Archive | lavender RSS feed for this section

lovely lavender

24 Jun

The other week my mom and I made a trip to the lavender farm in Milton, Delaware. The fields were full of beautiful purple lavender, covered with butterflies and bees. I could have done without the bees, but luckily they were more interested in the lavender than stinging us. We got baskets and scissors, and went out to pick our own!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After the lavender we went to Lewes, which is the cutest little town on the water with adorable shops and restaurants. We ate lunch on the porch at The Buttery. The Buttery is right on the corner of the main street with a quant homey feel.  I got a vegan vegetable platter (no it was not raw) that was amazing. It was a pile of spring vegetables over quinoa with a ramp and sorrel pesto. There was fresh asparagus, kale, beets, carrots, and I even ate the morrel mushrooms (which arn’t my favorite).

 

 

 

 

 

 

 

 

Lavender is one of my favorite scents for lotion, soap, or anything. But cooking with lavender was new for me, but just as good. It is much more potent and flavorful if you hang the leaves upside down and let them dry out. Some of the buds have been falling on the floor, so its best to put something under to catch them to save. First I made a lavender iced green tea. I heated a little bit of agave nectar with water and a huge tablespoon of dried lavender. I brought to a boil then drained the lavender out and mixed the liquid in with the iced green tea I made. It was the perfect amount of lavender and very refreshing.

I was planning to do raw coconut lavender icecream, but then decided to made a raw lavender coconut cheesecake! I had a young thai coconut in the fridge anyway, so it was perfect. Young coconuts are the white ones with the point at the top-you can get them at Whole Foods and most other grocery stores. They are full of hydrating coconut water, that has a ton of natural electrolytes. One coconut gives about 1 1/2 cups of water and about 1/2-3/4 cup of coconut meat. It is absolutely heavenly eating fresh coconut meat from a young thai. Although you can buy coconut water, drinking the fresh water from a freshly cut coconut doesn’t compare to the VitaCoco or Zico, although both contain the natural potassium, electrolytes, and hydrating power.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Opening a young coconut is quite the process in my house. You really need to use a machete, I just have yet to get one. So I end up either sterilizing a nail to break open with a hammer, or sterilizing a drill bit to use a power drill. No knife will cut through the hard shell. But whatever it takes to get it open, is so worth it.

To make the cheesecake:

 

 

 

 

 

 

 

 

 

Raw Coconut-Lavender Cheesecake

Crust

1-2 cups of unsoaked pecans or almonds (depending on the size of the pie dish)

About 7-8 large dates, soaked for a few minutes

Cinnamon

Filling

1 1/2 cups soaked raw cashews, for about 2 hours

Coconut meat (the more the better-But I just had 1 coconut)

1 cup of fresh coconut water

1-2 Tbs coconut oil

2 tsp dried lavender

1-2 tsp vanilla

pinch of sea salt

Note the more cashews you use, the more cheesy it will be. The more coconut meat & oil will make it have a stronger coconut flavor. Use less coconut water if you don’t want it to become too icey when you freeze it. I really liked the lavender flavor, so use less if you don’t want it too over-powering

First put nuts then dates in food processor or vitamix until it becomes a heavy, thick consistency (will be a little wet). It will be very thick. Press into a pie dish and chill in refrigerator.

Meanwhile make filling by combining all ingredients in vitamix, until a thick liquid. The more cashews and coconut meat, the thicker it will be. Mine was a little thin because I used a little more coconut water-so it just ended up to be more frozen. Freeze for several hours before serving, but thaw for at least a 1/2 hour before eating so that it becomes more of a cheesecake (and not frozen) consistency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sprinkle with some lavender to make it pretty!

 

 

 

 

 

 

 

 

After it thaws for a little it becomes so creamy. The perfect dessert!

Advertisements