Whether it’s driving from Hollywood, Shadow Hills and Pasadena or walking from a couple of streets over – commuting to the studio is a quiet time of reflection that often yields creative inspiration.
Most of the citrus blossoms have all faded and fallen, but we have started noticing another blooming flower along our commute that is in the Tigress Candle that we have been burning in the studio – the magnolia.
With Mother’s Day around the corner, we developed a fun lunch inspired by the citrus and magnolia notes found in the candle (a perfect mama’s day gift) as well as vintage kanthas (coming to the shop soon) from India where there are real tigress mamas roaming about.
You can serve the following either as a salad, or as a platter for a make your own wrap lunch. The ladies of Team Jungalow decided to do both.
Tigress Salad
1 cup pickled cabbage (recipe below)
1/2 bunch cilantro – rinsed and dried
4 cucumbers – sliced
2 bunches swiss chard (rinsed, dried, spines removed)
2 cups of cooked lentils (recipe below)
2 mangoes peeled and sliced
zest and juice of a mandarin
Add cooked lentils to a large bowl.
Tear swiss chard leaves and add to lentils.
Top with pickled cabbage, mango and cucumber.
Serve with cilantro dressing and magnolia citrus dressing on the side (recipes below).
optional
allium flowers (can be replaced with green onion or chives)
warm naan
limes
Tigress Wrap
1 cup pickled cabbage (recipe below)
1/2 bunch cilantro – rinsed and dried
4 cucumbers – sliced lengthwise
2 bunches swiss chard (rinsed, dried, spines removed)
2 cups of cooked lentils (recipe below)
2 mangoes peeled and sliced
coconut flour wrappers
Lay out coconut wrapper on cutting board.
Line with swiss chard.
Add 2-3 tbsp of lentils to the left side of wrapper.
Nest a strip or two of mango and cucumber and a 2 tbs of pickled cabbage next 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 green onion or chives if not available)
juice of a lime
salt to taste
Add the above ingredients to blender.
Blend until smooth.
Serve.
Magnolia Citrus Dipping Sauce
1 tsp magnolia syrup (recipe below)
2 tbs coconut aminos
2 drops citrus blossom bitters
Add ingredients in a shallow bowl and stir.
Serve.
Quick 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
Combine shredded cabbage, coconut vinegar, zest, juice, olive oil and salt in a bowl. Massage until cabbage is softened. Set aside for 30-45 minutes then serve.
Lentils
2 tsp ghee
1 tsp coconut butter
4 cloves of fresh crushed garlic
1/4 onion
1/4 tsp of each: ground cumin, fennel seed, turmeric, ginger
pinch of salt and black pepper
1 cup lentils (we used a 1/4 cup of each of the following: urad daal, toor daal, moong daal, and masoor daal)
2 1/2 cup water
Warm coconut butter and ghee in a pan.
Saute garlic, onion and dry spices.
Add water and lentils
Bring to a boil, reduce the heat to a simmer, and cook covered for about an hour or until most of the water is absorbed and the lentils are tender.
Magnolia syrup
It’s best to forage your petals early in the morning when the magnolias are opening.
Only pick 1 or 2 petals so as to not disturb the overall look of your tree.
1 cup sugar
1 cup water
magnolia petals (only 1 or 2)
place petals in mason jar
bring water to boil
add sugar and stir until dissolved
pour warm syrup over petals
stir
let sit for 4-8 hours
remove petals and store for up to 30 days
Magnolia Wine (per serving)
3 drops citrus blossom bitters
1 tsp magnolia syrup
1oz vodka (optional)
top with sparkling white wine
serve
For a non-alcoholic version, substitute the sparking wine with (coconut or citrus) sparking water.
Salud!
Ceramic bowl and dishes by Colleen Hennessey Clayworks.
from The Jungalow http://ift.tt/2pnPOlB
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