I have been obsessed with lavender lately. Lavender essential oil, lavender flowers, lavender perfume; as long as it’s lavender, I love it. I’ve recently been experimenting with lavender in food, and it works so well as a compliment to various flavors such as Sriracha, coffee, and even blueberry. Therefore, I’ve decided to create this lavender blueberry smoothie bowl, it will send your tastebuds to heaven and back again.
I’m not sure if the benefits of lavender are the same when you eat it verses when you simply smell it or rub the oil on your body, but it causes the body no harm. In fact, there are a variety of flowers that you can safely eat. Certain edible flowers offer flavors to a dish. For example, english daisies offer a bitter taste, a hibiscus will give a dish a cranberry-like flavor, and golden sorrel flowers taste like lemons. For a full list of edible flowers and their flavors, click here.
Lavender in the form of an essential oil benefits the body by improving sleep, eczema, reducing acne, and healing burns and wounds. If you enjoy the smell of lavender, then you will also enjoy its taste in foods as well. Remember, a little bit of lavender goes a long way as it is very strong. When cooking with lavender you can either use the essential oil, dried lavender flowers or lavender spice.
- 2 cups frozen or fresh blueberries
- 1/2 cup frozen or fresh pineapple
- 1 packet frozen pitaya or 1/2 fresh pitaya (optional)
- 1 1/2 frozen bananas
- pinch of lavender spice OR 1-2 drops lavender essential oil.
- 1/4 cup almond milk
- Love Crunch Vegan chocolate granola (for topping)
- Gogi berries (for topping)
- Add all ingredients to a high speed blender or food processor and blend until smooth sorbet-like consistency forms.
- If mixture is too thick add more almond milk 1 splash at a time until sorbet consistency forms.
- Top with your favorites and enjoy!