DIY: Grow Your Own Sprouts + 3 Lunch Recipes

January 14, 2016

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

Two weeks in and I think if I could describe 2016 in one word it would be “fresh”. Everything feels clean and renewed, from my food to my home. Friendships seem brighter, plans feel more exciting, and my diet has been filled with bright juices. I began sprouting the week before the holidays, and came back determined to go sprout crazy. It happened, and I have nearly turned into a sprout myself. My favorites are alfalfa, broccoli, and fenugreek sprouts. You can also sprout beans, such as mung beans and lentils, and even grains! To keep it simple I stuck to seeds here in this post, but feel free to experiment with different ones that suit your taste and sense of adventure. Sprouts are incredible not only because they add a wonderful crunch and fresh element to your meals, but they are also a powerhouse of nutrients. Rich in vitamins, minerals, and enzymes – these seeds hold all the goodies in for the sake of self preservation until sprouted. The simple act of adding water lets these little hidden superfoods know to let down their walls and activate all of their superpowers. Many grow tails, some longer than others, and possess different notes of flavor. Some spicy, some grassy, and others bit nutty and sweet – like my new favorite, fenugreek.

I’m excited to share a little sprouting DIY with you here today, as its something I actually do on a weekly basis now and am excited to be incorporating into my diet. I hope to intertwine more practical recipes I find myself enjoying in my day to day here on the site this year. With the holidays being no time for vacation in the blogosphere, I am taking my post holiday vacation next week! We are flying home to southern California this weekend to stay for 8 days, and I’ll be skipping a blog post for the sake of my sanity (I haven’t missed a week since our previous trip home to CA last May – goodness!). I’m making up for it a bit, however, with not just a sprouting tutorial today – but also some food prepping tips + three of my favorite lunch recipes featuring sprouts! So really, it’s a post that should last through next week easy, right? I hope you think so. And I really hope you enjoy all the sprouted goodness I have for you here. I also have a note on the future of this space at the end of the post, where I ask for some feedback too if you feel comfortable doing so. I hope 2016 has been swell so far, and if you want to tag along on our trip next week you are totally invited to – just pop over for a follow on Instagram. Have a fan-flipping-tastic week!

Choose the seeds you wish to sprout and place them in a clean, large, wide mouth jar. Make sure to take into account how much room your seeds will need to have proper air circulation – this is important in order to allow the excess water to evaporate properly. Without air circulation the seeds are at risk for growing mold. Here I used 1 large jar, and 2 narrower jars. After sprouting in the narrower jars I realized this was a poor idea and put my seeds at risk for not drying properly! I would recommend the larger of the jars (or using less seeds). You will only need a tablespoon or so of the smaller seeds, such as alfalfa and broccoli, due to the beautiful long sprouts they will produce. Once you have chosen your seeds and placed them in a jar, fill the jar with filtered water (pictured below), place a thin piece of cheesecloth over the top of the jar, secure with a rubber band, and let soak for 8 to 12 hours to activate the seeds.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

Once the seeds have soaked, drain the water through the cheesecloth and place the jar at a slant in an empty bowl (making sure there is plenty of room for air circulation) and let any excess water drain into the bowl. Make sure the jar is not sitting in the water, keeping the seeds from getting rid of excess moisture, and drain the bowl after about 10 minutes to discard any water that drained. It is important that you store your sprouting seeds in an area with good air circulation, but dark. Sprouts thrive in dark environments, away from sunlight.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

Rinse and drain your seeds once in the morning, and again at night, for 2 to 3 days. You may need to remove the cheesecloth in order to add the filtered water to rinse your seeds, then replace it after to drain. If it is particularly warm or dry in your kitchen, you may need to give them an additional rinse in the middle of the day as well. The key is to keep the seeds wet but not soaked.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

On day three all of my sprouts had nice long tails and were finished sprouting. Once your sprouts are ready, allow them to dry out for at least 8 hours after your last rinse. It is important that the sprouts are allowed to dry before being transferred to a clean, dry, airtight jar to be stored in the fridge. (Any excess moisture puts them at risk for growing mold.) You can enjoy your sprouts right away, or over the course of 3 to 4 days when properly stored in an airtight jar in the fridge.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

A habit I have been embracing in the new year is having a well prepped fridge. This means taking the time to sift through the groceries when I get home from the market to find a handful of ways I can store them for easy use. It also means thinking ahead to soak + cook grains and beans, and prepare a few simple condiments or spreads – there is nothing greater at any meal during the day than to open my fridge and find all of the elements I need for a tasty, healthy dish waiting to be tossed together.

