I started with a rustic broccoli, caraway soup with just a hint of Indian flavor (curry, paprika, coriander), and completed with an organic vegetable stock.
Since the winter weather is still lingering around, I wanted to make a hearty, warm casserole using Acorn and Delicata squashes, and also a beautiful bunch of purple kale that I spotted at the co-op. To add a buttery, nutty flavor, I created a cashew cream sauce (organic cream, cashew nuts, nutmeg, cloves and rosemary), which I poured over the squash and kale before baking it. I then mixed in a few whole almonds and cashew nuts. After an hour of baking, the squash was creamy and had absorbed the flavors of the cashew cream.
Now I know I had previously mentioned that I *love* tea (I believe that I even used the word fanatic); in stating this, I am not sure that I accurately conveyed the gravity of my love for tea. Maybe this will clear up any fuzziness: for dessert I had been dreaming, all the week prior, of creating a tea cake incorporating only tea and herb flavors. The result: a chamomile layered cake (made with barley flour and just a scant of pure unrefined cane sugar), with an inner layer of lavender butter cream frosting (made by infusing lavender and agave nectar), and a top layer of hibiscus butter cream frosting (made by infusing hibiscus and agave nectar). I really wanted to color the lavender frosting, well… lavender, and the hibiscus frosting pink sans feeding my poor guests carcinogen-ous food dye. For the lavender frosting I squeezed in the juice of about 3 blackberries, and for the hibiscus frosting, I used a pinch of beet powder. This was really my cup ‘a tea in a great piece ‘a cake!