It has been one of those weeks where I am at a loss of words to begin expressing. A couple of weeks ago I started obsessing over the idea of lemon lavender shortbread cookies and earl grey tea. I started craving these things before I even knew that comfort was going to be needed for myself and others in my life.
While sipping tea that evening and munching on my first batch of lemon spice cookies, I had sketched out several shortbread flavor variations. Each of the ingredients is based on the therapeutic qualities they possess.
Watch upcoming posts for flavor variations of “therapy” shortbread cookies. To prepare to follow my recipe therapy in your own kitchen I will leave you with the method I used to make rose water.
A simple process for making rosewater at home.
Pour boiling water over the rose petals.
Allow the tisane to steep until cool. Pour into a jar for storage while straining out the petals.
The rose water will keep best in a clean jar kept in the refrigerator for up to a month.
Wild rice is one of those foods for me that harkens memories of Minnesota home. I remember one soup in particular that I enjoyed. It was a creamy wild rice soup my father made.
In the last few months, I’ve been using more wild rice in recipes. A household favorite is wild rice pancakes. The Pioneer Woman has a great recipe for them.
Going into the work week, I wanted to give you another portable breakfast recipe. Blueberries, wild rice and maple syrup give this oatmeal a nice caramelized sweetness with juicy blueberries. The real treat, in my opinion is the added texture and nutty flavor from the wild rice.
A quick tip on adding grains to your overnight oats. Cook a batch in your weekly meal prep. Then use your grain throughout the week in overnight oats, salads, stir frys, etc. My favorite grains for weekly use are quinoa and wild rice.
Do you have a favorite vegetarian wild rice dish? Please share in the comments below.
Creamy oats sweetened with maple syrup brings out notes of chicory and caramelized sugar. Wild rice boosts the texture and nuttiness. Fresh blueberries add the final touch of juiciness to this grab and go breakfast that "cooks" overnight in the refrigerator.
Combine the oats and rice in a mason jar or other 1 cup container; mix thoroughly.
Top the oatmeal with blueberries.
Lid the mixture and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.
*Any milk you prefer may be used. Most recently I've been using coconut milk.