apothecary the
FARM TO TABLE TO BODY
apothecary the
FARM TO TABLE TO BODY
by krisha tripathy
introduction
Welcome to The Apothecary, a cookbook that celebrates food as medicine and the joy of creative experimentation in the kitchen. Inspired by my weekly volunteer work at the Washington Heights CSA, where I received fresh, organic produce from La Baraja Farm, this collection of recipes reflects my journey of nourishment and healing through food. Each dish is born from the spontaneity of the CSA share what I received each week became the foundation for a new culinary adventure. With a focus on whole, seasonal ingredients, I embraced the challenge of crafting meals that were not only delicious but also supported my health and well-being. As a busy medical student who navigated their own journey with food allergies throughout childhood, I discovered the transformative power of food when it’s prepared with intention, care, and creativity. In The Apothecary, food is more than just sustenance; it’s a form of selfcare and a way to connect with others. I’m thrilled to share these recipes with you, hoping they inspire you to explore the healing potential of food in your own life.
recipes|concoctions
PeanutTofuwithSautéed VegetableElixir
INGREDIENTS
1 block firm tofu, drained and cut into slices
1 tablespoon olive oil (for frying tofu)
1 tablespoon olive oil (for sautéing vegetables)
2 cups beet leaves, washed and chopped
2 medium beets, peeled and diced
1 medium zucchini, sliced
2 cloves garlic, minced (divided)
2 green onions, sliced
Salt and freshly ground black pepper, to taste
For the Peanut Sauce:
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sriracha (adjust to desired spice level)
DIRECTIONS
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced tofu and fry until golden and crispy on both sides, about 3-5 minutes per side. Remove from the pan and set aside.
In the same skillet, add 1 tablespoon olive oil and the minced garlic. Sauté for 1 minute, until fragrant.
Add the beet leaves, season with salt and pepper, and sauté for another 2-3 minutes until the leaves are tender. Set aside.
In a separate pan, combine the diced beets, zucchini, green onions, and the remaining minced garlic. Add a small amount of water (about 1-2 tablespoons) to the pan, cover, and cook over medium heat for 5-7 minutes, or until the vegetables are tender. Stir occasionally, and add more water if needed to prevent sticking. Season with salt and pepper to taste.
In a small bowl, whisk together the peanut butter, soy sauce, and sriracha until smooth and well combined.
Return the fried tofu to the skillet. Brush each side of the tofu slices with the prepared peanut sauce, then briefly sear each side in the pan for 10-30 seconds, allowing the sauce to slightly caramelize.
To serve, arrange the sautéed beet leaves and steamed vegetables on a plate. Top with the seared tofu, and drizzle with any remaining peanut sauce.
MediterraneanChickenLettuce WrapwithRootSlaw
INGREDIENTS
For the Mediterranean Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
For the Carrot-Radish Slaw:
2 medium carrots, julienned or shredded
6-8 radishes, thinly sliced
1/4 cup fresh parsley, finely chopped
2 tablespoons apple cider
vinegar
1 tablespoon olive oil
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste
For the Peanut Pesto:
1/2 cup unsalted roasted peanuts
2 tablespoons olive oil
1 tablespoon lemon juice
1 small garlic clove, minced 1/4 cup fresh basil leaves, packed
2 tablespoons water (or more, as needed)
Salt and freshly ground black pepper, to taste
For Assembly:
12 large Romaine lettuce leaves
(or other sturdy lettuce, such as butter or iceberg)
four
DIRECTIONS
Preheat the grill or a grill pan over medium heat. In a small bowl, combine olive oil, lemon juice, oregano, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing into thin strips.
In a large bowl, combine the shredded carrots, radish slices, and chopped parsley. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper. Pour the dressing over the vegetable mixture and toss to coat evenly. Adjust seasoning as needed.
In a food processor or blender, combine the roasted peanuts, olive oil, lemon juice, minced garlic, basil, salt, and pepper. Pulse until the peanuts are finely chopped and the mixture begins to form a thick paste.
Gradually add water, a tablespoon at a time, and continue blending until the pesto reaches a smooth, pourable consistency. Taste and adjust seasoning with additional salt, pepper, or lemon juice, as needed.
Carefully separate the Romaine lettuce leaves, using the larger, outer leaves for wrapping. Place a few slices of the grilled Mediterranean chicken in the center of each lettuce leaf.
Top with a generous spoonful of the carrotradish slaw.
Drizzle with a small amount of the peanut pesto.
Arrange the wraps on a platter and serve immediately. For an added touch, garnish with extra chopped parsley or fresh basil leaves.
