Sweet potatoes are a popular ingredient in whole foods plant-based cooking. The names of sweet potato and yam have been used interchangeably but it turns out they are two of the most confused root vegetables. What’s in a name .. it turns out quite a lot!
quick and easy
Mid-September marks the start of the cranberry season in British Columbia. Cranberries have long been part of the history of British Columbia and have always been used in a variety of ways. One recipe I recently came across is Cranberry and Almond Vegan Breakfast Bars which make a great healthy and nutritious snack, picnic or “on-the-go” breakfast food.
With busy lives, processed foods are deemed “convenient” for a reason. Commercial energy bars are expensive per use, highly portable and are intended to fuel endurance sports. When time permits, try a healthy, plant-based alternative called Chocolate Chargers Energy Bars to serve as a snack, fuel sports, or simply sustain those intense moments!
Coming across a favourite old recipe for Chocolate Cranberry Muffins from many years ago and adapting it to suit my eating preferences today was an interesting exercise. However it showed me once again how easy it is to recreate most recipes to a plant-based friendly alternative.
Since commercial jams can be laden with sugar, chia jam offers a healthy alternative and can be made with a variety of fruits. Chia seeds are becoming known today as a “superfood” as they are nutrient rich and perfect for jam making because they will turn any liquid into a thick gel in under half an hour.
When involved in endurance sports or extended periods of exertion, the body’s carbohydrate stores need replenishing. There are lots of convenient energy gels and bars on the market today but they are expensive per use and essentially processed foods. If you are looking for more natural alternatives, try these Mango and Date Energy Bites which offer a little fiber, protein, healthy fat and natural sugars for an energy boost during exercise or as mid-afternoon pick-me-up.
Since moving to plant-based cooking, Tahini has become one of my staple ingredients. Previously, my only experience of Tahini had been many years ago when I tried it as a spread on toast. At the time, I found the taste extremely unappealing and did not go near it again until […]