Persian Love Smoothie with Raspberry and Rosewater

by Meg Thompson January 12, 2017

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.

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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!

#Tags: drink, gluten-free, vegan

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.