Salad Sprinkles: Tomato, Almond and Calendula Petal

Cropped Salad Sprinkles_tomato-almond-calendula

Salad Sprinkles can be used to try to convince the non-vegetable lover that salads are delicious. Another use for them is to bump up the nutritional content of a salad. Now these salad sprinkles, sure they taste good and pack a decent nutritional punch but more importantly, look how damn pretty they are! Continue reading

Flavoured salt: smoked paprika and calendula

Flavoured Salt: Smoked Paprika and Calendula by The Floral Mixtress

Eating flowers is not all about eating their pretty little faces you know. Sure they make a plate look awful pretty but they also bring some serious nutrition to the table too. Calendula flowers are packed full of antioxidant constituents such as flavonoids and carotenoids. They also contain some vitamin C and phosphorus. If you’re using dried flowers they are unlikely to have much in the way of vitamin C  left (heat and oxygen will cause the vitamin C to break down) but the minerals, flavonoids and carotenoids should still be present. Continue reading

Roast Carrot and Coriander Flower Dip

Roast Carrot and Coriander Flower Dip by The Floral Mixtress

It is a wise florista who keeps her girlfriends close. Without mine I am sure I would be even more barking mad than I currently am. Also, they are a whole ton of fun. I very much enjoy eating, drinking and having heart-to-hearts with mine – not sure what I have done to deserve such a wonderful group of friends but I am very grateful for their presence in my life. Continue reading

A rosy start to the day: Rose, Raspberry and Avocado Smoothie

Rose, Raspberry &  Avocado Smoothie by The Floral Mixtress

“Our highest assurance of the goodness of Providence seems to me to rest in the flowers. All other things, our powers, our desires, our food, are all really necessary for our existence in the first instance. But this rose is an extra. Its smell and its color are an embellishment of life, not a condition of it. It is only goodness which gives extras, and so I say again that we have much to hope from the flowers.” ― Arthur Conan Doyle, The Naval Treaty Continue reading

Pork, caper and heartsease salad with mustard dressing

A tasty Sunday salad lunch for two.

Mmmm, flowery goodness.

I adore capers. I love them best when pickled so they have a sharp, sweet, salty flavour. Capers are the bud of the caper bush (Capparis spinosa) which grows widely in the Mediterranean region and is also known in Australia as the Flinders Rose. The flower looks nothing like a rose but is very beautiful none-the-less. Continue reading

Nasturtium and Feta Salad

I can smell the sharp, sweet scent of nasturtium flowers drifting over to me from the bench as I sit writing with two snoozing pugs lying at my feet – a very pleasant state of affairs.

I am pug-sitting my baby girls today. It’s one of those situations where the Pug Daddy and I don’t love each other THAT way any more but we sure still love those girls. You might like to call it co-parenting, fur-baby style.

The Pug Daddy is off with his stepfather at an air show and I have had a delightful morning with my girls Ruby and Jasmine. We took a walk to the local park where they engaged in two of their favourite activities: rolling in things that stink and wading through mud to drink from puddles. Continue reading

Pot Marigold Pupusas with Spicy Kidney Bean Filling

Pupusa’s are a thick handmade corn tortilla from El Salvador. My version includes dried Pot Marigold (Calendula) petals crumbed into the dough which gives it delightful flecks of yellow throughout, and a kidney bean and silverbeet (swiss chard) filling redolent with freshly ground cumin seeds and smoked paprika. Thanks to The Vegan Workshop for the base recipe http://www.veganworkshop.com/Wordpress/?p=542. Continue reading