This includes pre-washing and slicing scallions, which I then store in an airtight jar in the fridge (for up to 3 days) to sprinkle over salads and add to sautés. Pre-shredding veggies for salads (such as red beets, golden beets, carrots, red cabbage, etc.), wrapping them in a damp cloth, and then storing in an airtight container in the fridge (best used within 3 days). I like to have at least one grain and one bean already cooked, such as quinoa or brown rice and lentils or chickpeas. These are easy to steam up hot and toss together with a little cold pressed flax oil, herbs, and seasonings to turn something so simple into a dish that is absolutely stellar.

You will now find rotating jars of sprouts on my refrigerator shelves, as well as a simple spread or two (such as the sunflower aioli I have a recipe for below). My favorite homemade nut butters I’ve had on hand lately are a toasted cashew + brazil nut, and an almond + pepita. Both positively addicting. A handful of herbs wrapped in a damp cloth and stored in an airtight bag (or my new favorites, these organic cloth bags) will last for a week in the fridge and add the most wonderful flavor to any meal – taking it from mediocre to something fancy with a simple garnishing. Marinating tempeh or tofu that’s ready to be baked/seared is also a welcome resident of my fridge.

With a little time set aside at the end of the weekend, and an occasional few minutes of creative thinking throughout the week, you can really prep yourself silly with some amazing plant based goodness to fuel you all week long. Below I have for you three recipes that have been on rotation in our home lately with the foods we have been keeping stock. I hope you find one (or all three) that you like, and are inspired to include some food prep in your weekly routines!

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipeDIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipeDIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

These three recipes are all lunch inspired, but can of course be enjoyed for dinner, or be served in smaller portions as a side or a snack. I have included a chickpea + rice inspired dish with fresh dill and a delicious maple dijon dressing, a savory toast slathered in sunflower aioli with a carrot parsley salad, and a veggie lovers bowl filled with massaged greens and a rainbow of shredded vegetables that are sure to brighten the winter-iest of days. I use my new favorite fenugreek sprouts in the first dish, as well as sprinkle them over the third. The tinier sprouts (broccoli, alfalfa, and radish) I use on my toast and also toss with the very veggie salad. You can of course use your favorites in place of mine here, these recipes are really a baseline for you to explore with whatever you have on hand – and to show how versatile sprouts can be in your diet. Just be sure to eat them raw, heating will destroy their precious enzymes. Happy lunching folks!

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

This grain and bean salad is so fresh. The dill reminds me of spring or summer, adding a brightness to the dish in the midst of winter. The maple dijon dressing is lightly sweet with a great tang. I chose to use my new favorite sprouts, fenugreek, but you can of course use whichever you make/are a fan of in this dish. Packed with protein and fiber due to the brown rice and chickpeas, this is one satisfying lunch. Enjoy it at room temp or chill and pack for an excellent takeaway meal.

Makes 1 serving, multiply as needed.

1/3 cup cooked chickpeas
1/3 cup cooked brown rice
1 heaping tablespoon fresh dill, roughly chopped
1/4 cup fenugreek sprouts
1 teaspoon cold pressed flax oil
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
salt to taste

Combine the chickpeas, brown rice, sprouts, and chopped dill in a bowl and toss. In a smaller bowl, whisk the dijon mustard, flax oil, and maple syrup together. Add a few pinches of salt to the dressing, then drizzle over the brown rice mixture and toss well. Taste and adjust seasoning to taste. Eat right away at room temperature, or store in an airtight container in the refrigerator for up to 3 days. This makes a great pack lunch as well once chilled.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

I will take a slice of toast whenever possible – gravitating most often towards the savory kinds. This toast is slathered with my favorite sunflower aioli – which I originally discovered in this post last year. Topped with fresh sprouts and a crunch carrot parsley salad (inspired by a recipe in Amy Chaplin’s cookbook At Home In The Whole Foods Kitchen), this toast not only qualifies as a meal on its own – but is so fresh and bursting with nutrients I guarantee it will make you feel amazing!

