Fennel
Flat-leaf parsley
Lavender
Marjoram
Mint
Oregano
Rosemary
Sage
Tarragon
Thai basil
Thyme
EDIBLE ORGANIC FLOWERS
Edible flowers are perhaps my favorite living food decoration of all. Flowers are beautiful to look at in a vase, but try putting them atop a salad or interspersed on your hors d’oeuvres tray, and such a joyful and tasty touch is added. Just as said, they are truly edible. Do you remember as a kid finding a honeysuckle bush and sucking the nectar from its flowers?
It is easy to plant your own edible flowers in rows in your garden or just in clay pots. To be edible flowers, they must be grown in organic soil. You must never collect them by the side of the road or buy them at the florists, for neither of these sources will provide safe flowers to eat. Wash the petals well and cut off the stems. Many organic markets sell these little delights and some grocery stores stock them too, but give growing your own a try.
Not everyone likes the taste of flowers, so use them sparingly at first and find out which ones are suitable to your family. My personal favorites are nasturtium, pansies, and honeysuckle. Nasturtiums have a slight peppery taste and come in many hues. They also grow easily. Pansies are varied in color, as well, and honeysuckle is delicate and sweet, just like honey.
Listed below is a variety of common edible flowers you can choose from; however, there are many more. Look on the Internet to find a complete list.
Apple blossoms
Apricot petals
Bean Blossoms
Begonia
Calendula
Carnations
Clover
Dandelions
Daylilies
Geraniums
Honeysuckle
Johnny-Jump-Ups
Lavender
Marigolds
Nasturtiums
Pansies
Peach blossoms
Pear blossoms
Peonies
Primrose
Squash Blossoms
Delightful Dips and Hors d’Oeuvres
I don’t know anyone who does not like a great dip. Included in this section are unusual and easy-to-make ones. Dips do not have to be fattening to be good, and it is often a great way to introduce children and fussy ones to a variety of veggies.
Sadly, many American children and adults will only eat raw vegetables with store-bought Ranch dressing. This is not only filled with preservatives and sugar but has absolutely no nutritional value.
Try these recipes and start incorporating an array of crudités (raw vegetables) into your diet. Carrots, celery, broccoli, asparagus, yellow squash, zucchini, cauliflower, cucumbers, green beans, spring onions, radishes, cherry tomatoes, snow peas, and sweet peppers are full of flavor. Lightly steamed Brussels sprouts are also an option. And the more color you introduce into your diet, the healthier you will be. Once you start “playing” with the rainbow hues, you will feel like an artist and your plate will become your canvas.
In reading 2602-1, Cayce says:
Have at least one meal each day that includes a quantity of raw vegetables, such as cabbage, lettuce, celery, carrots, onions and the like. Tomatoes may be used in their season. Do have plenty of vegetables above the ground; at least three of these to one below the ground. Have at least one leafy vegetable to every one of the pod vegetables.
This chapter gives great ideas on how you can fulfill this wonderful example of eating healthfully and enjoy great flavors at the same time.
When you are planning a get-together and will be serving appetizers and dips, there are so many natural ways to serve them. Fill hollowed-out vegetables such as red, green, or Savoy cabbages and patty pan squashes and pumpkins with your dips, saving the unused vegetable contents for future use. An array of baskets lined with festive paper or linen napkins is a lovely way to present pita chips and crackers as well as raw veggies. Whenever making a cheese tray, I use my large wooden cutting board as a server. When making Asian-inspired hors d’oeuvres, I love to use banana leaves, which you can easily find in an Asian market.
You do not have to spend a lot of money, but do show your guests that they are important to you by creating a beautiful display of food that is made with love just for them. Food should not only be tasty but also draw the eye to its beauty. Trust me! Even the simplest food will taste like gourmet fare if presented in an artistic and creative manner.
When planning an hors d’oeuvres party, I like to have at least four or five different types for guests to nibble on. And then there is the classical wine-and-cheese party, which can be very elegant but actually require much less work.
One rule of thumb for my little gatherings is to set what I call the finish line. You do not want people thinking they can hang out at your house all night. So don’t be afraid to say that your entertaining will be ending at a specific time. It will save embarrassment on all fronts. An hors d’oeuvres party is a great way to entertain a group of people when you do not want to cook a full-blown dinner. People always seem to enjoy them.
Such parties can be relaxed and informal for, say, an event on TV; more formal for holidays; or just an occasion for all the neighbors to catch up. You may decide to decorate for the big holidays, in which case, I suggest you begin a couple of days ahead of time so as not to be stressed.
Some hors d’oeuvres require cocktail plates or napkins. It can be quite awkward to balance a plate in one hand, a drink in the other, and try to converse with someone and eat at the same time. I have never quite figured out how we are supposed to do that. So try to make the food small enough to eat in one or two bites, and have ample napkins within sight.
The key to great entertaining is to make people feel special and relaxed in your home environment. If you are unused to entertaining, a cocktail party is a great way to start out. The minute guests come in, try to greet them and introduce them to everyone.
