Posted: January 2, 2011 Filed under: American, Breakfast, Brunch, Vegetarian | Tags: Biscuit, Bloody Mary, Brunch, Kale, organic, Raw, Scramble, Vegetarian
The first meal of the new decade!
- 2-0 to the Double Uno!
Free Range Egg Scramble w/ Red Pepper, Oyster Mushroom & Cheddar Cheese
Tri-Colored Potato Hash w/ Garlic, Rosemary & Onion
Organic Biscuit w/ Earth Balance Vegan Butter & Local Honey
Raw Kale Salad w/ Lemon, Shallot, Orange Bell Pepper & Carrot
Homemade Heirloom Tomato Bloody Mary w/ Pickled Okra
MAD Hot Sauce!
Posted: October 24, 2010 Filed under: Dinner, Lunch, Raw Food, Vegan, Vegetarian | Tags: Carrot, Dillon, DillonAteThat, Garlic, Kale, Live Food, organic, Raw Food, Salad, Sesame, Vegan, Vegetarian
Oooh Baby I Like it RAW!
Recently I’ve been on a raw food kick. Basically, it’s said that you should have at least 51% of every meal you eat to be raw. As you may know, cooking food destroys much of it’s nutritional value: vitamins, minerals, etc. It also destroys the live enzymes which help you properly digest your food. Do the knowledge…
Raw Kale Salad w/ Carrot, Red Onion, Garlic, Sesame Seed, EVOO, Raw & Organic Apple Cider Vinegar, Raw Honey, Sesame Chili Oil, Sea Salt & Pepper
Posted: October 8, 2010 Filed under: Vegan, Vegetarian | Tags: Arugula, bok choy, Chili, Chives, Dillon, Fall, Garden, Habañero, Herbs, Kale, Mint, organic, Parsley
- New Crib, New Garden.
L-R: (Back): Georgia Collard Greens, Arugula (Seeds in Center Pot), Lacinto Kale
L-R (Front): Habañero, Herbs (Basil, Chives, Curled Parsley), Mint, Chinese Cabbage, Bok Choy, Serrano Pepper
BTW, I got everything from Farmer D Organics, here in ATL – and they hooked it up for ya boy something proper. Waddap tho!
- Georgia Collards
Arugula Seeds (in Pot), Mint (Front)
Basil, Chives, Curled Parsley
L-R: Chinese Cabbage, Bok Choy, Serrano Chili Pepper
Posted: April 29, 2010 Filed under: American, Breakfast, Vegetarian | Tags: Avocado, Breakfast, Dillon, DillonAteThat, DillonMaurer, Egg, Hot Sauce, organic, Potato Hash, Sandwich, Vegetarian
You Know You Wish You Woke Up to This!
Causin Mad Damage with my Sammich!
Free-Range Egg Sammich on Sprouted Rye Toast:
w/ Spinach, Heirloom Tomato, Red Onion & Hella Hot Sauce (CRYSTAL!)
Tri-Colored Potato Hash:
w/ Garlic, Onion, Button & Shitake Mushrooms, Squash, & Zucchini. Garnished w/ Avocado & Cilantro.
Posted: April 16, 2010 Filed under: Gardening, Vegan, Vegetarian | Tags: Cilantro, Collard Greens, Dillon, DillonAteThat, Garden, Grow, Lettuce, organic, Parsley, Peppers, Plant, Spring, Tomatoes
Green Thumb Bum
Word. I was anxious to get out in the sun this year – here go some flicks from the new garden! Shout out to my big homie, Tom Murphy for the Cedar Planters! Bang!
Basil, Chives, Sage, Lavender. Tomatoes & Broccoli in the back! Shout out to the rainbow!
Lettuce Patch up front, Collards & Kale in the back.
One of my "Get Right" Spots. Ya Dig?! Peep the lettuce in the right corner!
Come on Kale!
Georgia Collard Greens - same batch from last summer!
Purple and White Kale that I planted in the Wintertime!
Cherry, Grape & Prince Russian Heirloom Tomatoes. The flowers are Snapdragons.
Cilantro & Parsley
(L to R - Serrano, Jalapeño & Habañero Peppers w/ Snapdragons)
The frontal view: BUTTER!
The plants are down - & I'm Polo'd UP!