Eat Your Flow­ers

Glory bowls are com­ing to light in 2016, with flow­ers tak­ing cen­tre stage. By Li Ying Lim.

Harper’s Bazaar (Malaysia) - - Contents -

Afew petals started crop­ping up in a salad picture on In­sta­gram. Then, on top of a break­fast chia cup and a green smoothie. And now, fully fledged, it has landed in the Bud­dha Bowl, also known as the Glory Bowl, a moniker that un­der­scores the glow­ing po­tency of a big serv­ing of veg­eta­bles in vi­brant colours, and grains buried be­neath all this good­ness. Sprin­kles of petals have found their way in as a finishing touch, mak­ing this an in­side-out recipe that is good for your body and soul.

BUD AWAKENING Ed­i­ble flow­ers are pretty in sight and pow­er­ful in ben­e­fits, mak­ing eat­ing healthy such a de­lec­ta­ble de­light. Flo­ral con­sump­tion is not new. Con­sider the hi­bis­cus, fa­mously used in cor­dials to right liver dis­or­ders, or sim­i­larly, the el­der­flower, dan­de­lion, lilac, and nas­tur­tium. Sun­flower buds can also be steamed and eaten like ar­ti­chokes, while zuc­chini flow­ers, known as flor de cal­abaza, can make great condi­ments for your Bud­dha bowl or salad. The dif­fer­ence now is that we are find­ing more of them in their rawest, blos­somed form used as condi­ments. Al­though, yoga in­struc­tor Daniela Koromzay warns, “Don’t visit your favourite florist ex­pect­ing to use its wares for food—they’ve been doused with non-food grade pes­ti­cides.”

AWE SOME TASTE Echo­ing spring­time’s re­newed en­ergy, ed­i­ble flow­ers are ca­pa­ble of im­bu­ing all our senses with colours and light. Think be­yond bowls—how about toast? Ali­son Mar­ras, blog­ger at Food by Mars, stum­bled upon what she coins “culi­nary laven­der”, and sprin­kled them over toast, slathered with smashed sweet peas, lemon, and tahini.

PRETTY LIT­TLE THINGS Ed­i­ble flow­ers are best when cer­ti­fied or­ganic. Pick­ing blooms that taste good also means do­ing so early in the morn­ing, and con­sum­ing them as soon as pos­si­ble. Drop a rose pe­tal into your smoothie bowl to add nat­u­ral sweet­ness. At Ash­ley’s by Liv­ingFood in Bangsar, it is whirred up in the Minty Rhose power smoothie. And don’t be afraid to ex­per­i­ment be­yond the ex­pected—how about a de­li­cious chrysan­the­mum pan­cake?

ENCHANTING REMINDERS The sight of flow­ers can also prompt grat­i­tude of this life. “Here is a mag­nif­i­cent dis­play of alive­ness, of­fered up for my plea­sure, to crunch and swal­low,” ex­alts Koromzay. “A blos­som is a plant’s last creative shout be­fore turn­ing to seed; a po­tent re­minder of our own po­ten­tial to un­furl, to bloom, and ul­ti­mately, to wilt; a deca­dent dis­play of beauty.”

Sakara Life founders Whit­ney Tin­gle and Danielle DuBoise be­lieve in beau­ti­ful, func­tional meals

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