I have a few posts on the site that walk you through the benefits and steps involved for soaking and sprouting, but I have a feeling many of you are still intimidated by it, so I made a little video (after the jump) to show you how ridiculously easy it is. 2012 is the year you will take on sprouting! I know YU can do it.
This is a video for my favorite Almond Crunch Kale Chips recipe. Thought I’d share it since it has a few extra tips included. If you haven’t made these yet, now is the time!
Golden Raisin & Onion Honey Jam is part of an hors d’oeuvre that I served at one of my 24 Carrot Supper Club holiday dinners last year on top of Cashew Cheese Spread and Herbes de Provence Crackers from Elana’s Pantry. This recipe is a favorite for the herbivores and the omnivores.
This hearty, warm soup is one of my cold weather favorites—it is easy to prepare and super comforting. Try it as is, or add chopped sweet potato, asparagus, quinoa, millet or brown rice for even more texture.
So you went to the Farmers’ Market, got seduced by all the beautiful colors and your fridge is now full of more vegetables than you know what to do with. You’ve had a busy week and your plans for eating up those beauties is becoming just that—only plans. Don’t fret, you can use every last vegetable to make the most delicious veggie broth or veggie puree you ever tasted. It’s simple to prepare, makes a great base for soups of all kinds and you can freeze it for future use. Now you can feel good knowing that no vegetables will sit lonely and unused in the fridge only to meet their fate at the bottom of the trashcan.
I eat this salad once a week, and when I’m not eating it, I’m craving it. Who knew that a girl who ate her first salad at 19 years old would be loving kale one day? As much as I want to say that it’s the kale itself, I have to admit that it is […]
I consume a lot of citrus fruits like lemons and oranges during the week. Living in the city with a deck on a busy, high-traffic street, makes composting and a garden something I will do once I get a place in nature. For now, I’ve been using my lemon, orange, lime, even grapefruit rinds to […]
To my private (now public) horror, my sweetie is crazy for KitKat bars. Well, actually I do get it—that chocolate, that crunch, that childhood nostalgia—it’s a powerful combo. Thankfully, he is open to trying almost anything, and as my official taste-tester of all things vegan and raw in my household, it brings me great joy when I get the happy mouthful of feedback like “mmmwowwww, thwwwis is wwwwreawy ggwwwreat” instead of the deflating “this tastes vegan.” Well folks, these Vegan Chocolate Crunch Bars passed the test, receiving one of the greatest reviews yet—the whole tray gone in less than one day.
Nuts are packed with healthy fats, protein and minerals, but to get that all good stuff assimilated into your body, it is recommended that you prepare your nuts by soaking them. See, nuts and seeds contain enzyme inhibitors to keep them from sprouting until nature delivers the sun and rain that they need to grow. Have you heard people, maybe even yourself, say “nuts are hard on my stomach”? Well, this is why. By soaking nuts and seeds, enzyme inhibitors are neutralized, the beneficial enzymes are activated and the vitamin content increases. Soaking nuts and seeds makes them easier to digest and the nutrients more easily absorbed.
