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.”
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.