Earthy goodness! Love this time of year, when farmers markets bring forth all sorts of wonderful roots! Roasted purple carrots and garlic, sauteed onion in coconut oil, pureed it all in blender with chicken stock, then toss’d in daikon radish and bacon, finished with a swirrrrrrl of buttermilk! Amazing blend of textures and flavors. Plus, purple carrots are incredibly high in anthocyanins, powerful antioxidants that are anti-inflammatory and neuroprotective. (They also make blueberries and blackberries so healthy. And blue.)
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.