Essie & Kelsey’s Table
This week, Essie and Kelsey invite you to enjoy a soothing tea ritual and a flavorful Ethiopian-inspired recipe. Read on for a nourishing experience!
“One of my favorite times of year is right around the corner!
The arrival of spring brings a sense of renewal, and there’s nothing quite like strolling through gardens, inhaling the fragrant blossoms! One of my favorite spring flowers that begins to grace us in May is Spanish lavender. I find joy in crafting tea from fresh lavender blooms and leaves, adding a touch of mint and rosemary. The stunning turquoise hue of this tea captivates me—it's both delicious and calming.
My perfect blend consists of three parts lavender, two parts mint, and one part rosemary. I enjoy tearing or gently rubbing the leaves to release their fragrant oils. After placing them in a French press, I pour steaming hot water over the mixture, watching as the beautiful cool color emerges, savoring each moment of this delightful tea experience.”
- Kelsey
“Essie here!
This beautiful recipe was found at Abyssinia Eats and is a customizable dish that’s easy to prepare as a main or side dish option. It focuses on ripe tomatoes, which are rich in vitamins A, C, and K, along with potassium and dietary fiber. These nutrients support good health. To add flavor, ginger, garlic, and olive oil are included. Fresh lemon juice is also added for a refreshing touch. Overall, this dish is nutritious and enhances the variety of an Ethiopian veggie platter.”
Ingredients
● 4 ripe tomatoes, diced
● 1 small red onion, thinly sliced (I used half onion for this recipe)
● 4 cloves of garlic, minced with a hint of ginger
● Juice of 1 lemon
● 1 jalapeño pepper, finely chopped
● 1/2 teaspoon black pepper
● 1/2 teaspoon salt
● 2 tablespoons olive oil
● 1 tbs of honey
● Handful of dry cranberries and pumpkin seeds (optional)
● Cilantro
Instructions
In a large bowl, mix diced tomatoes, sliced red onion, minced garlic, ginger, cilantro, and chopped jalapeño.
In another bowl, combine minced garlic, ginger, olive oil, black pepper, honey, salt, and lemon juice to make thedressing.
Pour the dressing over the tomato mixture.
Add more salt and pepper to taste.
(Optional) Stir in dry cranberries for sweetness and pumpkin seeds for crunch.
Gently mix everything together.
Let the salad sit for 10 minutes to blend the flavors
Serve as a side dish or enjoy it as a light snack.