With Coronavirus and other seasonal issues such as colds, flu at hand, it’s very important to keep your immune system running well at all times. everybody is different, and we all respond to vitamins, minerals, medicines, and supplements differently. rather than recommending them, I put together a list of nutrient-rich foods which are rich in various properties that boost the immune system and better help you fight colds and viruses.*

1. Raw honey

For centuries, honey has been used for medicinal purposes- both inside and out of the body. In addition to being a mood booster, great energy source and hormone balancer raw honey is a great source of polyphenols, which are powerful antioxidants that help protect the body from chronic disease. add it to your tea, drizzle on yogurt, or swap it out for sugar as a healthier substitute. If you do happen to get a cold, sore throat or cough, raw honey can be an effective cough syrup remedy. Consume 1/2 tsp to 1 tsp as needed. Don’t give raw honey to babies under 1, as their little bodies may be allergic.
Be sure to purchase raw honey as close to unrefined as possible.

If you do happen to get a cold, sore throat or cough, raw honey can be an effective cough syrup remedy. Consume 1/2 tsp to 1 tsp as needed. don’t give raw honey to babies under 1, as their little bodies may be allergic.
Be sure to purchase raw honey as close to unrefined as possible.

It contains most (if not all) of the nutrients (pollen, royal jelly ) hat would otherwise be lost in the refining process of the honey. On the contrary, regular honey is heavily refined, sometimes contains fillers such as HFCS(high fructose corn syrup) and water. Raw honey can be found in all major grocery and health food stores, and online. Bonus points if you buy locally, as local honey contains nutrients that can combat seasonal allergies you experience in your area.

2. Mint

mint contains powerful antioxidants that improve digestion and aid in respiratory health. it is also a natural sore throat soother. if you can’t access fresh mint, not to worry. use dried mint in tea, smoothies or in dressings.

3. Turmeric

Turmeric is a powerful spice that packs an amazing amount of antioxidants turmeric contains the phytonutrient curcumin, which gives turmeric is a beautiful golden hue and has powerful properties that fine-tune the inflammatory response and helps the body heal faster. curcumin improves immune health even better than some prescription drugs. You can find turmeric at your local grocery store fresh (usually near fresh ginger) or dried in the spice aisle, health food store or online. The body cannot absorb all the benefits of curcumin in turmeric alone, so pair it with black pepper. Doing so increases the bioavailability of curcumin by 2000%. Turmeric has a rather mild earthy flavor, so you can add it to both savory and sweet applications. I love to add it to breakfast dishes, tea, stews, and curries.

See: Golden MilkChai recipe: https://bit.ly/39fbkoh

4. Ginger

Used in ancient medicine as a digestive aid, nausea soother, pain manager and immune booster, ginger deserves its title of superfood. Ginger contains the compound gingerol, which is responsible for is scent and anti-oxidant, anti-inflammatory properties. purchase ginger at your local grocery and store in a cool dry place. When you’re ready to use, break a piece off and peel, or leave it whole. Ginger can be used in teas, stews, fresh juice, soups smoothies. It is very spicy, so beware if you try to chew on it.

Check out this,red thai curry soup recipe made with fresh ginger root.

5. Raspberry leaf

Bright juicy raspberries are a great addition to any fruit plate, but did you know its leaves are just as beneficial? Red raspberry leaves contain polyphenols that combat oxidation in the body and help protect cells from damage. The leaves are also a good source of vitamins b, c, magnesium, phosphorus and iron, all of which are essential in fighting infection and disease. Raspberry leaf also has bonus benefits for women, as it helps relieve some symptoms of pms and promotes a healthy pregnancy. I love to blend homemade “hormone relief tea” with dried raspberry leaf, dried peppermint and a dash of ground cinnamon.

6. Lemon

When life gives you lemons…. Use every bit of them! Lemon is not only delicious but provides the body with a megadose of vitamin c, the water-soluble vitamin which is essential in fighting disease. Lemon can also help the body better absorb nutrients in other foods such as leafy greens. Both the juice and zest (outer rind) of the fruit are beneficial. The zest contains the oil of the lemon, which is a natural air purifier and mood booster. Try boiling water on the stove and adding lemon peel, the lemon oil-infused steam released can help soothe a store throat and break up phlegm.

