Make your own cauliflower grits by placing raw cauliflower into a food processor until it is the consistency you’d prefer. Then sauté with olive oil + seasoning.
Seasonal ingredients have more nutrients + flavor:
Native corn has phosphorus & niacin to support your body with critical functions. Eat corn when it is in season from a local farm that confirms they plant non-GMO corn. We can also mindfully thank cauliflower for giving your body vitamin C that supports the body’s muscles, bones + immune system.
Carrots are amazing root vegetables with beta-carotene, vitamin A + C. Don’t forget to try all the different varieties.
- Bolero: sweet, juicy, crunchy, orange
- Ithaca: sweet, light taste, deep orange
- Little Finger: extra sweet, orange
- Nantes Half Long: tender, sweet, deep-orange
- Purple Dragon: sweet, rich, purple skin, yellow core
- Royal Chantenay: sweet, tender, reddish-orange
- Scarlet Nantes: sweet, juicy, fine-grained, coreless, orange-red
- Short ‘n Sweet: sweet, juicy, bright orange
- St. Valery: sweet, tender, little core, bright reddish-orange
- Touchon: crisp, sweet, coreless, orange
Mussels are your B12 shot! They have readily absorbed source of B & C vitamins, amino acids & minerals like iron, phosphorus, potassium , selenium and zinc.
NOTE: Mussels are on average $3.00 per pound. This locally delicious meal fed a family of 3 for under $15.00.
- 2 lb Mussels
- 3 cups water
- 1 lemon, cut in half
- 2 ears of local corn, in half
- 3 carrots, slices
- 2 inches of ginger root, chopped
- 3 cups of cauliflower grits
- 2 TB olive oil
- dash of sea salt
- a few dashes of curry
- Place mussels into a medium pot with water, ginger, carrots, corn, lemon. Cook on medium to high heat for 10 minutes until mussel shells are open. In a skillet, saute cauliflower grits with olive oil, sea salt and curry. Serve stew over grits.