DancingChickenFajitasand RoastedElote
INGREDIENTS
For the Fajita Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
For the Smashed Black Beans:
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon lime juice
For the Elote (Fresh Corn):
2 large ears of fresh corn, husked and kernels removed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon mayonnaise (optional)
1 tablespoon fresh cilantro, chopped (for garnish)
1 tablespoon lime juice
For Assembly:
8 small flour tortillas (or corn tortillas, as preferred)
four
DIRECTIONS
In a small bowl, combine olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
Coat the chicken breasts with the marinade and let them sit for 30 minutes, or refrigerate for up to 2 hours to absorb the flavors.
Preheat a grill pan or large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
Heat olive oil in a medium skillet over medium heat. Add the black beans, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the beans are warmed through.
Using a fork or potato masher, gently mash the beans, leaving some whole for texture. Stir in lime juice and adjust seasoning to taste. Keep warm.
In a small bowl, combine olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for 30 minutes, or refrigerate for up to 2 hours to absorb the flavors. Preheat a grill pan or large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips. with chopped cilantro.
Heat olive oil in a medium skillet over medium heat. Add the black beans, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the beans are warmed through.
Using a fork or potato masher, gently mash the beans, leaving some whole for texture. Stir in lime juice and adjust seasoning to taste. Keep warm.
Carefully shuck the corn, removing the husks and silk.Roast the corn over open stove flame. Using a sharp knife, slice the kernels off the cobs and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, or until the corn is tender and slightly charred.
Season the corn with smoked paprika, salt, and pepper. If desired, stir in mayonnaise for a creamy texture. Remove from heat and set aside.
Just before serving, drizzle the corn with lime juice and garnish with chopped cilantro.
To assemble each fajita, place a warm tortilla on a plate. Layer a portion of the fajita chicken, a spoonful of smashed black beans, and a generous serving of elote corn.
Garnish with fresh cilantro leaves and a squeeze of lime juice for added brightness.
Serve the fajitas immediately, accompanied by extra lime wedges and your choice of salsa or sour cream.
Paneer-stuffedPoppingPeppers
INGREDIENTS
4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon red chili powder (optional, for heat)
1 cup paneer, crumbled
1/4 cup cooked quinoa or rice (optional, for added texture)
1/4 cup chopped fresh cilantro
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1/4 cup breadcrumbs (optional, for topping)
1 tablespoon melted butter or ghee (for drizzling)
DIRECTIONS
Prepare the Bell Peppers:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes, being careful not to tear the flesh. Set the peppers aside.
If desired, lightly blanch the peppers by placing them in boiling water for 2-3 minutes to soften slightly. Drain and set aside to cool. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the ground cumin, coriander, garam masala, turmeric, and red chili powder (if using). Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
Add the crumbled paneer to the skillet and stir to combine with the onion and spices. Cook for 3-4 minutes, allowing the paneer to lightly brown. If using, add the cooked quinoa or rice to the mixture for added texture and flavor.
Stir in the chopped cilantro and lemon juice. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside to cool slightly.
Carefully stuff each bell pepper with the paneer mixture, packing the filling tightly. If desired, top with a sprinkle of breadcrumbs for added texture.
Arrange the stuffed peppers upright in a baking dish. If the peppers are unstable, you can trim the bottoms slightly to create a stable base.
Drizzle the stuffed peppers with melted butter or ghee to enhance flavor and promote browning.
Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
If you ’ ve added breadcrumbs, remove the foil during the last 5 minutes of baking to allow the topping to brown and crisp.
Serve:
Once the peppers are cooked, remove them from the oven and let them rest for a few minutes before serving. Serve the stuffed peppers as a main dish or as a side with a cooling yogurt sauce or chutney on the side.
TofuRicePaperHarvest
INGREDIENTS
1 block extra-firm tofu, drained and cut into 1-inch cubes
1 cup green beans, trimmed and cut into 2-inch pieces
1 cup broccoli florets
1 large bell pepper, thinly sliced
1 small onion, thinly sliced
1/2 cup broccoli rabe leaves, roughly chopped
1/4 cup soy sauce
1 tablespoon ginger paste (or freshly grated ginger)
1 tablespoon sriracha sauce (adjust to taste)
2 tablespoons peanut butter (smooth or chun��)
8 rice paper rolls (about 8-10 inches in diameter), softened in warm water
DIRECTIONS
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object (such as a cast-iron skillet) on top for 10-15 minutes.
Once pressed, cut the tofu into 1-inch cubes.
