A Red Rose for the Lassi

Lassi – travel through Bangladesh, India and Pakistan and you’ll find this traditional yogurt-based drink in shops and corners, each one making their own blend. From sweet Punjabi Lassi to Salty Lassi, the refreshing drink can be anything: yogurt, water, spices and sometimes, fruit. Here in the US, most ethnic restaurants relegate it to sweet and serve it up as Mango Lassi.

When one of my Eating to Restore Balance clients asked me about the drink, I couldn’t resist creating a unique Lassi recipe—combine ingredients we love, taste great, and provide some whole foods health benefits to boot.

I bring you the Red Rose Lassi.

Coconut milk kefir is an amazing healthy probiotic and retains its natural sweetness. The tang of cranberries is well balanced and the rose water lends flavor interest. Add almonds or other nuts for a protein boost (or I’ve even added whey protein) and this makes an incredible breakfast or mid-day snack.

Serves 2
Ingredients
⅓ cup almonds or other nut, pre-soaked overnight and drained
1½ cups coconut milk kefir
¾ cups frozen cranberries
½ teaspoon ground cardamom
1-2 teaspoons rose water (to personal preference)
finely chopped pistachios for garnish

Preparation

Cover the nuts with water and allow to soak overnight
The next morning, blend together all remaining ingredients except the pistachios
Pour into two serving glasses and sprinkle with pistachios

get energized 😀

A client recently asked me how to make rose water. Here you go:

1. Pluck the petals from the roses – you won’t need the bulb or stems. I’ve used roses that are starting to wilt… some people say fresh is best… I’ve also used wild but wrong season currently… Rinse the petals in some cool water to get rid of any potential chemicals.

2. Place the rose petals in a large pot and fill with just enough distilled or spring (not city) water to cover the rose petals. Too much water will dilute the rose water.