Nut Milk

Starting the anti-inflammatory diet I have been mostly just drinking water, but occasionally almond milk or coconut milk. I don't really like the texture of most of them, and they generally have added sugar and flavor, so when one of my friends mentioned that she makes her own almond milk I was intrigued. I had... Continue Reading →

Curry Crackers

I forgot to take prep pictures, but will add next time I make them, which is about weekly. These crackers are my favorite way to use the nut pulp left over from making nut milk (recipe to come soon, but essentially 2 cups water to 1 cups nuts, 3-4 dates and 1/4-1/2 tsp of salt;... Continue Reading →

Warm Lentil Salad

Lentils, in the legume family, come in a variety of (small) sizes and colors, including green, brown, red, yellow.  With their good protein, fiber and iron content, they are an essential part of any plant-based diet. You can get them with husk and without. With husk they hold their shape with cooking, without husk they... Continue Reading →

Ginger Orange Beet Salad

As you have or will notice I eat a lot of salad, and even when I'm not specifically making salad I usually throw whatever I have make on top of some spinach or lettuce or arugula. This is both because it is good to have a combination of fresh and cooked veggies since you process... Continue Reading →

Black Bean Burgers

Black bean burgers are a delicious, versatile and protein and fiber rich lunch or dinner. I'll talk about 3 different cooked toppings I made, but they are just as tasty with simple burger toppings such as tomato, lettuce, salsa and guac (mustard can be ok too as long as there isn't added sugar which can... Continue Reading →

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