but also mimics a beautiful bloom. They turn any spring get-together into an instant "garden party" and will delight your friends and family.

Zucchini Rose Tartlets

Rolled up with puff pastry, thin slices of summer squash turn into a (nearly) effortless and elegant rose. These make a nice springtime lunch when paired with a leafy salad dressed with herbed vinaigrette.

Candied Carrot Rose Tart

A beautiful and surprising way to use carrots, this tart is reminiscent of baklava with its dried fruit and nut filling, and crisp, buttery crust. Don't fret if your carrot twirls aren't perfect — the rustic look is part of the appeal.

Orange Flower Cupcakes

Kids will be happy to help make (and eat!) this cute dessert. The flower design is simple, and you can feel good about serving a bit of fresh fruit with your cupcakes.

Pull-Apart Chocolate Chrysanthemum Bread

Set this warm, chocolate-filled bread on your table for brunch and let your friends and family dive in. It starts out as a perfect party centerpiece and then turns into a fun, interactive treat.

Potato Rosti with a Smoked Salmon Rose

This is a lovely way to enjoy smoked salmon without the bagel. The crispy potato pancake makes it extra-special — and extra-delicious. Serve with creme fraiche, lemon wedges, capers and onions on the side.

Avocado Rose Eggs Benedict

Next time to you start to sloppily mash an avocado on some toast, stop and make this prettier version instead. This eye-catching take on the trendy breakfast is easier than you think to create (the flat side of a knife helps you get the job done). Dress things up with a quick blender hollandaise, colorful radishes and a sprinkling of sea salt.

Pineapple Flower Pina Coladas

These pineapple flowers will impress everyone — and they couldn't be easier to make ahead. You simply oven-dry thin slices in a muffin tin and "petals" appear as the edges curl. A whole pineapple will yield more flowers than you'll need for these cocktails, so use them as cake toppers or snacks.

Food Recipes Using Flowers

For many people in the U.S., the main relationship between flowers and food is ornamental. While it's common to have flowers on a table for their beauty, it is less common that they are on the plate as a part of the meal. But as people look for healthier and more natural ways of eating, the presence of flowers as an ingredient or a source of food has become more common. For people who have never eaten or cooked with flowers before, it is important to proceed cautiously, as not all types of flowers are edible. In order to learn what flowers are safe for human consumption, it is important that people research and look for reliable edible flower recipes that can help guide them. Eating flowers that are not edible can cause illness or even death.

Although eating flowers and using them in the preparation of a dish may seem unfamiliar when it comes to American cooking, it shouldn't be mistaken as something that is new or a "trend." People across the globe have taken advantage of edible flowers throughout history. From confections to various types of drinks, flowers are still used by chefs and cooks for their beauty and their unique and diverse flavors. Dishes that are adorned or made with flowers can be found in fine dining establishments or as standard fare depending on the country.

Before trying out a new flower recipe, it is critical that the right flowers are selected and that the selection process is done safely. It is important to properly identify which flowers are safe and which flowers are not, as some may even be similar in appearance. It is also important that people never attempt to judge a flower's safety by taste, as this is not a safe or accurate indicator. A person should never pick flowers from the side of the road or from locations that are unfamiliar to them. These flowers, even if technically edible, may not be safe, as they may be sprayed by pesticides or have other unsafe or toxic material on them. The same holds true for flowers that are normally edible but are sold by florists. The best way for people to ensure the safety of the flowers that they eat is to plant an edible flower garden themselves. Even then, flowers must be properly cleaned before use and eaten in small quantities to avoid an upset stomach.

Read about different types of edible flowers.

Common names, botanical names, facts about and uses for flowers that are edible are listed i n this PDF.

The website for Better Homes & Gardens features a very short list of some of the more common flowers that can be safely eaten. The article also briefly discusses where people should and should not get these flowers.

Readers can learn how to safely incorporate flowers into their cooking in this PDF. The document discusses precautions that should be taken when a person decides to purchase or grow these types of flowers and also talks about how to prepare and then use them correctly.

Th e American Violet Society discusses the many uses for violets and pansies as well as the health benefits of violets.

This article discusses the health benefits of certain edible flowers, such as calendula, rose hips, and pansy petals, for example.

