Celebrate May Day With A Yogi-Approved High Tea

The fab English tradition gets a springtime makeover. (Photo: Cynthia Groseclose)

Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipes for high tea.

I visit London once a year for work and always look forward to a full-blown high tea. If you haven’t experienced this amazing tradition, it basically consists of afternoon tea and tasty goodies — amplified. Imagine piles of tea sandwiches in an array of flavors, and an endless supply of gorgeous tea followed by towers of decadent yet dainty desserts. It’s the ultimate Alice in Wonderland experience and guaranteed to make you want to follow up with an afternoon siesta!

With May approaching, I couldn’t think of a better recipe/blog topic than to break down this lovely tradition. I created three different sandwiches and left them open-face so you can fully enjoy their beauty, but kept the dessert simple — just a lovely strawberry cream with fresh mint. You can serve any of your favorite teas, but my personal favorite (and obsession) is from a sweet company in the UK called TeaPigs.  Their licorice and mint tea is to die for, not to mention a great way to aid in digestion (thanks, mint) and soothe the belly as well as help kick back the springtime allergies (thanks, licorice).

You can have this spread all ready to go for when your friends come over, or have them help out with the creation of the sandwiches! This is the perfect opportunity to welcome spring surrounded by the people you love to celebrate friendship, the beauty of change, and the mutual love of delicious food!

These sandwiches pair perfectly with tea. (Photo: Cynthia Groseclose)

Lemon-Cucumber Tea Sandwich:
4 tablespoons cream cheese*
2 tablespoons mayo*
½ lemon, juiced and zested
1 teaspoon fresh dill, chopped, plus extra for garnish
2 medium-sized cucumbers, thinly sliced
Maldon or sea salt crystals to taste
4 slices of white bread, crusts removed and cut diagonally into 2 pieces per slice**
*I used vegan cream cheese and Vegenaise for these two ingredients
**I used Udi’s gluten-free bread

Whisk together cream cheese, mayo, lemon juice, zest, dill, and salt. Smear a layer of sauce on a piece of bread. Layer roughly 3 pieces of cucumber on top, followed by a few small sprigs of dill, burst of lemon zest, and sprinkle of sea salt.

French Radish Tea Sandwich
8 red radishes, thinly sliced
3-4 tablespoons European-style butter, room temperature
2 tablespoons fresh chives, minced
2 lemons, zested
4 slices of white bread, crusts removed and cut diagonally into 2 pieces per slice
Maldon or sea salt crystals to taste

Spread a fine layer of butter on each piece of bread. Layer 3 slices of radishes and top with sea salt, lemon zest, and a mist of chives.

Smoked Salmon + Lemon-Caper Tea Sandwiches
1 package wild smoked salmon
¼ cup light canned coconut
2 tablespoons capers + extra for garnish
1 lemon, zested
½ teaspoon sea salt
4 slices of white bread, crusts removed and cut diagonally into 2 pieces per slice

Whisk together canned coconut, lemon zest, roughly chopped capers, and sea salt. Smear a good layer onto each piece of bread, followed by a few strips of salmon. Top off with a small dollop of sauce, 2 to 3 capers, and a fine dusting of lemon zest.

Whip coconut cream and strawberries into a light dessert. (Photo: Cynthia Groseclose)

Strawberry Cream with Fresh Mint
1 cold can full-fat coconut milk (use just the solids)
3 tablespoons raw honey
1 vanilla bean, scraped
18 strawberries, sliced
1 lime, zested and juiced
1 teaspoon raw cane sugar
¼ cup chèvre, room temperature
½ teaspoon cinnamon
Handful small fresh mint leaves

Place 10 of the strawberries into a bowl with lime juice, zest, and cane sugar. Combine well and let marinate as you prepare the cream. Combine canned coconut milk, 2 tablespoons honey, remaining strawberries, and vanilla bean into a blender or stand mixer and whip until slightly fluffed. Pour into small individual bowls. In a clean small blender, whip together chèvre, cinnamon and remaining tablespoon of honey. Drizzle the strawberry sauce on top of each dessert followed by a small dollop of whipped chèvre and pinch of fresh mint leaves.

Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE. Find more healthy recipes on her blog.

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