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
Serves: 1
Ingredients
-
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
- Just combine the above ingredients and blend well. If it’s too thick, you can add a little water.