A few weeks ago, we thought our lavender plant had died. Its beautiful purple flowers had dried up, and we realized that we may or may not have properly pruned it. A little research, though, reassured us that it was simply dormant for the winter. And the best part? Even though its flowers have dried, we can still use them for cooking and freshening up rooms (I'm thinking about putting a sprig in each of my nasty running shoes). But let's get back to the cooking. I had never seen lavender used as a culinary ingredient until visiting the Purple Bowl in Chapel Hill in February. The Purple Bowl is my new favorite smoothie bowl shop, as well as my new favorite eatery on Franklin Street. Their Appalachian Trail Bowl, an acai bowl blend with bananas, strawberries, and hemp milk, is topped with sliced bananas, raspberries, hemp hearts, cacao nibs, flax seeds, granola, cinnamon, and LAVENDER. Best. Smoothie bowl. Ever. The lavender was so rich in flavor and transformed the dish. So, naturally, the next time I visited home, I filled a bag to the brim with dried lavender and have been experimenting ever since. Lavender is a great addition to vegetables, but a lesser known fact is that it is a great addition to avocado toast. More specifically, avocado toast with mango and balsamic vinegar. And it tastes even better than it looks. I whipped this up in about ten minutes. I have also replaced the mango with green apple and strawberries with great success, but mango remains my favorite choice of fruit. Use the recipe below to try your hand at it!
Mango Avocado Toast with Lavender Ingredients
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