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of oil (vegetable or sesame oil works well).
Add the tofu cubes in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides. Once done, remove the tofu from the skillet and set aside.
In the same skillet, add a bit more oil if necessary. Add the sliced onion and bell pepper and sauté for 2-3 minutes until softened.
Add the green beans and broccoli florets to the skillet, and stir-fry for another 4-5 minutes, or until the vegetables are tender-crisp.
Stir in the chopped broccoli rabe leaves and cook for an additional 1-2 minutes, allowing them to wilt. Remove the skillet from heat.
In a small bowl, whisk together the soy sauce, ginger paste, sriracha, and peanut butter. If the sauce is too thick, add 1-2 tablespoons of warm water to thin it to your desired consistency.
Taste and adjust the seasoning as needed, adding more soy sauce for saltiness, sriracha for heat, or peanut butter for richness.
Return the crispy tofu to the skillet with the stir-fried vegetables.
Pour the peanut-ginger sauce over the mixture and toss to coat the tofu and vegetables evenly.
Stir-fry everything together for 2-3 minutes until well combined and heated through.
Fill a shallow bowl with warm water. Briefly dip each rice paper roll into the water for 5-10 seconds, just long enough to soften them. Remove the rice paper and lay them flat on a clean surface. Once all rice paper rolls are softened, carefully slice each roll into thin strips, about 1-inch wide, to resemble noodles or ribbons.
To serve, plate the stir-fry mixture and top with the sliced rice paper rolls. Gently toss the rice paper into the stir-fry to incorporate.
LentilandVegetableBrew
INGREDIENTS
4 cups chicken bone broth (preferably homemade or low-sodium)
1 cup masoor dal (red lentils), rinsed
1 medium zucchini, diced
1 cup broccoli florets
1 large tomato, chopped
2 cups fresh spinach leaves, roughly chopped
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder (adjust to taste)
Salt and freshly ground black pepper, to taste
DIRECTIONS
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the turmeric and chili powder, cooking for an additional 30 seconds to allow the spices to bloom.
Add the diced zucchini, chopped tomato, diced bell peppers, and broccoli florets to the pot. Stir to combine with the onion and spices. Pour in the chicken bone broth and bring the mixture to a gentle boil. Add the rinsed masoor dal (red lentils) to the pot, stirring to incorporate.
Lower the heat and simmer, uncovered, for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally to ensure the lentils don’t stick to the bottom of the pot.
Once the lentils and vegetables are fully cooked, stir in the fresh spinach leaves and cook for an additional 2-3 minutes, until the spinach has wilted.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and serve hot. Garnish with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.
SpicedPumpkinSabzi
INGREDIENTS
1 small to medium whole pumpkin (about 2-3 pounds), peeled, seeded, and cut into bite-sized cubes
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon sugar (optional, to balance the flavor)
1 teaspoon garam masala
1/4 cup water (or more, as needed)
Salt to taste
1-2 tablespoons ghee or vegetable oil for cooking
DIRECTIONS
Peel the pumpkin, remove the seeds, and cut it into bite-sized cubes. Set aside.
If using a very large pumpkin, you may want to cut it into smaller pieces to ensure it cooks evenly.
Heat ghee or vegetable oil in a large, deep skillet or wok over medium heat.
Once the oil is hot, add the cubed pumpkin and sauté for 2-3 minutes, stirring occasionally, until the pumpkin begins to slightly soften.
Sprinkle the turmeric, chili powder, sugar, garam masala, and salt over the pumpkin. Stir well to coat the pumpkin evenly with the spices.
Add 1/4 cup of water to the pan, stirring to combine. If you prefer a slightly saucier dish, you can add a little more water as needed. Cover the pan and reduce the heat to low. Allow the pumpkin to cook gently for 15-20 minutes, or until it is tender and cooked through. Stir occasionally, adding more water if the sabzi begins to stick to the pan.
Once the pumpkin is soft and infused with the spices, taste and adjust seasoning with additional salt, chili powder, or sugar, as needed.
Serve the pumpkin sabzi hot, accompanied by roti, naan, or steamed rice.
RadishGreensRemedy
INGREDIENTS
2-3 medium radishes, peeled and sliced into thin rounds or halfmoons
1-2 cups radish greens, washed and roughly chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala Salt to taste
Freshly ground black pepper to taste
1-2 tablespoons oil (vegetable or mustard oil for authentic flavor)
DIRECTIONS
Peel and slice the radishes into thin rounds or half-moon slices. Set aside.
Wash the radish greens thoroughly to remove any dirt, then roughly chop them and set aside.
