Did you really think I’d let the Fall season pass us by without any mention of this amazing vegetable, the pumpkin! No, it’s not for carving this year. This year we are baking it up and making a savory pumpkin sauce that is as versatile as it is delectable.
How many times have you been asked that question? Far too many to count, for sure. What’s the saying….if only I had a dollar for every time I’d been asked that question.
While the belief that we must have a protein-rich diet is permeating our society today, largely promulgated by the plethora of high-protein, carbohydrates-are-the-devil diets, it couldn’t be further from the truth, especially if you are seeking optimum health and wellness. Continue reading Where Do You Get Your Protein?→
Over the past several years, I’ve noticed that oftentimes the terms “vegetarian” and “vegan” are misunderstood by not only the general population at large but also within our own veg community. And using those terms when attempting to order a meal at a restaurant frequently becomes what would make for a great Seinfeld episode.
Don’t you just love being resourceful? Whoever had the brilliant idea of using the liquid from a can of garbanzo beans as an egg white rather than tossing it down the kitchen drain is nothing short of a culinary genius! Oh, and the name it’s been given – Aquafaba – now how’s that for a fancy-smanzy term. I don’t know about you, but I love it! And I love Aquafaba. I am a believer.