Persian Love Smoothie with Raspberry and Rosewater

Persian Love Smoothie with Raspberry and Rosewater

This is a delicious smoothie I based on an ice-cream I ate once when travelling. The raspberry and rosewater are so refreshing and beautiful together, and the yoghurt makes it super-creamy. The trick is to start small with the rosewater. You can always add more, but too much can be overpowering and “soapy”.

Serves: 1

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Persian Love Smoothie with Raspberry and Rosewater

By: Meg Thompson

In this smoothie, the raspberry and rosewater are so refreshing together, and the yoghurt makes it super-creamy.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup yoghurt or coconut yoghurt
  • ½ cup milk of choice
  • ½ cup raspberries
  • 1 tsp maple syrup
  • 1–2 tsp tahini
  • 1/8 tsp cinnamon
  • Pinch cardamom
  • Few drops rosewater
  • 1 tbsp pistachios, lightly roasted
  • 1 tsp sesame seeds

Method


  • Place all ingredients except pistachios and sesame seeds in blender and blend until smooth.
  • Pour into glass and top with pistachios and sesame seeds. Enjoy immediately.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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