See: lemon ginger mint tea recipe (link to be provided)

7. Apple cider vinegar

Apple cider vinegar is a great go-to for immune health, as it aids in digestion, can help balance cholesterol levels, and can help you better absorb nutrients in different foods. Be sure to purchase raw cider vinegar with “the mother” which is the probiotic bacteria which is used to turn the apple cider into the product you see in the bottle. Regular refined apple cider does not have this property.

8. Oregano

You may know oregano as a delicious dried herb for topping italian and greek dishes, however, it has long been used as a powerful plant with medicinal properties. Oregano contains the antioxidants carvacrol and thymol, which have antioxidant, anti-inflammatory and antiviral properties. Consuming oregano dried is a great way to get these benefits. 

Add it to soups, pasta, chicken, salads, dressings, and tea. the essential oil of oregano has the highest concentration of these nutrients, however, it must be diluted for safety. Fresh oregano is fairly easy to maintain as a house plant, which gives you an endless supply of the herb on hand.

9. Garlic

Garlic is a delicious and potent at-home immune booster. This allium naturally purifies the blood, improves blood circulation and starves out cancerous cells within the body.

Adding garlic to your diet through cooking, and even consuming the cloves whole (if you’re brave enough). In the future, I hope to try creating a garlic-infused honey cough syrup, which is said to have as much potency as an over the counter cold med. I will update this post after doing so. Garlic comes in many forms, fresh, dried, granulated and even in capsule form. When in doubt, fresh is best. Consuming fresh garlic ensures the body receives all the nutrients it has to offer, without having gone through heating and processing.

10. Cucumbers

Not exactly sure how to incorporate all these ingredients into your diet? Start small. Slice up cucumbers to have raw as a snack, or drop them into some water with a few sprigs of mint. Chop off a few cloves of garlic and add to your next meal. Add apple cider vinegar to your juice or tea with honey to improve flavor and sneak in extra benefits. Add turmeric (remember the black pepper) to your smoothie, oatmeal, soup or rice. check out the recipes included in this post for more inspiration, and let me know

Watch the live replay where i discus all 10 foods and how to incorporate them into your immune-boosting routine:

Sources

• 10 proven health benefits of turmeric and curcumin
• 8 raw honey benefits (plus, 20 diy uses) – dr. axe
• 11 proven health benefits of ginger
• red raspberry leaf tea: pregnancy, benefits and side effects
• lemon essential oil: benefits, side effects, how to use, and more
• 6 science-based health benefits of oregano

*i am not a doctor nor a medical practitioner. all information disclosed is merely for suggestion. talk to your doctor before starting, stopping supplements for your health.

Say hello to true blue! yes, it’s natural and equally delicious. 

Butterfly pea flowers originate in Thailand and have been used for some time to create beautiful teas that burst with cyan color. The flowers themselves are mild in flavor but make for a great canvas to build flavors. 

Butterfly peas contain naturally occurring phytocyanins, an antioxidant compound that gives these flowers their beautiful blue color. I decided to put together this quick tea that you can blend and brew in under 10 minutes.

Lavender and ginger make great accompaniments to this recipe, as they contain their own anti-inflammatory properties and are a great home remedy for ailments such as nausea and anxiety.  Be sure to use organic or culinary-grade lavender for this tea (cosmetic or craft lavender is not suitable for consumption). Tripple the dry ingredients of the recipe, jar it up ahead of time to make whenever you need it. Try this 4-ingredient tea blend and top with your choice of cream to lift your spirits no matter how “blue” your day is looking. 

Best results are achieved when you use a cream for this latte, because it creates suspension atop the tea, and get that cool “swirl” effect in the glass. Do not use milk. I tried, and it was a flop! This is a perfect drink recipe for those beautiful double wall glasses… Saving that for the next go-round!   Because i’m currently keeping refined sugar and dairy to a minimum, I used coconut-cashew cream to create my tea latte and agave to sweeten. You’re welcome to use half-and-half or sugar if it suits your preference! Try it out and let me know what you think! 

