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Lavender Beauty

#Lavender beauty

LAVENDER IN SKINCARE AND COSMETICS 
Lavender oil has skin-regenerative properties that make it especially appealing for use in cosmetics and body products. It not only cleanses the skin, protects it from bacteria, fungi and microbes - but also helps to prevent scaring, which makes it ideal for acne-prone skin.

It's important to note that most skin conditions are an expression of deeper things that are going on in the organism's life... Stress of daily life included, but also tension (read: deeper, unresolved emotional issues - most of which are unconscious or subconscious). It's interesting to note that often people who have problems such as eczema or acne refer to their skin when experiencing a bad flare-up episode as "angry skin". So if at all possible - taking a mental note of what might be going on in our lives emotionally (and not just what we ate, drank or did to our skin directly) when we first experienced a breakout, and finding ways to express those emotions - might help to resole the issue, and make the skin problems also go away.

Essential oils work not only on the physical, cellular and molecular level in our body (lavender, for example, reducing tension and promoting peaceful, calm emotions). So incorporating these in your self-care works holistically, also supporting you emotionally and assisting the nervous system, not just the skin it touches. When you're applying a lavender-scented mask, bathing in lavender, or hydrating your face with lavender floral water - you're also helping your mind to be more at peace with whatever life might have thrown at you that day.

Here are a few ideas for how to incorporate lavender and its products into your skin care and beauty regime:

Cleansing: 

Lavender, Honey & Yoghurt Mask
This is a gentle, non-drying mask for acne-prone skin, as the antibiotic components in both lavender and honey help to kill off the bacteria that tents to intensify the severity of the breakouts. The friendly Lactobacillus acidophilus bacteria in yoghurt will also help kick those breakouts off the face of the earth, while also adding nutrients to your skin from the milk's fat. Use full milk, thick Greek style yoghurt for best results.
2 Tbs full-fat plain Greek yoghurt, with no additives (avoid those with thickeners such as cornstarch, pectin, etc.)
1 tsp raw honey
1 tsp crushed lavender buds
1 drop lavender essential oil

Apply to your face and leave on for 5 minutes. Pat gently with a warm, wet cloth to remove the mask. Follow with a toner and a moisturizer. You can enjoy this mask 1-2 times a week.

Lavender Hydrosol 
Finding a good Lavender Hydrosols are far and few. Some are not made from true lavender but from Lavandin (L. latifolia), so investigate before you place your order. I had a lavender hydrosol many years ago that I suspect was one of those. It had more camphoreous and coumarin type of scent, and just did not feel vibrant enough. Also, there are two types of hydrofoils: those which are by-products of the distillation process, and only contain the water left off after the oil has been collected. And then there are hydrosols that were made exactly for that purpose, and have all the oils within them still. The latter have a fuller spectrum of the plant's therapeutic and beautifying benefits.

Important note: Hydrosols are a perishable product, and no matter which type of hydrosol is in question, it should be used up within 6 months, and preferably kept in the refrigerator (especially if you're living in a warm climate).

Benefits of full-spectrum lavender hydrosol (according to artisan distiller Dabney Rose herself): "slightly astringent toner for oily skin, but gentle enough for all skin types...other than face, I have used it for after too much sun to take the heat out of the skin, for First Aid spray on cuts and scrapes; it really helps take the edge off the pain (especially for children), and is safe for babies."

I've used up all that lovely hydrosol as a facial toner. I find that floral water are a wonderful way to hydrate the skin, either on their own or to layer facial oil overtop. The added moisture and gentle dosage of healing and beautifying properties in the floral water nourish the skin; while the facial oil seals that moisture and adds nutrient of its own. I usually do that only in the evening (I'm quite low maintenance when it comes to skin care; but if your skin needs more nourishment - a morning spritz of hydrosol will start your day with a reviving yet gentle scent.  You can either pat it dry with a soft towel, or just let it air dry. Layer with a lighter moisturizer, cream or facial serum if your skin is particularly dry or has other problems.

