Take time to smell the roses...
𝘞𝘩𝘪𝘭𝘦 𝘵𝘩𝘦𝘺 𝘢𝘳𝘦𝘯'𝘵 𝘱𝘰𝘸𝘦𝘳𝘩𝘰𝘶𝘴𝘦𝘴 𝘰𝘧 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘷𝘢𝘭𝘶𝘦, 𝘳𝘰𝘴𝘦 𝘱𝘦𝘵𝘢𝘭𝘴 𝘥𝘰 𝘤𝘰𝘯𝘵𝘢𝘪𝘯 𝘴𝘰𝘮𝘦 𝘝𝘪𝘵𝘢𝘮𝘪𝘯 𝘊 𝘢𝘯𝘥 𝘱𝘰𝘭𝘺𝘱𝘩𝘦𝘯𝘰𝘭𝘴, 𝘢𝘯𝘵𝘪𝘰𝘹𝘪𝘥𝘢𝘯𝘵𝘴 𝘵𝘩𝘢𝘵 𝘸𝘰𝘳𝘬 𝘵𝘰 𝘱𝘳𝘰𝘵𝘦𝘤𝘵 𝘺𝘰𝘶𝘳 𝘣𝘰𝘥𝘺 𝘧𝘳𝘰𝘮 𝘤𝘦𝘭𝘭 𝘥𝘢𝘮𝘢𝘨𝘦.
𝘐𝘯 𝘧𝘢𝘤𝘵, 𝘴𝘵𝘶𝘥𝘪𝘦𝘴 𝘩𝘢𝘷𝘦 𝘴𝘩𝘰𝘸𝘯 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦 𝘱𝘰𝘭𝘺𝘱𝘩𝘦𝘯𝘰𝘭𝘴 𝘪𝘯 𝘳𝘰𝘴𝘦 𝘱𝘦𝘵𝘢𝘭 𝘵𝘦𝘢 𝘤𝘢𝘯 𝘳𝘦𝘥𝘶𝘤𝘦 𝘵𝘩𝘦 𝘳𝘪𝘴𝘬 𝘰𝘧 𝘩𝘦𝘢𝘳𝘵 𝘥𝘪𝘴𝘦𝘢𝘴𝘦, 𝘥𝘪𝘢𝘣𝘦𝘵𝘦𝘴, 𝘰𝘣𝘦𝘴𝘪𝘵𝘺, 𝘢𝘯𝘥 𝘤𝘰𝘨𝘯𝘪𝘵𝘪𝘷𝘦 𝘥𝘪𝘴𝘦𝘢𝘴𝘦𝘴.
𝘈𝘯𝘤𝘪𝘦𝘯𝘵 𝘊𝘩𝘪𝘯𝘦𝘴𝘦 𝘮𝘦𝘥𝘪𝘤𝘪𝘯𝘦 𝘢𝘭𝘴𝘰 𝘶𝘴𝘦𝘴 𝘳𝘰𝘴𝘦 𝘱𝘦𝘵𝘢𝘭 𝘵𝘰 𝘵𝘳𝘦𝘢𝘵 𝘥𝘪𝘨𝘦𝘴𝘵𝘪𝘷𝘦 𝘥𝘪𝘴𝘰𝘳𝘥𝘦𝘳𝘴, 𝘱𝘢𝘪𝘯 𝘧𝘳𝘰𝘮 𝘪𝘯𝘫𝘶𝘳𝘪𝘦𝘴 𝘢𝘯𝘥 𝘮𝘦𝘯𝘴𝘵𝘳𝘶𝘢𝘭 𝘪𝘳𝘳𝘦𝘨𝘶𝘭𝘢𝘳𝘪𝘵𝘪𝘦𝘴.