Heat the oil in a large skillet or wok over medium heat.
Add the sliced radishes to the pan and sauté for 5-6 minutes, stirring occasionally, until they begin to soften slightly.
Sprinkle in the turmeric, chili powder, garam masala, salt, and freshly ground black pepper. Stir well to coat the radishes evenly with the spices.
Continue to cook for an additional 2-3 minutes, allowing the spices to bloom and infuse the radishes.
Add the chopped radish greens to the pan and stir to combine with the cooked radishes.
Cover the pan and cook for an additional 5-7 minutes, or until the greens have wilted and the radishes are tender. Stir occasionally to ensure everything cooks evenly.
Taste the sabzi and adjust seasoning with additional salt, chili powder, or pepper, if desired.
Serve the radish and radish greens sabzi hot, paired with chapati, paratha, or steamed rice.
SautéedSwissChardandKale CurationwithChickpeas
INGREDIENTS
1 bunch Swiss chard, stems removed and leaves roughly chopped
1 bunch kale, stems removed and leaves roughly chopped
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
2 tablespoons olive oil, divided
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons roasted pumpkin seeds (for garnish)
DIRECTIONS
Preheat the oven to 375°F (190°C).
Spread the drained and dried chickpeas on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they are slightly crispy and golden brown. Remove from the oven and set aside.
While the chickpeas are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant, being careful not to burn the garlic.
Add the chopped Swiss chard and kale to the pan, stirring to combine with the garlic. Cook for 5-7 minutes, stirring occasionally, until the greens are wilted and tender.
Season with salt and freshly ground black pepper to taste. Once the greens are cooked, transfer them to a serving dish and top with the roasted chickpeas.
Garnish with roasted pumpkin seeds for added texture and crunch. Serve immediately.
SoothingZucchiniSabzi
INGREDIENTS
2 medium zucchinis, sliced into rounds or half-moons
2 medium tomatoes, chopped
1 large onion, finely sliced
1 tablespoon oil (vegetable or mustard oil)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
Salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon garam masala (optional, for extra flavor)
Fresh cilantro, chopped (for garnish)
DIRECTIONS
Slice the zucchinis into rounds or half-moons, depending on your preference. Chop the tomatoes and finely slice the onion. Set aside. Heat the oil in a large skillet or wok over medium heat.
Add the cumin seeds and let them sizzle for a few seconds, allowing them to release their flavor.
Add the sliced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the ground turmeric, coriander, and chili powder, cooking for 1-2 minutes to allow the spices to bloom.
Add the sliced zucchini to the skillet and cook for 5-6 minutes,
stirring occasionally, until the zucchini begins to soften. Add the chopped tomatoes to the pan and stir to combine.
Cover and cook for another 5-7 minutes, or until the zucchini is tender and the tomatoes have softened into a saucy consistency. Stir occasionally to prevent sticking.
Season the sabzi with salt and freshly ground black pepper to taste. If using, sprinkle in the garam masala and stir well.
Remove from heat once the vegetables are cooked through and the flavors have melded together.
Garnish the sabzi with freshly chopped cilantro for a burst of freshness.
Serve hot with roti, paratha, or steamed rice for a complete meal.
GuttedPumpkinSeeds
INGREDIENTS
1 medium-sized whole pumpkin
1 tablespoon olive oil (or melted butter)
1/2 teaspoon sea salt (or to taste)
Freshly ground black pepper (optional, to taste)
DIRECTIONS
Preheat the oven to 350°F (175°C).
Cut the top off the pumpkin and remove the seeds and strin�� pulp using a spoon. Set aside the seeds in a large bowl.
Separate the seeds from the pulp by gently rinsing them under cold water. Use your hands or a strainer to remove any remaining pumpkin flesh.
Pat the seeds dry with a clean kitchen towel or paper towels to remove excess moisture.
In a bowl, toss the cleaned pumpkin seeds with olive oil or melted butter until evenly coated.
Sprinkle with sea salt and, if desired, freshly ground black pepper for an extra layer of flavor.
Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
approximately one cup
Roast in the preheated oven for 15-20 minutes, stirring once or twice, until the seeds are golden brown and crispy. Keep a close eye on them to prevent burning. Remove the roasted pumpkin seeds from the oven and let them cool completely on the baking sheet. Once cooled, serve as a snack or garnish for soups, salads, or grain bowls.
