Another fresh and seasonal recipe, just for you...
Local chef Greg Glowatz is back, along with Sun Potion, to bring you another installment of our In the Kitchen series. This week, Chef Greg puts a unique spin on incorporating astragalus — a traditionally Chinese herb known to alleviate stress and contain anti-inflammatory and antibacterial properties — into your diet.
Without further ado, here is his recipe for astragalus maple glazed almonds with candied ginger, served over yoghurt with fruit.
Ingredients for topping:
1 cup sliced almonds
1 tbsp maple syrup
1/4 tsp salt
2 tbsp candied ginger
3 tbsp Sun Potion astragalus powder
Ingredients for yoghurt parfait:
1 cup organic grass fed Greek yoghurt (or vegan substitute)
1/4 cup blackberries
1/4 cup raspberries
1/4 cup peaches
4 tsp astragalus topping
Method for astragalus topping:
Toss the almonds with maple syrup and salt and bake in a 400 degree oven on parchment paper. Bake for 10 minutes, stirring halfway through. Let cool. Place almonds in food processor with chopped candied ginger and astragalus. Pulse 4 or 5 times until the mixture resembles a crumble, not powdery. A coarse texture is what you are looking for.
Method for yoghurt dish:
Serve 1 cup of your favorite yoghurt topped with seasonal fruits and 4 tsp astragalus crumble. And enjoy!
Directed by Michael Persico.