The Beauty and Benefits of Calendula

Ingredients

• 1 kilo - 2lbs - of peeled cubed potatoes
• 2 knobs of butter
• 1 diced onion
• 2 cups of chicken stock or broth
• 2 cups of milk
• pinch of nutmeg
• 1/4 cup of chopped basil
• 1/4 cup of whole calendula petals
• 4 tablespoons yoghurt
• Salt & Pepper to taste

Instructions

Melt the butter in a soup pot and add onions.

Cover and cook until the onions are tender.

Add potatoes and cook 4 minutes. Add milk and chicken stock.

Cook over low heat about 15 minutes. Season with salt, pepper, and nutmeg.

Blend in food processor and puree until smooth.

Stir in the fresh basil, distribute into 4 separate bowls, and top with yoghurt and calendula petals.

Instructions

In a large stockpot, melt butter over a medium low heat. Add onion and garlic, toss till translucent. Add apple and spices, stir through. Add carrots and stir through for roughly 5 minutes over a low heat.

Add stock, cover and simmer for 20 - 25 minutes. Remove from heat, cool, until smooth. Return to pot and stir in milk. Cook over a medium low heat for 5 minutes. (Don't let it come to a boil). Stir in petals just before serving.

Ingredients

• 1/2 dozen eggs
• 2 knobs of butter
• cup milk
• pinch of nutmeg
• 1/2 cup grated cheese
• 6 calendula flowers - use petals only - remove petals and chop
• Salt and Pepper to taste

Instructions

Combine the eggs with everything except the Calendula petals.

Melt butter in frying pan and scramble the eggs. Stir in the Calendula petals at the last minute.

Divide the eggs and heap on toast, focaccia or English Muffin slices. Sprinkle with cheese and serve immediately.