Only Recipes, by Alessandra Zecchini ©

You know I love eating flowers from my garden (they have to be organic), impatiens have a mild rucola flavour and are perfect for salads. The red ones are the best, I think.  Pick the flowers and then place in cold water to rinse. Put them on a tea towel to dry, then mix with extra virgin olive oil and salt to make a dressing. Leave a few for decoration.   Assemble your tomato, mozzarella and basil for a nice Caprese salad then drizzle with the dressing.  Enjoy! Have a great week! Photos and Recipes by Alessandra Zecchini  ©

This is a delicious raw and vegan dish, serves 4 as a starter or side salad, and 2 as a main Ingredients 2 avocados 1 tbsp lemon juice 2 crunchy legs of celery 2 tbsp  vegan mayonnaise cherry tomatoes and edible flowers to decorate Cut the avocados and remove stones, drizzle with lemon juice. Clean the celery legs and remove the strings (I use a carrot peeler for this). Cut into small bite sizes and mix with the vegan mayonnaise (click  here  for the recipe). Fill the avocados with the celery and decorate with cherry tomatoes and edible flowers (yes you can eat the flowers, even the impatiens, they taste like rocket!) Photos and recipes by Alessandra Zecchini  ©

Here is an idea, just for variety, instead of rolling all the norimaki with seaweed leave some without and then stick on some flower petals (find out here what flowers you can eat  here ) I used impatiens here, not many people know that you can eat them, they taste a little like rocket salad. And if rolling the sushi in petals is too hard you can always put the flowers on the top. Below vegan norimaki with fresh borage flowers and salted sakura (cherry blossoms).  Photos and Recipes by Alessandra Zecchini  ©