CHEESY BUTTERNUT SQUASH WITH SAGE CAULIFLOWER BREADCRUMBS
BREAKFAST PLUM CAKE
ORANGE BLOSSOM PISTACHIO MILK
JASMINE NECTARINE COCONUT CREAM TART (VEGAN&GF)
ZA’ATAR ROASTED CHICKPEA & EGGPLANT TOMATO SALAD WITH TAHINI DRESSING
You want more right?! I get it. Me too! I keep a wall of cookbooks in my offices here at pure joy headquarters and this is lovely new addition. I found her pistachio milk particularly intriguing because we have local pistachios that make me weak in the knees, so I’ll be giving that a go. Lily Diamond is a breath of fresh air and her book is out & she’s here in Santa Barbara.
Here’s a bit more info from this stunning lady;
I believe that herbs and flowers have the power to nourish inside and out. This sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom.
The recipes tell a coming-of-age story through my kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and my mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, KALE & CARAMEL creates a lush garden of experience open to harvest year round.