Winter, and it's new seasonal menu, has come to Heart Beet Kitchen and this past Saturday, Miss Kimmy-Kins and I had one of the bestest meals ever to be had. I usually find it hard to pass up the Coconut BLT, but seeing as we arrived at 10:30ish for brunch, I went with the new holiday inspiried waffles - gingerbread with maple syrup and a scoop of cinnamon ice cream. It was absolutely scrumptious. Then Kim ordered the Sweet Potato Toast which stated in the menu would consist of banana, almond butter, coconut flakes, and chia seeds. We were baffled as to where the sweet potater came in, but Kim threw caution to the proverbial wind and ordered it up. We were amazed to discover that the "toast" part was a slab of sweet potato topped with all the goodies. She let me try a bite and man, oh man, it was incredible. Another delightful surprise was that all of the sweets that we ordered from the case were yummy and appropriately priced. (Heart Beet can be a bit pricey on some things.) I even splurged and bought the makings of a vegan gingie-bread house. I'm hoping to construct it with Jackson this coming weekend. More photos to follow so stay tuned!
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