You can also combine lavender hydrosol with other hydrosols for a synergistic effect. For example, in her book "The Aromatherapy Companion", Victoria H. Edwards recommends blending equal parts of lavender, chamomile and artemisia arborescens hydrosols for sensitive skin; for acne equal parts hydrosols of llavender, thyme and orange flower; and for oily skin a blend of equal parts lavender, lemon verbena and artemisia hydrosols. These can be either sprayed on the face or applied with a cotton pad. Another interesting preparation by is of half a cucumber ground in a blender with 1/2 oz lavender hydrosol, 1 oz witch hazel and 2 drops rosemary oil, strained in a coffee filter and kept refrigerated. This is a perishable blend, which I would think needs to be used up within 2 weeks.

Lavender & Vinegar Astringent Toner *
Preparing your own lavender toner is easy, affordable and effective. Natural apple cider vinegar has many benefits especially for oil or problematic skin (i.e.: blackheads or acne prone).
1 oz lavender floral water or orange floral water
1 oz spring water or filtered tap water
2 oz apple cider vinegar
2 drops lavender oil
1 drop neroli

Note: If you can't find lavender hydrosol, you may substitute a lavender infusion for it. Steep 1 tsp of dried lavender buds (Lavandula angustifolia) in boiling water for 5 minutes. Strain and bring to room temperature. Add the other ingredients. Let sit in a covered jar for 24 hours. Filter through an unbleached paper coffee filter, and rebottle in a sterilized airtight bottle.
Apply with a cotton ball or cotton pad to tone your face, and follow with a moisturizer or customized face oil.

Nourishment & Treatment:

Individual breakout can be "zapped" by dipping a q-tip in neat lavender oil and dabbing gently each zit, making sure they stay intact and allow them to heal on their oil. Lavender oil will help speed up this process.

Lavender & Frankincense Face Oil (for oily to normal skin) ** 
15 mL (or 1 Tbs) non-comedogenic (non-clogging) carrier oil such as Sunflower, Argan, Rose hip or Hemp seed oils - or a combination of those
1 capsule Vitamin E
5 drops Lavender oil
1 drop Frankincense oil
2 drops Carrot Seed oil

Lip Care:
Lavender makes an excellent additive to lip balms, and helps to improve the condition of dry, chapped lips.
Here's a delicious recipe with added yumminess and nutrients from cocoa butter and honey.

4 Tbs. almond oil
2.5 Tbs. coconut oil
2 Tbs. beeswax
1.5 Tbs. cocoa butter
1 tsp. honey
1 capsule vitamin E
Up to 40 drops flavouring essential oil, i.e.: 20 drops of lavender and 20 drops of geranium essential oils; or 20 drops of lavender and 20 drops of peppermint. 

Melt the beeswax, cocoa butter and coconut oil in bain marie. add the almond oil and honey. Add the essential oils and pour into little jars or tubes.

Hair Care:
Lavender is renown for its anti-dandruff benefits. While most commercial anti-dandruff shampoos only make the dandruff stick to your scalp, and create a dependency on their product - making your own home remedies is going to at least reduce the symptoms, if not resolve the problem once and for all.

Dandruff, like so many other unpleasant skin conditions are more than likely the result of stress and tension (read: unresolved emotional issues), and possibly some elements that are lacking in the diet - including vitamin D if you're living in a place where natural sunlight is scarce, or other essential fatty acids (for example: including more flaxseeds in your diet might help).

Adding lavender (and other oils that work with it synergistically to eliminate dandruff) to your shampoo, scalp treatment oils or vinegar rinse. Aside from lavender, Valerie Anne Worwood (The Compelete Book of Essential Oils & Aromatherapy) recommends the following essential oils to treat dandrfuff: rosemary, lemon, lime, birch, basil, thyme, allspice, cypress, eucalyptus peppermint, sage and carrot seed. Evening primrose, borage and jojoba oils are good base oils to support that, from you which you can blend an oil and massage into the scalp and leave over night.