Because of their mild flavor, butterfly pea flowers have taken the culinary world by storm and are being used as a natural dye for cocktails, desserts and even pasta! Look forward to seeing more of this amazing ingredient in future dishes.

watch

Specialty Tools & Ingredients

300 grams Organic Dried butterfly pea flower Clitoria ternatea Herbs Herbal healthy tea drink recipes food coloring Antioxidants aging wrinkles

Organic Lavender Flowers – Kate Naturals. Premium Grade. Dried. Perfect for Tea, Lemonade, Baking, Baths. Fresh Fragrance. Large Resealable Bag. Gluten-Free, Non-GMO. (4 oz (Starter Size))

Thai Kitchen Coconut Cream, 13.66 OZ

Trader Joe’s Crystallized Candied Ginger (8 Oz.)

PowerLix Milk Frother Handheld Battery Operated Electric Foam Maker For Coffee, Latte, Cappuccino, Hot Chocolate, Durable Drink Mixer With Stainless Steel Whisk, Stainless Steel Stand Include (Black)

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Inspired by Starbuck’s vanilla bean scones, this homemade recipe yields fluffy, creamy pastries with a touch of sweetness and make the perfect companion for a cup of coffee or tea

Recipe Inspiration 

This started out as a challenge from my sister. I won’t tell you that it ended in us devouring a half sheet tray of scones, but then I’d be lying. Our weekly Starbucks work sessions came to a screeching halt like everyone else’s in america. During our last outing, she commented on how she bet I could create a vanilla bean scone dupe. While adhering to the local stay-at-home order she was craving a bit a comfort (so was I), so I decided to whip up a batch. 

This scone recipe is an adaptation from joy the baker’s blackberry lavender scones. Her recipe is foolproof and has not failed me yet. I use her ratio of base ingredients (with a few modifications to the directions) to create many flavor combinations of scones. please refer to her original recipe here and try it for yourself. The blackberry lavender scones are superb! 

Recipe Tips 

My recipe is dairy-free, but you’re welcome to use whatever milk you have on hand. To create the “buttermilk” or sour milk for the recipe calls for, simply add 1 tablespoon of lemon juice or apple cider vinegar to the milk and let sit for 5 minutes before adding your eggs and butter to the mix. 

Work quickly to keep your butter cold, even in your dough. The cold butter creates flaky pockets in the scone dough as its baking.  

Cooling down of the buttermilk/butter mixture is a “cheat” method for cutting cold butter into the flour mixture. This method is a bit tricky to master but it works well when you have it down. Be sure to allow your melted butter to firm up in the container with the milk (it will rise to the top) before stirring into the milk mixture. I like to do this in the freezer instead of the refrigerator because it cuts down on room for error.If you don’t think your butter is firm enough, pop it back in the freezer for 1-2 minutes and stir again. You should have butter “flakes” floating in your egg-milk mixture. And you’re ready to go. 

Once your dough comes together, gently work it together and fold like an envelope. The more gentle you are with your dough, the more tender your scones come out. 

After baking be sure to allow them to cool before icing. The glaze is quick and can be easily done while you’re baking your scones. Simply put everything together in the bowl, whisk and adjust with more milk as needed. If you’re not a fan of glaze on scones, skip it altogether and serve with jam. Either way, these scones are a hit, and the perfect companion for morning coffee or afternoon tea.

Specialty Tools & Ingredients

Indonesian Vanilla Beans – Gourmet Grade A Pods for Homemade Vanilla Extract and Baking – 6″ or longer (3 Beans)C

Taylor & Colledge Paste Tube, Organic Vanilla, 1.7 Ounce

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A  portion-packed breakfast that is perfect for post-workout or brunch, you decide! A classic diner-inspired favorite that’s  adorned with a variety of vegetables that you can interchange as you please.

This recipe was developed while working on low carb breakfast Ideas for my sister. Our inspiration was a diner skillet with hash, scrambled eggs veggies and cheese. This version is keto, paleo and whole 30 friendly and goes from pan to plate in under 15 minutes. If you’ve read the [fall vegetable hash](http://beyondafoodie.com/feed/fall-vegetable-hash) recipe, you know sweet potatoes are a great alternative to regular russet hash browns. dicing up your meat/veg around the same size keeps the ingredients.  

From there, a rainbow of vegetables including broccoli, sweet peppers, onions, celery accent the plate. This combo of veggies is packed with vitamins a, c as well as calcium and fiber. I opted for smoked beef sausage over pork because it has a bit less fat and sodium over pork. However, you can build flavors with as many vegetables and proteins as you’d like. Kale, spinach, red onion, peas, asparagus are great options as well. 

