Root Down with Chef's Garden

In our quest for optimum health, the Chef & I have gone veg. Not sure how it happened but I can honestly say I like it.  I have never been that big of a carnivore so it's not too different for me, but watching the Chef eat only fruit and veggies all day is somewhat shocking.  The man is the definition of carnivore.  However, he made a life decision, that was only strengthened after his mother , a lifelong carnivore, had a massive health scare due to her cholesterol.

He made the change and is not only 30 lbs. lighter, but more energetic as well!  Granted I am sure he will go back to carnivore once he gets down to his ideal weight.  I think his intake of meat will lighten but his love of animal is too great to be a veg forever.

The Chef, now consuming a massive amount of vegetables decided that my grocery shopping couldn't keep up with his calorie burning metabolism. He decided to call his buddy Farmer Lee. Farmer Lee, if you don't know, is by far the most infamous farmer in the world.  He provides veggies for some of the best chefs in the world as well as the President of these old United States.

Not too shabby.

The Chef & Farmer decided that a weekly vegetable box would probably be a good fit for our family. We are now on our second box and I cannot believe we didn't do this sooner.  The veggies are frankly, phenomenal.

Last night the kids and I went to town on Farmer Lee's root veggies.  The boy had wanted pancakes so we decided to mix it up a little.  We decided to make Rainbow Root Cakes, a play on traditional potato pancakes using root veggies.

It's an easy dish, full of vegetables & nutrients, and the kids LOVE it!

Rainbow Root Cakes

3 Cups of Shredded Root Veggies (let sit in a colander for about 30 minutes to drain excess water)

(we used carrots, potato's, parsnips, radish, and turnips)

3 Green Onions (white parts sliced only)

2-5 Tbsp Flour (we used whole wheat flour)

1 egg

1 egg white

Tsp Salt & Pepper

1 Tbsp Olive Oil

Beat the eggs in a small bowl.  In a large bowl, add the shredded veggies, egg mix, flour, salt & pepper, and green onions.  Let sit.

While veggie mixture is sitting, heat frying pan with olive oil.  Be careful not to burn the oil.  Once pan is hot, add veggie mixture.  We used an ice scream scoop to measure.  Flatten down scoop with a spatula and let cook.  Flip and repeat.

Serve w/ sour cream or yogurt.

Bon Appétit!

If you are interested in getting farm fresh vegetables delivered to your home, please check out Chef's Garden.  They have quite a few different boxes to fit  your lifestyle.  I am madly in love with Farmer Lee & Chef's Garden and am so happy they found a place in my kitchen.