This dish is based on Japanese ochazuke—cooked rice served in green tea, water, or broth. A few extra additions make it a satisfying and filling meal
In saucepan, bring water just to a boil over high heat. Remove saucepan from heat and stir in 1/4 cup (60 mL) camomile flowers and salt. Set aside and let steep for 8 minutes. Strain through fine mesh sieve into heatproof pouring container and set aside.
Meanwhile, place rice into mixing bowl and cover with cold water. Swirl rice in water, drain, and repeat 2 to 3 more times until water is clear. Into small saucepan, place rice, matcha powder, and 1 cup (250 mL) camomile tea and place over high heat. Bring to a boil, uncovered. Once at a boil, reduce heat to low and cover saucepan. Cook for 15 minutes. Remove saucepan from heat, keeping covered, and let stand for 10 minutes.
In small bowl, stir together roasted nori, sesame seeds, and remaining 1/4 tsp (1 mL) camomile flowers crumbled between your fingers. Set aside.
Divide rice, salmon, radishes, spinach leaves, and green peas evenly between 2 serving bowls. Warm remaining camomile tea, if needed, in small saucepan over medium heat until just at a simmer. Pour tea around rice, salmon, and vegetables. Garnish with nori mixture and green onion and enjoy.
Whether fresh or dried, there are a few tips to keep in mind to maximize the longevity of your edible flowers.
For fresh flowers purchased commercially, once home if you notice any dirt or insects, gently rinse by dipping flowers in a container of room temperature water or gently brushing away debris with a paintbrush or paper towel. Transfer flowers to hard-sided container lined with damp paper towel. Cover and refrigerate, changing paper towel every couple of days, until ready to use. Flowers should last about four to five days. For dried flowers, transfer to clean, dry, airtight container and keep at room temperature, out of direct sunlight. Most dried flowers will keep well like this for up to one year.
Feel free to use a simple baked salmon fillet in place of smoked salmon if you prefer.
If you’re able to source fresh camomile flowers, you’ll need to increase the quantity in the recipe by 3 to 4 times to achieve the same flavour.
“Edible flowers all have their own distinct aroma and flavour that they’ll impart to a dish.”
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.