We are pleased to offer a Meal Plan pre-purchased ticket for conference attendees in 2014. Our meal plan will begin with Friday dinner and end with Sunday lunch, and will be provided by 3 Suns Organic Kitchen of Tampa, Florida.  See the menu for this year's meal plan at the bottom of this page.

3 Suns Organic is a gourmet mobile eatery featuring local, humanely raised, hormone and antibiotic free livestock and organic produce. Our mission is to provide unique, delicious, and sustainable food you can feel good about enjoying.

The weekend's meal plan is an additional cost and can be purchased with your registration.  We have a limited number of meal plan tickets but they will be hearty and healthy and we encourage you to register early so you don't miss out!  This meal plan is suited for omnivores - Vegans are encouraged to source their meals from our food vendors or bring their own provisions. Meal plan tickets for the weekend are $60 and include Friday dinner through Sunday lunch.  We are also offering meal plans for youth ages 3-10 years of age for $35.

You must register for your meal plan by February 15th.  REGISTER HERE


In addition to our mealplan tickets, for those who wish to enjoy the weekend without cooking, food at our third annual conference will be provided by some amazing vendors coming from around Florida, including Off the Griddle from Lakeland, Florida and Veggie Love from Fort Pierce, FL.  We've chosen these vendors to bring a variety that will fulfill a number of dietary preferences, from vegan and vegetarian to omnivore.  These vendors will be sourcing their ingredients as sustainably, organically, and locally as possible.  The food vendors will be offering meals for sale Friday dinner to Sunday lunch, and all the meals and snack times in between.  We encourage you to bring cash to support them, for easier transactions.  Vendors will offer ample vegan/vegetarian fare for attendees desiring a plant-based option.  However, you should prepare to bring your own food if you have special dietary considerations.

Veggie Love is devoted to serving only delicious & nutritious food bursting with love and made with high-quality ingredients. By serving organic, wholesome food made with love & local ingredients Veggie Love provides support to the growing local food revolution. Our Chef, Alison Murphy, is passionate about restoring the connection between Mother Earth and your plate. She does this by serving vegetables and fruits grown in your region by local farmers.  As a business, Veggie Love strives to be as sustainable and planet friendly as possible. We compost all of our food & paper waste. Our paper products & utensils are compostable as well. Veggie Love serves vegan prepared foods including sandwiches, wraps, salads, meals, desserts, juices, smoothies and teas. Many raw options, GF options, all organic, local ingredients used whenever possible. Veggie Love provides Health and Harmony in every bite!


For those bringing their own food to cook, remember good campfire practices - no digging - above ground pits must be used.  Also, remember good storage practices - hungry forest critters will go to great lengths to procure your gourmet organic snacks if left unsecured.


To honor our responsibility for our practices, we will be composting throughout the weekend, thanks to Barefoot Creek.  Learn more here.




** 2014 Florida Herbal Conference Menu **

*** Breakfast ***

~ Fresh baked, homemade gluten-free buttermilk biscuits topped with creamy chorizo and sage gravy. Served with red onion and parsley homefried potatoes.

~ Four-layer Huevos Rancheros casserole with corn tortillas, garlic black beans, scrambled eggs, and cilantro-lime salsa.

** We will also have fresh fruit and oatmeal available each morning in addition to the set breakfast. **

*** Lunch ***

~ Bone broth turkey chili with Kale, Swiss Chard, Cannellini & Garbonzo beans accompanied by homemade corn bread.

~ Slow braised, hand pulled pork shoulder with balsamic and brown sugar reduction served over garlic black beans and cilantro-ginger Basmati rice.

** A self-serve mesclun spring mix salad will also be available during each lunch period. **

*** Dinner ***

~ Baked Rigatoni made with brown rice pasta, diced zucchini, yellow squash, Swiss Chard, and spinach in a homemade pancetta and garlic tomato sauce.

~ Chicken and vegetable liquid aminos stir-fry with broccoli, green beans, carrots, bamboo shoots, and sweet corn over tri-color quinoa.

** A self-serve mesclun spring mix salad will also be available during each dinner period. **

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