The University of Maryland Medical Center details the health benefits of eating dandelions. Dandelions are a common edible flower, and this page reviews the parts that can be consumed in addition to the flower itself .

The Montreal Botanical Garden reviews how to pick flowers that are safe to eat. The page also discusses what to avoid, such as flowers that have been treated with pesticides. Readers will also learn about cleaning and preserving the flowers after they are picked.

T he National Gardening Association reviews the benefits of having edible flowers in the garden and what to know about flowers before picking them to eat. Readers will also find sections for edible annual, perennial, tree, and shrub flowers.

Tips for growing, harvesting and using edible flowers are featured in this PDF from the University of Alaska.

Thirty minutes of prep time and one to two days to dry is all it takes to create these candied flowers. This Taste of Home recipe suggests rose petals, pansies, or edible orchids.

PBS offers this recipe for Pacific Rockfish prepared with nasturtium flowers. The recipe includes three basic ingredients.

Two pages of recipes include safe-to-eat flowers in the ingredient list. Examples of the recipes found in this PDF include a blueberry lavender cranberry crisp, flower-scented sugar, and stuffed na s turtiums.

Readers searching for a cookbook of edible flowers can find a PDF cookbook here . The cookbook is from the Garden Club of Virginia and includes recipes such as flower jelly, flower butter and lavender pound cake with lemon butter sauce.

Fresh flowers are used when making these cupcakes by Martha Stewart. The recipe makes a bout 35 cupcakes.

Twelve calundula blossoms are the featured flower in this edible flower recipe that is found on the Epicurious website.

Ground elder omelet, flower-strewn midsummer salmon, and a tomato and lavender tart are recipes featured on t his page .

Readers looking for a unique cake recipe will find this flowerpot cake of interest. Resembling a flowerpot, this chocolate cake uses edible flowers and mint sprigs.

This festive, single-layer cake uses assorted edible petals in both the cake and the frosting.

The edible flower recipes on this page are for grilled salmon, salad, biscuit s , and lemonade. Each of the recipes uses flowers that can safely be consumed.

Yankee Magazine features this recipe that lists nasturtiums in the ingredients. The completed recipe serves four.

Browse th is slide show on the Sunset magazine website to view recipes using flowers in the ingredients.

An informational page discusses edible flowers on the Good Housekeeping website. Near the bottom of the page are recipes for an angel food cake with sour cream glaze, egg salad c r ostini, and a tatsoi-mach salad. All of the recipes use flowers. The page also includes cleaning and storing information, a list of flowers that are safe to consume, and a brief description of the taste and how they are used.

The Flower Recipe Book + Floral How-To from Studio Choo

I have no doubt that the single greatest thing about my job is getting to work with people who inspire and continually impress me with their dedication, talent and creativity. Two of those people are Alethea Harampolis and Jill Rizzo of Studio Choo. For two years they wrote “We Like It Wild” for Design*Sponge and overwhelmed us (in a good way) with incredibly lush images of trees, plants, flowers and gorgeous events that use natural materials as a focal point. I’ve anxiously awaited their next project, The Flower Recipe Book, for over a year now and I’m so excited to finally have a copy and to share a peek inside its pages today. It’s a pitch-perfect combination of beautiful and functional.

Showcasing over 100 floral creations, The Flower Recipe Book breaks down flower arrangements as if they were recipes: including ingredients, how-to steps and ideas for altering arrangements to suit your style. The book also includes floral toolbox basics, flower history, facts and tips for pronouncing floral names and caring for them. It’s rare to see something so incredibly functional and practical combined with such gorgeous photos and styling, so I’m really happy that these two incredible women are the people behind this project. I can’t wait to pick up another copy when it hits stands on April 16th and check out their book tour in person. It’s definitely not to be missed.

Today Jill and Alethea are sharing two how-tos from the book- I hope you’ll enjoy them! If you’re a peony fan like I am, you’ll definitely want to check them out. Thanks, Jill and Alethea! xo, grace

All images and how-to text are excerpted from THE FLOWER RECIPE BOOK by Alethea Harampolis and Jill Rizzo (Artisan Books). Copyright © 2013. Photographs by Paige

The full floral how-tos continue after the jump…

Alethea Harampolis and Jill Rizzo of Studio Choo

Arrangement: Peonies on their own
Flowers: 9 Peonies (the same variety at different stages of openness)
Vessels: 2 Blue Mason Jars

1. Trim and add three stems to the first jar so that the blooms rest 2 inches above the rim.
2. Trim and add 4 stems to the same jar so that the bottoms of the blooms sit just above the first 3 flowers, creating a tight mass of blooms.
3. Trim and add the last two stems to the second jar so the blooms sit at slightly different heights, a few inches above the rim.

