Cape Gazette
http://capegazette.villagesoup.com/p/1178390

THE ESSENTIAL CHEF DELIVERS

By Dorothy Greet | May 06, 2014
Photo by: Dorothy Greet Berry Kabobs

Planning a reception or hosting an event?  Why not make it WHOLE FOOD PLANT-BASED NO OIL for personal and global health by choosing the following:

  • Fresh fruits and vegetables, locally sourced where possible.
  • Whole grains, such as quinoa, for salads with citrus seasonings and fresh herb garnishes.
  • Whole grain pita bread with no added oil cut in triangles in place of crackers.
  • Variety of colors and shapes of fruits and vegetables to please the eye and palate.
  • Dishes with legumes, such as fresh black bean salsa or green pea hummus.
  • Simple elegant plating to highlight creative arrangements.

You can do it yourself or find a chef who can fulfill your requests. The photos feature WHOLE FOOD PLANT-BASED NO OIL fare prepared by THE ESSENTIAL CHEF for our MEET & GREET for ROB MORGAN, candidate for Lewes City Council. What a delight to behold and a pleasure to eat!

Quinoa Salad (Photo by: Dorothy Greet)
Crudite Platter (Photo by: Dorothy Greet)
Green Pea Hummus (Photo by: Dorothy Greet)
Black Bean Salsa with Fresh Corn and Mango (Photo by: Dorothy Greet)
Arugala Salad with Apricot, Mango and Red Onion (Photo by: Dorothy Greet)
Guacamole (Photo by: Dorothy Greet)
(Photo by: Dorothy Greet)
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