Spring Recipes Archives | Arogya Holistic Healing

Green Goodness Part 3: Salad Greens

As I mentioned in our first Green Goodness blog post about Steamed Kale, my meal never feels complete without a generous serving of greens. Whether I’m making a simple salad for dinner, or I’m packing my lunch for work, I love to get creative with my salad and use a variety of fresh greens. It’s easy to get in a rut with arugula and romaine, so today I’m going to guide you through a selection of gourmet, nutritious and fun salad greens to make your salads more exciting. And if you need some salad dressing inspiration, our three favorite dressings will compliment any of these greens.

Effortless & Wholesome Grains, Part 3: Quinoa

Quinoa (pronounced KEEN-wah) has become famous in the last decade as a superfood, because of its high levels of protein and dense nutrition. One cup of cooked quinoa contains 8 grams of protein, more than any other grain. Technically its actually not a grain, but a tiny seed from South America, where it has been cultivated for thousands of years. To the Incas, quinoa was a sacred food they called it the “mother of all grains.”

Essential Protein: Tofu Scramble Recipe

This simple tofu scramble recipe is one of our favorite (and fastest) ways to prepare a protein-rich vegetarian dish. I was first inspired to make this dish after tasting a similar preparation at Bloodroot, our local vegan and vegetarian restaurant in the Black Rock section of Bridgeport, Connecticut.

Green Goodness Part 2: Healthy Stir-Fried Bok Choy

Bok choy is one of my favorite greens to stir fry. Not only do I love the taste of bok choy, but it’s also a very nostalgic food for me. Growing up in Shanghai, my family would buy the freshest bok choy at the daily farmer’s markets. My mother made bok choy almost every other day, and I never got tired of it. Now when I see bok choy at the farmer’s markets in Westport and Black Rock I get as many heads as I can. People always ask me what I do with all that bok choy, so here is my simple recipe for healthy stir-fried bok choy, inspired by my mother’s recipe.

Effortless & Wholesome Grains, Part 2: Bulgur

Bulgur is one of those whole grains that you’ve probably tried in Middle Eastern dishes like tabbouleh, and you’ve also most likely scanned right over it in the bulk bins of your health food store. It’s a nutty, rustic and delicious grain that somehow hasn’t gotten as much press as quinoa and brown rice, so for many it is still a novelty. Though it may be somewhat more mysterious than other whole grains, don’t let that scare you off. It’s actually one of the easiest hearty grains to prepare – you don’t even need to really cook it! Though you can boil and simmer bulgur like most grains, the easiest way to make it is to simply pour boiling water or broth right over the grains and let them steep for about 20-30 minutes (see recipe below).

Green Goodness Part 1: Steamed Kale

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 everyday, 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.

I’m a fan of easy, healthy cooking,

Effortless & Wholesome Grains Part 1: Brown Rice

Brown rice is one of my favorite grains. It’s chewy, nutty, wholesome and delicious. It makes a healthful base for any meal, and preparing it at home is easy. I usually put a pot of brown rice on the stove before I do anything else in the kitchen, and by the time I’m done preparing the rest of the meal, the rice is ready! When I cook grains, I like to make enough for the meal I’m cooking with extra for lunch the next day.

Ramps & Kale Pesto

Before the ramps, or wild leeks, season comes to an end, we wanted to share this tasty pesto recipe. Made from ramps and kale, this easy pesto offers a delicious way to dress up quinoa, whole wheat pasta, brown rice, farro, or even a slice of toast. In addition to having a pleasant yet pungent garlicky flavor, ramps are loaded with vitamins A and C, as well the minerals selenium and chromium. Kale is an exceptional source of vitamins K, A, and C. It’s also rich in organosulfur compounds, which have been linked to cancer prevention. You might want to throw some toasted walnuts into the pesto, reinforcing it with nutritious omega-3 fatty acids.

Ramp Foraging 101

Something we look forward to every spring is foraging for ramps, a delightful and pleasantly pungent variety of wild allium. Ramps are actually one of the first edibles of the year, making them a welcomed site after a long winter in the Connecticut. In essence, they are a symbol of rejuvenation and reminder of the warm months ahead.

A Soup to Soothe Spring Allergies

As some of us know all too well, the splendor of spring can be dampened by draining allergies. This cleansing daikon radish soup is a wonderful antidote to soothe spring allergies and counter that seasonal congestion and scratchy throat. Plus, it’s very easy to make!