Pat Lewis, a landscaper from Portland Maine, is a friend of ours who always gives us a unique gift: wild-crafted chaga mushroom. Working in the wilds of Maine, he often comes across this highly medicinal mushroom. The first time he gave us some pieces of of this dark, wood-like mushroom, we had never seen it before, and didn’t quite know what to do with it. However, after researching and experimenting, chaga tea has become a beloved medicine in our home.Read More›
Lately we’ve been wild about our version of the Oh She Glows Superseed Almond Butter. We’ve given this amazing recipe an Arogya twist, adjusting a few of the ingredients to our liking. It’s the best almond butter we’ve ever tasted, hands down, and definitely worth the effort. This incredibly nutritious nut butter is perfect to spread on toast, and with jam takes the humble nut-butter-and-jelly sandwich to a whole new level. Have fun with this homemade almond butter recipe, and experiment with adding different varieties of nuts, or your favorite superfoods. We think you’ll love this recipe!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›
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›
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.Read More›