My nasturtiums are doing great this year. They are beautiful and they almost grow better the more you neglect them. Just my kind of flower. I love having flowers all over the place because they make me happy. I love it even more when they are edible. They can really dress up a salad.
This salad has baby greens, raspberries, nasturtium leaves, flowers, and raspberry vinaigrette.
Nasturtiums have a sweet peppery taste that goes well with lots of different flavors. It is a little like watercress. Since I have such an abundance this year I thought I would do some experimenting. I came up with this spread and I think it goes well with veggies as a dip. It kind of reminds me of those cheese balls you have a Christmas parties so if you make any kind of primal crackers it would be great on those too.
Isn't it pretty?
2 C. raw cashews, soaked min. 2 hours
3 T. cold pressed, extra-virgin olive oil
1/4 C. fresh lemon juice
1/2 t. sea salt
20 nasturtium blooms, chopped finely
2 T. chopped chives
salt and pepper to taste
Combine all ingredients in a food processor and blend into a smooth cream.
Add just a few tablespoons of water at first, and add an additional tablespoon at a time as you blend until you reach the consistency that you’re aiming for.
Chill in the refrigerator until ready to use.
Whip some of this up and have a party!