I’ve never had much of an affinity for muffins. As a kid, I liked the buttery, sugary, crumble topping. I would then succumb to boredom and pass of the rest to whomever would finish it. These muffins bear little resemblance, nutritionally speaking, to those empty-calorie abominations. Not only do these taste delicious, they will transform your concept of what a muffin is. Continue reading →
It seems like every vegan blogger and their mother posted recipes for cashew-based eggnog this year. I love cashew nuts, I really do, but as a person allergic to several other tree nuts–it just doesn’t feel festive to ostracize others with food allergies. I’m striving this year (perhaps this is my new year’s resolution) to eliminate all allergen-producing ingredients from my recipes. Continue reading →
YAWP! bars are the best thing to happen since…ever.
Since 2007 I have viewed all “energy bars” with disdain or else voiced ironic and original quotes (and often outright anger) regarding their place in “society” as glorified candy bars, or their infallible ridiculousness as a supposed health food. Continue reading →
Mint helps to ease cramping and nausea. Sometimes during a detox or cleanse, the body responds with nausea or stomach cramping. While ginger stimulates, mint soothes. Both help in instances of food poisoning or the stomach flu; ginger stimulates the production of bile to move the undigested or offending substance through the system to provide eventual relief, while mint soothes the stomach (making the process less painful).
Mint-Infused Berry Smoothie
1 cup frozen raspberries
5 frozen strawberries
1 cup frozen blueberries
1/2 frozen banana
2 cups water
20 fresh spearmint leaves
1 lime (juiced)
a few drops liquid stevia extract, optional, to taste
Combine berries with 1 cup water and purée until smooth. Add the banana, lime juice, and 1/2 the mint (10 leaves). Blend until smooth. Taste-test to determine whether to add more mint leaves. Adjust to your liking, blending after each addition. If desired, add a few drops liquid stevia extract.
The key to a detox or cleanse lies in the ability to eliminate unnecessary foods and substances. To cleanse from that bottle of Pinot Noir or the sweet potato fries at the hipster establishment you dined at yesterday with an unsuccessful date you paired with via OK-Cupid, you might find yourself at a loss for what to eat or drink while watching reruns of The O.C. and cursing your problems. That’s where easy breezy omni-dieting comes in handy. Continue reading →
Many airlines offer special meals to accommodate passengers of varying lifestyles and dietary preferences. American Airlines, Virgin Atlantic, British Airways, and Continental Airlines, to name a few, provide a number of alternative meal types on long-distance flights including Western vegetarian/vegan, vegetarian Jain (pure vegetarian/vegan meal adhering to the principles of the Jain belief system), and raw vegetable and/or fruit plates. These alternative meals must be confirmed in advance at the time of ticket purchase or at least 72 hours prior to check-in. These options might vary according to seasonal availability and changes in budget.
Choosing a Vegan In-Flight Meal
When booking your flight, keep an eye out for a “special dietary preferences” checkbox or button. This will take you to a new page or menu where the following options should be listed: Continue reading →
In my life, throughout my travels and time periods lived in foreign countries and in the USA, I have found hidden gems as well as better-known and/or popular vegan restaurants, food carts, etc. I would like to share these establishments with fellow and prospective vegans, as well as anyone who might be interested in broadening their culinary/dietary/foodie horizons. One stand-out restaurant is mentioned per category.
Gracias Madre – San Francisco, CA
Photo credit: Yelp
100% vegan, local and organic. Committed to their love for food, the earth and the divine feminine, as well as consciousness-raising on the planet. The brainchild of Cafe Gratitude.
I’ve been vegan since 2005. Even though I was a late bloomer to some extent (I ate meat occasionally until 2003, and dairy and eggs every so often between that year and 2005), vegan products always fascinated me as a child growing up in the 90’s. I would often go to Costco with one of my parents (who always ate relatively well as semi-vegetarians for health purposes) to shop for things like granola bars, whole grain bread, and yogurt in large quantities.
So, due to my over-active imagination, I viewed myself as the James Bond of Costco, escaping for mere minutes to secretly investigate the frozen food section without anyone noticing (aside from my younger brother, who stalked me in those aisles to find out exactly what I was doing). I was a vegan wannabe spy, looking at the labels of packaged foods that basically no one in Sonoma County had heard of at the time, such as rice-based “ice cream”, soy-based “hamburger”, and god forbid things that were vegan in and of themselves rather than an imitation of some SAD (Standard American Diet) staple or novelty.
While it’s obvious Autumn has ended (so pumpkin pie isn’t exactly en vogue), I was brainstorming what could be a nutritious, vitamin-rich, low-carb breakfast recipe– and decided that pumpkin spice pancakes were the way to go. Per 1/2 cup serving, pumpkin contains 1g sodium, 2g fiber, 1g sugar..yet only 6g carbs — at only 25 calories. Continue reading →