Featured Blog Post
I had an opportunity to sit down and talk with St. Louis Magazine to discuss the challenges I've had adopting a plant-based diet. I'm also happy to share a couple of tips from my Top 10 Plant-based Kitchen Basics.
Wait! Don't throw that out! Let's cut down on waste by using the entire food and infuse even more nutrition into our meals. Did you know that carrot greens contain 6 times the vitamin C of the root and are a great source of potassium and calcium?! In this root to stem salad, we're using just about all the parts of our ingredients and adding a little New Year luck by adding in black-eyed peas!