Plates of millet and quinoa porridge topped with blueberries and hemp seed are ready to be served during the Exploring a Plant-Based Diet class at the Cook’s Warehouse in Marietta on Tuesday, January 21, 2014.
Plates of millet and quinoa porridge topped with blueberries and hemp seed are ready to be served during the Exploring a Plant-Based Diet class at the Cook’s Warehouse in Marietta on Tuesday, January 21, 2014.