Lily Diamond of the lovely Kale & Caramel blog has a new book out that celebrates farm fresh ingredients like herbs and flowers, and the many ways they can be used in the context of dining and beauty. While the idea of farm-to-table eating has been popular for years, few foodies in the space have managed to eloquent relay the multiplicity of uses that many of the world’s most popular herbs and flowers can provide– lavender and rose, for example, can both be used to make skin-softening beauty treatments, but they also add finesse and intrigue to desserts.
Why not combine both ideas into a single, easy-to-reference book?
With the publication of Kale & Caramel, a collection of 80 vegan and vegetarian recipes for sweet and savory foods, Diamond accomplishes just that.
Each chapter of the new book celebrates a single aromatic herb or flower and organizes it’s uses into recipes for breakfast, lunch, dinner, dessert… and plant-based infusions, face and body masks, exfoliation, and moisturizers. (Think: lavender oat milk baths, blackberry basil healing masks, brightening citrus scrubs, and the like. Ingredients you can pronounce, in combinations that nourish the body, mind, and spirit.)
With beautiful photos and easy-to-follow instructions, the book is must for anyone looking to (literally and metaphorically) get back to the roots of eating well and prioritizing self-care– without too much fuss or time expenditure.
We love Diamond’s recipe for Fig & Honeyed Thyme Ricotta Galette (above) just as much as we love her recipe for the endearingly-named two ingredient “Night Night Oil” (captured in the gallery below), which is so simple and satisfying to make that you’ll never spend money on expensive aromatherapy oils again.
Check out more images from inside the book, below.
Kale & Caramel is available for purchase now. To get your copy of the book, go here.
The post Kale & Caramel Highlights Beautiful, Practical Uses for Herbs and Flowers appeared first on Garden Collage Magazine.