Orange Blossom Pistachio Milk + A Breakfast Shake

May 3, 2017

Orange Blossom Pistachio Milk + A Breakfast Shake by Faring Well #KaleandCaramelCookbook

There is no shortage of things to update you on over here at the moment, and it gets me really excited for our “story time” in future posts! From the epic photography workshop I went on last week in Point Reyes, to Scott’s thirtieth birthday this weekend and the surprise trip that awaits us next week. Me quitting long distance running for good, and giving up oats and (most) cruciferous vegetables for the foreseeable future. My new love for BBG strength training and HIIT workouts, and how our landlord is selling our home and we don’t know for sure where we will be living in sixty days. There is also some thyroid battling going on, candida, and heavy metal cleansing. But through it all there is so much joy being had over here, in between spikes of anxiety and stress (and sometimes even amidst them) we are two happy kids navigating life with so much hope (and love and support from our families and friends). For this I am unbelievably grateful! What fun would it be if everything was a piece of cake? Well maybe if it were a chocolate one, with coffee frosting.

Mail days have been exceptionally exciting as of late with the number of beautiful cookbooks coming out this spring season. One of which I am sharing with you today that has me overflowing with inspiration in a new way. If you don’t know Lily yet, meet the flower child of the blogging community. Over at Kale & Caramel, Lily brings recipes to us all with some of the most vibrant and fresh photography – and unique recipes to make you salivate in your desk chair. She inspires you to use ingredients many of us (including me) tend to overlook when building meals, such as herbs and edible flowers. Lily is also the all-natural beauty queen. You will find posts on how to wash your face with honey, whip up the most energizing face and body scrubs, and (in her book) create a refreshing room spray from just two ingredients (hint: one is a herb). Both Lily and her work are beautiful and approachable, and for those who are looking to use more herbs and flowers in their daily life – the Kale & Caramel Cookbook deserves a spot on your shelf.

When first flipping through it’s pages I was drawn to the chapter on orange blossoms. Of all our senses, smell is the one that has the strongest effect on memory. Just reading the word “orange blossom” had my mind racing back to my college days. It’s my freshman year in the interior design program at Arizona State University. I just left a design theory class and am walking to my physics lab. My headphones are in and I’m listening to The Shins. Now here come the orange blossoms. The row of trees I frequently walk by are in bloom and everything about that moment is frozen in my memory. The weight of my backpack, the crisp morning air, the sound of The Shins, the feel of my worn converse and skinny jeans. Now fast forward to a year a half later, and I’m dating Scott. He is obsessed with the smell of orange blossoms and picks them from the tree in his backyard when they bloom. I’m getting into my car to drive to work one morning, and there are a bundle of orange blossoms wedged in the air vent. I turn on the AC as I’m driving and am engulfed in their lingering scent. Oh orange blossoms, you got me again.

Despite my connections to this smell, the bottle of orange blossom water I purchased to make this recipe from Lily’s cookbook was the first I’d ever owned. Not knowing much when it came to incorporating floral aromas in my recipes, I was encouraged by the ease and delicate ways she used them in her book. This milk is super luscious, creamy, and oozing with floral-y orange notes. Upon sipping it I immediately thought of peaches, and reached for the bag of frozen ones in my freezer (summer season-pushing here). I blended the orange blossom pistachio milk with the frozen peaches, coconut butter, and chia seeds to create a total lush shake that is perfect for breakfast or an afternoon snack. I have both the recipe for the milk and the shake for you below thanks to sweet Lily for allowing me to share. To make it even more exciting, I am getting to give away a copy of the Kale and Caramel Cookbook today too! (See the entry rules below.) Let’s celebrate Lily today, and enjoy something as she would say, “for all five senses.” – xx


GIVEAWAY: Enter to win a copy of the Kale and Caramel Cookbook by leaving a comment below telling me your favorite way to use flowers or herbs in your recipes. Open to U.S. residents only. The contest will be open through next Tuesday evening, May 9th. 

Orange Blossom Pistachio Milk + A Breakfast Shake by Faring Well #KaleandCaramelCookbookOrange Blossom Pistachio Milk + A Breakfast Shake by Faring Well #KaleandCaramelCookbookOrange Blossom Pistachio Milk + A Breakfast Shake by Faring Well #KaleandCaramelCookbook


ORANGE BLOSSOM PISTACHIO MILK
From the Kale and Caramel Cookbook.
Makes about 3 cups.

