I’m not sure how you made it here, to my little creative space, amongst millions of other websites, but I couldn’t be happier that you did.
Heartbeet Kitchen is a celebration of the sweet and savory recipes that l create in my Minnesota kitchen, along with the other tidbits that make up my everyday life. One day that might be a travel adventure, the next my vintage finds from the thrift store, natural living ideas, or anything cat related (self-professed cat lady raises her hand).
My passion for sharing food stories and experiences is rooted in the enjoyment of cooking for all that it brings to our lives, whether that be a nourishing meal or a friendship. The recipes are based around seasonal vegetables, whole grains, eggs and dairy from happy animals. Many are vegetarian, and all are gluten-free with a specialty in baking with alternative flours. And what would life be without excellent chocolate?
I grew up in a small German town, where we always ate dinner as a family, the dishes were washed by hand, and winter afternoons were spent making lefse. Food brought us together, just as it does in many other cultures, but it wasn’t until I was 25 that I started to dig deeper into the stories behind what was on my plate.
As refuge from a stressful corporate job in the pharmaceutical industry, I found relaxation in the kitchen, along with newfound creativity I never really allowed myself to have before. My focus had been straight A’s, a college golf scholarship, and a high profile job for way too many years. And then I realized that without happiness, none of those things matter.
My weekend farmer’s market trips encouraged me to bring a new vegetable home that I had never eaten before, and talk to one of the lovely people behind the stalls, those who we rely on to bring us nutrient dense food yet we often forget their importance.
Soon my heart began to “beat” around these experiences, and it was at that point I began writing this blog, Heartbeet Kitchen. Which also resulted in me publishing my first cookbook, Smitten with Squash, in 2014.
My philosophy is this.
That the best meals are those made with fresh, simple ingredients, local if possible, and always what’s in season.
That good meals become great meals when you know the story behind it.
That our bodies deserve health, love and happiness through food.
That the hands that grow the things we put on our plate are some of the most passionate you will ever know.
And that food is joy, and joy is food.
I’m so thankful for the opportunities, connections and creativity that this space has brought me. I’m constantly broadening my horizons in the kitchen, discovering new ingredients and flavors, yet embracing the tried and true that will always be my favorites. Simply put, I’m happily embracing my passion, one kitchen mess at a time.