Have you ever had one of THOSE days? This week, I made a business of it. No doubt something or other was in retrograde. Whatever the cosmic reason, I exited a public bathroom with my skirt tucked into my nickers, I dropped my keys into my on-the-go bowl of yogurt and I spilled beet kvass on my too expensive white linen pants…yes, in my lap. Picture it.
When the gods need some clown to laugh at and spot me tripping past, I hit reboot. I stop everything because, let’s be honest, nothing is working. I make my apologies and just do something for myself. This time, the something for myself turned out to be a happy marriage between my kitchen and garden. The meditation of making it calmed me and sharing it brought me joy.
Floral Yogurt Cream Cheese. Sounds fancy, looks fancy. Easy peasey to make.
Nasturtiums are pretty, charming little edible flowers. If they aren’t part of your garden, put them on the list for next year and pick a little bunch up at the farmers market. They taste a bit like watercress. A light peppery punch in a pretty feminine costume. Enjoy and keep it classy.
Floral Cream Cheese Ingredients
- 1 bunch nasturtiums (10-15 nasturtiums)*
- 1 quart yogurt *
- 1/4 teaspoon unrefined sea salt (fine grind)
- 1/2 teaspoon granulated garlic (organic)
- 1/2 tablespoon lemon verbena, minced
- 1/2 tablespoon lemon zest
- 3 tablespoons heavy cream (preferably from cows raised on pasture)
Floral Cream Cheese Method
- Lay a wire strainer over a bowl and a cheese cloth or tea towel over the strainer.
- Empty 1 quart of yogurt into the towel. Cover the yogurt with the ends of your towel and leave to strain off whey overnight.
- When the the yogurt pulls away from the towel and strainer just a bit, put the yogurt into a bowl and jar up your whey for future use.
- Add 3 tablespoons cream to yogurt and mix until smooth and incorporated with stiff spatula.
- Add salt, garlic, lemon verbena and lemon zest to the yogurt and combine completely.
- Just before serving, tear apart nasturtium petals and fold into the yogurt mixture.
*Nasturtiums should be kept in the refrigerator or picked just prior to using.
*I make my own yogurt and you might too but, if you don’t, use this great recipe or pick up a lovely brand like Trader’s Point or Straus. Both brands that make their yogurt from milk of cows raised on pasture. You can read about the importance of dairy from grass fed animals here.
Active Time: 15 minutes
Yields: 1 heaping pint
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio