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.
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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.
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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.
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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.
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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.
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A few years ago, a friend inspired me to try my hand at making miso dressing. Not only did I discover a delicious and healthy way to dress up my veggies, but I also fell in love with this Japanese fermented soybean paste. Miso has since become a staple in my kitchen. In addition to using it in this refreshing dressing, miso’s a healing addition to marinades and soups. If I’m at a loss of what to make for dinner, a warming bowl of miso soup with tofu, greens, and seaweed always hits the spot (recipe to come!).
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I’m a big fan of delicious protein-rich snacks that travel well. With this in mind, I recently created this recipe for roasted chai tea infused almonds. These wholesome nuts have a touch of caffeine and a little sweetness, making them a delightful afternoon pick-me-up.
Plus, they’re easy to prepare and more cost-effective than buying pre-roasted nuts. Additionally, cooking or baking anything from scratch makes it easier to use better ingredients and control just how much sugar and/or salt goes in.
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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.
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During my most recent trip to India in January, an inspiring young man named Lokesh Jadev taught me a delightful, throat-soothing way to prepare Assam tea. Before I tell you more about this spice-up twist on a classic black tea, however, I’d like to share a little but about Lokesh.
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I’ll never forget the first time I encountered the unique, sweet pine-smoked aroma of lapsang souchong tea. I had recently begun my work with Arogya. I walked in on a cold winter day and contently went to pour myself a cup of tea. I noticed a beautiful, warm, and smoky scent drifting up from one of the teapots. As I soon learned, this was lapsang souchong, a traditional black tea from the Wuyi mountain region of Fujian Province.
Lapsang souchong is most likely the world’s oldest black tea.
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