Recipe

So Excited To Adapt This Clover Blossom Potato Salad From @v


So excited to adapt this Clover Blossom Potato Salad from @vanelja ‘s beautiful #recipe. I’ll give you mine free also because I have a much simpler “Flowers & New Potatoes,” recipe already in my book Love by Flowers.
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16 oz chickpeas, cooked, rinsed, drained
1/4 cup + 2 T tahini (or mayo)
1/4 cup stone ground mustard
1/4 cup olive oil
3 T rice (or apple cider) vinegar
2-3 T water (to thin if needed as my chickpeas were fairly dry)
2 green onions (or handful chives), sliced thin
Small handful dill, finely chopped
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Several leaves of kale (took ours from the #garden)
7-8 new potatoes, boiled
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Big handful of clover blossoms
Other edible flowers
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Pictured flowers are clover, kale, arugula, oregano. I recommend thyme flowers if you have them. With edible flowers, I get lots of questions and just want to say – if you know what it is, google and make sure it’s edible. If you don’t know what it is don’t eat it 😁
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Mash chickpeas or pulse in food processor just slightly to leave big chunks. Mix with other ingredients, taste and add more spices/sauces if needed. Tahini is a bit thicker than mayo so you may needs less oil/vinegar if you go this route. Chip your potatoes into bite-size pieces, stir with your chickpea mash, and serve on a bed of kale or other beautiful green leaves. Top with pretty #edibleflowers.
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#Clover blossoms support lymphatic system. Used for menopausal symptoms, anti-inflammatory, supports immunity, endocrine function, and skin health among many other things. Blood-building, #liver #cleansing, #detoxing, packed with minerals. Only forage things you eat from places NOT close to traffic or sprayed with pesticides! Eat sparingly, better to use often as a tea or extract due to its nutritional complexity & medicinal properties.

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