navigating life, with cardamom.

This past September has marked eight years of teaching yoga, and fifteen years since I started studying food science formally. Over the years, yoga has been a template to help figure out how to live well, and food has been an equally interesting medium for that too.

tea time expands time.

Playing around with tea blends is a good way to whittle the afternoon away in the kitchen.  Here is a blend of chrysanthemum flowers, green cardamom, sliced almonds, fennel and cumin seeds.  Steeped on its own or with a small strip of candied ginger dropped in to lend a touch of sweet spiciness, this blend …