Makes one 8 ounce jar of sunflower aioli, and 2 cups of carrot salad.

sunflower aioli
1/4 cup sunflower seeds, soaked 4 hours
2 tablespoons cold pressed olive oil
2 tablespoons fresh squeezed lemon juice
salt to taste

carrot parsley salad
2 medium carrots, shredded with a box grater
1/2 cup parsley leaves finely chopped
1 tablespoon cold pressed flax oil
2 teaspoons apple cider vinegar
salt to taste

a handful of sprouts
2 slices of sprouted bread
thinly sliced scallions (optional)

Rinse and drain the soaked sunflower seeds and add them to a blender (or food processor) with the remaining aioli ingredients. Blend until smooth. Transfer to an airtight jar and store in the refrigerator until ready to use. (Use within one week.)

Combine the ingredients for the carrot parsley salad in a bowl and toss to combine. Serve right away and store ay leftovers in an airtight container in the fridge. (Use within 4 days.)

Toast a slice of sprouted bread, top with a spread of sunflower aioli, a sprinkle of sliced scallions (if using), a handful of sprouts, and a few spoonfuls of the carrot parsley salad.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

This is the salad most commonly enjoyed in our house. I eat a big mixing bowl sized version of this recipe every other day. My body has come to literally crave this combination of raw veggies and sprouts with the simplest of dressings. The nutty flax oil paired with the tang of apple cider vinegar, plus a hint of sweetness from the maple, is a flavor combination I will never tire of. Simply seasoned with salt and pepper, this salad is a breeze to whip up for lunch – especially if you do your prep work ahead of time and shred the veggies. Keep leftover shredded veggies wrapped in a damp paper towel in an airtight container in the fridge and enjoy within 3 days.

Makes 1 serving, multiply as needed.

4 to 5 cups mixed baby greens
1/2 red beet, shredded
1/2 golden beet, shredded
1 scallion, thinly sliced
1 small handful thinly sliced red cabbage
heaping 1/3 cup fresh sprouts
1 tablespoon cold pressed flax oil
2 teaspoons apple cider vinegar
1 1/2 teaspoons pure maple syrup
salt & pepper to taste

Marinated + seared/baked tempeh or tofu (I used a favorite recipe from Amy Chaplin’s cookbook). Gena also has a delicious looking recipe here.

Combine the veggies in a large mixing bowl and drizzle over the flax oil, vinegar, and maple syrup. Toss with your hands to evenly coat the veggies, and massage the dressing into the lettuce until it breaks down and reduces in size (about 1 minute of massaging). Season with salt and pepper, toss, and taste/adjust seasoning as needed. Top with seared/baked tempeh or tofu if desired, and enjoy right away.

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

If you made it to the bottom of this post – thank you! This was a novel, but an oh-so-fun one for me to share with you today. My hope in 2016 is to step back after a year of hustling to push myself creatively in the kitchen, and hopefully bring more recipes to this space that I interact with on a frequent basis. Still including those oh-so-special recipes for treats and occasions for a special meal – but revealing more of my current meals throughout the seasons, even if they don’t fit the prescribed tab for what others may expect. But beyond my aspirations for new content here on Faring Well, I’d love to hear what you would like to see? In the realm of plant based, whole foods recipes – are there any in particular you would love for me to create? A type of food, whether it be specific or an entire category? A special dietary need you would love to see accommodated more often? More chocolate? Be honest, I’d love to know. This space is as much yours as it is mine, and I am over the moon and back grateful for you all. – xo

DIY: Grow Your Own Sprouts + 3 Lunch Recipes // by Faring Well #vegan #recipe

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


  • Reply danielle // rooting the sun January 14, 2016 at 7:32 am

    jessie, you have the loveliest way of capturing the brightest aspects of food & life. i am most definitely soaking up some of the best sun when i come to visit your space every week, and i never leave short of a smile and complete inspiration. this sprouting tutorial makes my heart so happy, and not to mention the lunch options that are so fresh! what a delicious picnic, yes. i will leave the requesting to another, but from me you are so great and i look forward to everything you share – whether it be treat or casual meals. much love lady. ♥