Arrangement: Peonies “with company”
Flowers: 7 branches of viburnum berries, 5 peonies, 7 poppies (a mix of buds and flowers), 9 stems of flowering oregano.
Vessels: Low wooden box

1. Choose a large low box to create a centerpiece that won’t block conversation. Place a watertight liner in the box so that it is not visible above the rim. Create a tape grid on the box with 1-inch-square openings.

2. Trim the viburnum berry branches and place them in a grid so that the berries drape over the sides, hiding the tape.

3. Trim and add the peonies through the grid so that the bottoms of the blooms rest on either the base layer or the rim of the box. Create a cluster of three on one side and two on the other.

4. Trim and burn the stems of the poppies (hold the cut ends over a lighter for a few seconds) and add the poppies to the box, filling the empty spaces around the peonies. Finish by trimming and adding in the oregano, letting the stems arc out several inches from the composition.

More previews from The Flower Recipe Book below….

Dahlia arrangement “recipe”

Orchid wreath “recipe”

Ranunculus arrangement “recipe”

Eggy Blue Rice Is The Edible Flower Recipe We Never Knew We Needed

I’ve always thought flowers in food were not more than an aesthetic garnish. Boy, was I wrong. Turns out there’s so much you can do with flowers in cooking, which leads me to this month’s Foodbeast Recipe Challenge.

The crew was tasked with creating stunning dishes using FLOWERS. Man, did they deliver.

Behold, Foodbeast’s resident Pokemon Professor, Constantine Spyrou (@constantine_spy), used Butterfly Pea Flower to make Blue Rice and topped it with a salt-cured egg yolk.

The resulting contrast is breathtaking. Check out the video to see how Constantine pulled off this fantastic recipe, along with all the other entries from our talented batch of creators!

Other competitors in the flower recipe challenge include Oscar (@oscaroni), who made a layered Flor de Calabaza Quesadilla, Brenda (@gg the garden girl)​ , who made Edible Flower Jellies, Priyanka (@chefpriyanka) with her Rose Cardamom Gulab Jamuns, and Farrah (@Spiced Nice​), who crafted some sweet Truffles with Rose White Chocolate.


What is frushi? Frushi is fruit sushi. This Epcot food combines the following into this frushi recipe:

  • sushi rice
  • cream of coconut
  • strawberries
  • cantaloupe
  • pineapple

Then it is made into fruit sushi by wrapping all up in soy wrappers. The final touch on Epcot&rsquos frushi is a garnish of toasted coconut, raspberry puree, and whipped cream!

9. ‘Toasted’ Toaster Strudels

Toaster Strudels walk the fine line between warm nostalgia and wake and bake paradise. Whether you’re sticking with the classic Cream Cheese and Strawberry or venturing to the uncharted areas of Wildberry and Boston Cream Pie, you’re going to wind up in a happy place. Add a cannabis glaze to the top and happy becomes an understatement!

  • 4 Toaster Strudels
  • ⅓ cup of melted cannabutter
  • 2 cups of powdered sugar
  • 1 ½ teaspoons of vanilla
  • 4-6 tablespoons of milk
  1. Combine cannabutter, powdered sugar, vanilla, and milk in a bowl. Stir until thoroughly mixed until a glaze.
  2. Place Toaster Strudels in a toaster, on your preferred toaster setting.
  3. Once the Toaster Strudels pop up, transfer the pastries to a plate. Coat the pastries in your cannabis glaze.

Nasturtium Desserts and Baked Goods

Some of the best nasturtium recipes are desserts and baked goods. Edible flowers work great for cookies, cakes, and other yummy recipes. It might seem hard to believe that the flavors work in baked goods, but think about how ginger has a bite but tastes delicious in a cookie.

