seasonal plant-based recipes
Howdy! Just dropping in to share these lovely rosy-hued muffins I developed in collaboration with Loam Agronomics. I’ve been getting a consistent supply of beets in my shares lately and decided to go sweet instead of savory this time around. These muffins were inspired by a chocolate birthday cake I made several years ago that incorporated grated beets in the batter. The beets and cocoa are such a great flavor pairing! Check out the recipe HERE.
Hello friends! I’ve been meaning to share these lovely savory biscuits with you for a while but stuff happens (you know the drill I’m sure). I’ve been transitioning into more freelance work lately and adjusting to new schedules and deadlines. And, I’ve been trying to challenge myself to push the boundaries when it comes to my creative life (i.e. photography and this space). It’s easy for me to get stuck in ruts because they feel comfortable and safe. But, it’s when we start pushing forward into the unknown that we often learn the most.
So, in an effort to change things up, I cast aside my disdain for shooting in the harshly lit outdoors and took these babies outside. To my surprise the pictures I disliked the most were the ones that mimic what I do most of the time **cough overhead shots cough**. So, you get to see my hands in these pictures and a little glimpse at the greenery in my backyard.
For these biscuits I altered my scone recipe to make a hearty wholegrain backdrop I could fill with roasted carrots, fresh dill, and lemon zest. Though they are lovely on their own, I recommend serving them with a schmear of coconut butter or a drizzle of fruity extra virgin olive oil. And to balance everything out you’re always encouraged to add a sprinkle of coarse sea salt. Let’s make biscuits!
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