𝘉𝘶𝘵 𝘵𝘩𝘦 𝘢𝘣𝘴𝘰𝘭𝘶𝘵𝘦 𝘣𝘦𝘴𝘵 𝘵𝘩𝘪𝘯𝘨 𝘢𝘣𝘰𝘶𝘵 𝘶𝘴𝘪𝘯𝘨 𝘳𝘰𝘴𝘦 𝘱𝘦𝘵𝘢𝘭𝘴 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘤𝘰𝘰𝘬𝘦𝘳𝘺 𝘪𝘴 𝘵𝘩𝘦 𝘴𝘪𝘮𝘱𝘭𝘦 𝘢𝘥𝘷𝘦𝘯𝘵𝘶𝘳𝘦 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘸𝘰𝘯𝘥𝘦𝘳𝘧𝘶𝘭 𝘴𝘤𝘦𝘯𝘵 𝘢𝘯𝘥 𝘵𝘢𝘴𝘵𝘦 𝘰𝘧 𝘳𝘰𝘴𝘦𝘴 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘥𝘪𝘴𝘩𝘦𝘴.
𝘐𝘧 𝘺𝘰𝘶 𝘤𝘶𝘵 𝘺𝘰𝘶𝘳 𝘣𝘭𝘰𝘰𝘮𝘴 𝘯𝘰𝘸, 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘴𝘶𝘯 𝘦𝘹𝘱𝘦𝘤𝘵𝘦𝘥 𝘵𝘩𝘪𝘴 𝘸𝘦𝘦𝘬, 𝘵𝘩𝘦𝘺 𝘴𝘩𝘰𝘶𝘭𝘥 𝘤𝘰𝘮𝘦 𝘢𝘨𝘢𝘪𝘯 𝘣𝘦𝘧𝘰𝘳𝘦 𝘵𝘩𝘦 𝘦𝘯𝘥 𝘰𝘧 𝘴𝘶𝘮𝘮𝘦𝘳, 𝘮𝘦𝘢𝘯𝘪𝘯𝘨 𝘪𝘵 𝘪𝘴 𝘢 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 𝘵𝘪𝘮𝘦 𝘵𝘰 𝘩𝘢𝘳𝘷𝘦𝘴𝘵. 𝘠𝘰𝘶 𝘤𝘢𝘯 𝘦𝘷𝘦𝘯 𝘧𝘰𝘳𝘢𝘨𝘦 𝘸𝘪𝘭𝘥 𝘳𝘰𝘴𝘦 𝘱𝘦𝘵𝘢𝘭𝘴 𝘪𝘧 𝘺𝘰𝘶 𝘥𝘰𝘯'𝘵 𝘩𝘢𝘷𝘦 𝘢𝘯𝘺 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘨𝘢𝘳𝘥𝘦𝘯.
This week, I have harvested our rose petals and used them to make rose petal jam and cordial. I have candied some to use for decorating, dehydrated some for adding to herbal teas, layered some between Epsom Salts in a mason jar for a deliciously fragrant, magnesium rich bath soak, and made some wonderful Persian Granola, for which the recipe is below:
Persian Granola by apteekki
2 cups rolled oats
1 cup seeds and nuts of your choice, chopped roughly (I like pistachios, almonds, sunflower and pumpkin seeds)
1/2 cup dried fruit (I like cherries, cranberries, and figs in this recipe)
1/2 cup soft dates (soak for 12 hours to soften)
1/2 cup tahini paste
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon sea salt
1/2 teaspoon rosewater
1/4 cup dried rose petals (fresh petals can be dried in the sun, microwave, oven or dehydrator)
¼ cup coconut flakes
preheat the oven to 150C / 300F and line a large baking sheet with greaseproof paper
mash up the dates with a fork or in a food processor to blend them into a paste with the tahini, rosewater and spices
mix the oats, nuts, seeds and fruit
add the date paste to the oat mixture and use your hands to mix until fully incorporated
place the granola onto the prepared baking sheet and try to spread it loosely across the tray
bake for 10 minutes, then turn the granola in the tray. Bake for another 10 minutes, or until golden
remove from the oven and cool completely on the baking sheet before breaking into pieces and mixing in the dried rose petals and coconut flakes
store in a sealed container in the refrigerator for up to one month (if it lasts that long!)
enjoy served with coconut milk, yoghurt, or ice-cream
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