May comes and everything is blooming wildly. Feel like creating a springtime recipe to celebrate the season? May is the time of year when we have an abundance of fruits and flowers at our local markets. Shop for fresh produce at your farmers’ market, where you can find edible flowers sold with greens and herbs — pansies, nasturtium, borage, lilacs, marigolds and others. If you aren’t sure which flowers are edible, do a search to find out which are safe to eat. Marigold petals are especially pretty served in salads, while pansies and borage flowers make gorgeous decorations for cakes, smoothie bowls, and desserts. Decorate your avocado toast with edible flower petals? Why, yes!
Lilacs and coffee pair in flowery fashion. Ksenia Vassiliskina @vassiliskina takes a moment to smell the lilacs and lingers over her cup of coffee.
Edgar of @edgarraw creates a tropical chia pudding parfait garnished with bright yellow marigold flowers. As you browse through Edgar’s Instagram feed you’ll find so many beautiful photographs and raw vegan creations. He gives the recipe for this sunny springtime treat:
- 3 tbsp of chia seeds
- 1/2 cup of homemade coconut milk
- 1 tsp of maple syrup
- 1/4 cup of frozen pineapple
- 6-8 pieces of freeze dried pineapple
- Soak chia seeds over night with any vegan milk and maple syrup.
- Using a food processor puree the frozen pineapple.
- Layer and add freeze dried pineapple for extra crunch.
Sabrina Muscat of @rawspirations created this juicy beauty of a strawberry chia pudding parfait with a superfood greens powder and turmeric blend and 1 part chia seeds, 3 parts coconut milk, coconut yogurt, vanilla bean & maple syrup, garnished with a few edible flowers. You can discover more of her raw vegan sweets and treats on her website where she offers her recipe e-book and more.
These two floral cakes by Melina of @aboutthatfood tempt the eye, inviting the tastebuds to have a slice of beauty. Melina’s blog, About That Food, shares her journey of becoming vegan with recipes and a taste of her travels. She is based in Vienna, Austria.
Pretty pink smoothie bowls the color of a ballerina’s costume, garnished with frozen berries, dragonfruit, and delicate rosebuds. Samira Kazan of @alphafoodie creates lovely vegan recipes. She is based in London.
This vibrant watermelon radish salad with edamame is garnished with edible pansies and spring greens. Colette of @fooddeco is an avocado aficionado and gifted food photographer based in Amsterdam.