Author Notes
This recipe was created because we were at the wonderful Radiance Dairy in Fairfield, Iowa and wanted to try their yogurt -- also their fields were full of violets. These mystical flowers have many health benefits including bountiful Vitamin C and anti-oxidants. The blueberries are included because the violet color didn't come through when I first made it on the road -- they should make it seem a little more like a violet drink. Alternatively, you can take out the honey and blueberries and use this as a sauce for a light fish, or serve it with dandelion fritters (recipe also on food52). —The Perennial Plate
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Ingredients
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1 cup
yogurt (full fat if possible)
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3/4 cup
violets
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2 tablespoons
honey (or more if you like it sweet)
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pinch of salt
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1/4 cup
blueberries (frozen -- optional for color)
Directions
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Just combine the above ingredients and blend well. If it's too thick, you can add a little water.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!
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