We’ve been excited to get our hands on the Conscious Cleanse book ever since we heard about it. The cleanse isn’t the kind you may be used to, where you feel deprived, and end up hungry and miserable. What it does do is take certain foods out of your diet that you may not even realize you are reacting to, so that you have a full picture as to how your body reacts to those foods.
Miyoko Schinner is the undisputed queen of vegan cheeses and other vegan alternatives to dairy products! We’re excited to share her vegan sour cream recipe!
Finding snacks that aren’t bad for you is hard enough, but finding quick and easy vegan and gluten-free snacks can be even harder. We love roasted chickpeas because they are delicious and unprocessed, not to mention ridiculously simple to make.
This recipe is so delicious, it is like pumpkin cheesecake in a bowl. It takes a little preparation because, whereas traditional pumpkin cream cheese dips call for sour cream or Greek yogurt, we are using our own vegan cream recipe. While it is easy to make, it is an extra step, so factor in a little extra time into your preparation.
We clearly can’t get enough of pumpkin recipes! This recipe is so easy and delicious, that it makes it a prime candidate for a holiday party or potluck.
The beginning of fall means that apples are coming to harvest, which means endless possibilities for many delicious recipes. We love how quick this delicious dish is, making it perfect for an after-school snack, a study snack, or for one of those days when you’re running on empty and need a quick, tasty pick-me-up.
Chick peas are a good source of protein, fiber, iron and vitamin B-6, making them an excellent food for vegans. Chick peas also make an excellent mock tuna salad, which is perfect for lunches, quick dinners, or hearty snacks.
Last week’s recipe for Vegan and Gluten-Free Paletas de Aguacate, or, Avocado Mexican Popsicles was a hit, so we’re bringing you another recipe that packs a little kick. Paletas, mexican popsicles, are a traditional frozen sweet treat sold throughout Mexico.
If there is one thing that most of us can agree upon univerally, it’s that it is hot! Temperatures like this make us all seek out some fun, frozen treats to cool us down. Paletas, or, Mexican popsicles, are wildly popular in Mexico.
No matter how healthfully you normally eat, sometimes you just need to indulge in something decadent. We went crazy for this gluten free seasoned batter mix by Better Batter and immediately started thinking of everything we could bread with it. Pickles were one of the first things we thought of and we were not disappointed. Make a big batch of these as a snack or for a barbecue; they are sure to be a hit!
These gluten-free, vegan bacon bits are delish, and so easy to make! You’ll want to put them on everything, from salads to desserts!
Your next party is brought to you by National Celiac Awareness Month! Well, ok, we won’t go that far, but you know you go to those house parties and the host or hostess seems to entertain so effortlessly? Well we are going to help you become that host! This little dish is so elegant, yet so effortless. We pulled it from our new favorite cookbook, the I love Trader Joe’s cookbook.
Today’s National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month’s issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano.
National Celiac Awareness Month, Day 7: Vegan, Gluten-Free Vegetable Chips That Won’t Go to Your Hips! Vegan AIP Friendly!
It wouldn’t be a thorough celebration of National Celiac Awareness month if we didn’t include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we’ve gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!
National Celiac Awareness Month, Day 3: Gluten Free Vegan Cinco de Mayo – Vegan, Gluten-Free Jalapeno Lime Mango Slices
Today we thought we’d add a delicious dessert into the mix! But to stick with our Cinco de Mayo theme we are bringing you a dessert recipe with jalapenos. You read the right, jalapeno dessert! Jalapenos originated in Mexico and we typically see two types in our supermarket produce section: red and green. What many don’t know is that they are the same jalapeno, it’s just that the green ones were picked before they fully ripened and turned red.
Part of being gluten free is learning the surprising foods that contain gluten. When one is newly gluten free there are bound to be slip-ups and accidental gluten consumptions because foods that don’t seem like they should contain gluten, do in fact contain it! Aside from foods like canned baked beans, couscous and some ketchup, we were shocked to learn that some of our beloved vinegars are not gluten free.