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Field Trip: Spotted Trotter | Eat Purely, Cook Fresh

 In this episode of Eat Purely, Cook Fresh, a field trip to the local sustainable butcher yields yummies for a meat and cheese plateSometimes the best thing to serve is not the thing you cook. Beth's sister calls it fixing something to eat versus cooking. In this episode of Eat Purely, Cook Fresh, a field trip to the local sustainable butcher yields yummies for a meat and cheese plate and you don't even have to cut them up if you don't want to. Just place on a cutting board artfully. The main tip is make sure your butcher is locally sourcing, non-gmo, antibiotic-free, grass fed, pasture raised meat and dairy.  Beth's local butcher is Spotted Trotter in the East Lake neighborhood. Learn about all the things they provide as a full service butcher.

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Episode 11 Firecracker Corn Salad | Eat Purely, Cook Fresh

Episode 11 Firecracker Corn Salad | Eat Purely, Cook Fresh Summer is here and who wants to spend time in a hot kitchen? But it's the best time to eat with all the fresh veggies available. So is it cooking if all you do is whisk, chop and stir? Who knows! One thing we can say is you are going to love this quick simple recipe that takes under 10 minutes to toss together and hey, it saves energy because there's no cooking!

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Gazpacho, Virgin Bloody Mary & Italian Flag Salad | Eat Purely, Cook Fresh

Sunripe Certified sent some organic grape tomatoes. What can you make with grape tomatoes? Gazpacho, Homemade Virgin Bloody Marys and the Italian Flag Salad.Sunripe Certified sent some organic grape tomatoes. What can you make with grape tomatoes? Gazpacho, Homemade Virgin Bloody Marys and the Italian Flag Salad. Join Beth as she prepares three simple, fast recipes with out ever turning on the burner. All great additions to your summer recipes and using things you can grow in your garden and enjoy throughout the season. Since all of these recipes are raw please use certified organic or veggies from a farmer you trust who doesn't use pesticides. Recipes below.  

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Eat Purely, Cook Fresh - Episode 8 Collards and Shrimp

Eat Purely, Cook Fresh - Episode 8 Collards and ShrimpWe are in the kitchen using dark greens to replace grits to make an old South Carolina Southern classic more primal. Use organic collard greens instead of grits and all of the sudden you can eat as much greens and shrimp as you like. Making healthy whole food choices in cooking is not only about nutrition and health but also about eating delicious tasty food. You won't miss the grits!

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Eat Purely Cook Fresh - Episode 7 Almost Net Zero Pickled Peach Butter

Almost Net Zero Pickle Peach ButterIn Episode 7, we revisit Episode 2 - Organic Peaches from the past but this time there are a couple of twists. First we are going to use a Sun Oven to cook the peaches and secondly we are going to flavor our peach butter with a nod to a Southern classic pickled peaches. Of course we are going to use fresh ingredients instead of the canned cling peaches traditionally used for pickle peaches and of course delicious White Balsamic Vinegar from Strippaggio.

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Eat Purely Cook Fresh - Episode 6 Kale Chips

Eat Purely Cook Fresh - Kale Chips Episode 6 of Eat Purely Cook Fresh is home made Kale Chips. Of course it's a big craze but store bought brands are normally covered in all the bad stuff that regular chips are. So makers take something super healthy and make it not so much. However, making them at home in your dehydrator (or you can purchase one here www.discountjuicers.com) is simple and in the long run much more economical. Plus, you can control flavors and temperature. By dehydrating at a lower rate you can also protect the living enzymes which is very beneficial for the flora and fauna (my mangling of this conversation) in your gut. Note: You can do it in the oven but it heats up the whole kitchen and you don't get the same crispness.

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Eat Purely Cook Fresh - Episode 4 Eggplant Parmesan

Eat Purely Cook Fresh - Eggplant ParmesanJoin host Beth Bond, Curator of Sustainable News at Southeast Green as she jumps back into the kitchen to create an amazingly light version of Eggplant Parmesan. This recipe is low carb, gluten free, vegetarian and almost Paleo. It can certainly be adapted to Paleo. Focusing on fresh ingredients and organic veggies from her CSA, Beth turns this classic Italian favorite into a bright and refreshing dish that will quickly become a summer favorite.

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