We are all about healthy food that’s delicious and easy to make, and bulgur fits that description perfectly. If you haven’t tried making it, give it a go and expand your culinary repertoire with this nutty, delicious, and nourishing grain.
No matter what I’m cooking or packing for my lunch, my plate and tupperware just don’t feel complete until there is a mound of green goodness to go along with the rest of my meal. Eating greens every day, even at breakfast, is a superb way to make sure to keep your body’s chemistry on the alkaline side of the spectrum. Leafy greens also provide loads of vitamins A & K, calcium, and antioxidants.
Read More›
Through active experimentation, I have found that my body is best nourished by maintaining a diet rich in nourishing vegetables, wholesome grains and lean protein, including consciously sourced meat and fish. Consuming ample amounts of high-quality protein has also been of unprecedented importance to me this year as I’ve been eating for 2. My husband and I are due to welcome our first baby into the world in about one month’s time. One power protein that I have relied on during my pregnancy and before is wild salmon from the Pacific Northwest, most notably Alaska.
Read More›
Nutrient-rich and endlessly versatile, brown rice is a grain that belongs in every kitchen. It’s easy to make and pairs beautifully with a variety of vegetables and proteins. Keep reading to learn why we love it and try our simple recipe for perfectly fluffy brown rice!
Read More›
Inspired by a delicious dressing at one of my favorite lunch spots in Westport, CT, I set out to make my own version of lemon garlic dressing. I love this dressing because it transforms a simple meal into something with bold character.
Read More›
I love fennel, a nutritious flowering perennial herb that has a subtle anise aroma and flavor. Like many members of the carrot family, every part of the fennel plant is edible. This includes the crunchy and slightly sweet bulb, the green stems (which tend to be tougher in texture), and the herb’s thin and delicate leaves.
Read More›
Every summer when I was growing up, I would eagerly await the first bite of my mother’s delicious rhubarb crisp. Within hours of picking the vibrant red stalks from my aunt’s garden, she would transform them into this slightly tart seasonal treat. We’d enjoy it for dessert alongside vanilla ice cream or even by itself as a special breakfast delight.
Read More›
Every week, we’ll be posting a sweet or savory recipe featuring produce from the Westport Farmer’s Market. This week, we’re excited to share a seasonal sauté of bok choy, turnip and dandelion greens, fresh chives with their flowers, and miso. The greens were grown by Sport Hill Farm, one of our favorite small farms located in my hometown of Easton, CT.
In addition to being delicious, this dish is loaded with wholesome nutrients.
Read More›
We are happy to announce that the Westport Farmers’ Market is now in full swing every Thursday from 10:00am – 2:00pm until the beginning of November!
The Westport Farmers’ Market was founded 10 years ago by an inspiring and philanthropic duo: the late Paul Newman and Chef Michel Nischan. Arogya proudly became a vendor in 2007.
Read More›
On a sizzling day last week, we created this easy and refreshing recipe for dairy-free Thai iced tea. It’s a healthier twist to traditional Thai iced tea, using coconut milk instead of condensed milk and raw honey or organic agave nectar instead of sugar. It’s also chemical free. You might notice the color of our Thai iced tea is not as red or orange as the tea you might order at a restaurant. That’s because the vibrant color we’ve grown familiar is a product of artificial food dye.
Read More›