1/2 cup shelled pistachio nuts, raw
3 cups of filtered water
1 tablespoon raw honey (or 1 pitted medjool date)
1/4 teaspoon ground vanilla bean seeds
1/8 teaspoon ground cardamom
2 pinches sea salt
1 teaspoon orange blossom water

The night before you want to make the milk, soak the nuts in 3 cups of water. After soaking for at least 8 hours, squeeze the pistachio meats out of their purplish-brown casings (can be skipped if in a hurry). Rinse the soft green nut meats, and place them in a high-powered blender with 3 fresh cups of filtered water.

Blend on high until completely smooth, about 1 to 2 minutes. Pour through a nut milk bag, squeezing to remove every last ounce of liquid. Return the milk to the (rinsed) blender and add the honey (or date), vanilla, cardamom, salt, and orange blossom water. Blend for about 30 seconds, taste, and adjust any flavorings (sweetness/blossom water) as necessary.


NOTES: Lil’y original recipe calls for 2 to 3 tablespoons of raw honey, and only 2 1/2 cups of water when blending. This makes a much richer and sweeter milk, so feel free to use her measurements if that is more up your alley.

Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond.


PEACHY BLOSSOM SHAKE
Makes 1 serving.

1 cup orange blossom pistachio milk (from above)
1 tablespoon raw coconut butter
1 tablespoon chia seeds
1 cup frozen peach slices
2 to 4 ice cubes

Combine all of the above ingredients in a high speed blender. Turn the blender on low, and work its way up to high, letting it become super smooth (about 30 to 45 seconds). Taste and add more peaches for additional sweetness, or more ice cubes to thicken, as needed. Enjoy right away.


This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support!

57 Comments

  • Reply Anja May 3, 2017 at 4:26 am

    good to hear that you’re doing mostly well :) will you, some time, put up a wrap up of all your digestive struggles and approaches to heal them?
    I love edible flowers in green salads with a light fruity orange juice and balsamic vinaigrette, and fresh herbs are best blended up with nuts, olive oil and some sea salt and used as a pesto/spread/sauce for EVERYTHING. ;)

  • Reply Ashley May 3, 2017 at 4:50 am

    I love to put edible flowers in smoothie bowls! It makes them look so decadent & magical!!

  • Reply Karlie May 3, 2017 at 5:10 am

    What a gorgeous book!! I love mint in water for a refreshing sip :) Cant wait to make the smoothie Jessie and thanks for the quick update, sending you all the good vibes

  • Reply Kate May 3, 2017 at 5:39 am

    Such a lovely recipe and book! As a little girl I would often eat violets, lilacs, really any flower I could find because I thought that was what faeries ate haha. Nowadays, I love using mint and basil in water and for pesto dishes, as well as adding edible flowers to salads to make them extra special and magical! Hope you are well!

  • Reply Amanda May 3, 2017 at 5:40 am

    I love putting edible flowers into gifted jars of granola! It’s always a surprise and delight for the recipient, and it’s a simple way to add a burst of color to a traditionally neutral-hued snack. x

  • Reply Natalia M May 3, 2017 at 6:24 am

    I have yet to try flowers in my recipes, but herbs are always a part of my savory meals. Of course nothing beats basil, I absolutely love pesto and basil dressing. Can’t wait until the local stuff shows up at my farmers market.

  • Reply Lily May 3, 2017 at 6:39 am

    I love herbs I love to add them to salads to create more flavor variety and my sandwhiches. I also love to just chop up some Basil and eat it with fruit in the summer!

  • Reply samantha May 3, 2017 at 6:54 am

    i am obsessed with flowers. the smell, the visual appeal – they make me smile.
    edible flowers and herbs seem to be the finishing touches that recipes need.
    i love using edible flowers to garnish sweets like cakes, cookies, blondies, etc.

    i can’t wait to continue to read your blog as it evolves!

  • Reply Stephanie J. Schiltz May 3, 2017 at 8:17 am

    To be honest, I’ve never used edible flowers . Always intrigued with recipes that called for them but just never got around to trying them. However I love using fresh herbs to cook, bake with.I love the aromatics that come with using THE FRESH HERBS. so much better tasting, smelling than dried but the dried do have their place when fresh aren’t readily available.

  • Reply Paige May 3, 2017 at 8:54 am

    I love incorporating lavender from my lavender plant into a room spray that I use each night on my bed before I get in it! I hope to start exploring more floral essences into my cooking as well!

