Imagine my delight when Forks Over Knives called and asked me if they could feature one of my recipes from The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness.
Mom’s Baking Powder Biscuits with Almonds recipe had caught their fancy, and they wanted to feature the recipe in their breakfasts recipes on the Forks Over Knives site. They also wanted to include the recipe in their “great breakfasts” roundup newsletter that went out today.
from the feature at Forks Over Knives:
“These comforting breakfast biscuits are a perfect way to slow down and savor holiday mornings. It’s one of a few choice recipes from Lani Muelrath’s latest book, The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness.
Muelrath’s just-out guide not only teaches us how mindfulness can combat common dietary challenges (which are often amplified during the holiday season), but also aims to “restore the pure joy of eating.”
“People can get bogged down in the details of dietary change, distracted by the excessive scrutiny of nutrition in an effort to make it all so perfect that they forget the pleasure of simply sitting down to and enjoying a plate of delicious plant-sourced food,” says Muelrath. That’s precisely why she chose to include some of her very favorite recipes in the book, including this tasty re-do of her mother’s go-to biscuits for strawberry shortcake…”
The rest of the article AND the recipe for Mom’s Baking Powder Biscuits With Almonds…
…are just a click away at the Forks Over Knives website here. You’ll also find it on page 251 of The Mindful Vegan book. Thank you, Forks Over Knives, for bringing this recipe into more hands, hearts, and stomachs!