Guests didn’t know what to expect.
A few of the men admitted that they considered going for pizza beforehand.
We started with a 10 minute meditation to bring down our circadian rhythm. I could hear everyone breathing, even after we finished.
This was followed by our first course of Zucchini meatballs, which I found on the internet, video and all. Few ingredients, easy to make and delicious. Did you know that the fresh BASIL inside contains a high percentage of the daily recommended vitamin A? And iron too? Herbs, themselves, pack a powerful antioxidant punch, along with the rest of the plant-based world.
Cucumber soup, arugula salad and whole grain vegetable lasagna to follow.
Why plant-based foods?
Well, for starters, they contain 64 times more antioxidants than animal foods. Second, I want to show people that you can be satisfied, enjoy great taste and meet your protein quota without eating meat, or fish for that matter, thus avoiding saturated fat, hormones and antibiotics. Nothing makes me happier than to hear people say, what a great meal. “I’m full, but I don’t feel overloaded or guilty for indulging.”
Socializing and meeting new people who share an interest in FARM to TABLE. I enjoyed talking to so many people who are thinking about healthy dining and living.
We’re reading too much to maintain a blind eye on how the food we eat affects our health, our environment and animal welfare. My purpose is to show just how tasty and fulfilling plant-based eating can be.
There’s a whole new plant world out there, just waiting to be consumed. Your mind and body will thank you for it!
Please join me for the next
BEYOND TWIGS, STICKS and BERRIES in the Hamptons