This recipe is meal prep worthy, as you can dice all of your ingredients up to 5 days in advance and sauté up when you’re ready to eat (cue: brunch)! Save even more time in the am, by par-boiling your potatoes for 10-12 minutes, draining and cooling for future use. 

There are no complications to this sauté. The idea is to build everything in one pan by starting with your proteins, hash, then moving to one side. Then cook vegetables on the other side of the pan. Boom, you’ve become a pro breakfast cook. Simply top with your choice of eggs ( that you make on the side) and top with your garnish.

Specialty Tools & Ingredients

Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black

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If you’re a reformed dairy lover, or simply want to go plant-based, finding a milk alternative that tastes similar to cow’s milk can be hard to find on store shelves without the premium price. This creamy dairy alternative is inexpensive and easy to make. Done in about 10 minutes without additives or hidden ingredients.

Recipe Inspiration 

The problem with most commercial dairy alternatives is that they contain additives for flavor, and many stabilizers to keep them from separating on the shelf. Most of the time, you’re paying more for those additives, than the main ingredients used to make the milk itself (hint: water). Whether you’re looking to cut dairy for your health, the environment o simply tired of paying a premium for plant-based milk alternatives, this recipe is for you!

Utilizing cashews in this recipe provides a layer of sweetness and creaminess that you know and love when enjoying full-fat dairy. I love to use cashews when creating vegan treats because their mild buttery flavor is easy to build upon. Oats make a great companion as a milk alternative because they add a creamy texture to the mix and are relatively inexpensive.  

Recipe Tips 

You’ve not limited just cashews for this recipe. Almonds, hazelnuts, and walnuts make great alternative dairy as well. If you’re allergic to nuts, you can omit them altogether and skip directly to blending your oat milk. 

Do soak the cashews (or any other nuts) for this recipe. Doing so allows you to have a smoother and creamier finished product. Skipping this step makes for grainer milk in the end. If you’re in a pinch, pour boiling water over the nuts and allow to sit at room temperature for 2-3 hours. 

It’s important when making oat milk, to not over-process the mixture after it’s blended to ensure you get a smooth (not slimy) product. Trust, I learned this the hard way. Oats are full of soluble fiber, which breaks down, expands in water. Great for your body, not so great for your milk. This is why the cashews are blended first, then the oats. After blending, be sure to strain the final mixture without pushing the contents that settle to the bottom of the blender into your strainer. 

If you don’t want to waste your cashew-oat contents after you’ve made your milk, save it to add to smoothie or soup recipes. 

Use this milk in any way you would regular dairy, in cereal, soups smoothies and more, using a 1:1 ratio. Try this delicious dairy free vanilla bean buttermilk scone recipe (link to be provided)

Store your milk in a sealed container, and use it within 6 days of making. 

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In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate.

In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate. I’ve found that most black bean soup recipes lean on the tex-mex side, and this is great a way to switch up the infamous legume. 

When I think the carribean, I think spicy, but not the kind of hot where every bite is a small round of hot torture with a dash of flavor. I find jalapenos and red chillis give just the right amount of heat to this dish as opposed to a scotch bonnet, which is more traditional (remember, we’re not here for torture, ha). If you’re not a fan of the heat, simply de-seed your chilis or omit them altogether. Curry leaves, a traditional ingredient in many west-indian, trinidadian and indian and southeast asian cuisines. They are not a deal-breaker, but they make a noticeable difference in your soup.   You can find them fresh at most asian markets or online dried.  

I’ve tried this recipe with both dried and canned black beans to see if there was much of a difference in flavor. The answer is most definitely. I believe the dry beans make such a difference simply because the flavors of the soup have more time to infuse into the bean themselves. If you’re in a pinch, however, canned beans work just fine. 

This recipe is 100% meal prep friendly and can be made to store in the fridge for up to 5 days, and the freezer for up to 4 months. 

