I can thank my brothers girlfriend Pheobe for getting me into this habit. She made this drink for my niece and I often while I was visiting them in Switzerland over the holidays, a simple but lovely thing. So, OK, this isn`t really a recipe. More like a friendly reminder to throw a little love at yourself once in awhile...cause you know....it's good to do things for your overall well being. Maybe it's not this tea.... maybe it's a yoga class, getting outside more....taking a mental health day.... or a bubble bath and a glass of wine. (Yes please to all of those things) For me, making this simple tea just makes me feel good. Fresh lemon, sliced ginger and sometimes a spoonful of honey, can I even call it a tea? I'm going to. Point is, it's tasty and makes my body feel happy. I'll make ginger lemon tea instead of pouring myself more coffee or in lieu of an evening cocktail. I mean, not every time...more coffee and evening cocktails are kind of my fav. Give it a try.
"Recipe" Ginger Lemon Tea with Honey
Boil water, pour said water in your favourite mug (the mug choice is very important)
Add in a few slices of ginger, a couple lemon slices (squeeze juice in first) & a teaspoon of honey if you wish. Steep for a few minutes and enjoy. When the first mug is done you can definitely add more hot water for a second round.
I first had walnut stew while visiting my mum in Fredericton, NB. We were too tired to cook, and Cinnamon Café is the perfect place for tasty vegan take out. We ordered several dishes to share, but this stew is what stood out for me. I consider myself an adventurous eater but yet the flavours in this were unique to me. Needless to say I had to try making it at home. The result is this recipe and it is my take of Fensenjen, inspired by what I ate, but I wouldn't use it as reference for the most authentic version out there. I think it is delicious none the less.
The base of walnut stew is predominately, you guessed it, crushed walnuts. They are cooked down with onion, garlic, sweet potato and flavoured with pomegranate molasses. The result is a stew that is rich, tangy and slightly sweet. Saffron infused rice on the side is a must, as is a generous garnish of chopped parsley and pomegranate seeds.
Because this stew is quite rich and packs a pretty big flavour punch I like it best with other bites along side. Warm hummus with tons of sautéed mushrooms (link to recipe below) is an amazing accompaniment. When I had the take out meal I also loved veggie spring rolls with sweet chili sauce and warm flatbread on the side too. I didn't end up making the full ordeal at home but I totally would if I was planning to feed it to others.
Fesenjan is a stew from Gilan province, Iran. It is traditionally made with chicken, or other meat but I have used chickpeas to keep it vegan. Cubes of crispy tofu would be a wonderful choice too. I learned that Fesenjan is often prepared during winter solstice celebrations. "Shab-e Yalda" is an Iranian festival to celebrate the longest and darkest night of the year; families gather to eat, drink and read poetry late into the night. Sounds wonderful to me.
Recipe: Persian Walnut Stew - Fesenjan
Hey! I'm Trisha