  • Reply Emily | Gather & Dine January 14, 2016 at 7:54 am

    Jessie, I was so looking forward to this post and it was everything I could have hoped for! Sprouting has always been something I’ve been interested in, but felt intimidated by it for some reason. (2015 was my year to tackle fermentation and I’m hoping 2016 will be my year to tackle sprouting!) Thanks for making the method approachable and beautiful. This is one incredible post- so much good info and THREE recipes! WHOA. I think your blog is perfect just as it is so I’m not sure I can help much in the area of future posts. Although I’m not a vegetarian myself, I do appreciate plant based recipes and I love your space here because it shows how appealing and delicious vegan recipes can be and you don’t have to feel like you’re sacrificing anything. Wishing you a wonderful trip and week off. You totally deserve a break!

  • Reply Victoria January 14, 2016 at 8:24 am

    More chocolate? I liked that one ;)

  • Reply Inês January 14, 2016 at 8:28 am

    Jessie, what a great post. I was looking for inspiration and information to start sprouting myself and your post came just one time. Also, love how lively and fresh your writing and photos are. Have a wonderful time on your holidays :)

  • Reply Christine | Vermilion Roots January 14, 2016 at 10:19 am

    What a lovely post, Jessie. I’ve only every sprouted chickpeas before I cook them for easier digestion. I am moving to a new place and I look forward to all sorts of kitchen projects, and I’ll now add sprouting to the list. This year, I’d like to discover new vegetables and learn to cook them. I grew up in Southeast Asia and now live in California, so there’s a lot for me to learn and discover. Last year, I met fennel and a few days ago, parsnip. Can you believe it? I love them so much I eat them often now! Hope you have a great vacation. :-)

  • Reply Gena January 14, 2016 at 10:24 am

    Oh man, I used to be so good about sprouting at home, but I’ve fallen out of the habit quite precipitously. This post is a lovely reminder that it doesn’t have to feel intimidating — and the lunch options are totally awesome, Jessie. Thank you!

  • Reply Kathryn @ The Scratch Artist January 14, 2016 at 10:33 am

    Hey Jessie,
    I love this post!! I did a bunch of sprouting this summer but stopped when fall hit…you are inspiring me to get back to it. Your sprouts look beautiful. All three of your lunch recipes sound incredible. Just my type of food :-) As for your request for feedback, I would love to see just what you described – recipes that you’ve been enjoying and eating yourself. The ones that you come back to time and time again would be great to see. Looking forward to whatever you decide to share here. Enjoy your time off <3

  • Reply Brooke @ Chocolate and Marrow January 14, 2016 at 11:00 am

    This is such a cool post, Jessie! I honestly knew nothing about sprouting until today. And now I’m eager to sprout some of my own stuff! (Alfalfas all the way!)

    Quick question that’s probably stupid, but teachers say no question is ever stupid, so here goes ;) For the rinsing of the sprouts that happens between days 1-3, you say that’s mostly to keep them damp, yes? Is there anything that you’re actually trying to rinse off? I don’t know why, I’m just thinking about how I’ve always been told to rinse beans and legumes before cooking them and this made me wander if that was important here too.

    Can’t wait to give this a try very soon. Thanks for the fabulous post here and all of the fab posts you’ve made in the last year that make me want to eat cleaner, greener, and healthier, both on my blog and off.

    Now go enjoy that week off from blogging! I take weeks off every now and then and always feel SO reinvigorated afterwards. There’s definitely a mental energy that goes with putting something up on the interwebs, keeping up with the post, promoting, etc that is easy to forget about. So go recharge, lovely friend! xx

    PS: I wrote you a novel of a comment in response to your novel of a post. How ’bout that? ;)

    • Reply Faring Well January 29, 2016 at 9:23 am

      Hey Brooke! Of course there is no silly question! That is actually a really good one. And for the rinsing, you aren’t actually rinsing annoying off – its more like watering a plant so it will grow :).

