— Cindy Seip

So, developing recipes has kind of changed for me over the years. You know, 20 years when I first started getting into whole food, plant-based food, um, there wasn't a whole lot, uh, of examples for more modern cuisine. Most of the things that I would find were references to, you know, books like written in the seventies, uh, with like lots of recipes around whole food and plant-based. Um, but there hadn't been a whole lot sunset. So I had to do a lot of discovery. And when I worked for Whole Foods Market, uh, I was developing a lot of recipes in their health Starts here, program for their whole food plant-based, uh, you know, sections, basically. So things that you could find in the case, but also running a restaurant, um, out of that as well. That was great because it gave me the opportunity to start developing recipes like that. Um, and then also when I was doing cooking courses and live demonstrations, four different things. I would've to come up with different recipes basically, you know, on my own to be able to, uh, demonstrate to people how you can eat in this way, um, in today's age really easily as well. Um, so recipe developing can be difficult if, uh, you don't have patience with it.