Anti-Dandruff Shampoo Substitute 
4oz "Soap stew" or unscented liquid Castile soap. **
18 drops Rosemary
10 drops Lavender
8 drops Sage

Anti-Dandruff Vinegar Rinse
1 Tbs unfiltered and unpasteurized apple cider vinegar
5 drops Lavender oil
5 drops Thyme ct. linalool 
3 drops Sage
5 drops Rosemary
Rinse your hair after shampooing with

Anti-Dandruff Overnight Treatment
Dip your fingertips into a mixture of 15 drops each evening primrose and jojoba oils, to which 3 drops of cypress and 5 drops of lavender have been added. Massage into the scalp before retiring.

Safety and Precaution
Recently, lavender has been under scrutiny by self-proclaimed expert Paula Begoun on the so-called "Cosmetic Dictionary". Incidentally, her website is dedicated to selling her own line of unscented skincare, so she's clearly not a fragrance lover. Now I'm all for keeping my skincare as pure as could be, but why punish yourself with a scentless world if some of the oils are actually greatly beneficial for the skin?
If you share her fanatics of anti-fragrance, knock yourself out. However, if you have a more pragmatic approach, read Robert Tisserand's response, which I find not only reasonable but also reassuring. Even the entirely anti-fragrance lobbyists Skin Deep seem to find lavender harmless.


* Adapted from Valerie Anne Worwood's The Compelete Book of Essential Oils & Aromatherapy, p. 124.

** Adapted from Valerie Anne Worwood's The Compelete Book of Essential Oils & Aromatherapy, pp. 130-131. This chapter has a thorough series of treatments for acne.

*** Use a liquid Castile soap or "soap stew" from boiling castile soap flakes OR soapwort in water.
Adapted from Valerie Anne Worwood's The Compelete Book of Essential Oils & Aromatherapy, pp. 164-165


Pairing Jasmine

Apricot Jasmine Tea Cake

Most of us are familiar with jasmine teas, but what other culinary uses are there to jasmine?
Because jasmine absolute is so costly and hard to come by for most, and also difficult to work with at the right concentration for food preparation, it is not easy to find recipes that are jasmine-flavoured. The few that are, typically call for infusion of jasmine tea to achieve the desired aroma. 

As far as gourmet cuisine goes, jasmine as a flavour can be mostly found in desserts. Renown pastry chef Pierre Hermé created remarkable macarons that are flavoured with jasmine, and inspired macaron-makers the world over to follow suit. Mango-jasmine macarons are one of my favourites. Jasmine's complex yet light floralcy blends magically with the juicy muskiness of mango. I recommend you try this pairing with simpler mango recipes you may have, i.e. in homemade mango gelato or ice cream. 

Jasmine pairs beautifully with fruit, as it has its own fruity facet due to the presence of some esters and fruity aldehydes. The few jasminey recipes in my cookbook collection include a tropical fruit salad with jasmine tea and chile syrup - a beautiful, simple to make yet innovative flavour combination from Tonia George inspiring little book "Tea Cookbook - sweet and savoury recipes for tea lovers". In his book Aroma, Daniel Patterson (the renown chef of Coi, one of the world's top-notch restaurant), offers a recipe for a jasmine syrup that can be used creatively, either as an addition to fruit salads, or as a base for a fruit sorbetto (he's providing a recipe for White Peach and Jasmine Sorbet in p. 111), using a syrup from boiling together 1 cup sugar, 3 cups of water, and 2 Tbs of jasmine pearls. He's recommending 10min of steeping, but I would be cautious with this timing, as long steeping create a very bitter taste, and not necessarily in a good way. To maximize the flavour of any tea, use the same steeping time you would use for that type of tea; only increase the amount of tea used (that's when you really do not want to be cheap!), and make absolutely sure the tea is very fresh and vibrant with flavour (no older than a year, that's for sure, and for some teas 6 months is all you need to lose their remarkable aroma).

