I would have more to say if my fingernails weren’t burning from cutting jalapeños for my lunches this week. These guys were potent af.
I bought the edible flowers from Reclaim Urban Farm, and the coconut bacon and cashew dill sour cream from Urban Pierogies. Even if you don’t live in Edmonton, you could probably source something similar from a local organic grocer or a farmers market!
3 sweet potatoes
3 tsp coconut oil
A pinch of Herbamare Zesty Salt
5-6 fresh chives, chopped
8-9 flowers (WASHED)
3 tsp cashew dill “sour cream”
Preheat BBQ to 400F. Scrub sweet potatoes under cold water. Lightly salt with Herbamare seasoning and wrap in tip foil (shiny side in). Barbecue for 45 minutes or 1 hour depending on the size of the sweet potato.
Once they are soft, cut the potato open and lightly mash with coconut oil. Add “sour cream” and coconut “bacon” (lol) and begin placing flowers face up on the potatoes.
I sliced a golden beet with a mandolin and grilled them on the bbq. Sliced tomato. Topped with chives and balsamic reduction. Yummy!