Whether or not it’s driving from Hollywood, Shadow Hills and Pasadena or strolling from a few streets over – commuting to the studio is a quiet time of reflection that always yields artistic inspiration.
A lot of the citrus blossoms have all pale and fallen, however we’ve got began noticing one other blooming flower alongside our commute that’s in our Tigress Candle that we’ve got been burning within the studio – the magnolia.
With Mom’s Day across the nook, we developed a enjoyable lunch impressed by the citrus and magnolia notes discovered within the candle (an ideal mama’s day reward) in addition to classic kanthas (coming to the store quickly) from India the place there are actual tigress mamas roaming about.
You possibly can serve the next both as a salad, or as a platter for a make your individual wrap lunch. The women of Crew Jungalow determined to do each.
Tigress Salad
1 cup pickled cabbage (recipe under)
1/2 bunch cilantro – rinsed and dried
4 cucumbers – sliced
2 bunches swiss chard (rinsed, dried, spines eliminated)
2 cups of cooked lentils (recipe under)
2 mangoes peeled and sliced
zest and juice of a mandarin
Add cooked lentils to a big bowl.
Tear swiss chard leaves and add to lentils.
Prime with pickled cabbage, mango and cucumber.
Serve with cilantro dressing and magnolia citrus dressing on the facet (recipes under).
non-compulsory
allium flowers (could be changed with inexperienced onion or chives)
heat naan
limes
Tigress Wrap
1 cup pickled cabbage (recipe under)
1/2 bunch cilantro – rinsed and dried
4 cucumbers – sliced lengthwise
2 bunches swiss chard (rinsed, dried, spines eliminated)
2 cups of cooked lentils (recipe under)
2 mangoes peeled and sliced
coconut flour wrappers
Lay out coconut wrapper on reducing board.
Line with swiss chard.
Add 2-3 tbsp of lentils to the left facet of wrapper.
Nest a strip or two of mango and cucumber and a 2 tbs of pickled cabbage subsequent to lentils.
Add a spring or two of cilantro.
Drizzle with cilantro dressing.
Wrap it up!
Serve with Magnolia Dressing
Cilantro Cucumber Dressing
1 cup coconut yogurt
1 cup cucumber (peeled, de-seeded and chopped)
1/2 bunch cilantro
allium flowers (use inexperienced onion or chives if not accessible)
juice of a lime
salt to style
Add the above substances to blender.
Mix till easy.
Serve.
Magnolia Citrus Dipping Sauce
1 tsp magnolia syrup (recipe under)
2 tbs coconut aminos
2 drops citrus blossom bitters
Add substances in a shallow bowl and stir.
Serve.
Fast Pickled Cabbage
1/2 head of purple cabbage (shredded)
1 tsp coconut vinegar
zest and juice of a mandarin orange
1 tsp olive oil
pinch of salt
Mix shredded cabbage, coconut vinegar, zest, juice, olive oil and salt in a bowl. Therapeutic massage till cabbage is softened. Put aside for 30-45 minutes then serve.
Lentils
2 tsp ghee
1 tsp coconut butter
4 cloves of recent crushed garlic
1/4 onion
1/4 tsp of every: floor cumin, fennel seed, turmeric, ginger
pinch of salt and black pepper
1 cup lentils (we used a 1/4 cup of every of the next: urad daal, toor daal, moong daal, and masoor daal)
2 1/2 cup water
Heat coconut butter and ghee in a pan.
Saute garlic, onion and dry spices.
Add water and lentils
Convey to a boil, scale back the warmth to a simmer, and cook dinner coated for about an hour or till a lot of the water is absorbed and the lentils are tender.
Magnolia syrup
It’s finest to forage your petals early within the morning when the magnolias are opening.
Solely choose 1 or 2 petals in order to not disturb the general look of your tree.
1 cup sugar
1 cup water
magnolia petals (just one or 2)
place petals in mason jar
deliver water to boil
add sugar and stir till dissolved
pour heat syrup over petals
stir
let sit for 4-8 hours
take away petals and retailer for as much as 30 days
Magnolia Wine (per serving)
3 drops citrus blossom bitters
1 tsp magnolia syrup
1oz vodka (non-compulsory)
high with glowing white wine
serve
For a non-alcoholic model, substitute the sparking wine with (coconut or citrus) sparking water.
Salud!
Ceramic bowl and dishes by Colleen Hennessey Clayworks.