I’m enjoying my morning tea. This home roasted dandelion root tastes delicious with a hint of caramel and I brew the tea in coconut milk. Dandelion root is a great substitute for coffee or black tea. Roast them in the oven at 170 C or […]
Rosehips are a good source of Vitamin E, K, A and C as well as calcium, magnesium, manganese and dietary finer.
As I wrote in a previous post, rosehip is used for stomach disorders from spasms, acid deficiency, diarrhoea to constipation. And furthermore, overall research suggests that rosehip is beneficial for people with osteoarthritis.
600 g Rosehip (whole with seeds)
1.5 L Water
2 tsp. Vanilla powder
1 cup Honey or rice malt syrup
Soak the rose hips under water mixed with a tablespoon of vinegar in a bowl for a couple of hours or overnight and should there be any insects they’ll come to the surface. To ensure that all the rosehips are being submerged under the water put a plate in the bowl with a heavy object that pushes them all under water.
Put the rosehips in a big pot with the water and bring to boil. When they have boiled for a little while and have become soft, you can use your stick blender and blend them including pureeing the seeds. Add the vanilla powder and boil for about 30 minutes.
Take the pot off the heat to cool until warm but not burning. Strain it through a nutmilk bag or cheese cloth. Add the honey or rice malt syrup to desired sweetness and stir until dissolved.
Store in bottles in the fridge and enjoy this cool and refreshing cordial drink.
ROSEHIP IN APPLE CIDER VINEGAR
The other jar is just whole rosehips in apple cider vinegar which is a easy way to store them. We’ll then through a couple in our morning smoothie and use the vinegar in dressings.
This way we’ll consume the rosehips uncooked and should there be any vitamins and minerals that has leached into the vinegar it won’t be wasted 🙂
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