Here is the recipe for our special Valentine's day item we had at the cafes on Wednesday! If you missed it's one night only appearance at Cafe Gratitude, then try making a special meal with this rawesome recipe here!
Ingredients:
Cheese and gluten got you down? Try our live, dairy-free version of an Italian classic.
Serves 2
Live Veggie Noodles
11 ounces celery root
10 ounces of the following: parsnip, zucchini, or daikon
Get out your spiralizer and place in the desired blade (a small blade for spaghetti, or wider for fettucini). Place your peeled vegetable root in, and spiral away.
Toss the noodles with a pinch of salt and a little olive oil to soften them.
Hi, So happy to be home from Hawaii. The workshop on Community building was amazing and we are grateful to be here and getting ready for Spring! We have cabbage in the garden and the tomatoes in the greenhouse are looking strong and healthy! We had a surprise “hail/snow storm” last week! It was warm and beautiful and then all of a sudden it got cold and windy and then windy with thunder and lightning and SNOW! I am including a picture, as it is hard to imagine.
I am loving not wearing a jacket, first time this morning, when I get up early to feed the chickens. I notice I am starting to feel like tomatoes, and zucchini, and strawberries sound good. I love how my diet choices change with the seasons. I was sharing with Matthew yesterday how wonderful it is to walk about the farm when it is quiet and listen to the sounds of nature and feel my heart connecting with the earth. I wish that feeling for everyone.
Cheese Sauce: