One of my most favorite things about traveling to Britain is the afternoon tea service. Complete with cucumber tea sandwiches, petit-fours, a tea pot with hot tea and scones with jam and Devonshire clotted cream. The service is decadent and such a beautiful ritual to share with good friends and family.

Asparagus tall and honorable, embodies the crisp and bright days of Spring. Asparagus is rich in fiber, folic acid, Vitamin K, chromium and amino acids. It is on the top of my list of my favorite spring veggies.

This recipe was originally developed for my cookbook, Anna Getty’s Easy Green Organic. I was a long time fan of deviled eggs and adding curry powder was my special touch. Now I have revamped the recipe to include crispy Basmati Rice and Indian lime pickle which is at once spicy and tangy.

I have been a fan of Coffee Cake for a long long time, however, it is normally made of gluten and filled with refined sugar and so I don’t eat it. I love the moist cake and the thick layer of the crunchy crumble topping.