Watch

Specialty Tools & Ingredients

Dried Curry Leaves | USA Grown | 0.5 ounces | All-Natural bio-dynamic farm

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Knowing every ingredient you already have in your fridge, pantry shelves and beyond is difficult to keep up within your head. learn these quick  techniques for master inventory so you never overbuy again

Knowing what you have saves you money 

According to a study done by the united states department of agriculture (USDA) in 2018, it was found that american consumers waste about one pound of food per day or 225-290 pounds per year. Imagine taking your grocery budget, and throwing about 20% of it in the trash. Tragic right? but there’s a solution: only buy what you need for a certain period of time. This practice not only helps you reduce waste in your home, but also saves that precious 20% of grocery cash that would normally go into oblivion. 

The best way to buy what you need is to know exactly what you already have. Taking regular inventory of your pantry stock, refrigerator and freezer contents helps you to understand what you need to actually shop for. Master inventory is something I learned to do in culinary school and its stuck with me throughout my career and home life. It’s easy, and what you spend in time, is made up for in grocery bill savings on the back-end. Read on to learn my 5 easy steps on how to do master inventory at home. 

How to do master inventory 

1. Create a dated list and divide it up by ingredient types, or sections of your kitchen (fridge, pantry, etc). Make your own, or download my free template here
2. Then go through one section at a time, sorting each ingredient (like canned goods) so you know exactly how much you actually have. I like to take this time to consolidate ingredients into 1 easy to see container (like sugar and flour). be sure to label and date the items you take out the original packaging, so you can find it with a quick glance later. 
3. Next, write down the ingredient, and the quantity on your list. Leaving off how much you have can leave you asking questions when you actually get to the store. 
4. Repeat these steps until you’ve gone through all the contents of your kitchen. Jot down any recipes you might want to try, to use up ingredients you already have. 
5. You’re done! you can now take this inventory list (and your recipe ideas) to create a grocery list noting only what you actually need. No guesswork on aisle 7! 

Some helpful tips

Break your inventory up over a few days if you have to.  pantry on one day fridge, then freezer on another. There’s no rush! 

master inventory does have to happen every week. some staples don’t deplete that quickly, so there’s no need to record them over and over. i recommend doing one master inventory once every 1-2 months, then doing a quick 30-minute inventory before your meal plan/grocery runs. 

on the topic of meal planning, always take preference to what has or about to expire. this technique is called fifo (first-in-first-out). cooking up older ingredients first will help you reduce waste the fastest.  download my free master inventory sheet to help you get started right away! 

in these live video recordings, i go through my own master inventory and then show you how i use it to plan meals for the following week. 

Specialty Tools & Links

Baf Master Inventory Sheet

Part 1

Part 2

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Make these for your sweetie or your gals for valentine’s day! Energy bites are small sweet treats made to keep you fueled throughout the day, whether you’re working out, on the go or just looking to satisfy your sweet tooth. This post features easy energy bites recipes, each taking less than 30 minutes to make and assemble. What better way to say i love you? 

What are energy bites?

Energy bites have long been a staple in the vegan, vegetarian and workout world. Their versatility and ease make it light on your time in the kitchen, and you can mix ingredients to whatever your liking. I love to use a 1:1 base of pitted medjool dates and nuts, with nut butter, such as almond or cashew. Cashew being my favorite because it yields the creamiest flavor. I find this combination makes a great textured “bite” that holds its shape well and has a mild flavor for building upon. I find that choosing ingredients that are in dried or powdered form adds a punch of flavor without compromising the texture of your energy bite. Use ingredients such as chocolate, dried fruit (I love freeze-dried), oats, cinnamon, espresso powder, matcha etc. your possibilities are endless. 

For these energy bites, I chose to combine flavors you might find in a box of chocolates. Chocolate hazelnut, praline, and strawberries n’ creme. 

Other cool combinations I will try in the future: 

• Cookie dough- add vanilla and  chocolate chips to base recipe
• Peaches n’ cream- swap strawberries for freeze-dried peaches 
• Matcha -add matcha powder  to base recipe

Recipe tips

There are minimal steps required to assemble these recipes. Simply combine in a food processor, add your flavors, shape and eat. For the chocolate hazelnut bites, I add cacao powder to the hazelnut/date mixture. I have grown to prefer it over baking cocoa, because it infuses a massive dose of rich chocolate flavor, with naturally occurring magnesium. I finish these my pressing the mixture into heart-shaped silicone molds, and freezing for 5 minutes before unmolding. They came out easily and hold their shape well. you can serve as is (like I did) or dust with extra cacao powder.

