Hilton Head Island Farmer’s Market

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I can’t think of anything I love more than Sunday farmer’s markets. I don’t know if its the colorful vegetables, the friendly farmers, or the nostalgic sense of community that gets my creative juices flowing. I went down to visit my mom in Hilton Head and had to stop by the adorable Bluffton Farmer’s Market. Seeing checkered picnic blankets and corn husks immediately takes me to summer picnic BBQ dreamland. I find it really important to support local farmers markets… not only is the produce organic, its so inexpensive and it’s likely that the produce was picked that week so its the ripest produce you can find. Also, you can trust the farmers not to tamper with your food, like putting fake coloring, flavors or GMO’s in it. At the grocery store, it’s likely you’re buying an imitation of an apple from Uruguay. So go out and shop at your farmer’s market! We deserve the right to know where our food comes from.

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{Blueberry Mint & Sea Salted Watermelon all-natural popsicles}

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My next project is to make Cupcake & Cashmere’s DIY Tote Bag, perfect for hauling farmer’s market treasures.

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Roasted Lemon Brussels Sprouts with Pomegranate Seeds

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There is nothing more refreshing than finding a food blog that has fresh ideas, beautiful pictures and simple colorful recipes. I got this recipe and picture from deliciousyella.com, one of my favorite food bloggers who introduced me (and the Instagram world) to “Rainbow Bowls”. She brings vegetables to a whole new level and constantly reminds me that eating a plant-based diet is not only cool, but absolutely delicious and fun. Her inspiring creations and pictures make my food look like a toddler with a crayon, oh AND she makes videos tutorials… I told you she’s awesome.

This is one of her simple side dish recipes that she made with a Christmas Feast, it’s so easy and tasty and I’ve been indulging in the leftovers all week. I’m also a sucker for colors and food textures and I especially  love the fruity “pop” of the pomegranates mixed with the chewy lemony brussels sprouts. (P.S… I literally just found out today that “brussels sprouts” is spelled with an “s”, I always thought it was “brussel sprouts”… that’s embarrassing)

Ingredients:

3 cups Brussels Sprouts

Olive Oil

Chili Powder

1 cup Pomegranate seeds

Juice of 1/2 a lemon

Wash Brussels Sprouts and remove outer leaves, cut them in half and drizzle with a little olive oil, sea salt and chili powder. Bake them at 350 for 30 minutes, stirring halfway. Remove, squeeze with lemon and mix in pomegranate seeds. That’s it!

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