Plant Potenital: Mia Rigden - Roswater Reflection
ROSEWATER
In this series, we spotlight the boundless potential of a single ingredient.
By Mia Rigden
Chef: Mia Rigden
Instagram: @the_rasa_life
Job Description: Nutritionist and founder of RASA Cooking
Aesthetic in 3 Words: Simple, rustic, fresh
Favorite Savory Ingredient: Miso
Favorite Sweet Ingredient: Pineapple
Food philosophy: Food should taste as good as it is for you!
Beauty Mantra: If you wouldn’t eat it, don’t put it on your face.
ROSEWATER REFLECTION
This recipe is a simple, yet delicious dessert of fresh strawberries and rose-scented coconut whipped cream. Perfect for hot summer days (or nights). This recipe has no sugar, dairy, or gluten and is 100% vegan.
Strawberries and Rose Cream
Refrigerate coconut milk overnight. When ready to whip, throw the bowl and beater from your Kitchen Aid or hand-held beaters into the freezer for about 10 minutes to make sure everything is nice and cool. When you open your coconut milk, a thick cream should have formed separate from a clear(ish) liquid. The cream is what we want. Scoop into the bowl and reserve the liquid; you can drink it, or add to a smoothie – it’s essentially coconut water. Whip cream, vanilla, and rose water on high for a few minutes or until it gets nice and thick. Transfer to a bowl or Tupperware and store in the fridge until ready to consume. Cut strawberries as desired, and add to a bowl with a tablespoon of fresh lemon juice. Refrigerate strawberries for at least one hour. When ready to serve, add 1/4 - 1/2 cup of strawberries to a bowl, top with 1 to 2 tbsp of coconut whipped cream and a sprig of fresh mint.
