Purple sweet potatoes are just what they sound like: sweet potatoes, that are purple. You can bake them, boil them… For this dish, you cook them in the same pot as the oatmeal. So it’s no muss, no fuss. It looks pretty, and now you’re having vegetables for breakfast. And the dried fruit… goji berries
“A savory pancake crossed with a fritter. An unleavened rice-and-lentil bread cooked on a griddle. One relative says, “like omelets – without the eggs.” Another calls them ‘Indian latkes.'”
We build on the traditional apple cobbler with layers of spice and depth of flavor. We sweeten with dates and jaggery. And… you don’t need to peel the apples.
Ahhh, cobblers…! Mostly fruit, some whole grains, a little healthy fat and unrefined sweeteners. Easy to make, easy to bake. Serve with ice cream for dessert, or yogurt for breakfast.
‘Best of Boston’ Boston Magazine and ‘Best Mail Order Food Gift’ The New York Times, are just a few of the rave reviews Stark Sisters has garnered. Bon Appetit called it “one of the best we’ve ever tasted.” Featured in Boston Globe as “Hit of the Week,” Stark Sisters was dubbed “the Ultimate Granola.” For
This Persian egg-and-herb fritatta is more herb than egg, almost a salad. Fresh greens and eggs celebrate the return of spring and fertility.
Pongal is both the name of a harvest festival in South India, as well as a rice porridge served to celebrate the festival. We’ve streamline the traditional sweet pongal recipe, replaced the rice with oats, and upped the fruit and nuts, for a wholesome weekday breakfast
a pinch or two of warming spice, rich healthy fats, and honey transform toast into a delectable treat.
