Edible Flowers are the New Juicing Craze
Juicing is obviously a ginormous trend, but the same old orange-beet-pineapple combo gets to be a snore. Wake up your healthy routine with these recipes (which are really more guidelines) from Daniel Winer, a juicing advocate and the owner of Juicepresso. All can be made in the same juicer you're using for those kale concoctions every morning.
This article originally appeared on PureWow.com.
Green Sunflower Juice
Sunflower petals have a bittersweet, artichoke-like flavor. Take four organic sunflower petals and add them to three medium-sized carrots, a bit of ginger, a bunch of kale and three celery stalks. Blend.
Dandelion Grape Juice
Blend four dandelion blossoms with about 50 seedless grapes, a ½ ounce of agave syrup and 5 ounces of carbonated water. Serve over a cup of finely crushed ice.
Refreshing Rose Juice
Rosewater has long added mild, fruity flavor to desserts. Take a kiwi, four romaine leaves, a half-dozen strawberries, a handful of mint and half a peeled lime, and blend it all with four organic rose petals.
Spring Tulip Juice
Who knew? Tulips taste like a slightly sweet green veggie. Add three petals to two cups of OJ, then toss in a handful of kale, a whole lemon and a cucumber.
Strawberry Hibiscus Juice
Hibiscus flowers have an exotic taste--citrusy and cranberry-tart. Use a couple petals in a juice with eight strawberries, half a mango, a handful of mint and a cucumber.