    Thank you for the great post!
    Paige

  • Reply Roshni May 3, 2017 at 9:43 am

    I have the fondest childhood memories of my mom baking homemade rosemary bread, and I think that’s what began my love for herbs. I love parsley and mint in EVERYTHING – they make everything taste so bright and fresh. Just the other day I made some baked quinoa, pea, and mint fritters, and the mint coming through was heavenly.

  • Reply Michelle May 3, 2017 at 10:26 am

    Ah this looks Dreamy! I love walking down memory lane with you! I love using herbs anytime I can! My favorites are basil, mint and dill currently! I think they can elevate any dish! When I throw them in my salads I always am brought back to my momma’s garden!

  • Reply Candice T May 3, 2017 at 11:32 am

    I love adding fresh herbs to my glasses or bottles of water, as well as when making my own homemade tea. I once experimented and made a small lavender loaf cake for a Thanksgiving gathering, and my family loved it so much that they were upset I hadn’t made more than one and were all asking me for the recipe by the end of the night! I’ve also swirled dried lavender buds into some of my favorite vanilla bean or coconut ice cream. Divine!

  • Reply Pia May 3, 2017 at 1:07 pm

    Celebrate we shall! Virtually anyway ;) From what I’ve been able to gather from the occasional sneak peak and an in depth scroll through the sample pages on Amazon, the books really does look wonderful. And while not all recipes are vegan, I feel most would easily be made 100% plant-goodness-filled, so that’s great! Anyway, to stand a chance to win, I guess I’ll have to share my flower food experiences with you. Truth be told, however, that, while flowery recipes really intrigue me and are definitely on my “to explore and play with” (mental) list, I unfortunately haven’t used flowers in recipes YET. And as for herbs, I guess my favorite way to use them would be in hearty stews, salads and veggie patties of sorts.
    Big hugs to you and all the best, always xxx

  • Reply Edie May 3, 2017 at 1:21 pm

    I remember you sharing the book on Insta stories and thinking, that book looks magical! I haven’t ever used edible flowers, but a good friend of mine recently became an herbalist, so I’ve been learning all about the wonderful benefits of edible flowers. Currently, I use fresh herbs as often as possible! I love basil and love making a homemade batch of creamy vegan pesto once or twice per month. I’ve been starting to grow some herbs in our small apartment (sunshine permitting). xx

  • Reply maia May 3, 2017 at 1:57 pm

    I love putting lots of bright green herbs like parsley into hummus for extra zing!

  • Reply Alexi May 3, 2017 at 2:29 pm

    It’s a joy to read your posts, and I love hearing all of your life updates! :) My favorite way to incorporate herbs its actually as a topping for salads. Something as simple as fresh parsley or basil can provide such a pop of flavor that’s so yum.

  • Reply Laren Cyphers May 3, 2017 at 3:13 pm

    Love using flowers like nasturtiums to add a peppery and beautiful factor to my summer salads!

  • Reply Elizabeth Brown May 3, 2017 at 3:35 pm

    My favorite way to incorporate herbs is as a beautiful raw garnish! I love the pungent smell of fresh picked purple basil, and it’s such a beautiful color sprinkled over just about anything!

  • Reply Heidi C. May 3, 2017 at 3:49 pm

    Nasturtium leaves and flowers are great in salads, they have kind of a peppery flavor, and they make the salad look kind of fancy. :). I also love garlic chives sprinkled on a baked potato. Thanks for the update on what’s going on, I hope things go the way you’d like them to.

  • Reply Taylor Gillespie May 3, 2017 at 3:52 pm

    To be honest, I’m not a fan of floral flavors in my dishes. However I absolutely love herbs! Onenday I wish to have an herb garden of my own. I have a singe basil plant and I love putting fresh basil leaves in my salads. Basil tastes great in its raw form!

  • Reply Jodi May 3, 2017 at 3:57 pm

    I love your story time, Jessie! Sounds like you’ve got lots going on, mostly I hope that you one day find your health balance and that you and Scott will have a roof over your head, but I’d take a piece of that chocolate coffee cake if you’re handing them out. Ah life. Live it. All of it. xx

  • Reply Violet May 3, 2017 at 4:00 pm

    Wow!! I have the same memory association with basil and rosemary – whenever I cook with basil, my mom and I crush the flower buds in our hands as perfume because that’s what my grandmother used to do in her garden. And rosemary is my favorite thing to put in these little almond coconut butter scones, definitely an herb that should be in sweets more often! I hope wherever you move is as sunshiney as this smoothie :)

  • Reply Alix May 3, 2017 at 4:24 pm

    That book looks stunning and I am already setting out time to make this amazing milk! I love to use flowers and herbs to infuse either my water (helps me get in that h2o!) or nut milk. I usually use the nut milk for overnight oats which gives the pats a unique and delicious taste, but also in baked goods–especially quick breads and muffins!

