Flower Salad

Flowers have an incredible ability to make us feel something. For me, I always feel a sense of awe being in their presence like when children see something for the first time that amazes them. Their aromas intoxicating and beauty is beyond words. I am that person that stops to smells the roses whenever I am out for a walk. This will surely be a conversational dish. Enjoy friend!

INGREDIENTS

Makes 2 servings/1 cup per serving

2 cups Nasturtium flowers or any seasonal edible flowers are fine

1 tbsp chocolate mint

1 tsp lemon thyme

Dressing

1/3 cup plain yogurt

1 tbsp whipped honey

1 tbsp olive oil

1/2 cup basil leaves

1/4 cup mojito mint

1 tsp lemon juice

Pinch of salt

Directions

1. Arrange flowers, mint and thyme on a beautiful serving plate

2. Add all ingredients for the dressing in a small blender. If mixture is too thick add a little water to thin out.

3. Pour dressing right before serving. Enjoy!

Directions

1. In a medium saucepan, combine rice and mung beans with 4 cups water and bring to a boil over high heat. Reduce heat to medium low, and simmer uncovered until the beans soften and begin to break down, 15–20 minutes.

2. Add the spice mix (see below), apples & dates. Cover & simmer 15-20 mins more, adding more water if required. Go for the consistency of thick oatmeal. when the kitchari reaches the right consistency, turn off heat and stir in salt and ghee. Let stand a few mins before enjoying.