Passiflora Food Philosophy
Rule #1: Our chefs prepare our food from scratch, with positive energy and love, just steps from our organic garden. Cooking is powerful for our Health. We make everything from scratch, including dressings, hummus, and vegannaise. Even the legumes or beans used in our recipes are soaked and cooked by us! Home-cooked food from scratch is always more healthful than processed food, so when you are not eating with us, we encourage you to experiment and cook at home. To add new ideas to your meals, or just to get started cooking whole food meals, join one of our cooking classes.
Rule #2: Sugar is best consumed in moderation. Every once in a while, each of us wants to enjoy a “little sweetness”. We tend to favor organic maple syrup or organic coconut palm sugar and include them in some of our baked goods, however, we do also use organic sugar and confectioner’s sugar for our frostings.
Rule #3: Fats are an essential part of a healthy diet, but not all fats are healthful. At Passiflora, we carefully consider our use and choice of oils. Where we can we use: extra virgin olive oil, organic butter, and organic coconut oil.
Rule #4: We buy locally wherever we can from CT and New England farmers and businesses. This reduces our carbon imprint on the planet and keeps our local economy strong. Seasonally, we also obtain vegetables out of our own Passiflora organic garden.
Rule #5: When buying soy or corn, we always buy only organic, avoiding buying these products in a genetically modified form.
Rule #6: Among vegetable and fruits, we assess every purchase, choosing organic and local or low pesticide use and local to ensure we select the highest quality, most healthful, seasonal choice. We always use produce from our own organic garden and from organic local farmers first, then from organic suppliers. We assess our purchasing decisions in view of the Environmental Working Group’s Dirty Dozen, which determines the most contaminated fruits and vegetables to be: peaches, apples, sweet and hot peppers, celery, nectarines, strawberries, kale (and all greens), grapes, cucumbers, spinach and potatoes.
Rule #7: We always try to do better each day than the day before, and make sure our customers are happier when they leave the door than when they came in.
WHY DO WE SUPPORT LOCAL?
Support of local agriculture helps to reduce our petrochemical costs in transporting food and helps to protectour environment. It also boosts our local economy by supporting small
Seasonally, we support:
Our own Organic Garden (Pleasant
Valley, CT); Wild Carrot Farm,
LLC (Bantam, CT); Anthony’s Farm (Canton, CT); Lamothe’s
(Burlington, CT); Bantam Bread (Bantam, CT); Coffee-Tea-Etc. (Goshen, CT)