Wild plant sushi (clover, plantain, lamb’s quartersi, dandelion) from today’s class with my pal and herbalist Lynn Murdock. Preparing food with ingredients that I gather with my own hands brings me closer to nature which in turn helps bring balance into my life. (Taken with instagram)
So excited to have received a delivery today of farm raised Maine seaweed from our heroes at Ocean Approved. I will be creating recipes for the seaweed for World Ocean Day Celebration at Boston’s New England Aquarium, a world leader in ocean conservation. The event is this Sunday. I hope you will stop by and try samples of our collaboratively created sustainable sushi!
The Anti-Cola. Just one sugary beverage per day increase a man’s risk of heart disease by 20 percent. Diet soda also increases a person’s risk of heart disease, obesity and diabetes. Here’s a zero calorie beverage that I made from pine needles that is loaded with vitamin C and is sweetened with fresh plucked calorie free stevia leaves.
A Massaro Farm organic strawberry topped with a warm and frothy sauce of white pine needles picked from Edgerton Park Conservatory and maple syrup from Sugar Maple Farms. (Taken with instagram)
Our wild mustard and chili pepper seasoned massaged raw broccoli with avocado special. All the nutrients of the principal ingredients are kept in tact because none of them are cooked. This is also one of the most tastiest sushi recipes I have ever created.
Our catch of the day include wild mustard and chili pepper seasoned raw broccoli sushi. Also, organic strawberries from Massaro Farms drizzled in a sauce of maple syrup from Sugar Maple Farms and white ping needles from Edgerton Park Conservancy. (Taken with instagram)
Ben and Frank’s hard work make it all seem like magic! (Taken with instagram)
Healthy eating hero Chef Nathan Lyon cooking up (food that we caught and collected ourselves) at Miya’s for his newest show where he travels America looking for food that nourishes both body and soul. (Taken with instagram)
Nathan and I this morning about to go diving as a storm threatens. We are on oysterman and pal Bren Smith’s “new” boat. (Taken with instagram)
Middle Eastern pickled eggplant and walnut sushi…divine…who needs to eat animals when plants can taste this good (Taken with instagram)