For jasmine tea, I'd say no more than 3-4 minutes steeping time; but use larger amount than this recipe: you normally want about a pearl or two per teacup (which is 5oz), or if you're using green jasmine tea   that is not rolled into pearls - you want to use a teaspoon for each cup; so for a stronger flavour, double that at least. That would come up to 5 teacups for the amount of water Daniel Patterson specified in his recipe (750 mL). For that I would use at least 10tsp of jasmine tea, in other words: 3 Tbs and 1 tsp.

Another step in the syrup technique that I would do differently: I would steep the tea leaves in 2 of the cups (brought to the tea's optimal brewing temperature, for jasmine green tea that would be 175 F), and would create a simple syrup from the remaining one cup of water and the entire cup of sugar. Only once both are ready and cooled off a little, I would blend the strong tea infusion with the simple syrup.

Jasmine has a strong affinity with desserts, and the only savoury pairing that I've seen where to chicken or chicken broth, and while served with dim-sum or Vietnamese pho noodle soup (which is what inspired my verdant Jasmine Pho - a limited edition perfume that is gladly back in stock as of yesterday!). In the same book, Chef Daniel Patterson also offers one savoury recipe, for Jasmine-Steamed Chicken Breast (p. 112). I cannot comment on this recipe because I neither cook nor consume poultry; but I would gladly experiment with jasmine tea within a refreshing, cool version of a noodle salad, or in a creative vegetarian version of the wonderful pho noodle soup. The jasmine tea works well as an accompaniment, so I can't see why it won't work in a simple cilantro broth, being topped with fragrant Thai basil, jalapeño and lime.

IMG_4840

Jasmine tea is recommended for pairing with coconut desserts, and in general all mildly sweetened Asian desserts go fantastically well with it, which is possibly why you'll be served a pot of jasmine tea as soon as you sit down for dim-sum. It is also served to accompany the pho - the deliciously light and fragrant Vietnamese noodle soup, where the jasmine's aroma beautifully complements the fresh cilantro and basil leaves. Jasmine Tea Mooncakes (pictured above) are a traditional food of the Mid-Autumn Festival celebrated in mainland China, Taiwan, Vietnam and among Chinese communities the world over. It's a pastry that is filled a paste or a cream made of taro root or lotus-seed or a variety of other modern interpretations, to which other flavours (such as tea, fruits, nuts, and more recently also coffee and chocolate) can be added.

I've used jasmine absolutes countless of times in my infamous chocolate truffles: Charisma truffles (white chocolate with matcha, jasmine sambac and spearmint), Espionage (both the truffles and the chocolate bar), where it lends a complex, musky depth and helps to smooth out the smoked salt and peppery juniper notes, and countless other experiments. But using absolutes requires: a) access to high-quality, unadulterated jasmine absolute; b) expert hand at blending and knowing the challenges of using such a mind-bogglingly concentrated material: a single drop of jasmine sambac absolute carries the potency of 66 flowers!

The much safer and accessible way in which to incorporate jasmine's flavour creatively in your cooking and baking is with jasmine tea. Here are a few ideas and examples you can play with:
1) Loose-leaf jasmine tea can be easily incorporated into shortbreads and even biscotti, as you've known if you were to attend any of my fragrant afternoon tea parties.
2) Infuse chocolate ganache, pastry creams, custards, gelato/ice cream, sorbetto or créme brûlée with jasmine tea leaves to add a special nuance.
3) Use a simple jasmine syrup as a substitute for the rosewater or orange flower water used to sweeten Middle Eastern pastries (such as harissa, basboosa or baklava). Substitute a strong jasmine tea for the floral water, and only at the very end of the cooking process, once the syrup has cooled down!
4) Find other creative ways to include jasmine flavour in your desserts, for example: chopped up infused leaves inside cakes (as in the Apricot Jasmine Tea Cake recipe I shared with you over the weekend).