      And thank you so incredibly much for your kind words and constant encouragement friend! I adore you and am so grateful for our friendship. I’m excited to keep following along over on your site too with all of your lovely stories and beautifully captured recipes! xo

  • Reply Lane | Green Spirit Adventures January 14, 2016 at 11:18 am

    What a beautiful post!! I love sprouts so much but it’s been a few months since I’ve actually taken the time to sprout anything–your post has be super excited to get back into it. My body isn’t usually up for a ton of raw foods in the winter (it is so. cold. here) but I think some sprouts would be a wonderful addition to my warmer meals. Plus all of these recipes look incredible, so I’m going to have to give them a try regardless of the temperature outside.
    Your blog is such a lovely, inspiring place and I’m always so excited to see what you’re creating! I can’t wait to see what this new year brings!! I look forward to every post. <3

  • Reply Joy January 14, 2016 at 12:23 pm

    I love this post! I hope you have a great trip to California!

    Thank you for asking for feedback. I love any plant-based recipes in all their glory but what I’d especially love to see are recipes I could bring to work (preparing the meals on Sunday) that are filling, satisfying, and transportable. I’d also love to see hearty soup recipes (with carrots, butternut squash, and maybe even a potato and leek soup). I’d also love to see recipes featuring everyday ingredients (so that I don’t have to go buy a bottle/jar/container of something I may not use again).

    Thanks for all that you share with us! I love your blog.

  • Reply Sabine I Sweet Lemons & Lilikoi January 14, 2016 at 1:28 pm

    What a beautiful and inspiring post. Thank you for putting all this together so nicely. This is a real treat. You make things that most of us would leave on a “will do in the future/ someday/ 2020” list so easy and accessible. That’s a true gift. Thank you. Have a wonderful trip!

  • Reply Sarah | Well and Full January 14, 2016 at 5:35 pm

    This is the jackpot of all sprouting posts! I’m blown away by how much you’ve give us in this one post. Especially the chickpea dill salad, that looks soooo yummy. As for your note concerning 2016… I say, wholeheartedly, go for it!! I’d love to get a peak into what you eat seasonally! I think people are always looking for everyday, accessible meals, you know? I certainly am! I definitely get into monotonous lunch / dinner routines and love coming here for inspiration ;)

  • Reply genevieve @ gratitude & greens January 15, 2016 at 8:03 pm

    Holy sprout-a-mole! I was so looking for this post because I’ve had a little pouch of seeds that I’ve been meaning to sprout for a year. They’ve just been sitting on my kitchen counter and I haven’t done anything! I think tomorrow might be the day I finally start sprouting- thanks for the sprouting kick in the butt ;) And having a well-prepped fridge is the best, it’s so easy to be able to open the door and see little containers of chopped, washed, and roasted/prepared veggies ready to go! <3

  • Reply Michelle January 16, 2016 at 9:28 am

    I will make my request simple: More GF please Sadly, spelt flour is not.

    Your blog is beautiful AND so inspiring. Thank you :)

  • Reply Molly January 16, 2016 at 2:48 pm

    I was unsuccessful with sprouts a few years back, but you make this look effortless and that gives me confidence to try again! Like everyone else said, this is beautiful and I love seeing what meals you enjoy!

  • Reply KJ | Omnomherbivore January 16, 2016 at 9:49 pm

    The Chickpea bowl and Carrot-Parsley salad are calling to me!! Its been about a year since I last did sprouts. I think I was putting in 2 Tbps and they were smelling mildewy. I’ll try your 1 Tbps recommendation and hopefully that will let them dry better!! When you say let them dry for 8 hours before storing – do you lay them out on a towel or just tip the jar again for 8 hrs? Thanks for a jam-packed post Jessie!! Have a great vacation!!

    • Reply Faring Well January 29, 2016 at 9:24 am

      I leave them in the jar to dry but make sure they have plenty of air circulation! Hopefully your next attempt turns out stellar KJ. And thank you tons!

