Yoga, Health, and Wellness Articles + Recipes

I love all the fresh summer food and the feeling of picking fresh herbs straight from my balcony. I live in the middle of the city, in Estonia, but I am fortunate to have a huge balcony, so I grow all kinds of edible plants myself - fresh lettuce, parsley, peas, dill, basil, and even courgettes and tomatoes. I promise you – it is worth your time because they taste so much better than store-bought veggies and are always extra fresh. This year my basil is going strong, and I have already made several patches of pesto and used the leaves in at least 30 spring rolls. Today I a sharing a recipe that features asparagus with lemon-basil crumb, but the same crumb would also work very well with cauliflower.

Summer is here and we’re well into the growing season here in Colorado, and we LOVE all the amazing fresh veggies we can find locally at our farmer’s market and CSA. Signing up for a CSA (community-supported agriculture) is a great way to eat based on what’s in season and try new fruits and veggies you might not be familiar with. Most CSAs provide their members with a weekly or bi-weekly selection of their most recent harvests, so you know you’re getting the freshest veggies available. Plus, the selections are solely based on what’s in season right now, so you might discover a new favorite veggie! That’s how we ended up creating this recipe! Our most recent CSA box included these beautiful Japanese Hakurei turnips, and we knew we needed to come up with a recipe to feature them.