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  • In the Palm of My Hands
    Glowing like a bold orange beacon in my kitchen, the allure was irresistible. Undeniably handsome, complex yet versatile, and as rich as Croesus, this new infatuation had all the makings of a wild, illicit love affair. Uninformed outsiders would find it shocking or downright offensive, but the truth is far less controversial than gossip may lead you to believe. Palm oil sourced from Malaysia has a lot to offer for the passionate cook, baker, and eater alike. Mom’s Meet provided me with the opportunity to dig deeper on this topic, shining a light on an incredible ingredient often overlooked by the average American shopper. Malaysian palm oil is sustainably sourced, committed to orangutan conservation, wildlife biodiversity, renewable energy with zero waste, and deforestation avoidance. Being a tropical oil that’s solid at room temperature, most comparisons are drawn to the latest superfood darling, coconut oil. Aside from the obvious differences in color and flavor, palm oil distinguishes itself in its versatility, with a smoke point of 450 degrees, far beyond that of coconut oil’s 350-degree limit. That makes it excellent for high-heat preparations like frying, grilling, or broiling. Melting at around 70 degrees, the fact that it remains solid at room temperature makes it an excellent substitute for harmful trans-fats in commercial products. If you thought coconut oil had the movie theater popcorn game ... read more
    Published on 2018-05-25By Hannah (BitterSweet)
    1 hour ago
  • Mini Cookie Dough Fudge Pops
    Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah! As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up! I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards). I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I ... read more
    Published on 2018-05-25By Angela (Oh She Glows)
    6 hours ago
  • Your Guide to a Memorial Day Weekend Vegan Sausage Fest
    Everyone loves a good sausage fest. And when it doesn’t involve discarded body parts and unpronounceable additives, even better!  (Sorry old school sausage lovers, but the truth hurts!) Luckily we’re here to help you navigate the grilling bonanza that is Memorial Day weekend with all the vegan sausage you can stuff in your face! Beyond Sausage First up, of course, is Beyond Meat’s New Beyond Sausage. This stuff is BANANAS. Just like the Beyond Burger, it’s a game-changer that’ll soon be replacing the pig parts our grandparents used to eat. If you haven’t had these incredible edibles yet, hit up your closest Whole Foods ASAP. Right now, it’s the only chain that carries it, but don’t worry — that’ll change soon. In the meantime, it’s worth a road trip to eat these meaty, succulent links. The sausages come in Brat Original, Sweet Italian, and Hot Italian. Buy them ALL because they’ll fly off your grill faster than you can even imagine. (Oh, and Beyond Meat is rolling out breakfast sausages soon, too.  (In some other amazing Beyond Meat news, the company just announced that The Beyond Burger will be rolling out worldwide. More than 13 million of the patties have already been sold, and soon they’ll be available in over 50 countries including Germany and the rest of Europe, Canada, Australia, Mexico, Chile, Israel, UAE, Korea, ... read more
    Published on 2018-05-25By Hannah Sentenac, Editor-in-Chief
    6 hours ago
  • Vegan Strawberry Shortcake with Maple Ginger Strawberries
    Decadent, delicious, and piled high with coconut whipped cream! Oh, and this vegan strawberry shortcake has a twist: the strawberries are soaked in a zippy maple ginger marinade.  Hey! Happy pre-holiday weekend Friday! Got plans for Memorial Day? I’m heading over to a cookout, and as usual, bringing dessert. This dessert to be exact. Strawberry shortcake is always a hit. But vegan strawberry shortcake? Or strawberry shortcake with ginger? Could be weird. The first time I made this I served it to my family and everyone who ate it LOVED it. Even my vegan food fearing dad. I was afraid the ginger would either go undetected or be bad, but the first comments out of people’s mouths were “mmmmmm” and “yummm” and “Is that ginger? Niiiiiiice little kick there.” Also, I was also afraid it would be hideous, which, let me tell you, my desserts often are (often the most delicious ones are the ugliest). Not half bad though, don’t you think? Things got a little sloppy during cutting, but by then everyone was too busy chowing down to complain about that. In other words, this thing was great. Regular old strawberry shortcake strawberries are typically marinated in sugar. Kind of boring, but I guess it does the job. These strawberries are soaked in maple syrup (because it’s vegan and delicious), with a bit ... read more
    Published on 2018-05-25By Alissa Saenz
    7 hours ago
  • Aloe Vera Gel-Best Treatment for Lichen Planus?
