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A perfect end of summer sweetie treaty for the last of the summer flowers.

I think many of us have seen those gorgeous flower cookies all over instagram & pinterest for years. Specifically the instagram user @Loristern of exhaustive treasure trove of edible flower creations ranging from cookies and biscuits to full blown tiered cakes and pies and chocolate bars! Since following her work for a few years, I have always wanted to try and make some edible flower cookies myself.

To make these beautiful edible flower cookies, it is actually quite simple. The base cookies is a basic shortbread cookie-I made a vegan version using vegan butter and whole wheat pastry flour.

You do need to use fresh flowers for this recipe as they are much easier to decorate with and have some moisture in them to keep a little bit more of their color while baking. For these cookies, I used lots of pansies, nasturtiums, lavender, poppy and calendula! But any edible flower or herb works here-get creative and definitely asks friends & family for floral donations! It should be noted that several recipes did write that flowers with orange and purples held their color best after being baked.


  • ¾ cup vegan butter

  • ½ cup natural cane sugar

  • 2 cups whole wheat pastry flour

  • Edible flowers


  • In a large bowl, cream the sugar and vegan butter together with an electric mixer until creamy and smooth.

  • Slowly add the pastry flour, about ¼ cup at a time, mixing until just combined between each addition.

  • Flatten it into a disk. Wrap it with cling film and chill it in the fridge for at least one hour.

  • After the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thick. Cut the dough into desired shapes.

  • Garnish each cookie with edible flowers and/or herbs. When all of the cookie tops are decorated, lightly roll the rolling pin over the dough to make sure all the flowers have adhered to the cookies.

  • Return the cookies to the refrigerator and chill for another 30 minutes.

  • To bake, preheat the oven to 350ºF.

  • Bake the cookies on a parchment lined baking sheet for 8-10 minutes, depending on or until lightly golden around the edges.

  • Let cool & enjoy!

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Lavender lemonade has easily become on of my absolute favorite summer beverages, we started making it one summer here at Go Ask Alice and it was always so well received by all of our customers. Since covid, we have had to stop our tea samples, but soon we are looking to add 1 or 2 demo-days in the shop, where we will be serving free tea and snacks for the day!

This recipe is really easy, and is only one way to make lavender lemonade. You can actually use this basic recipe to make any floral lemonade you desire! This recipe would work well with rose!

Step 1: Infused Lavender Sugar

First, you'll want to combine the sugar and the lavender in a clean, heat-safe jar. Using clean fingers, gently rub the flowers into the sugar crystals to crush the lavender flowers and activate the aromatic oils.

Step 2: Make Lavender Simple Syrup

Next, you'll want to pour hot water into the sugar and lavender mixture. Stir to combine fully and cover to let infuse for at least 30 mins. The longer you let this mixture infuse, the stronger the end result will be. I tend to like a stronger lavender flavor so I will usually let mine infuse for a few hours, usually around 2 hours. Once it has infused & cooled, strain the lavender flowers out and store your lavender simple syrup in a clean, air-tight jar. Date and label.

To make the lemonade, you can definitely use store bought, but fresh is always best! Make sure to have lots of ice on hand to chill the drink, and adjust the water, lemon juice and sugar to your liking. The measurements down below are to my taste-adjust to yours if needed!


  • 1 small handful freshly picked and rinsed lavender flowers, or 1 tablespoon dried lavender flowers

  • 1 cup sugar

  • 2 cups boiling water

  • 1 1/2 cups freshly squeezed lemon juice

  • 2 cups cold water, plus more as needed

  • Lots of ice

  • Garnish with a few lemon slices and sprigs of lavender

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Moringa oleifera is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent. Common names include moringa, drumstick tree, horseradish tree, and ben oil tree or benzolive tree.

Growing in tropical and subtropical regions, it is commonly referred to as the ‘miracle tree’. It is able to survive in harsh, drought conditions when most other plants would simply die.

Whilst all parts of the tree offer medicinal properties, the leaves can be consumed daily as food, either fresh or in dried powder form.

Moringa leaf powder (which is a concentrated form of the fresh leaves) has been shown to contain:

  • 46 types of antioxidants

  • 18 amino acids

  • 10 times the vitamin A of carrots

  • 15 times the potassium of bananas

  • 17 times the calcium of cows milk

  • 25 times the iron of spinach

Here are 3 recipes we love using our Organic Moringa Powder:

Seed & Ginger Moringa Energy Balls (Nut Free Recipe)


  • 1 heaped tablespoon moringa leaf powder

  • 150g (1 cup) mixed seeds (pumpkin seed, sunflower seed, and flax seed)

  • 1 heaped teaspoon cinnamon powder

  • ½ teaspoon freshly grated ginger

  • 100g (⅔ cup) raisins

  • 1 teaspoon vanilla extract


  1. Grind seeds along with the moringa powder and cinnamon in a food processor until you get a coarse meal.

  2. Add the raisins and vanilla extract and the process until everything clumps together.

  3. Roll into balls.

  4. Either serve immediately or pop into the fridge. They will keep (in a sealed container) in the fridge for a couple of weeks.

  5. You can also freeze these to increase their longevity for several months (they are edible immediately from frozen).


Moringa Sesame Vinaigrette


  • 3/4 cup Sesame Oil (Toasted or Untoasted work great!)

  • 1/8 cup Apple Cider Vinegar (Or any other vinegar of choice)

  • 1/8 cup fresh lemon juice

  • 2 to 3 cloves garlic pressed or minced

  • 2 to 4 teaspoon moringa powder add to taste

  • 2 teaspoons Onion Powder

  • 1/8 to 1/4 teaspoon cayenne pepper more or less as desired

  • 1/2 teaspoon mineral rich salt, like himalayan

  • 1/2 teaspoon maple syrup or equivalent of preferred sweetening option


Coconut & Date Moringa Energy Balls


  • ¾ cup (115g) raw cashews

  • ¼ cup (25g) raw pistachios (almonds work well here too)

  • 15 dates, pitted and roughly chopped

  • 2 tsp (10ml) moringa powder

  • ¼ cup (25g) shredded (dessicated) coconut

  • 1 tbsp (15ml) coconut oil

Toppings (optional)

  • ¼ cup (25g) shredded (aka dessicated) coconut, toasted

  • 2 tsp (10ml) moringa powder


  • Pulse the nuts in a food processor for a minute then add the rest of the ingredients and blend well until the mixture sticks together. Add more ground nuts or coconut if it feels too sticky or wet. Add more dates if it’s too dry.

  • Roll the mixture into balls and pop them into the fridge to set for an hour.

  • Drizzle with melted white chocolate, roll in toasted shredded coconut or dust with moringa powder. Store in fridge in an airtight container for 1 week or in the freezer up to 1 month.

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