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Sunyatta has spent her life steeped in researching, crafting, and serving magical food and drinks. Her journey started behind the counter at her parents’ health food stores in New York City and culminated in reimagining that concept into the award-winning tea bar CALABASH. These recipes represents her quest to "decolonize our tongues" and create better health outcomes for humanity starting with healing herbs.
Black-eyed peas and kale ubiquitous Southern foods. For this comforting deliciousness, we can thank Africa. Pull out that InstaPot or snag one online and make more soups and one-pot meals in our old school traditions. Much healthier for us and much faster to cook.
In celebration of Black Heritage Month, we honour Dr. George Washington Carver. He was instrumental in employing ancient and modern science and technology to instruct Southern farmers in growing sweet potatoes as a major cash and sustainable crop. I combine cornmeal with the goodness of sweet potatoes to create a super-moist version of this Southern food staple.
I adore this dish because farro is a delicious grain with a dense, slightly nutty flavour. It adds substance to dishes-- from salads to soups. High in fiber, farro is far better for us than rice or other starchy alternatives we may have grown accustomed to such as white or even most brown rice.