Call me stubborn, but I refuse to believe that my sudden craving for Rose this month is entirely due to old St. Valentine lurking just around the corner. Don’t get me wrong, I love a good Valentine and a box of chocolates as much as anyone. But I would also like to believe that there is something more instinctive and primal in this desire for intoxicating floral flavors, something seasonal and ancient.
Despite the fact that winter still predominates in the landscape, you get the feeling that something very subtle changes with the change of the calendar to February. The days will feel brighter as the persistent cloud cover thins and disappears, and evening twilight lingers a little longer. Halfway between the winter solstice and the spring equinox, February 1stor Imbolcis still celebrated as the start of spring in much of the British Isles. I’d like to think that this is what my longing for Rose is really about: an awakening.
Sweet and softly perfumed. Adding a touch of rose petals or rose water to your cooking adds an exotic note that elevates everything it touches. Rose is the natural bedfellow of sweet, creamy desserts and cakes. Rose can also have a savory side and is often found in Persian cuisine, added to rice pilafs, or stewed with chunks of lamb or chicken. Combined with warming spices such as cinnamon, cardamom or star anise, Rose adds just the right amount of lightness, elevating the heavier flavors of deep winter with its floral suggestion of spring.
Whether you want to celebrate the first signs of spring awakening, or just want to be a little more romantic in honor of Valentine’s Day, here’s a little rose-inspired chia pudding to help you celebrate.
Strawberry Rose Chia Pudding
Ingredients:
- ½ cup fresh or frozen strawberries
- ½ cup of milk of your choice
- ½ cup Greek yogurt (or coconut yogurt for a dairy-free option)
- 3 tbsp maple syrup
- 1 teaspoon rose water
- 6 tbsp chia seeds
- Toppings: fresh raspberries and strawberries, coarsely chopped pistachios, rose petals and honey
Directions:
- Place all ingredients except chia seeds in a blender and blend until smooth, about 1 minute.
- Pour the mixture into a medium bowl. Add the chia seeds and beat until well combined.
- Cover the bowl and place the mixture in the refrigerator for at least an hour to allow the chia seeds to absorb the liquid and thicken the pudding.
- When ready to serve, garnish with the fresh berries, chopped pistachios, rose petals and a drizzle of honey.
This pudding will keep in the refrigerator for about four days and serve for two days.
Writer Danielle Charles Davies has a BSc in Herbal Sciences from Bastyr University and also completed two years of clinical training at the Vermont Center for Integrative Herbalism. She has a master’s degree in writing and has written for the American Herbalists Guild and has also served as a food columnist. Her musings and recipes can be found on her blog, Teacup Chronicles.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.
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