Last but not least: Jasmine tea is a wonderful addition to a mixologist's repertoire, as its light colour and crisp aroma works well with many chilled cocktails: it's beautiful with spearmint, so it goes without saying it will be fantastic in a mojito with muddled spearmint and freshly squeezed lime. It will also work beautiful with gin, i.e. in a Jasmine Gin Fizz; other floral liquors such as St. Germain (an elderflower liquor) in Jasmine & Elderflower Martini, with absinthe in Jasmine Tail, with tequila and lime in Jasmine Tea Margerita, or just as a standalone, chilled iced tea with or without a shot of vodka.


The Allure of Charoset


Charoset (or Haroset) is one of those obscure Jewish foods, prepared and eaten only once a year in Passover (mostly just during the Seder), and unlike the beloved Matzoh ball, it is hardly known to non-Jews. 

When I first saw it as a child I was neither particularly enticed by its appearance, nor seduced by the sounds of its name (which sounds like a disease). To make matters worse, it is eaten during the Seder wrapped in an odd looking "sandwich" along with horseradish (Hazeret in Hebrew) - which is also the name for mumps, not to mention a true tear-jerker and a traumatic experience for a child of any age *. 

The most common knowledge for the reason behind eating Charoset is it is representative of the mortar that our enslaved ancestors had to mix by the tonnes in Egypt. Other sages say that the Charoset is a remnant of the Paschal lamb - the sacrifice that commemorates the lamb that was slaughtered in each Jewish household in Egypt on the night of the tenth plague: the killing of the first-born. A bundle of hyssop was dipped in this poor lamb’s blood, and smeared on the door frames, as a sign for the Angel of Death to skip the Hebrew homes and spare the lives of our first-born. Hillel’s Sandwich (which I mentioned earlier) alludes to that symbolism of Charoset, as it represents eating the Paschal Lamb with the Matzoh and the Maror (bitter herbs), as directed in the Torah (Exodus 12:8).

Other sages and rabbis say that Cahroset needs to include all the fruit mentioned in Song of Songs (AKA Song of Solomon or Canticles). This poetic book signifies the unique relationship between God and his chosen people, which is read during Passover, the holiday that signifies the point in history as the birth of the Israelites as a nation. Among the fruit mentioned are apples, pomegranates, dates, figs and nuts. The spices added to the mixture (typically speaking: cinnamon and ginger) represent the pieces of straw that were added to strengthen the mortar. 

Now, Charoset greatly varies between different Ashkenazi and Sephardi Jews. Generally speaking, Ashkenazi Charoset is apple based (occasionally with pears added) and has a consistency of a dip or a spread; while Sephardi Charoset is more date-dominant, and often is formed into balls. And even within these two major ethnic groups, there are many different traditions and recipes vary greatly, for instance: Babylonian Charoset is made from Silan (date molasses) thickened with ground almonds, and I even came across a Moroccan recipe that is a paste of chestnuts, almonds and walnuts spiced with cinnamon and cloves; and some Ashkenazi recipes include raisins, while others use sugar as a sweetener; some call for pears in addition to the apples, and may use additional spices besides the cinnamon (i.e.: nutmeg, cloves, etc.). The Jews of Rome (and Italy) seem to have a balanced mixture of both, as you will soon see in the recipe I’ve received from my Italian sister in law, which was passed on to her from her great-great-grandmother, Nona Silvia Bassano from Livorno, Italy; yet surprisingly does not include any wine - an ingredient that so far has been consistently appeared in all the Charoset recipes I've researched. 

Some say that the use of fruit that brown overtime is the key for making a proper, mortar-looking Charoset. Hence using apples and pears without any lemon juice to avoid oxidation. The Jews of California have taken this one step further by making Charoset with bananas and avocados as well. I cringe to the idea of how this would look like the next day - kinda like leftovers of a smoothie, which I am sure is not a rare sight in raw-food-loving SoCal. 

