Last week it seemed that Spring finally burst forth with the warmer weather. To honor this time of rebirth, we celebrated Easter with traditional egg dyeing. The final product inspired this simple, analogous pastel palette.
Fresh and light, it reminds me of morning dew on Spring grass. Hope it inspires you, too!
I’ve written before here how I’m constantly inspired by the color around me, especially food and plants. As Spring approaches, that may seem obvious! But for me, inspiration is not limited to Spring colors. Every season has its own unique palette to explore.
Lately, I’ve been quite taken with wintry beets. One root, both earthy and nearly neon, it is grounded and bold at the same time. Its color is unparalleled – a shining red bastion of the edible plant world. Is there another vegetable so forward with bold saturation?
I had some fun arranging these sassy beets into a pattern with persimmons, blueberries and pomegranates. The tableau lends itself to a warm, analogous selection of colors, with just a hint of daring. That’s thanks to the persimmons. Their light, orange airiness keep the palette from getting too dramatic. The result: a transitional, bolstering color palette, perfect for the cusp of a change in seasons.
Cold days are for baking up warm granola. The smell of cinnamon and toasted oats just wraps your heart in a hug, no matter what the thermostat says. In honor of February & Valentine’s Day, I wanted to make a granola that was both heartwarming and had that special heart-day touch – flowers. I haven’t done a lot of cooking with flowers, but this lavender granola was so simple, my confidence has begun to unfurl. And after eating the delicious results, I certainly feel ready to take on new floral-culinary adventures.
A few tips, courtesy of Healthy Nibbles & Bits, where I found the original recipe:
- Check on the granola as it bakes, and scoop out any that starts to get too brown (usually on the sides). Over-toasted oats are not so tasty.
- Flower shop lavender is not the same as culinary lavender. You never know what kinds of chemicals might be sprayed on the sprigs you get from a florist. I found my culinary lavender buds in the spice section at my local Whole Foods.
- If you like granola clusters (and I do!), stir in a whisked egg white. If you don’t, omit it.
To turn this crunchy treat into a complete Valentine snack, I used the granola as the star ingredient in a layered parfait. My little lady is partial to blueberries, so I chose those and blackberries for the fruit. Blueberry Greek yogurt rounds out the components for my parfait assembly.
I loved how the subtle taste of lavender played nicely with the boldness of the blueberries. It created a lovely palette, too. And since it’s all fairly healthy, seconds are easy to say yes to. Just like a Valentine’s Day hug.
Lavender Cashew Granola
- 1 cup unsweetened coconut flakes
- 1 cup oats
- 1 cup buckwheat groats
- ⅔ cup unsalted cashews
- ⅔ cup walnut halves
- ⅓ cup maple syrup (honey works also; add a bit more if you like a sweeter granola)
- 2 T olive oil
- 1 t dried lavender
- 1 t ground cinnamon
- 1 t pure vanilla extract
- small pinch of salt
- 1 large egg white
- 1 and ⅓ cup blueberry Greek yogurt
- ½ tsp dried lavender
- ½ cup blueberries
- ½ cup blackberries
Directions for granola
- Preheat oven to 325ºF. Line a large baking sheet with parchment paper or a silicone mat to prevent burning.
- In a large bowl, mix all the granola ingredients together except for the egg white.
- In another bowl, whisk egg white with whisk or electric mixer + whisk attachment until egg white becomes become frothy. Pour the egg white on top of the granola and stir gently.
- Spread out the granola on top of the baking sheet.
- Bake for 35 to 45 minutes or until the granola is browned, rotating once. Let the granola cool completely before breaking into clusters.
Directions for parfait
- While the granola is baking, mix the Greek yogurt with ½ teaspoon of lavender. Refrigerate the yogurt for at least 30 minutes before serving to allow the lavender flavor to set in.
- To make the parfait, alternate layers of yogurt, granola, and fruit.
- Store leftover granola in an airtight container in room temperature.
I’ve always been fascinated by this illusion: place one color next to another, and watch it take on new meaning and intensity. Color inspiration can come from anywhere – textiles, everyday objects, nature, and of course, food. For my post series Food Palettes, I explore how the color of food can be both appetizing and creatively stimulating.
This week I spied some particularly lovely persimmons at my local grocery. Such a beautiful and underrated fruit! There’s an almost velvety texture to their tight skin that’s very regal and old-world. When I look at them I can imagine dining with nobility in centuries of yore!
Today’s palette takes inspiration from the proud persimmon and the subdued light of winter.