This feature is paired with a delightful Chickpea Vindaloo—a cozy, spicy dish that warms the soul, inspired by Colorado folk-pop artist Sarah Banker, whose music is just as nourishing. Be sure to check out the recipe below!

There’s something about Sarah Banker’s sound that feels like a long exhale. It’s tender, earthy, and full of quiet strength— the kind that sneaks up on you in the best way. Her new EP, Into the Heart, is a beautiful four-track collection recorded high in the Colorado wilderness at 9,000 feet, produced by Jeff Franca from Thievery Corporation. The album’s vibe is fresh air, thoughtful reflection, and vibrant soundscapes. Sarah’s music is made to move you—emotionally and otherwise. But Sarah’s story is as rich as her music.

 

 

A theater kid turned anthropology graduate and now full-time songwriter, she found her voice through her guitar and bold leaps. After only 18 months of learning to play, she sold most of her belongings, packed a backpack, and traveled across the U.S.—from Hawaii’s beaches to the forests of the Pacific Northwest and the deserts of southern Utah. These landscapes inspire her lyrics, and her songs act as maps to the soul. Her musical influences range from the poetic depth of John Lennon to the laid-back introspection of Jack Johnson, with a vocal lineage linked to jazz legends like Etta James, Sarah Vaughan, and Julie London (her grandfather was a jazz musician). Add philosophical layers from Alan Watts and Ken Wilber, and you get a sound that’s raw, reflective, and intensely alive.

 

 

Into the Heart feels both intimate and expansive—music perfect for winding roads, candlelit nights, and soul searching.  

You are the ONE. You already have what you need to change your life. This isn’t just music—it’s medicine. There’s a lot of noise in the world right now. I want to be a reminder that hope still exists—and it’s inside you.

This summer, Sarah’s shaking things up with a stripped-down, reimagined cover of “Pumped Up Kicks” in collaboration with legendary producer Gardner Cole (yes, that Gardner Cole—Madonna, Michael Jackson, etc.). At first, the song didn’t resonate with her. But after reading songwriter Mark Foster’s commentary about its more profound message on youth mental health and societal disconnection, Sarah felt compelled to reinterpret it. The result? A slow-burning, emotionally raw version that might just connect with a place the original couldn’t.

Be sure to check out Sarah Banker’s latest EP, Into the Heart, on all streaming platforms! 

Follow Sarah Banker on Instagram

 

 

At Lhyme, we’re always hungry for the stories behind the sound, and with Sarah, that means digging into her food rituals and creative rhythms. When it comes to food, Sarah’s mornings start with fresh celery juice and a colorful breakfast: roasted potatoes, sautéed greens, avocado, eggs, and grapefruit. She bakes sourdough weekly (her starter is now over a year old and thriving), avoids processed sugar, and sweetens her life with maple syrup, honey, and the occasional homemade vegan tart. Speaking of tarts, she once ran a small dessert business called Little b’s Tarts, making vegan key lime pies with cashews, coconut, and dates (she baked 150 for her wedding). Sarah’s daily routine centers on rhythm and nourishment. Snacks are straightforward—nuts, smoothies, herbal tea—and her creative work maintains the same purpose: to bring light.

But the real comfort food in her house? Vindaloo. Specifically, the version her husband makes and sometimes, Sarah makes it herself with pumfu, a protein-packed tofu alternative made from pumpkin seeds. She blends soaked pumpkin seeds with water, cooks the mixture, then presses it until firm, and lets it set overnight.

It’s kind of a labor of love, but it’s totally worth it.

For this feature, I wanted to share a cozy and flavorful plant-based Chickpea Vindaloo dedicated to Sarah Banker. Slow-cooked with warm spices, it adds a delightful twist to the classic Goan curry, typically made with meat and tangy, vinegar-based spices. Inspired by Sarah, I created this dish as a comforting, plant-based option. The tender chickpeas gently simmer in a savory, spiced tomato sauce infused with garlic, ginger, cumin, cinnamon, and a touch of heat. It’s warm, satisfying, and perfect when served over fluffy basmati rice or with warm naan, allowing you to enjoy every flavorful drop of the vindaloo gravy. Whether she’s performing along Colorado’s Front Range, exploring new music with collaborators, or layering cumin and turmeric in her evening meals, Sarah Banker is building something beautiful—song by song, step by step, bite by bite. Check out the recipe below! 

 

 

Chickpea Vindaloo

*Serves 4 | Gluten-Free

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium red onion, finely sliced
  • 4 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1½ teaspoons cumin seeds
  • 1½ teaspoons coriander powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  •  ½ teaspoon turmeric
  • 1 small cinnamon stick
  • 2 tablespoons white vinegar
  • ½ cup canned puree tomatoes
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 1 cup water
  • Salt to taste
  • Fresh cilantro, for garnish

Directions

  1. Heat oil in a deep skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle. Then, add the sliced onions and cook until they are deep golden brown, about 8-10 minutes.
  2. Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
  3. Add coriander, cayenne pepper, paprika, turmeric, and cloves. Add the cinnamon stick. Cook the spices for 30 seconds until fragrant.
  4. Stir in the vinegar and canned tomatoes. Simmer for 5–7 minutes, until the mixture has thickened and the oil begins to separate slightly.
  5. Add chickpeas, water, and salt. Cover and simmer for 20 minutes, allowing the flavors to develop.
  6. Remove the cinnamon stick. Adjust salt to taste.
  7. Garnish with cilantro and serve with naan or rice. Enjoy!