Don’t skip toasting the hazelnuts for your praline bites before pulsing with the dates. This step “blooms” the oil in the nuts, and gives them a wonderful brown butter flavor. Paired with the naturally chewy, caramelly dates make the perfect french praline combination.  

Strawberries n’ creme bites get the most flavor from freeze-dried strawberries over fresh. Simply pulse the strawberries into a powder before starting your bites. Remove the powder and reserve half for dusting. You don’t have to clean out the processor before moving onto making your bites, it’s extra flavor!  

Eat your bites immediately or prep up to 4 days in advance by storing them in the fridge. They are great as a sweet treat, for meal prep or post-workout. 

Specialty Tools & Ingredients

Traina Home Grown California Dried Pitted Dates – No Added Sugar, Non GMO, Kosher Certified, Vegan, Packed in Resealable Pouch (2 lbs)

Navitas Organics Cacao Powder, 8oz. Bag — Organic, Non-GMO, Fair Trade, Gluten-Free

Natierra Nature’s Organic Freeze-Dried Strawberries | Gluten Free & Vegan | 1.2 Ounce

Justin’s Classic Cashew Butter, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar

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This simple smoothie takes an ordinary strawberry-banana combo and makes it extraordinary. The addition of rosewater livens up your palate and makes for a great breakfast. Its pretty enough to even masquerade as a dessert.

There are no complex directions for this recipe, as it is simply dump, blend and serve! In my experience the perfect smoothie bowl lies in the temperature of your ingredients. Frozen bananas are a must because they are the base for the “ice cream” like texture you look for when making a smoothie bowl. If you find your mixture is too thick to process in your blender, add some hot water-about a tablespoon at a time to keep the mixture moving. You should be left with a smooth, scoop-able consistency that mimics your favorite frozen treat. 

To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! 

Specialty Tools & Ingredients

Cortas Rose Water, 10-Ounce Bottles (Pack of 4)

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Affectionally known in the instagram world as “moon milk”, this blush-hued  herbal latté is caffeine-free, soothing and perfect for relaxation

Traditionally, tea must be made with black, green or white tea leaves to don the name. Herbal teas or tisanes are made without tea leaves and usually contain no caffeine. This herbal tea is surprisingly easy to make, and if you haven’t tried herbal, this is a beautiful recipe to leap into. Rose is a tricky flavoring agent because too much in a dish can cause it to taste like perfume. Also try: golden milk chai  my rule of thumb is to use rosewater like vanilla extract- a few drops do the trick! 

Cardamom is one of my favorite spices to accompany the flower because it help balances the flavor with sweet, smoky lingering notes. This spice packs power, as it is said to help with nausea, digestion issues, inflammation, and blood pressure regulation. The cardamom rose combo a widely used combination In many persian desserts. I love the cardamom-rose combo so much that I even created beauty product inspired by it. The use of pistachios also brings a creamy layer to the mix with added health benefits.  

A small amount of beet root is used to add natural color. Though it doesn’t add much flavor, you still get the benefits of added vitamins and minerals. If you don’t have beet powder, add a 1-inch slice of fresh, peeled beetroot to your water before boiling.  

I find it easiest to make in a small sauce pot and takes about 15 minutes from start to finish. Use almond, pistachio or coconut milk to make this recipe vegan. You can double or triple this batch, and keep extra concentrate in the fridge sans milk (up to 4 days) for meal prep or entertaining. Simply heat (or pour over ice) and add your milk when you’re ready to serve.

Specialty Tools & Ingredients

Dualspices Rose Buds & Petals Tea 4 Oz – Food grade edible Fragrant Natural Healthy Best for Tea, Baking, Making Rose Water, Crafting Freshest Directly from BULGARIA

CORTAS Rose Flower Water, 10 OZ

Simply Organic Cardamom, Certified Organic, Non-GMO | 2.82 oz | Elettaria cardamomum (L.) Maton

Glean Beet Goodness | Superfood Powder and Gluten Free Beetroot Flour | Paleo, Low Carb, Keto Low Sugar, Low Glycemic Index | 8 oz

RSVP INTERNATIONAL 4 inch Conical Strainer, 1 EA

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