Jeet Sohal's From-the-Garden Refreshments
Mint tea? Green smoothie? One of each, please.
The veggies of their labors.
Things in perfect symmetry do not particularly inspire Jeet Sohal—it’s nature’s disarray that gets her creative juices flowing. And, for Mother’s Day in 2010, her husband gifted her a patio garden that has made at least a partial Martha Stewart out of the designer behind the unfussy L.A.-based line Bare. Her two young sons, Kieran and Simran, help her water the plants, and Kieran, not yet three, even plays chef de cuisine for one of her two favorite homegrown drinks—drink up the recipes below. —dana covit
Crazy-Fresh Mint Tea
“Since I’m not a caffeine person—it gives my hands the jitters, making jewelry and bag work a bit difficult!—mint tea makes a great, refreshing alternative. I love having it in this sweet vintage cup I scooped up from the Rose Bowl Flea Market, or over ice for a brisk A.M. beverage.”
Wash a handful of mint leaves—we have an Egyptian mint plant. Steep for 1-3 minutes in boiling water until desired strength is achieved.
“Three to five times a week, my son Kieran makes my husband and I a green smoothie largely from garden picks. It’s a great way for us to use up any overripe bananas, which we stockpile in our freezer. The apple is optional, but we like a frozen one thrown in for a creamier smoothie. Sim, Eric, and I always love drinking Kieran’s specialty green creations—even if he prefers red or blue smoothies himself.”
½ head (about 2 cups) of romaine lettuce
2 cups dark leafy greens (spinach, chard, kale, whatever!)
2-3 celery stalks
½-1 lemon, peeled
1 overripe banana (preferably frozen)
1 apple or pear (preferably frozen)
½-1 cup of ice
Water as needed
Combine all ingredients in a blender and blend on highest setting until smooth.