Farm To Plate Recipes

Local market’s is a somewhat hangout for me. It goes back to the days when my Dad and I planted herb patches in the garden. I just get a kick out of buying paddock to plate… so yup, the Hamptons and its side-of-the-road markets were right up my alley.


Some late summer recipes I get a taste bud tickles over are the following;

Berry Bold Freeze

  • 1 cup raspberries
  • 1 frozen banana
  • 2 tablespoons of hemp seeds
  • fresh mint, be generous I like it minty!
  • Squeeze of lemon
  • Raw honey
  • 1/2 of nut milk
  • Blend it up , hooray

MINT FACT ; it’s green, it’s cooling and it’s a carminative herb (what was that?!). Its a herb that is ultra calming on the stomach and digestive system. It’s a fat immobiliser…  so chew on some mint to stimulate the bile and help your body flush that stored fat!

** definitely a new craze of mine to add herbs to the smoothie!


Carrot Salad

IF YOU DON’T OWN A MANDOLIN; GET ONE. The best $14.00 you will spend on Amazon… ever. It slices and dices vegetables to make everything look magical. When things look so divine we want to eat them! It’s a win win.

  • Corn on the cob
  • Carrots
  • Chile
  • Raw honey
  • Sea salt
  • Cumin
  • Olive oil
  • Carrots
  • Cilantro
  • Spring onion
  • Lime juice and zest
  • Coconut oil

On the grill  (BBQ from where I’m from) char grill the corn after brushing with coconut oil. After 7-10 mins remove from grill, allow to cool and cut the kernels off.

In a small bowl place lime zest and juice, chile, honey, sea salt, cumin and olive oil. Add the carrots chopped with the mandolin, spring onions and cilantro. Toss and add the corn. Allow to stand for 10-15 mins to marinate and then serve.

Super easy side that is all fresh and in season. Or if you want this as a plant based main add some black beans or serve over quinoa.



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