Tag Archives: plant based diet

Homemade Plant-Milk, Nuts and More

The prospect of making your own plant milks at home can be a daunting proposition.  You need to trust your instincts, and you’ll run into a lot of recipes that describe esoteric equipment and lengthy preparations and the need to plan ahead (overnight nut soaking!)

In this easy guide, I will go over the basic outline of a plant-milk recipe, that can be applied to practically ANY nut or seed to produce your own plant milk, and a few variations you can use to get different results, whether they be for flavor, sweetness, or speed.

 

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Fiber- Can We See the Forest for the Trees?

Fiber, can’t see it now, shining and glowing, surrounded with gold, placed on top of the high pedestal of Health Food. Dieticians, weight loss books, and health coaches all ask you if you have enough fiber in your diet. In stores, everywhere, fiber fortified foods line the shelves, boasting fiber content this and insoluble fiber that. But is fiber actually that good for you? What exactly is fiber, anyway? How much is good, and how does it even work?

These are really important questions to ask, and there is no easy answer, no magic pill or formula. The closer we look at each of the component nutrients (fiber is a component nutrient of the macro-nutrient Carbohydrate) the more complicated we make these choices for ourselves. So, let’s talk about fiber, and see whether isolating fiber, and targeting it’s levels in our diets, is the answer to our prayers, the cause of all our woes, or just another nutrient that needs balance within a healthy diet.

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Boost your Metabolism

What do scientists and the multi-billion dollar diet industry have in common: they are obsessed with metabolism. Chances are, you are too, because, well, who doesn’t want to be a lean, mean, fat-fighting machine? Your metabolism can play a role in getting you into fat-fighting-form, but contrary to popular opinion is definitely not the reason you packed on that extra weight in the first place. The quality, quantity, and type of food, sustained restful sleep, exercise type and duration, and the amount of water we drink play much larger roles.

So, we are all obsessed, but what is metabolism… and why should we sweat it? 

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Sweet Potato Kugel- Kosher For Passover (V, GF)

I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.

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Berry Muffins (wheat-free, vegan)

Perhaps you have an easy Sunday, or perhaps you’re having a formal afternoon tea party. In either case, some muffins are a great idea.  Often we find muffins are too bland, or too dense, and when you go into veganizing or wheat-free options the moisture and bready texture seems to suffer along with it.  We have you covered- sweet, moist, tart, doesn’t fall apart… but isn’t like biting into a sponge.  Please note: SPELT flour is used, making them wheat free (debatable) but NOT gluten free.  Feel free to substitute your favourite GF flour mix, but you may want to add in some hearty flours like a coconut to give you some stronger textures.

Preheat to 325 degrees, and set aside 3/4 cup of frozen berries (we use a mix of raspberries and blueberries, but any will do at about that size). See that picture? That’s why frozen, reduce the hollow space around the berries, while keeping them moist and full of flavor. Save some money, get peak season (ie better nutrition), and they’ll keep until you need ’em.

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