#ediblelove

[say-alhamdoulillah-mylove]

I Want to Marry You Cookies

Savor the sweet joy of love with every bite of our delectable 'I Want to Marry You Cookies' - the perfect union of flavors.

[maai-vinsmokesanji]

💋💋💋 #chocolate #littlehappiness #hershys #kisses #ediblelove https://www.instagram.com/p/BouULKaFfqa/?utm_source=ig_tumblr_share&igshid=5nrgv5t57gpf

[singingwolf-gailforce]

Fat gurl happiness #buddamakesitbedda #fatgurlorgasm #ediblelove

[maai-vinsmokesanji]

Yum stuff! 😍 #magnum #doublepeanutbutter #snickers #trio #chocolate #sweettooth #ediblelove yummy

[partbutterfly]

Is it legal to marry food? 'Cos I feel like that's where my life is going at this point.

[jghealing]

The Edible Flower

Yesterday I was lucky enough to have a private cooking class and homemade meal with Tara Sowlaty (The Tara List Solution). I really dig Tara's "solution" of eating healthy most of the time, but never depriving yourself from enjoying food that you love. I have always lived by the mantra "everything in moderation". If you are able to really listen to your body, it will guide you to make the right choices-- dietary and otherwise, creating a sense of balance in your life. 

Tara and I share a mutual appreciation for SQIRL, which we both recently featured on our blogs. We decided to make a dish inspired by their brown rice bowl, but updated a few ingredients to make it even lighter (swapping brown rice for quinoa). Words can't describe how impressed I was by this beautiful creation. Tara even adorned the perfectly composed breakfast bowl with an edible flower, making the dish almost too pretty to eat. 

Quinoa Kale Pesto Bowl Recipe

Recipe inspired by SQIRL Kitchen, R2 Brown Rice Bowl.  Serves 2

INGREDIENTS:

1. 1 cup kale (you can substitute any leafy greens you like, such as basil, sorrel, mint, parsley, or use a combination of greens)

2. 1/2 cup nuts (use any you like, a combination of walnuts, pine nuts, and almonds is a good choice)

3. 1 lemon

4. 1 tablespoon olive oil

5. 1 tablespoon pecorino romano (can substitute any finely graded hard cheese here, like parmesan)

6. 2 cups cooked, warm quinoa

7. Green hot sauce 

8. 2 eggs

9. 1/2 cup crumbled, good quality greek feta cheese

10. 1 large radish, sliced thinly with a mandolin

11. Salt, pepper, sprig of dill, and edible flowers for garnish

DIRECTIONS:

1. Fill a sauce pan with water, and keep on low heat

1. In a food processor, combine kale, nuts, lemon juice, olive oil, cheese, salt and pepper, until finely ground, just before it becomes a paste, add more oil and seasoning if you think it's necessary

2. Combine warm quinoa with the pesto, and mix to coat the quinoa thoroughly.  Add salt, pepper, and lemon juice to taste.  Divide quinoa, and place into two separate bowls.  Top off quinoa with green hot sauce, to your liking

3. Once the water in the sauce pan starts to bubble, add a splash of vinegar to the water, and gently slide in your eggs into the poaching water.  The water should not be boiling, and just warm enough to not burn your finger.  Let the eggs cook for about 4 minutes

4. Gently scoop the poach egg out of the liquid, and place each egg into the quinoa filled bowls.  Sprinkle some salt and pepper atop the eggs

5. Garnish the plate with sliced radishes, crumbled feta, and edible flowers (for beauty!)  Serve immediately, and enjoy!