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The magic of making sourdough bread never fades. I’ve baked thousands of loaves, and each time I open the oven door, I am blown away. Look at that crust, the amber, the gold! My next SOURDOUGH WORKSHOP is 3/1 from 3-5:30 EST and you can take it virtually in your kitchen or live with me in mine! DM me if you’re interested. Everyone can learn how to turn flour, water, and salt into to-die-for sourdough breads that use fermentation to reduce the gluten and produce easy-to-digest, incredibly delicious breads.

Made this Roasted Vegetable Minestrone with Za’atar and Gigante Beans from NOURISH (page 249) in last night’s SOUP class, and am following through exactly as promised with soup for breakfast today! Soup-for -breakfast is like a winter alternative to summer smoothies - the perfect way to start the day with a rainbow of color, all of the tastes, and heart-warming fuel for the day ahead. Plus, it’s already prepared, heats up quickly, and is always better on day 2! What’s YOUR favorite winter breakfast?

Don’t fear the pomegranate (or overpay for it already seeded)! Cut off the top, slice down the vines, turn inside out, and brush the seeds into a bowl. Easy! Now it’s your turn. 😉❤️

Easy and delicious sourdough starter crackers!

Excited to share these probiotic-rich fermented hot sauce recipes from NOURISH: Plant-based Recipes to Feed Body Mind and Soul with you in this month’s Natural Nutmeg Magazine! Link in comments below and in my story!

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