A few years ago, a friend inspired me to try my hand at making miso dressing. Not only did I discover a delicious and healthy way to dress up my veggies, but I also fell in love with this Japanese fermented soybean paste. Miso has since become a staple in my kitchen. In addition to using it in this refreshing dressing, miso’s a healing addition to marinades and soups. If I’m at a loss of what to make for dinner, a warming bowl of miso soup with tofu, greens, and seaweed always hits the spot (recipe to come!).Read More›
One of my favorite spice blends to uplift a pot of noodles or rice is the Japanese spice powder called shichimi togarashi. Being a lover of DIY kitchen projects, I decided to make my own adaptation of this digestive spice blend with an Arogya-touch. Not only does this blend bring an added dimension of flavor and depth to any meal, it also has medicinal value. In Chinese medicine, healthy digestion comes with good stomach-fire. When the stomach-fire is weak, digestion is poor, which also affects other systems of the body including immunity. This well-balanced, anti-inflammatory and flavor-enhancing powder promotes healthy stomach fire, and thus, improves digestion.Read More›
I recently returned from a 9-day meditation retreat at Insight Meditation Society in Barre, MA. It was a wonderful opportunity to tune in, slow down, observe the nature of the mind, and cultivate mindfulness and compassion. Each day involved a schedule of alternating periods of walking and sitting mediation, mediation instruction, qigong, a dharma talk, chores, and three incredible vegetarian meals a day.
Meal times were some of my favorite moments of the day. Not only was every meal delicious, fresh and varied, it was also such a delight to have the time and awareness to eat slowly and mindfully. Taking my time with each bite, chewing thoroughly, and noticing how the food delighted my taste buds and mind made each meal incredibly satisfying and nourishing.Read More›
I’m a big fan of delicious protein-rich snacks that travel well. With this in mind, I recently created this recipe for roasted chai tea infused almonds. These wholesome nuts have a touch of caffeine and a little sweetness, making them a delightful afternoon pick-me-up.
Plus, they’re easy to prepare and more cost-effective than buying pre-roasted nuts. Additionally, cooking or baking anything from scratch makes it easier to use better ingredients and control just how much sugar and/or salt goes in.Read More›
Something a number of us here at Arogya have in common is a shared interest in visiting India. Our experiences there have also fostered a mutual love for traditional Indian chai, which is a creamy blend of black tea, milk, sugar, and aromatic spices, typically ginger, cinnamon, cardamom, clove, nutmeg, and black pepper. On a cold, rainy day last week, we decided to create our own rendition of a warming, caffeine-free, and sugar-free turmeric ginger chai using our most popular healing blend. The result was a nourishing and calming tonic that’s perfect to sip anytime, as well as when the weather’s hot or cold.Read More›
I’ll never forget the first time I encountered the unique, sweet pine-smoked aroma of lapsang souchong tea. I had recently begun my work with Arogya. I walked in on a cold winter day and contently went to pour myself a cup of tea. I noticed a beautiful, warm, and smoky scent drifting up from one of the teapots. As I soon learned, this was lapsang souchong, a traditional black tea from the Wuyi mountain region of Fujian Province.
Lapsang souchong is most likely the world’s oldest black tea.Read More›
During my most recent trip to South India this January, I had the privilege of spending time with my dear friend Gayathri Muralidhar and her family. I met Gayathri in 2006, when I visited Myosre, Karnataka for the first time. In the years since, Gayathri has become like an aunt to me, and her house a second home. In addition to being one of the most kindhearted and generous individuals I have ever met, Aunt Gayathri is an exceptional chef. In fact, her food is by far some of the best I’ve ever had in India (and the world) and I find myself longing for it all year long.Read More›
I recently returned from a trip to central Brazil, far from the rain forest, and days from the beach, in a savannah-like region known for its national park, hundreds of waterfalls and quartz crystal deposits. There’s nothing like escaping the cold of winter to a warm climate! Though it was challenging to leave behind the sun, waterfalls, fresh mangos and papayas, I was able to bring back something that is as easy to enjoy here as it is in Brazil; a recipe called Muesli Viva, or “raw, live muesli”. It’s a combination of rolled oats, soaked nuts and seeds, rehydrated dried fruit, and whatever seasonal fruits are available. Muesli Viva makes a wonderful breakfast, hearty snack, or healthy dessert. I’ve been enjoying this treat in the mornings and whenever I need a nutritional boost.Read More›