But both have experience in all kinds of projects: Stephanie has appeared in Sleep No More, in music videos and with Johannes Wieland Company in Germany. Siblings Stephanie and Marc Crousillat were most recently performing onstage together in Broadway’s West Side Story revival. I could sense her excitement in passing on a tradition that she has loved all her life,” he says.īhargava enjoys chai in the morning or as a treat between lunch and dinner. “Every morning, I would sit down and chat with her over it, and I think she was happily surprised because growing up, I never drank it. While visiting home in New Delhi, India, drinking chai together became a bonding experience. Bhargava prefers heating on low for a longer time.īhargava’s fondness for chai is rooted in his connection with his grandmother. You can use your own ratio of milk to water-for a heavy and creamier tea, use no water for a lighter texture, use 1:1 ratio. Turn off heat, cover pot and let flavors infuse for an additional 3–5 minutes.Īdd sweetener, and enjoy with toast or cookies! Cover and heat on low until it starts to boil gently.īoil for 2 minutes, then add black tea leaves. Pour milk and water into a pot or a tea kettle.Īdd ginger, cardamom pods (crack pods open before putting them in), clove and basil leaves. Sugar or another sweetener, such as honey or maple syrup, to taste When not working with his own group, Rovaco Dance Company, Bhargava performs with Kizuna Dance and teaches.ģ/4 cup milk (“I prefer whole milk, but nondairy alternatives work too”)Ģ green cardamom pods or 1/4 tsp cardamom powderġ tbsp loose-leaf black tea (Bhargava prefers Brooke Bond Red Label) Rohan Bhargava’s bold choreography fuses Indian culture with contemporary movement, recently earning him the Asian American Arts Alliance’s Jadin Wong Fellowship. “I try to keep my diet 80/20-being mindful 80 percent of the time, and leaving room for treats 20 percent of the time without feeling guilty!” She aims to have a balance of protein, carbs and healthy fats, and lots of greens. Using real, whole foods is essential in de Svastich’s cooking. “In addition to being a great source of protein and omega-3s, it’s also high in B vitamins, vitamin D and essential minerals such as potassium and magnesium.” “It’s a great weekday meal during rehearsal and performance periods,” she says. A side of quinoa can be added to the dish if you want a heartier meal.ĭe Svastich and her boyfriend love to cook at home, and salmon appears on the menu at least once a week. Toss chopped kale in a bowl with queso fresco, lime juice, olive oil, salt and pepper. Bring to a simmer, then reduce heat to low and cover until ready to serve. Heat oil in a saucepan on medium heat, add shallots and cook for a few minutes, stirring occasionally.Īdd garlic and cook for about a minute, stirring until fragrant.Īdd beans, vegetable broth, cumin, cayenne, salt and pepper. Zest half the lime, and use the remainder for juice.Ĭombine lime juice, lime zest, olive oil, cilantro and garlic to create gremolata. Brush salmon with this mixture.īake for an additional 15–20 minutes, or until internal temperature is 145☏. Mix adobo sauce, honey and garlic in a small bowl. Pat salmon dry and season with salt and pepper.īake salmon on a baking sheet with a rack, or on a foil-lined baking sheet, for about 15 minutes. Beyond her work in the studio, she is a National Academy of Sports Medicine–certified personal trainer, a soon-to-be nutrition coach and a self-proclaimed foodie. Pennsylvania Ballet corps member Adrianna de Svastich knows what it takes to fuel a performing body. Chipotle Salmon With Cilantro Lime Gremolata, Black Beans and Kale Salad If you’re looking for some gourmet inspiration, give these dishes a spin. This may be new territory for some, but for these four dancers, their moves here are well-rehearsed. With theaters shuttered, many dancers are in search of a new venue to keep their creative juices flowing.
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