The Crown Feast: Violet, White & the Wisdom of the Vine

Sep 13

1 min read

The Crown Feast

The final Cook in Colour week turns upward: violet berries, white roots, soft spice and the quiet brightness of the Crown Chakra. In the Celtic Vine month, we gather food that feels both generous and contemplative.

Breakfast — Blackberry, Blueberry & Coconut Chia Pudding

Stir 4 tablespoons chia seeds with 250 ml coconut milk, 1 teaspoon maple syrup and a pinch of vanilla. Chill overnight. Spoon into glasses and finish with crushed blackberries, blueberries, toasted coconut and lemon zest.

Lunch — Roasted Beetroot & Cauliflower Salad with Feta

Roast wedges of beetroot and cauliflower with olive oil, cumin and sea salt until caramelised. Dress with lemon, honey and yoghurt; fold through parsley and mint, then crumble over feta and toasted hazelnuts.

Dinner — Aubergine & Cauliflower Curry

Brown two diced aubergines in oil. Add onion, garlic, ginger, garam masala and turmeric, then cauliflower, tomatoes and coconut milk. Simmer until tender and serve with rice, coriander and lime.

Supper — Blackberry & Lavender Crumble

Toss blackberries with lemon and a little sugar. Top with oats, flour, ground almonds, butter, brown sugar and a tiny pinch of culinary lavender. Bake at 180°C for 30 minutes; serve warm with yoghurt or cream.

The Vine month

Vine teaches connection: roots below, fruit above, and everything held together by an unseen structure. These recipes close the series with that same feeling — colour as nourishment, ritual and pleasure.