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Turnip the Beet

By / Photography By Jennifer Bakos | February 27, 2017
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Turnip the Beet in Dover, New Hampshire is a farm-to-fork, meals-to-go business offering a new menu every week featuring grain free, gluten free, dairy free, soy free, and local farm ingredients. The clean eats menu was inspired by the Whole30 program, a clean eating diet that promotes fueling your body with whole foods such as meat, seafood, eggs, vegetables, fruits, oils, nuts, and seeds. But the true value of this diet lies in the foods’ components: Minimal, natural, pronounceable, and unprocessed ingredients are key.

The results of clean eating have proven extremely beneficial to participants, including Allison Williams, owner of Turnip the Beet, whose curiosity about the wholesome diet was fed after reading It Starts With Food by Dallas and Melissa Hartwig. Williams and her husband embarked together on their own 30-day cleanse and their results have been life changing. “I had great energy throughout the day, my acid reflux went away, and I stopped getting achy legs at night. Plus — food took on a whole new flavor. It was as if our taste buds woke up,” she says.

But her own health progressions weren’t the only benefit of adopting a cleaner diet. Williams discovered an opportunity to help others following a similar path. When it came to meal prep, the mother of three understood the struggle experienced by her fellow professionals, spouses, cooks, locavores, and parents of finding time to balance a healthy lifestyle with numerous other daily responsibilities.

So, in July of 2015, Williams dedicated her career to helping others plan and prepare their meals. Her service includes a one-on-one consultation with customers to determine dietary needs and preferences to create a customized meal package. From there, Turnip the Beet sources all of the necessary ingredients locally, cooks the meals fresh daily, and packages them in BPA-free, microwave-safe containers for delivery to customers’ doorsteps. Customers can also pick meals up at 503 Central Avenue in Dover.

“We strive to source our proteins and vegetables from local farms. I was originally taking my kids and a wagon to farmers markets to source. A farmer noticed the amount of vegetables I was buying and told me about Three River Farmers Alliance. I joined and have been sourcing from them since,” says Williams, who considers enriched, pasture-and/ or animal-centered environments prerequisites for sourcing consideration.

Williams gets her recipe inspirations from Paleo Chef blogs, her library of cookbooks, and by taking her classic favorites and sprucing them up with cleaner ingredients. Turnip the Beet also offers others the opportunity to get into the cooking rhythm through several free workshops, including clean eating 101, recipe revamps, and pantry makeovers.

Along with feeding the community, Williams says she’s inspired daily by stories customers share regarding health conditions overcome by clean eating. “I love that we offer meals full of nutritious ingredients. You could almost say it’s another form of medicine.”

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Article from Edible New Hampshire at http://ediblenewhampshire.ediblecommunities.com/shop/turnip-beet
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