|Raw-vegan vegetarian chef Rita Romano at|
Lake Worth Green Market Brunch, Fla.
“It was bitterly cold this morning at six, “said Peter Robinson, market manager and founder of the Lake Worth Green market, “so a lot of vendors left.”
But this did not stop a healthy number of people from gathering for their $40 a plate brunch of fresh vegetable spring rolls with a choice of mango or cilantro sauce, nut pate stuffed sweet pepper halves, aromatic Thai salad with choice of two types of dressing, and a dessert of mango mousse, delicious lemon cream, and fresh strawberry.
|Raw-Vegan vegetarian brunch of vegetable|
spring rolls, nut-meat stuffed peppers, Thai salad,
marinated cucumbers, mango mousse, lemon cream,
and herbal tea at Lake Worth Green Market, Fla.