• Gram for gram agave nectar is 1 1/2 times less sweet than sugar, so less is needed to sweeten.
  • Oatmeal's high fiber content is responsible removing the cholesterol from the digestive tract which makes it a heart-healthy grain.
  • Dried fruit has naturally occurring anti-oxidants
Noel (adult, visiting from Buckinghamshire, England):  “It’s better than porridge!”
Nate, age 3:
“It’s yummy!”

Benjamin, age 4:

“I love the quinoa!” (pronounced correctly)
Brian G. (adult):  

“It’s probably the best tasting oatmeal I’ve ever had.”
Jen (adult): “I’ve been looking all over for slow girl foods oatmeal!” showing her shopping list:

Comments from fans:

Slow Girl Foods

484 Weldon Ave. #1 Oakland CA 94610


  • Quinoa is an ancient South American seed and is a perfect protein
  • Cinnamon is a natural anti-inflammatory
  • Almonds are rich in dietary fiber, vitamins, and minerals, and packed with numerous health promoting phyto-chemicals

slow food, fast

Milo, spiritual advisor, because he teaches us to always live in the moment. 

That eventually grew into Supper Clubs across campus, at teachers’ apartments, bringing students and teachers together to prepare and share monthly dinners, ultimately sharing a sense of community. And community is what good food should be about. Fast forward many years (some spent working in restaurant kitchens and on restaurant floors) and again it was a shared love of good food that lead me to prepare organic lunches featuring local farmers’ fare/produce/ to my co-workers at a law firm.  At that time I also launched my first company, Farmers’ Village, a cookie company using local ingredients, making meyerlemon lavender and dried cherry almond cookies.  

Connie Del Rio, marketing and demo manager, received her degree in Nutrition from the renowned Bauman College of Nutrition and Holistic Health.   

Molly Zahner,


started Slow Girl Foods, 

to feed busy people

nutritious and delicious food so they could avoid the usual fast  food  channels.

Perhaps it was earning 25 cents an hour in 1969 by stuffing the first issues of Fly Fisherman magazine (the magazine my parents founded) into manila envelopes, or even the odious task of accompanying my mother as she

lugged US Postal bags full of magazines into the bowels of St. Louis's USPS system, but at an early age I inherited the same entrepreneurial spirit. Add to that inheriting my mother’s love of cooking and it seemed a natural movement that in boarding school in MA, out of a need to escape inedible institution food, I started a Tuesday Night Supper Club, armed with 
only a plug-in skillet.