Valentine’s Day – it’s pretty commercial, and I’m not into that side of it – but I’m definitely ok with taking a moment to express gratitude for the friends, family, and loved-ones that constantly bring joy and love into my life. And chocolate. I’m definitely ok with the chocolate.
This past year I’ve also really woken up to the truth of loving yourself so you can better love others. So in the spirit of that intention, I’ve created a delicious (and probably over-the-top) smoothie that loves your body as much as you’ll love it (I hope). It’s packed full of raspberries, banana and pear, and made extra kitschy by the addition of rosewater. Topped with rose petals, cacao nibs and pistachios, I think it fulfils nearly every corny Valentine’s requirement.
Happy Valentine’s Day friends, whoever you’re loving. For me, I’m going to try and carry that open expression of love throughout the rest of the year. XX
raspberry + rosewater smoothie
serves 2 as a snack, 1 as a meal
recipe notes
- if you’re not into raspberries, strawberries are also delicious
ingredients
- (~70 g or 1 small) frozen banana pieces
- 1 cup (120g) frozen raspberries
- 1 small (~90g) pear, cored and diced
- scant 1 cup (220 ml) cashew milk (or almond/soy/oat/cow etc)
- 1 tbsp maple syrup/honey/agave
- 1/2-1 tsp rosewater
- to serve: cacao nibs, organic dried rose petals, chopped pistachios
In a blender, combine banana pieces, raspberries, pear, cashew milk and maple syrup (or other preferred sweetener). Blend on high speed until smooth and silky. Add 1/2 tsp rosewater, blend and then taste. Adjust sweetness if you would like it sweeter, and add more rosewater if you desire (it can be overpowering, so it’s better to start small and add a little bit at a time).
Pour into glasses and top with cacao nibs, rose petals and chopped pistachios. Soak up the love!
molly, ily 