PumpkinSpiceTonic
INGREDIENTS
1 cup cooked pumpkin (or 1/2 of a small whole pumpkin, peeled, seeded, and roasted or steamed)
1/2 cup Greek yogurt (plain or vanilla)
1/2 cup almond milk (or your preferred milk)
1 tablespoon maple syrup (or honey, to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
Ice cubes (optional, for a chilled smoothie)
A pinch of sea salt (optional, to enhance sweetness)
DIRECTIONS
If using fresh pumpkin, peel, seed, and chop the pumpkin into cubes. Roast in the oven at 400°F (200°C) for about 20-25 minutes, or until soft, or steam the pieces until tender. Alternatively, you can use canned pumpkin puree (ensure it's 100% pumpkin, not pumpkin pie filling).
In a blender, combine the cooked pumpkin, Greek yogurt, almond milk, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract.
Add a pinch of sea salt (if using) to enhance the flavors.
Add ice cubes if you'd like a colder, thicker consistency. Blend everything on high until smooth and creamy. If the smoothie is too thick, add more almond milk a little at a time to reach your desired consistency. Taste the smoothie and adjust the sweetness or spice level to your preference by adding more maple syrup, cinnamon, or nutmeg if desired.
Pour the smoothie into glasses and serve immediately. For an added touch, garnish with a sprinkle of cinnamon or a few pumpkin seeds on top.
ingredients|materiamedica
Beets
Zucchini
Green onions
Beet leaves Lettuce
Carrot greens
Improves blood flow, supports liver health, rich in antioxidants.
Low in calories, rich in vitamin C, aids digestion. Boosts immunity, rich in vitamin K, promotes heart health.
High in iron, supports bone health, rich in antioxidants.
Hydrating, supports digestion, low in calories, rich in fiber.
Rich in vitamin K, antioxidants, may support bone health.
Aids digestion, detoxifying, anti-inflammatory, support liver health.
High in beta-carotene, supports eye health, boosts immune function.
High in fiber, supports digestion, rich in Bvitamins.
Green Bell Pepper
Green beans
Rich in vitamin C, supports skin health, antiinflammatory.
Supports immune health, anti-inflammatory, promotes heart health.
High in fiber, supports heart health, regulates blood sugar.
Radish
Carrots
Corn
Onion
Rich in antioxidants, supports bone health, antiinflammatory.
Boosts immune health, high in fiber, supports detoxification.
High in lycopene, supports heart health, rich in antioxidants.
Rich in iron, supports bone health, high in vitamin K.
High in vitamin C, boosts immunity, supports skin health.
High in antioxidants, supports eye health, boosts immunity.
Rich in vitamin A, supports immune health, improves vision.
High in vitamins A and C, supports digestion, detoxifying.
High in vitamins A, C, and K, supports heart and bone health.
Rich in magnesium, supports blood sugar regulation, anti-inflammatory.
Rich in magnesium, supports heart health, improve sleep.
Broccoli rabe
Broccoli Tomato
Spinach
Yellow bell pepper
Red bell pepper Pumpkin
Radish greens
Kale
Swiss chard
Pumpkin seeds
gallery|dispensary
aboutWaHiCSA
Washington Heights CSA is a student volunteer-run community supported agriculture (CSA) program providing weekly shares of fresh fruits and vegetables from La Baraja Farm in Goshen, New York for the Washington Heights community. Community-supported agriculture allows community members to directly connect with our local farmers. CSA members buy shares of a farm’s harvest in advance and then receive a portion of the crops as they’re harvested.A sample includes: 1 head of lettuce, 1 bunch of kale, 1 cabbage, 6 potatoes, 2 zucchinis, 1 winter squash, 4 ears of corn, 3 onions, one bunch of cilantro, 6 Red Delicious apples, 6 Yellow Delicious apples, and a carton of blueberries.One share supplies approximately 2-3 veggie/fruit lovers or 4-5 veggie/fruit likers! Thank you to Gil and his family who bring produce from their farm for our community!
abouttheauthor
Krisha Tripathy is a second-year medical student studying at Columbia
Univeristy Vagelos College of Physicians and Surgeons. Originally from Houston, Texas, Krisha has had to navigate her complex relationship with food allergies since elementary school. She felt it was nearly impossible to avoid her gluten and dairy allergies with the lack of support that the food allergic population had at the time. After learning tricks to nourish her body over the years and finally outgrowing her food allergies, Krisha found creativity in food and cooking with a goal of nourishment for one ’ s health and body. Krisha believes that food is about community and caring for one another. Inspired by the community that WaHi CSA supports through healthful produce, Krisha is ecstatic to share her concoctions as an apothecary experimenting with food as medicine!
apothecary th
