G’morning beauties! You’ve probably heard of or enjoyed a mango lassi before, but never like this. Today we revolutionize your lassi game: This one is salty, sweet, aromatic, and spiced. It’s delicate enough to pair with almost any meal, but exceptional enough to stand on its own.
Traditionally, lassis were served with heavily spiced food, cooling the palate and aiding with digestion through the incorporation of yogurt, salts, minerals, and spices. This any-time-of-day treat does all the above, and delivers a nice hit of probiotics and protein. And, of course, a subtle kiss of rose.
Confession: Whenever I make something with flowers, I get that super buzzy excited feeling inside like I’m about to see someone I have a crush on. They’re that special to me. Some of that is because I grew up in the middle of what many have since dubbed a “Garden of Eden” on Maui, where my mom cultivated tables of orchids, stands of birds of paradise, and beds full of roses. And part of it is that I know the magic of flowers—that secret language they whisper to affect us in palate, heart, and mind.
Of course, since my mom passed away almost seven years ago now, each time I use flowers in a recipe it becomes an aromatic nod to her.
Ingredients
- 1 Tbsp . grated raw beet
- 3 Tbsp . filtered water
- ¾ cup plain yogurt I prefer whole milk
- 1 Tbsp . + 1 tsp. raw honey
- 3 drops rosewater
- 3 pinches sea salt
- 1/8 tsp . ground cardamom
- 4 ice cubes cracked
- 1 tsp . beet coloring
Instructions
- In a small bowl, combine grated beet and filtered water. Set aside for at least 5 minutes, allowing the beet’s natural coloring to filter into the water.
- Place yogurt, honey, rosewater, sea salt, cardamom, cracked ice cubes, and 1 teaspoon of beet-colored water (should be bright magentin the blender. Blend on high, until fully incorporated.
- Drink. Breathe deeply. Enjoy.