  • Reply Ines May 3, 2017 at 4:39 pm

    I love adding fresh herbs to stews and soups or any hot comforting dish ! They really help balance out the heat while adding lots of flavor. They also add a nice pop of color!

  • Reply Emily Wall May 3, 2017 at 4:44 pm

    I can’t wait to try this out!! My mouth is watering, just reading the ingredients!

    My favorite herbal use is actually coconut water, homemade rose water from the bushes in the yard and a pinch of camomile. I love to use to as a facial spray to hydrate and help out any breakouts I get, with the heat rolling in and all! (Obviously, it smells amazing too.) 😍

  • Reply Hmcfalls May 3, 2017 at 4:57 pm

    I love herbs in a good pesto. I think it brightens up the flavor of lots of different things like hummus and salads or roasted veg! But there also essential for finishing off a dish to give freshness!

  • Reply Ellen May 3, 2017 at 5:14 pm

    I love adding herbs to my golden milk every night. It’s the perfect way to wind down from my busy days. I also love adding them to things like banana bread or brownies to give them added benefits!

  • Reply Lyndsey May 3, 2017 at 5:52 pm

    I haven’t used flowers in cooking but I recently saw dried rose petals used in dark chocolate, dreamy!!

  • Reply Dahlia May 3, 2017 at 6:30 pm

    Love using herbs in salad dressings!

  • Reply jacquie May 3, 2017 at 6:48 pm

    I haven’t used floral flavors at all. I like adding fresh herbs to salads and with veggies

  • Reply Courtney May 3, 2017 at 8:46 pm

    Your photos and words are always so lovely and inviting! And I couldn’t help but begin to smell orange blossoms whenever you were describing your memories with the scent. So beautiful! I’m always adding herbs to everything but one of my favorite (and really simple) ways to use flowers is to make rose sugar or rose salt with dried rose petals. It adds such interesting depth to whatever you sprinkle it on and it smells divine :)

  • Reply Ellie Hester May 3, 2017 at 9:23 pm

    I’ve never used edible flowers, but I’m a sucker for herbs…especially mint and rosemary! I love adding rosemary and other herbs to season some sautéed or roasted veggies or to garlic mashed potatoes!

  • Reply Denise May 3, 2017 at 10:22 pm

    Wow orange blossom water is such an interesting ingredient. I would love to use edible flowers in a frosting for cakes!

  • Reply Lily | Kale & Caramel May 3, 2017 at 11:42 pm

    JESSIE. Thank you for these sweet words and gorgeous photos. I’m just in love with everything about this shake—I cannot wait to make it!! Seriously so excited. And truly honored to be on Faring Well today. Thank you for coming and spending time with me in this book-shaped spot in my heart. I’m overflowing with joy and gratitude for your support and love. Thank you.

  • Reply Priya Shiva May 4, 2017 at 3:44 am

    Pistachio milk shake with floral flavor is an awesome idea!

  • Reply Sonia May 4, 2017 at 5:16 am

    I’ve never really used flowers in my cooking or baking before. But herbs, yes! I buy parsley most often just to put in smoothies. Can’t wait to grow a bunch this summer. This book looks beautiful!

  • Reply Mason May 4, 2017 at 6:03 am

    What a beautiful book! I have to say, I don’t cook with flowers often but I did just make Lavender Lemon Komucha that is incredible!!

  • Reply Sabrina May 4, 2017 at 6:41 am

    I’ll definitely have to try this recipe – I’ve also never used edible flowers in my recipe, but I am a sucker for rosewater in rice pudding. Delicious.

  • Reply Patricia H. May 4, 2017 at 7:14 am

    I love to infuse herbs into water for facial steam baths or as a potpourri. I also have tried infusing herbs like lavender and mint into nut milks and used in baking. So life changing!

  • Reply Natalie May 4, 2017 at 7:29 am

    Love love love this recipe!! I’m a big fan of using savory herbs in sweet dishes but I really haven’t experimented much with edible flowers!

  • Reply Teya May 4, 2017 at 8:34 am

    orange flower water in lemonade

  • Reply Kayla May 4, 2017 at 10:40 am

    I love brightening up healthy smoothies!

