This recipe is adapted from the original recipe invented by San Diego-based singer, songwriter, and banjo player Fast Heart Mart. One late evening at a pizza joint, I asked Fast Heart the question: “With such a picky diet, do you have anything you eat that really satisfies you?”
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Since discovering Simple Mills Almond Flour pancake & waffle mix… there is simply no going back to anything else. Continue reading →
Feed Me Phoebe’s recipe found me a few years ago via Pinterest, and it’s time this hearty, unassuming, vegan soup gets some glory on my blog. Here is my adapted version.
Ingredients
Blend together the following:
Pour the blended ingredients into the container in which you plan to store your pudding. Then, stir in 1/2 cup chia seeds. Cover and let sit in the fridge for 30 minutes. After 30 minutes, give the mixture a stir to ensure you have achieved the desired texture (i.e. seed to pudding ratio). If so, great! Cover again and refridgerate for a few hours prior to serving.
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Kelly, unlike myself, likes to share her food and drink with others and – also unlike myself – has a million friends with whom to share the food and drink. Continue reading →
I felt like making an in-season vegetable medley, and since the season is winter, I kept my eyes peeled for a winter recipe.
I cannot remember how I found it, but it appeared. I had never purchased root vegetables such as turnip or parsnip before, and I was hesitant about the flavor they’d produce, but the recipe turned out delicious, and thus I add it to my repertoire herein. I’ll take any chance I can get to make the northern winter more… shall we say, palatable.
Sips from the Well 