Summertime, Vegetarian, Gluten Free, Organic Farm to Table Brunch, served after doing yoga and foam roller sequences.
Sometimes, we practice on the deck over looking the organic flower gardens, and sometimes, we are in the gardens amidst butterflies and hummingbirds. Delish!
When my daughter, Emily visits, she leads me in a series of exercises bringing me deeper, to meet my body and greet the day. After a wonderful workout, Emily makes extra strong fair trade organic espresso. I am not a daily coffee drinker, but when Emily visits and we can take the time to leisurely sip and enjoy our time together over brunch, I indulge in espresso.
Today, I made fried organic purple potatoes harvested from my organic garden. Served with my homemade organic catsup. With sunny side local organic pastured raised eggs, fried dulse (vitamin and mineral rich seaweed), and a few edible nasturtiums flowers (also fresh picked from my garden).
Nasturtiums have a delightful slight peppery taste and add a beautiful decorative touch to enhance our dining experience.
Lastly, we sit down to eat. Grateful to all the farmers that helped bring the food to the table and each other.
Leslie Cerier, The Organic Gourmet
Renowned Chef & Author
Classes~Recipes~Speaker
Gourmet Getaway Retreat
Vegetarian Cooking From the Heart
