Fancy a summer farmers’ market bowl? On this episode of EATKINDLY With Me, Nathan-Josias makes a fresh veggie-packed bowl using local, seasonal produce.
The model and French plant-based chef visits a local market in London to pick up produce for the summer bowl. His first stop: fruit and vegetable store Ted’s Veg. “I think I’ll find everything I need here,” he says.
“Shopping local is so important for me. I can create contact with the farmer. And at the same time, I’m sure I’ll always get fresh and tasty products,” Nathan-Josias adds.
The chef picks up his favorite summer fruit: melons. He also snags some asparagus, radish, and spinach. “The way I make my summer bowl, and usually all types of salad, I just go with the rainbow. I try to choose many different colors,” he explains.
Nathan-Josias stops at nut supply shop Food & Forest next for local English walnuts. Two of the brand’s nuts are grown locally in Kent. The rest are grown in different countries using regenerative farming. The agricultural practice is a conservation approach to farming. It helps to improve the health of the soil and maximize crop diversity.
With all of his ingredients at hand, it’s time for him to get cooking. Nathan-Josias whips up a homemade dressing using only a handful of ingredients: sunflower oil, olive oil, balsamic vinegar, mustard, and salt and pepper to taste. He also tops his summer farmers’ market bowl with vegan feta cheese.
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