Enjoying Edible Flowers

Ingredients:

• 4 cups baby kale 
• 2 cups low-sodium chickpeas, drained, rinsed, and dried  
• 1 cup Asian pears, thinly sliced 
• 1 cup quinoa, cooked 
• ½ cup pickled onions (check out our blog on Okinawa Pickled Vegetables) 
• Edible flowers 

• ¼ cup N4L Imported Olive Oil 
• 2 Tablespoons champagne vinegar 
• 1 teaspoon Dijon mustard 
• Salt/Pepper, to taste  

Instructions:

1. Wash and prepare all produce according to the ingredient list 
2. In a small bowl, whisk together dressing ingredients 
3. In a large bowl combine kale, chickpeas, pears, quinoa. Toss until well combined.  
4. Add pickled onions and dressing and toss again gently. Garnish with edible flowers. Enjoy! 

Okinawa Spring Rolls 

Prep Time: 15 minutes | Makes 3 Servings 

• 6 sheets rice paper 
• 1 cup white rice, cooked 
• ½ cup cabbage, roughly chopped 
• ½ cup yellow bell pepper, thinly sliced into strips 
• ½ cup carrots, thinly sliced into strips 
• ¼ cup mango, thinly sliced into strips  
• 2 Tablespoons scallions, thinly sliced 
• 2 Tablespoons cilantro, roughly chopped  
• 1 Tablespoons spearmint, roughly chopped  
• Reduced sodium tamari for serving  

 Instructions:

1. Wash and prepare all produce according to ingredient list 
2. Begin boiling 3 cups of water in a medium-sized pot 
3. While the water boils, prepare your station by grabbing a large cutting board and dampening it with a wet paper towel. Grab your pickled vegetables out of the fridge and drain. 
4. Once the water has boiled, remove it from heat, and using tongs, dip the rice paper in for 10-15 seconds or until pliable.  
5. Add about 2 Tablespoons of white rice. Top with chopped cilantro and spearmint. Layer cabbage, peppers, carrots, and mango. Fold over once, tuck in edges, and continue rolling over. 
6. Sprinkle with scallions and serve with reduced sodium tamari! 

Chocolate Energy Bites 

Prep Time: 10 minutes | Cook Time: 10 minutes | Makes 18 balls 

Ingredients: 

• 1 cup dates, pitted 
• ½ cup dried apricots 
• ¼ cup raisins 
• 1 1/2 cups walnuts 
• 1/2 cup unsweetened coconut flakes 
• 1/4 cup unsweetened cocoa powder 
• 2 Tablespoons chia seeds 
• 1 Tablespoon orange zest 
• Toppings: Dried Roses, Cocoa Powder, Gold Leaf Dusting 

Instructions: 

1. Line a baking sheet with parchment paper. 
2. Add all the ingredients to a food a processor. Pulse until fully combined and the dough easily holds together when squeezed in your hand. 
3. Roll the dough into tablespoon size balls. Roll balls into your desired toppings. (Have a sweet tooth? Dip the dough in melted chocolate before sprinkling on your toppings!) 
4. Store the balls in an airtight container in the fridge for up to 1 week.