Yoga, Health, and Wellness Articles + Recipes

As I was cruising around the Farmer’s Market last Saturday I noticed these beautiful bright yellow and orange flower-like veggies at one of the stands. Upon further investigation, I realized that these beauties were squash blossoms! I’ve never eaten squash blossoms before and I always love expanding my veggie repertoire, so my blog mission for the week became crystal clear! To my new discovery, squash blossoms can be found on any variety of squash, zucchini or pumpkin plant, making these varieties “double agent” veggies. We love any veggie that can be enjoyed “root-to-tip” and our recipe today is the perfect way to turn part of the “leftover” squash plant into a delectable and gourmet-looking vegan appetizer! Today’s recipe for Cashew Cheese Stuffed Squash Blossoms comes from our friend and natural food chef extraordinaire (seriously, she’s a genius!), Casey Easton.