Treat Yourself

You can go gourmet even while eating healthy.

Photograph by Thom ThompsonGood to Go

This caterer went mostly organic—for some very big names.

    When Martha Stewart, Bill Clinton and Clive Davis were trying to get into better shape and smaller jeans, Deberah Sutter prepared healthy meals. She’s hoping a little education and her all natural, gluten-free meals will have a similar impact on Delaware.

   Sutter, a California native and former New York café owner, moved to Rehoboth Beach in September, when she opened Edible Art Catering on Wilmington Avenue. Working with local growers like Hattie’s Garden in Lewes, she assembles natural, ready-made meals for private homes and businesses. Her line is available at Rainbow Earth Foods in Rehoboth Beach, where she also holds free cooking demos.

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   Just a few weeks into the job, she fixed up a feast for Drexel Davison, owner of the Bad Hair Day? salons. “Drexel likes crunchy things, so I made some amaranth, toasted nuts with fresh blueberries and maple syrup,” she says. Also on the menu was granola with cooked oats, Caesar salad, vegetable curry with brown basmati rice and roasted rack of lamb.
    Call 226-0795 for more details.

    Page 2: Healthy cookies?




    Science may never develop a candy bar that’s good for you. But Mark and Kelly Leishear are getting close. The Milton couple, creators of mouthwatering all-natural Bella’s Cookies, has unveiled Verdi Good, their line of tempting all-natural candies. Fudge, caramels, English toffee and chocolate rum truffles become a lot less guilt inducing when they’re made from organic cocoa and natural cane juice.

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    “There are plenty of people who make candy, but nobody is doing it with the ingredients we use,” Mark Leishear says. “There’s no refined white sugar, corn syrup, tons of artificial ingredients or partially hydrogenated anything.” Instead, the candies are sweetened with the likes of brown rice syrup. The treats pack fiber and nutrients like magnesium, manganese and zinc, without giving consumers the spike in glucose induced by refined sugar and corn syrup. 

    In scanning cookbooks for old-fashioned candy recipes, the Leishears found even the early-1900s books noted the benefits of natural, homemade candy. “It’s about having control over what you put in your body,” Leishear says. “It’s tough to find stuff today that is not made with genetically modified ingredients or covered in pesticide.”

    Visit to make your order.
        —Matt Amis

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