DRIED ROSE PETALS
In this series, we spotlight the boundless potential of a single ingredient.
By Shiva Rose
Chef: Shiva Rose
Instagram: @localrose @shivarosebeauty
Job Description: Curator of the holistic lifestyle site, The Local Rose. Creator of the skin care line, Shiva Rose. Author of Whole Beauty.
Cooking Aesthetic in 3 Words: Fresh, organic, beautiful. Since introduced to the farmers market at the age of 18, I have been so inspired to cook with fresh, organic, and beautiful produce. I like to cook intuitively. I appreciate cookbooks, but I feel more free and creative when I can improvise with whatever I have filled my basket with.
Favorite Savory Ingredient: Sumac, which is a Persian ingredient. Being half Iranian has defined my palate in some ways and I love to add sumac to corn on the cob with lime.
Favorite Sweet Ingredient: I really like maple syrup for desserts and a touch to salad dressings. My favorite item right now is soaked oats in heavy raw cream, vanilla pods, and maple syrup.
Food philosophy: You are what you eat so go organic and use the colors of the rainbow.
Beauty Mantra: Beauty is above you. Beauty is below you. May you walk in beauty. I also love this quote by Catherine Deneuve. “At a certain age, you have to choose between your face and your ass.”
My name is rose, which came from my American grandmother. Rose is the highest vibrational plant and evokes divine mother and queen energy. The rose is surrounded by thorns, however, it is the most valued.
Rose Hibiscus Summer Tea
3 tbsp dried hibiscus
1 tbsp dried roses
2 tbsp honey or 1 tsp simple syrup
grated ginger or cinnamon (optional)
Brew 3 tablespoons of dried hibiscus in a large mason jar with a tablespoon of dried roses. I like the dried roses from Ron Tea Garden in Santa Monica since I know they haven’t been treated with pesticides. Let the tea sit for 20 to 30 minutes. Strain it and add 2 tablespoons of honey or a teaspoon of simple syrup. You can then place it in the refrigerator for iced tea or drink it warm. Sometimes I add grated ginger or cinnamon for variation.