This sweet, exotic, crunchy spice topping is the sweet tooth’s answer to its savory counterpart from Egypt. Regular dukkah is a wonderful topping for labne (check out my Coconut Labne here), salads, soups, and main dish items while sweet flower dukkah can be sprinkled over dessert or crowning your favorite yogurt or hot cereal, at the start of the day. Be daring and use it on a savory dish. It’s packed with protein and antioxidants, vitamins, and minerals. I love adding dried edible flowers to this dukkah as they add a pop of color. This is the thing I will be bringing with me everywhere this summer. Make a double recipe and keep some on hand for a last minute gift.

Recently, I completed a 10-day winter reset using Macrobiotic and Ayurvedic principles in the food I prepared, and my husband and I ate.

In Macrobiotics, founded by George Osawa, one of the main principles is to be in harmony with nature. Also, what is emphasized is an acid, alkaline balance as well as the selection of foods which are considered anti-inflammatory, organic, and locally sourced when possible and based on combining healthy traditional food, including fresh vegetables, whole grains or their products, beans, fruit, nuts, seeds, pickles, fermented foods, herbs, seasonings, sea vegetables, and teas.