Don’t let the initial potent flavor of a nasturtium scare you away from trying to use it in desserts. Try experimenting with flavors and finding new dishes to love.

7.) Vegan Blue Dream Ice Cream

NOTE: Title does not make sense unless you’ve infused your Canna-oil with the Blue Dream marijuana strain. Also, you need to find an ice cream machine for this recipe.


1 cup of coconut milk (canned, full fat)

⅔ cup of cacao butter, chopped

2 teaspoons of vanilla extract

Servings Made and Recommended Dosage:

Makes 10 servings. Have a few scoops to mellow out.

Preparation Time:

Cooking Time:

  1. Add your cashew milk to a bowl, along with the coconut milk. Set the bowl aside for later.
  2. In a saucepan over light-heat, add the water and sugar. Continuously stir until the sugar is dissolved.
  3. Once the sugar is dissolved, add the cacao butter, coconut oil and salt. Mix until everything melts together.
  4. Add melted mixture into the large bowl with the coconut and cashew milk. Add in the vanilla extract as well.
  5. Thoroughly blend everything together using an immersion blender or hand mixer.
  6. Chill the bowl in the freezer for 20 minutes.
  7. Get the ice cream machine from underneath your bed. Pour in the mixture and churn the ice cream until you reach that signature soft serve frosty fluffiness – usually 25-45 minutes.
  8. Transfer the ice cream into a bowl and place in the freezer to set.
  9. Scoop, eat and enjoy. If you get a headache – don’t worry! This ice cream is designed to both induce and treat brain freezes.

Mind-Blowing Cauliflower Soup

This creamy cauliflower soup is really quick and easy and is absolutely incredible. Even cauliflower haters love this soup!

Creamy Cauliflower Soup

This creamy cauliflower soup is so rich and creamy you’d never know it was dairy-free (vegan & paleo friendly). It’s healthy, can be thrown together in less than 30 minutes, and is a show stopper!

This cream of cauliflower soup is my most requested recipe. I’ve been making this soup for over 20 years, and it never gets old. For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. Since The Blender Girl cookbook was released, I receive over 500 emails a week from people who are addicted to it, and now make it every single week.

This vegan cauliflower soup even gets raves from cauli-phobes. I never tell people what’s in it, cause it’s so much fun listening to all of the guesses – potato? parsnip? Would you believe this soup contains just a handful of ingredients. You won’t believe something so simple can taste so sublime.

The secret to this cream of cauliflower soup is the alchemy that’s created between the cauliflower and nuts. This soup has a rich creaminess that’ll make you weak at the knees. I use raw cashews, macadamias, blanched raw almonds, coconut milk, or cook 1 cup of cauliflower to cream most of my soups. (If you’re following the Body Ecology Diet use raw blanched almonds, as they’re alkaline forming.)

For the best results with all blenders, cook the soup, turn the heat off the stove, then throw the nuts into the pot to allow the hot liquid to soften them for 10 minutes. Then, blast (in batches) in your blender on the highest speed for about 60 seconds, or until the nuts are completely pulverized. Then, return the pureed soup to the stove to warm slightly, before serving. Many of my friends describe this soup as, “liquid air.”

This sensational cauliflower soup stands alone as a fantastic family dinner topped with a scoop of cooked quinoa, millet, or brown rice, or with a piece of crusty bread. For those of you going grain-free or paleo, cooked cauliflower rice makes this soup a meal.

Do not miss making this creamy cauliflower soup. It’s not to be missed.

Get 100 Delicious Healthy Recipes

My Top 100 Healthy Recipes are in The Blender Girl cookbook.

Other Dairy-Free Soups
Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

No matter where you live, you’re sure to find patches of red and white clover growing wild in your yard, in the cracks of the sidewalk, and along the roadside. The next time you pass a patch that’s pretty far from foot traffic, put it to good use with this White Clover Jelly Recipe, or this White Wine and Red Clover Blossom Jelly!

Roses are amazing plants, especially the Rosa Rugosa variety. The Rugosa is known for growing large rose hips which are loaded with Vitamin C. I like using the rose hips to make an immune boosting tea whenever we feel a cold coming on. Rose Petal Jelly looks like another great way to use this versatile plant!

Watch the video: Πλέκουμε ανοιξιάτικα, διακοσμητικά λουλούδια.


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