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 delicacyRead More›
After seeing so many Arogya patients dealing with Lyme disease over the past 18 years, I admit I get stressed when I visit the woods, even though it should be a calming and relaxing experience. It’s terrifying how real the threat of tick exposure is- just last year, we pulled them off our daughter Rose’s skin 3 times. As a result, ticks have become evil in my mind and I’m always researching ways to repel them.
This led me to create a very simple, chemical free repellent using apple cider vinegar, almond oil, rose geranium, and distilled water.Read More›
About 10 years ago, I started making my own skincare products. My inspiration was a friend named Carol, who’s an artisan skincare producer based in New Mexico. She taught me that simple kitchen ingredients can be turned into nourishing food for your skin.
I’d love share with you one of my favorite skincare recipes: a simple sugar scrub cleanser.Read More›
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 includeRead More›
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.Read More›