  • Reply Chelsey @ Chelsey Crafts May 4, 2017 at 5:26 pm

    I love Kale & Caramel..isn’t the book lovely?
    Your description of orange blossoms made me feel like I was there! Delicious.

  • Reply Starla May 4, 2017 at 6:26 pm

    Yum that looks and sounds delicious. I love to use fresh herbs in my homemade breads that I make and also bread stick!

  • Reply Kathryn May 4, 2017 at 11:05 pm

    Oh the possibilities are endless!!!! One of God’s many gifts to us for sight and taste . Rose petals add a beautifully subtle and sweet note to my vegan chocolate mousse!
    I love mixing fresh herbs (basil, mint, cilantro) into my tahini salad dressing each week!

  • Reply Emily May 5, 2017 at 5:38 am

    That shake looks so delicious! It’s 40 degrees and raining here right now, but I will definitely be making it when the sun shows herself again.
    As a baker, I’m always striving to introduce unexpected flavor combinations into my desserts. Outside of mint, we don’t often think of herbs as a sweet flavor, which is unfortunate. I happen to love them in pies (plum thyme, anyone), ice creams, and shortbread cookies. My friend was working on a lavender farm for a while and sent me a bag of the most delightfully perfumed flowers. I often use them to make lavender lemonade, which is great for summer barbecues and celebrations.

  • Reply Andrea May 5, 2017 at 7:01 am

    So good to hear that in spite of the challenges, you’re looking at the positives. And, ugh, candida…I battled that too and was grateful a three-month sugar detox took care of it.

    Favorite way to use herbs…LOL it’s hard to pinpoint just one. But I guess the BIGGEST revelation is using them to reduce the salt needed in recipes by doubling or tripling them from what the original recipe calls for. Of course, it depends on which herbs and personal preference, but I love that they provide a tasty way of keeping my love of salty foods under control.

  • Reply Talia Steif May 6, 2017 at 10:32 am

    I love piling handfuls of fresh herbs in salads! They wake up even the sadder bowls of veggies and then them into a blast of flavor and sunshine! Looks like a beautiful book!

  • Reply Heather Elizabeth May 6, 2017 at 1:14 pm

    I love edible flowers in my salads. It’s like eating summer!

  • Reply Frances May 6, 2017 at 2:20 pm

    I haven’t used flowers ever that I can remember – mostly because I didn’t know how! But I love using herbs in cooking and in face scrubs or hair masks. I think rosemary is my favorite because it’s both so delicious to the taste and smell :)

  • Reply daniella May 6, 2017 at 4:22 pm

    i love baking with flowers and herbs or putting them in the kombucha i brew♡

  • Reply Emily | Gather & Dine May 8, 2017 at 11:26 am

    I can’t remember if I ever told you that finally got around to giving your pistachio milk a try and it was fabulous! We even make pistachio butter now for toast and crackers and love that too. (and it’s all because of you!) What a delightful spin with the orange blossom here. I only ever use lavender (love it in scones and cookies), so I am in serious need to expanding out a bit. Fresh herbs make the difference in everything- salads, pastas, rice bowls, etc.- if only I had a greener thumb for growing them myself!

  • Reply Kate McCabe | Solful Health May 8, 2017 at 12:34 pm

    I have been enjoying my herbs and flowers in tea form as of late, and it’s become my new favorite afternoon treat! I simply boil some water, steep my herbs/flowers of choice for a bit, and then enjoy warmed or over ice (I’m in South Florida so it’s already 1000 degrees here). But I definitely need to dive into the new Kale & Caramel Cookbook for more herbal inspiration!!!

  • Reply Sara May 8, 2017 at 3:24 pm

    My 2 daughters (ages 6 and 8) each have a raised garden bed to grown anything they like. They often grow a variety of herbs that we toss in everything from water to salads and smoothies. Often, my daughters end of eating most of their herbs raw before they get a change to enter the kitchen!

  • Reply Sara May 8, 2017 at 3:27 pm

    My daughter (ages 6 and 8) each have their own raised garden bed to grow what they like. They often grow a variety of herbs that we toss in everything from water to salsa to smoothies. They often eat the herbs raw though before they make it to the kitchen!

  • Reply Lizzie || Life + Business Coach May 14, 2017 at 10:01 pm

    What a stunning recipe. My husband is going to love it. You know after reading your post, I really had to think how we incorporate flowers and blossoms into our food. The only thing we do is pick a few edible flowers in late spring start of summer for our salads. Otherwise, we really don’t add much. However, I love the smell of florals, rose water mmmmmm

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