Last Bite
Lovely Lavender By Audrey Barron
Photo by Christina Richey
Lavender is one of the best known and most loved aromatics. Its name comes from the Latin word lavare, which means “to wash”—most likely due to its fresh, clean scent. It is best known for its ability to lull us to sleep and relax us with just a whiff. What you might not know about lavender is just how many roles it can play. It offers everything from health benefits as a natural antifungal to distinct flavor in the kitchen. What’s more, the essential oil can be used as a mosquito repellant, a skin soother for cuts and burns and a germ-fighting ingredient in homemade cleaning products. What happens when you consume lavender blossoms? A summertime culinary dream, in my book. I pair locally harvested lavender from Hobbit Gardens in Fillmore with my dairy-free cashew cream. This living/raw sweet dip is a versatile recipe that you’ll come back to again and again. Dunk fresh berries in it or spoon it into parfaits. Use it as a substitute for whipped cream or frosting. It’s delicious on its own, too. Try freezing the cream and eating it like ice cream. It’s high-powered nutrition balanced by a light and fresh flavor—my ideal summer dessert. Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing and education. www.beofbliss.com.
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edible indy
Sweet Lavender Cashew Cream By Audrey Barron Makes 1 cup 1 cup cashews, soaked for 8–12 hours, drained and rinsed (1¼ cups after soaking) ¼ cup plus 2 tablespoons water ¼ cup organic maple syrup Seeds of one vanilla bean or 2 teaspoons of organic vanilla extract ¼ cup fresh lavender leaves, rinsed, dried and finely minced
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Place cashews, water and maple syrup in a blender and process on high speed until the mixture is very smooth. Pause occasionally to scrape down the sides of the blender jar with a spatula to ensure the mixture is blended consistently. Add the vanilla and process until well combined. Pour the cream into a bowl and add the lavender. Stir until combined. Use immediately or let chill for a thicker consistency. Serve as a dip with berries, use as a whipped cream substitute or freeze for an ice-cream-like treat.
Summer 2011
