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?”Continue reading →
This is a guest post by Sujantra.
I needed a fresh way to start my day. The coffee infusion was wearing on my nerves. I’d heard about the gentle, uplifting experience of matcha and decided to give it a try. Continue reading →
Blend together the following:
- 3 (13.5oz) cans organic coconut milk
- 3 ripe, medium bananas
- 1 handful strawberries
- 1 handful blueberries
- squirt of honey
- dash of cinnamon
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.Continue reading →
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.