There was once a doctor named Denis Burkitt who became known as “fiber man”. The reason for this was his dedication to the study of dietary fiber on people’s health, especially with regard to things like heart disease and colon cancer. Dr.
There are a lot of different nutrition ideas rolling around. One of the more popular now is the anti grain movement, where folks shun things like wheat and rice even when a medical condition isn’t in play. I’m not necessarily a member of this camp, but I am a firm believer in getting more cruciferous veggies into my diet, so the idea of cauliflower fried rice was appealing.… Continue reading
If you’re plant based or vegan, the one excuse that you hear all the time from people for not being plant based is “bacon”. Typically the conversation is, “plants are nutritious, and meet all the requirements for maintaining the health of your body”, the response to which is “But bacon”. For some reason people love their bacon. Well, let me assure you, you can go vegan and still get your bacon fix with options like this tempeh bacon. I’ve done and seen many other types of vegan bacon, but this one is pretty easy and hits all the notes for smokey and savory. So the next time bacon is the response, hit’em with a piece of this tempeh (not literally of course). The piggies will thank you.
These raw superfood energy bars are amazing. Enjoy them for breakfast, for dessert, or as a quick pick me up. When I saw them, I thought they’d be like a lot of the previous bars I’d had. Many times bars like these don’t provide a cohesive bite, meaning they seem like a lot of good components put together that don’t quite come together.
Somewhere between an omelette and a soufflé there is a zone in which this dish resides. It incorporates silken tofu as the binder, and as with any of these types of dishes you can substitute whichever veggies you favor to personalize it to your liking. I was trying to come up with a good name for it, and after considering such mouthfuls as soufomelette I finally settled on touffle. A mouthful of this touffle will make you a believer in delicious vegan breakfasts.… Continue reading
Helbeh is one of those things I remember my mom making. It’s chock full of fenugreek, which gives it a distinctive flavor I happen to adore. Maybe my body needs fenugreek, because I’ve been craving Helbeh for a while. I dug up a few recipes, and they all came out different but tasty.… Continue reading
I wound up with some black beans left over from the last batch of chili, and happened to come across this brownie recipe shared by Dr. Neal Bernard. It’s not often you see desserts touted as being a good source of fiber, but these brownies have 4 cups of black beans incorporated into them.… Continue reading
I came across this recipe on the FoodMatters website and decided to give it a go. Rather than doing individual tartlets I wound up going with a single large tart, mainly just for ease of assembly. Instead of using individual berries, which had a tendency to roll around and misbehave, I also jellified some frozen berries by mixing them with maple syrup and chia seeds for the topping. At this point, I feel I’m beginning to sound like a broken record, but this is a great and simple raw desert. I think I’ve collected enough raw dessert recipes to never have to worry about “cooking” one again. The oven has now been relegated to second-class citizenship status in my kitchen. Take that, electric bill. ;).
Recipe adapted from: Foodmatters
Makes: One 9″ tart
- 1 cup raw almonds
- 1 cup medjool dates, pitted
- 1/4 cup desiccated coconut
- 2 tablespoons coconut oil
- 1 1/4 cup raw cashew pieces
- 1/4 cup maple syrup or raw honey
- 4 tablespoons coconut oil
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 4 tablespoons coconut cream
- 2 cups organic frozen berries
- 1/4 cup maple syrup
- 2 tbsp chia seeds
- To make the crust, place the first 4 ingredients in a food processor, and process to a fine crumb that sticks to together when pressed with fingers.
- Press crust mixture into the base of a 9″ removable bottom tart pan, compacting well.
I didn’t know about it until recently, but apparently black eyed peas are the beans of the New Year season. Rumor has it the peas represent pennies or coins, and are served with collard greens to represent money and cornbread to represent gold.… Continue reading
I love the taste of mint around Christmas because of that frosty feel you get when you take a bite. These minty bites are like a proverbial blizzard in your mouth. You literally feel like you could exhale super frosty breath, kinda like in those super hero movies.… Continue reading