I have to make a little confession: as much as I love my grandmother’s Ashkenazi Charoset, I was never able to replicate it satisfactorily in my own kitchen and have given up many years ago on trying it again. But someone asked me about Charoset and I got intrigued and looked it up in my library of cookbooks. Once I read about the Song of Songs reference to Charoset (in Phyllis and Miriyam Glazer’s “The Essential Book of Jewish Festival Cooking”), my imagination was immediately ignited, and I had to try both recipes in their book: a Yemeni Charoset and an Ashkenazi Charoset, that was very similar to my grandmother’s, except that it called for chopping the apples rather than grating them.


Ashkenazi Charoset
2 Granny Smith, Pink Lady or Gala Apples, peeled
1 cup walnuts
1/4 cup raisins, soaked in wine for 4-6hrs, or in boiled water for 15min, to soften
1 tsp raw sugar, brown sugar or palm sugar (or none if you are using sweet apples)
1/2 tsp Cinnamon powder
Pinch of freshly grated nutmeg
1-2 Tbs sweet wine

Chop the apples into tiny cubes (almost minced), or use the coarse side of a grater if you prefer a more watery consistency. Chop the soaked raisins. 
Finely mince the walnuts and add to the apples. Add the cinnamon and sugar. Keep refrigerated and use within 3-4 days. 
Can be enjoyed out of the Seder ceremony throughout the Passover week. I love it with Matzoh brei or on a potato kugel.  

Yemeni Charoset 
15 Dates, dried
15 Figs, dried
2-3 tsp Sesame Seeds, toasted **
1 tsp Cinnamon powder
1 Cardamom, freshly crushed with a mortar and pestle
1 Tbs fresh ginger root, grated
1oz dry red wine 
(adapted from Phyllis and Miriyam Glazer’s “The Essential Book of Jewish Festival Cooking”)

Nona Silvia Bassano of Livorno’s Italian Charoset 
1.5 kg Apples, finely grated
1 kg Dates, pitted and mashed
750 gr (3 cups) sugar 
300 gr Almond meal (from blanched almonds)
1 cup water
2-3 tsp Cinnamon powder ***

Boil the water and sugar to make a syrup. 
Add the almonds and continue cooking. 
Add the grated apples, and continue cooking, stirring constantly to prevent sticking to the bottom of the pot. If too watery - continue cooking for more reduction; if too dry, add a little more water. 
Add the cinnamon, and cook until the mixture starts bubbling and puffing. 

* If your parents are of the merciful type, they'll make this very sandwich with lettuce, which is a peculiarly delicious affair, and one of the significant flavours that makes this holiday forever memorable on every person's palate. 

** Optional - if you eat Kitniyot on Passover). I personally found their texture in this context to be annoying, as well as the fig seeds. Next time I am trying this with less figs, more dates and with tahini (sesame paste) instead! 

*** For a more Yemeni-style Charoset, you may add some ground cloves and cardamom, to taste.

Immortelle l’Amour Brunch & Tea (Menu & Ideas for Mother's Day)

Mother's Day is just around this corner (celebrated this Sunday, May 11th in North America). There is nothing as precious as the gift of time spent together. Tokens and luxuries are fabulous to give and receive, but there is nothing  more meaningful and memorable than time spent together. 

Take the time this month to honor those who have nurtured you, loved you and who have helped you grow - as well as yourself, especially if you are a parent, a teacher, or a caregiver. Whether it’s simply a cup of tea that can be shared or a  stroll together, carve out time this May to cherish and spoil those special women in your life.  


A classic mother’s day ritual – brunch is a fantastic way to spoil mom, while spending quality time together.  Inspired by our decadent perfume Immortelle l’Amour: Generous portion of vanilla, maple and rooibos – try out these fragrant twists on  quintessential brunch  recipes, such as eggs benedict on waffles  and other decadent yet nutritious embellishments. The following menu mingles the comforting yet sophisticated flavours of maple, vanilla and cinnamon along with briney, salty touches of sharp cheeses, sour apples, candied salmon, a touch saffron mayonnaise or a generous dollop of yoghurt hollandaise sauce. 

