Hi

 

I've been a bit busy bringing two restaurants into the future.  It's more difficult than you think to source the best possible foods without pricing yourself out of the reach of most folks' wallets.  Then there's the aspect of educating customers on why we do what we do.  Why we believe it's so important to serve healthier versions of what they want to eat.  Our two big hits so far are the cauliflower risotto and our home-made black bean burger.  I like to put gouda and bacon on mine, which left my chefs scratching their heads at first.  Why on earth would I beg for a vegan option and then put dairy and meat on it (and leave off the bun)?

 

I explained it's all about balance.  My burger with a little animal protein provides me with the balanced plate I'm looking for.  It's loaded with a broad spectrum of nutrients form the beans, seeds and beets.  There's healthy fat on the side in the form of avocado.  The little touch of dairy and clean bacon give me additional nutrients not found in the vegetables and legumes.

 

One other item, not on the menu but definitely on the plate, is our microgreens.  These babies pack a nutrient punch, but most people don't even know.  Click through to read about microgreens and their value.

 

 

 

 

 

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