We’ve been a little quiet on our blog as we’ve been busy preparing for Ramadan! We have been working on the most beautiful Ramadan platters that are the perfect hostess gift for Iftar or a healthy dessert option if you’re planning a function at your house. Take a little sneak peak of one of our platters here.
Anyway, with the beauty of the Holy Month around the corner, we were inspired to include a healthy breakfast influenced by the flavors of Ramadan on our blog. Overnight oats with pistachio, rosewater and pitaya stained yoghurt is literally one of the most beautiful recipes we’ve ever featured, but what makes it extra special is that it actually allows you to recycle the skins of your dragon fruit that you might otherwise throw away.
Still not convinced? Well did you know that rosewater actually has a number of health benefits? It can help keep you hydrated, which keeps your skin looking younger plus it’s said to have other anti-aging properties such as reducing wrinkles and tightening pours*. In addition, it’s known to be a mood booster. A recipe that helps you stay beautiful on the inside and the outside! You can’t beat that.
Overnight Oats with pistachio, rosewater and pitaya stained yoghurt
(makes 2/3 portions)
30 minutes (not including soaking overnight)
INGREDIENTS
INGREDIENTS for the yoghurt
- 1 450g tub yoghurt (full fat or dairy free)
- 1 dragon fruit from the Fruitful Day Box
INGREDIENTS for the rosewater
- ¼ cup dried rose petals (make sure they are organic and pesticide free)
- 1 ½ cups water
INGREDIENTS for the oats
- 1/3 cup oats
- 1 cup coconut milk
- 2 tbsp raisins
- ½ tsp cinnamon
- ¼ tsp clove + cardamom + nutmeg
- Pinch of salt
- 1-2 tbsp honey or maple syrup (depending on how sweet you want it)
- 3 tbsp thinly sliced pistachio
- 1 tbsp rosewater
METHOD for the yoghurt
- Wash and peel the skin off the dragon fruit. Eat the fruit or use for smoothies or salads.
- Place the skin in a bowl with the yoghurt and mix it around.
- Leave overnight to allow the skin time to stain the yoghurt. Stir once or twice while soaking.
METHOD for the rosewater
- Place the rose petals and the water in a saucepan and simmer for 10 – 15 minutes or until the colour has faded from the petals. Some water will evaporate so you can add more if the flavour is too intense.
- Set aside in the fridge.
METHOD for the oats
- Place all ingredients except pistachio and rosewater in a bowl. Allow to soak overnight.
- In the morning you may need to add more coconut milk depending on how thick the milk is and what type of oats were used.
- Stir in the rosewater.
- Garnish with the stained yoghurt and pistachios.
*Source: 7 seasons to drink rose water, https://www.mnn.com/health/fitness-well-being/stories/7-reasons-drink-rose-water