These cookies combine everything you would find in a classic trail mix or granola bar, but incorporate creamy peanut butter and mashed banana to make a substantial cookie dough. They’re just sweet enough to feel like a treat, easy to pack into your purse or pocket, and are rather delightful dunked into your morning coffee.Read More
Suitable for all dietary preferences and persuasions, this chickpea salad is an excellent source of protein that can easily be scooped onto a leafy salad, made into a full entrée as a satisfying wrap, or bundled up in small chard or collard green leaves as a potluck appetizer. The chickpea salad in these wraps can be tossed together in less than 10 minutes (no heating or cooking required), keeps well for days in the fridge, and can easily be doubled (or tripled!) for make-ahead meals and large gatherings.Read More
Savor the sweetness of the season with this nourishing recipe for a must-have autumn treat. These muffins are sweetened with pure maple syrup and filled with fiber-rich sprouted whole grains, rolled oats, and satiating coconut oil. This version is simple and classic: perfectly spiced, not too sweet, soft, fluffy, and comforting. If you prefer your muffins with add-ins, this recipe makes a great base! Toss in some chopped pecans, walnuts, chocolate chips, raisins, or grated ginger.Read More
This January, aspiring farmers, food activists, and environmental change-makers from across the globe will gather together in Fairfield for the launch of MUM’ s Regenerative Organic Agriculture (ROA) Program, a cutting-edge professional certification born of the vision of Appachanda Thimmaiah, Ph.D.
I’ve been eager to learn more about this program since hearing murmurs of its inception, and I recently had the great pleasure of meeting with Dr. Thimmaiah to get the details. I left our conversation with far more than I bargained for: not only a wealth of exciting information to share, but also a renewed faith in our future and the transformative power of farming.Read More