Kale & Caramel
Recipes for Body, Heart, and Table
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- £9.99
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- £9.99
Publisher Description
Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products.
Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom.
Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
PUBLISHERS WEEKLY
Lifestyle and wellness blogger Lily Diamond (Kale & Caramel) collects 80 innovative plant-based dishes and beauty formulas that "transcend the boundary between food and body products." Celebrating the healing power of herbs and flowers, Diamond advocates "wildness in the kitchen," sharing recipes for vibrant vegetarian dishes and nourishing potions and lotions. Each chapter showcases an herb or flower. Cilantro lime crema tops black bean bisque; rosemary-laced goat cheese enhances a roasted fig pizza; a mix of minted tahini and cumin-fried chickpeas dresses Greek salad. Elixirs include a pomegranate spritzer with thyme, and lemonade with cucumber and basil. There's an abundance of dessert options, such as mini no-bake goat cheesecakes with lavender blueberries, and fragrant wine-laced rhubarb fennel ice cream. Diamond provides instructions for storing herbs and flowers, as well as infusing aromatics into natural oils, honey, sugar, or salt. She includes a chart describing each herb's floral profile and flavor pairings. In an enchanting narrative, Diamond describes her awakening to the power of plants, crediting her herbalist mother and childhood on Maui as inspiration for her guiding philosophy: "What beautifies within beautifies without."
