Rose

Pistachio & Rose Amazeballs

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I started doing weekly specials about a month ago, selling the food products I make for catering jobs, or at home. I never imagined I would be selling my amazeballs, cashew milk, banana bread etc, but my friends and clients kept asking so I thought I'd give it a go! And I couldn't be happier, not only do I get to share my food with more people, which is what I love doing, but I've also met such wonderful new people! It has made me realise just how much people in Doha do want good, organic, whole, plant based food.

One thing I've sold almost every week and have been playing around with is what I call 'amazeballs'! They are the perfect little treat to have around as they all filled with pure goodness, no added sugars, fillers, words you can't read, let alone say, and my husband loves them, which is a good excuse to make them all the time. The different variations I've sold so far have been chocolate orange with maca, goji berry with flaxseed , and pistachio & rose with spirulina, which is this weeks' special inspired by my Iranian background and a little bit, but not really, valentines day.

Once you have the consistency of the base down, which is basically raw nuts, dates, and a superfood (this is optional, but so much better added in) then it's easy to experiment with flavour combinations etc. If you don't have all the ingredients, it's ok, you can sub it for something similar, or leave it out all together. Goji berries can be substituted for cranberries, medjool dates can be substituted for any other soft dates, raw honey can be substituted for date syrup or maple syrup etc, and you don't have to roll them in anything, they're also great just on their own.

P.S. I'm not really one for celebrating valentines day, I think that if you love someone, be it your family, friends or your other half, you should shower them with love (and amazeballs) every single day!

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Ingredients (makes approx. 20 pieces)

  • 80 grams raw, unsalted pistachios (peeled)
  • 50 grams goji berries (see notes above for substitutions)
  • 50 grams dried figs
  • 100 grams medjool dates
  • 60 grams unsweetened desiccated coconut (organic, preservative free)
  • 1/4 teaspoon spirulina powder (optional)
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons rose water

Toppings (optional) 1/2 cup dehydrated rose petals, or dried rose buds 1/2 cup desiccated coconut

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Amazeballs mudra!

Method

Place pistachios in the food processor and pulse until they are crumbly.

Add the rest of the ingredients to the food processor, except for the toppings, and blitz on a medium speed for about 20 seconds then go to high speed for about a minute, until you have an even consistency (this will vary depending on how powerful your food processor is).

Scoop out approximately 1 tablespoon of the mixture at a time, squeeze in your hand, and roll into a ball gently with the palms of your hands.

Prepare the toppings (optional) by using a spice mill, or pestle and mortar, to grate down the rose petals to a similar consistency as the desiccated coconut.

Mix the 1/2 cup of desiccated coconut and the rose in a small bowl, and roll the amazeballs in the mixture. Place in the fridge for 20 minutes (if you can resist) or eat as is! They should keep in the fridge for about 2-3 weeks, but they'll probably be eaten up way before then!

Enjoy and share with all the people you love in your life!

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If you are based in Doha and are interested in knowing more about my weekly specials, head over to my instagram or facebook page for more info! 

Refreshing Rose Petal Sharbat

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The summer has definitely arrived here in Doha with temperatures hitting the high 40s and even 50 last week!! So a great alternative to cooling yourself down in the summer heat, apart from blasting your air conditioning on full blast, which I detest, is by making a sharbat!

Sharbat is an aromatic syrup which is diluted with water and ice, very similar to cordial, and made either from fruits, herbs, vegetables or flowers. This age old Persian answer to the sweltering hot summer months, cools you down from the inside out! It also is known to help improve hydration and is a good source of antioxidants. You can have it plain with water and ice or to get the antioxidant effect, add in some chia seeds. The traditional seeds which are used in sharbat are basil seeds, which are very similar to chia seeds so I decided to use what I had on hand.

Ingredients (serves 10)

1 cup coconut sugar or any sweetener of your choice

1/2 cup water

1/2 cup rose petals (you can also use rose water instead)

splash of rose water

1 lime

Optional: chia seeds (about 2 teaspoons per glass)

cucumber slices

Sharbat ingredients 1


Bring the water to a boil in a pot.

Then add the coconut sugar, stirring constantly, until it dissolves.

Reduce the heat and add the rose petals and rose water and let simmer for a couple of minutes.

Remove from heat and let the syrup cool down completely. I put mine in the fridge to speed up the process.

Once the syrup has cooled down, pour about 1/3 of a cup of syrup per glass, then add cold water, ice cubes, squeeze of fresh lime and 2 teaspoons of chia seeds.

OR you can make a big jug of this to share, and add in some cucumber slices or watermelon.

Stir it all up and enjoy this refreshing aromatic summer drink!

NB: you can save any left over syrup in a bottle in the fridge for up to a week.