  • Reply Jess @ Nourished by Nutrition January 17, 2016 at 3:59 am

    Jessie, when I saw you post on Facebook that a DIY sprouting post was coming to the blog, I couldn’t contain myself! One of my goals for 2016 is to get more out of my box and try new things in the kitchen. I often find myself aspiring to do new, creative things and then end up resorting to my go-to, easy recipes. This post was all the inspiration I needed! Thank you for making sprouting seem less intimidating and newbie friendly! All three recipes are also perfect because they are simple but creative ideas that I can make in no time instead of falling back on my typical lunch or dinner choices. Yay! As for recommendations, I would love to see more recipes like this! Sometimes simple is best. I love seeing what others are eating on a daily bases. Also, more DIY or kitchen tips would be fun to read! Keep the wonderful recipes coming!! -Jess

  • Reply Nina January 17, 2016 at 7:41 am

    This is exactly what I need to get started, I had a spell of sprouting last year with mixed results, thank You Jessie for inspiring, this will be perfect to set in motion today!

  • Reply Sus // January 17, 2016 at 9:26 am

    Thank you Jessie for this post, I can see it took a lot of work but oh man do we appreciate it! I’ve been meaning to get sprouting for a while, but keep getting scared that I’ll mess it up. You say sprouts like dark places, would a cupboard be best for them while they work their magic?
    That salad looks so dreamy, as does the chickpeas with dill!
    Enjoy your much deserved break, I hope it’s nice and hot for you.

    • Reply Faring Well January 29, 2016 at 9:26 am

      Hi Sus! great Question! The cupboard would work, the only concern I would have is adequate air circulation. Maybe a larger walk in closet would be best. But I have heard of people stowing them away like this in dark places with much success, so I’d say its worth a shot!

  • Reply Grace January 18, 2016 at 10:54 am

    Jessie! What a party of a post! There’s an infinite amount of goodness here, so awesome! You have definitely inspired me to start sprouting again – it’s so easy and delicious, I should be doing it all the time! Gorgeous girl!

  • Reply Jeanine January 18, 2016 at 1:46 pm

    Love this post! I tried growing sprouts once but I’ll have to use your tips next time because yours look tons better :) Have a great trip!

  • Reply Jodi January 19, 2016 at 6:38 am

    Ok. You’ve got me. You’ve officially convinced me to sprout + be a sprout. I’m all about the do-it-yourself but have never done the sprout thing in the comforts of my own home. I love this post and I’m so glad 2016 is fresh and sprouting goodness for you, Jessie. Whats next for faring well? Chocolate. always more chocolate. Enjoy your much deserved vacay and catch you soon dear lady. x

  • Reply Amy | Lemon and Coconut January 24, 2016 at 3:22 pm

    I so much needed a reminder to sprout more thanks so much, I will be returning to it I’m sure! What a beautiful post to share xx

  • Reply Taffi January 28, 2016 at 5:44 pm

    Hi, Jessie! Loved seeing your post from #3 in CA. I’m curious. What have you found to be the best source of all the seeds you like best to sprout? Glad you made it to Disneyland. I was in AZ with Jan for her Bday while you were in CA. Flew in and back thru Denver and thought of you guys. Hugs!

    • Reply Faring Well January 29, 2016 at 9:27 am

      Hi Taffi! Thank you tons. I find my organic seed packets at Whole Foods, but you could probably find them at most health food stores – or even online! Hugs right back at you!

  • Reply milla February 17, 2016 at 8:11 pm

    I am curious about all your storage jars; I am always looking for stuff that isn’t all plastic etc. Can you guide us on which ones you have – I think I spie weck jars, canisters, but what are the marmelade-type-jars with lids? Thanks in advance!

  • Reply Julia March 14, 2016 at 2:11 pm

    Hi Jessie, I just stumbled upon your blog via Instagram, and I really like your space here! To give you answer to your question in that last part of this post: I would like to see recipes for everyday cooking, simple, fuzz-free with local ingredients… and if I understand that last part right, this is exactly what you plan to focus on, so I think I´m gonna have a visit here soon again! :)
    Thank you for sharing your creativity!
    Cheers from Vienna/Austria

    • Reply Faring Well March 16, 2016 at 5:09 pm

      Julia! Thank you. I really appreciate you stopping by and taking the time to leave me a comment too! I love that this seems to be what everyone is asking for, I think I could use more of the same. Excited to keep trying to deliver more inspiration in this area! And happy to have you following too <3 hope you're week is wonderful!

    Leave a Reply