Eating Well Archives | Page 5 of 6 | Arogya Holistic Healing

Dandelion Greens Pesto

As someone who recently relocated to the woods of Easton, CT from New York City, it’s challenging to accurately describe the feelings of gratitude and contentment I feel every time I visit Sport Hill Farm. I am continually inspired by the tireless work of Patti and Al Popp, who founded this neighborhood farm in 2001. From late spring until the autumn harvest, their rustic market shelves are overflowing with fresh, sustainably grown produce.

Last month, I noticed bundles of dandelion greens for sale at the farm. Admittedly, the few times I had tried cooking this humble weed in the past, I found myself recoiling from its bitter bite. Patti Popp completely renewed my interest in dandelion one day when she told me that she transforms the greens into flavorful pesto. The idea was enticing and I had to try it myself. The result was a delicious and versatile spread that tastes quite different than traditional pesto. I chose to add some toasted walnuts and blanch the greens, which significantly cuts back on their bitterness.

Garlic Scapes are in Season!

The first time I saw garlic scapes at a farmer’s market, I thought, “What on earth is that?!” I soon learned that garlic scapes are the lime-green, curly flower stalks of the Rocombole hard-neck garlic plant. As you can see in these photos, it’s no wonder they’re sometimes referred to as “serpent garlic.”

Coconut Black Rice Pudding

This coconut black rice pudding makes a delightful and healthy breakfast, snack, or dessert. It’s dairy-free, gluten-free, and processed sugar-free, too.

Black rice is indigenous to Southern Asia and an excellent source of iron, vitamin E, fiber, and flavonoid antioxidants called anthocyanins. In Chinese medicine, it’s considered a good blood tonifier. Black rice has been consumed for centuries in China. In fact, because of its rich nutritional value, legend has it that it was reserved solely for the emperors’ consumption. As a result, it was granted the names “emperor’s rice” and “forbidden rice.”

Enjoy this simple pudding warm or cold. As always, feel free to be creative in the kitchen!

Blueberry Barley Muffins

I first fell in love with barley flour in 2005 when my mother and I visited Ladakh, a north Indian state nestled between the Kunlun mountain range and the main Great Himalayas. During our week-long stay, we were fortunate to meet a very kind taxi driver named Dorje. On our final day, Dorje brought us to the small village where he and his family lived. It was late September, which meant it was time to prepare for the long, harsh winter ahead. Dorje’s family was busy harvesting the region’s staple crop – an ancient form of domesticated barley which is used to make tsampa, or roasted barley flour.

Chinese Tea Eggs

A few months ago, our shiatsu therapist Suzy made some Chinese tea eggs for us to try. We immediately fell in love with this savory dish and wanted to share the recipe with you.

Tea eggs are a traditional snack in many parts of China. In cities like Shanghai or Beijing, you can find delicious tea eggs being served up by street vendors. It’s also common for parents to boil some up as a nourishing after school snack. Whenever Wei makes tea eggs, the unique and wonderful aroma of the tea leaves and spices simmering on the stove top transports her back to her childhood in Shanghai.

Enjoy these eggs anytime of day! Plus, if you’re looking for a unique appetizer, this dish might be your answer.

Ramps Pesto

Last spring, I fell in love with a ramps pesto thin crust pizza being served up at Fat Cat Pie Co. in Norwalk, CT. Fat Cat’s owner Mark Ancona kindly shared the pesto recipe with me: simply blend together ramps, olive oil, salt, and pepper. Eagerly, I went home and made some with my favorite Himalayan pink salt and organic olive oil. It was so simple and delicious!

I was reminded of it the other day when Sophie, who edits this blog, told me about wild ramps she’s been sustainably harvesting near her home. Ramps, also referred to as wild leeks, wood leeks, and spring onions, are perennial wild onions native to North America. Ramps truly are a delicacy

Easy & Delicious Roasted Tomatoes

Looking for a nourishing addition to breakfast, lunch, or dinner?

Try these simple, oven-roasted tomatoes.

Banana-Cranberry Quinoa Muffins (Gluten-free!)

A few weeks ago, I was fortunate to do a Qi Gong energy work session with Wei here at Arogya. Afterwards, we had a conversation about good energy-boosting foods. Wei mentioned that in Chinese medicine most naturally red colored, plant-based foods are thought to nourish the blood and support optimum circulation and immunity. Such foods include

Vegan Cashew “Goat Cheese”

Though I’m an omnivore, I enjoy finding creative ways to reduce my dairy intake. I especially love solutions that help me confront my true milk-product soft spot for CHEESE. This vegan cashew “goat cheese” does just that. Plus, it’s very easy to make. All it requires is a bit of wait time to let the nuts soak and the “cheese” set.

Wholesome Adzuki Beans!

Looking for a protein rich, vegetarian food that makes an excellent snack, breakfast, or addition to any meal?

Adzuki beans fit the bill!

These small beans have nourished man and womankind for thousands of years.