Mother’s Day Brunch & Tea:

Eggs Benedict & Candied Salmon on Cinnamon Waffles
Baked Sour Apple
Sharp Cheddar Cheese
Tea served: Immortelle l’Amour tea, or a rooibos espresso (recipe to follow).
Rooibos Espresso:
Rooibos requires high heat (90-100c and prolonged steeping or even simmering). That's why it's safe to use it in a stovetop mokka machine or espresso machine, to get a heavnely, richly concentrated brew of this smooth, naturally sweet tea. To prepare your rooibos espresso simpley fill the espresso "funnel" with loose leaf plain (unflavoured) rooibos and prepare as you would any espresso. Serve as it is, or with a bit of milk of your choice (i.e.: whole milk or almond milk). 

For the Cinnamon Waffles:
4 eggs
4 Tbs grapeseed (or another non-GMO vegetable oil)
2 cups milk
2 cups whole wheat flour
1 tsp cinnamon, ground
1 tsp pure vanilla extract
1 Tbs brown sugar
2 tsp baking powder
Pinch of salt
- Separate the eggs.
- Whip the whites until soft peaks form.
- Whisk the egg yolks with the sugar, oil and vanilla extract. Stir in the milk.
- In a separate bowl, sift together the dry ingredients (flour, baking powder, salt).
- Carefully add the flour mixture into the egg yolk and milk mixture, one-third at a time.
- Fold the whipped egg whites into the rest of the batter you have just formed.
- Cook in a well-buttered waffle maker according to manufacturer’s instructions.
- Note: The waffles can be prepared in advance and kept frozen; then toasted before serving.

For the Eggs Benedict:
Prepare yoghurt hollandaise sauce
Poach eggs (1-2 per person). Brush the waffles with butter and top with slices of candied salmon. Place a paoched egg on top of the salmon, and spoon over the yoghurt hollandaise sauce. Serve immediately.

Another nice contrast to all this sweet and salty flavour is a baked Granny Smith apple (the only apples that still retain some flavour this season), or a baked rhubarb compote (prepare similarly my Rosy Rhubarb Crumble - but without the crumble and rosewater. The berries are not mandatory either - unless they're already in season in your part of the world!).
Hope you enjoy this lovely Mother's Day brunch with your family!
And if the weather permits, go for a picnic and enjoy Mother Nature. More thoughts on that on the following post...

Wild Chicory



Wild chicory is unbearably bitter. But it's exactly what your liver needs in springtime, to cleanse and renew itself after the long winter struggle with reduced sunlight, and the body's tendency to go into hibernation mode (i.e.: storing fat, reducing circulation, and general stagnation). It is one of the many wild bitter herbs that pop up in early spring.

Chicory is a useful medicinal plants with several properties and uses. The leaves are mostly known for their cleansing and liver-protecting properties (either when eaten raw or cooked; or when dried and used in teas or other medicinal preparations). Leaves also can be used to redue skin inflammation and swelling.

The roots are often dried and roasted to prepare a coffee substitute, or are even added to coffee to extend its nutty flavour. It's interesting to note also, that chicory root also balances the stimulating properties of coffee.



Aside from the medicinal properties, chicory leaves provide a marvellous culinary experience for those who appreciate wildcrafted foods and the often neglected benefit of bitter flavour. Fresh leaves may be added to salads (use only the tender young leaves). Larger leaves may be steamed or sauteed and prepared similarly to kale, as a warm salad drizzled with olive oil, lemon juice and sea salt. You may feel the need to balance the bitterness with a little sweet touch of Silan (date molasses), honey or coconut palm sugar, or a handful of chopped almonds and raisins.

The Arabic cuisine in the Galilee includes a fascinating pastry, in which simple flatbread layered with with a mixture of steamed chicory leaves (known as "Elt") are seasoned with red chili pepper, salt and fried onion. The dough is than rolled and baked, and served along with other mezze and dips, or as a side dish with more hearty dishes such as mujadarah or lamb stew.

Note: Cultivated types or relatives of chicory include radiccio (also extremely bitter) and endive, which is grown in the dark to keep the leaves pale and tender (and also a little less bitter).
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