There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha. And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!
This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!
Continue reading Kombucha for ALL →
Veganism is great for your health, with the overall reduced risk of most cancers, heart disease and diabetes. This information is becoming more and more widespread, and I find myself wondering why everyone isn’t already vegan!
With all of the benefits that come with a healthful vegan diet, it is very possible to live a vegan lifestyle that neglects your health. For example, you could go home and eat the amazing So Delicious Cashew Ice cream for every meal, and you would probably not end up with the most balanced of diets ☺ And the animals need you in fighting shape!
While there is a lot of confusion out there about nutrition in general, and for vegans in particular, with this handy guide I hope you’ll find great ways to manage your whole-health, mostly with whole plant foods– and maybe sometimes with a very well researched vitamin supplement, and the healthy food shopping list found at the bottom of each article in this series. (you can also Jump to Part 2: Protein)
The one supplement all vegans should take…
Continue reading Supplements for Vegans, pt 1 B12 →
Korean traditional kimchi includes fish paste, Gochujang (Korean red pepper paste), cabbage and daikon, which means not only is it not vegan, but is uses obscure ingredients. Tradition is important, and is a food obstacle for many vegans, but so is accuracy.
Did you know that basically every Korean with a mother and a kitchen has done their Kimchi differently? So let’s make our own!
Here is an easy recipe with 9 grocery store ingredients, many you already have:
Tamari, GF soy sauce
Sriracha red chili sauce
Continue reading Kimchi- Delicious Recipe for Digestive Health →