|Mushroom Tostada, Curly Kale|
|Arugula and Radish, Pear Ginger Dressing|
Why buy it, prep and cook it.
Consider that for centuries recipes have been based on regional growing with little understanding of the actual health needs of our body chemistry. Add processing of the fresh food and nutritive value plunges. Modern nutrition demonstrates clearly that the healthy body does not run as much on carbohydrates, fat and protein as it does from the contents of nutrient dense plant based eating: phytochemicals, antioxidants, vitamins, minerals and enzymes. Imagine all the recipes you have eaten based on century old thought continued forward repeating the same foods. Yes, these dishes might have a touch of cheese or a spot of gluten. But they are lighter, centered in nutritional density and keep flavors at the focal point. Step by step I make and offer bridge solutions to educate and enjoy. As a culture, food is in need of a spark, an honest, sensible, fit minded SPARK. So start your body engines and imagine how much energy you would have if you learned to eat and enjoy your food the way of The New Vegetable Culture. Add the interest, you add the demand for change. A suggestion from The Vegetable Alchemist.