    Published on 2018-05-25By Michael Greger M.D. FACLM
    10 hours ago
  • 1-Pot Yellow Chickpea Cauliflower Curry
    While visiting our pal Jeanette recently in LA, I had a curried chickpea dish at Vibe that left me craving all the flavors when I got back home. So I got to work and kept things simple. This dish requires just 30 minutes and 1 pot to create. It’s really stripped down to the essentials while keeping big flavor intact! Let’s cook, friends. 1-Pot Yellow Chickpea Cauliflower Curry from Minimalist Baker → ... read more
    Published on 2018-05-25By Dana @ Minimalist Baker
    11 hours ago
  • Vegan Nicoise Salad
    This is our vegan version of the traditional Nicoise or Niçoise salad. It’s so tasty, satisfying and ready in just 30 minutes. Nicoise or Niçoise salad is a salad that originated in the French city of Nice. I’ve seen dozens of recipes online using all kinds of ingredients, so I’ve made my own version. Traditional Nicoise salad is not vegan, it’s usually made with hard-boiled eggs, tuna and anchovies. Continue reading Vegan Nicoise Salad at Simple Vegan Blog. ... read more
    Published on 2018-05-25By Iosune
    12 hours ago
  • Chickpea Salad (vegan, gluten-free, nut-free, oil-free)
    This Chickpea Salad has been wildly popular with readers, so I’m posting it – a second time! When I did the redesign of my site, I also had to convert all the recipes from that dang recipage site to a new platform. All the recipage recipes were glitchy, so it meant inputting ALL of my recipes into a new software. Every recipe. That was fun. #uhno Most recipes were within blog posts, so that was somewhat easy to do. However, some recipes I added without any post, just a stand-alone recipe. With the conversion, I lost them. 😫 Getting past all that technical jabber, I am still in the process of  reintroducing some of the lost recipes. (Please bear with me!) And while this Chickpea Salad may not be new to you, it surely will be new to some of my readers. Or, it may remind you just how incredibly good it is to make again!   When I make this Chickpea Salad, I serve it as bowl food. Straight up in a big bowl of greens with other veg and the chickpea salad right on top! Sometimes a drizzle of a tangy vinaigrette, other times, just as is. When the weather is hot, this is a lighter way to eat the salad. In colder months, you may prefer it in a sandwich, wrap, ... read more
    Published on 2018-05-25By Dreena
    21 hours ago
  • Mocha Roasted Chickpeas (Vegan, Gluten Free)
    Mocha Roasted Chickpeas.  I’ve wanted to make a version of these for awhile.  So I finally got around to it and I am so glad I did.  Originally, it was just going to be chocolate, but at the last minute, I decided to add coffee extract.  They came out great!     This recipe is simple to whip and only calls for 4 ingredients! It makes a great snack when you want some chocolate, but you don’t want to indulge too much.  This recipe is vegan and gluten free as well.       If you are looking for more snack ideas, check these out. Apple Pie Fruit Leathers Blueberry Vanilla Cashew Trail Mix Garlic Roasted Peas Homemade Aussie Bites Homemade Goldfish Crackers   Mocha Roasted Chickpeas   Mocha Roasted Chickpeas print shopping list Prep Time 5 minutes Cook Time 40 minutes Yields 1 1/2 cups     adjust servings Chocolate Mocha Roasted chickpeas sweetened with maple syrup and a hint of coffee flavor. Ingredients 1 can chickpeas ... read more
    Published on 2018-05-24By Melissa King
    1 day ago
  • Dairy Free Green Tea Matcha Latte with Optional CBD
    This Dairy-Free Green Tea Matcha Latte is a delicious alternative to coffee, made creamy and smooth using coconut butter and coconut sugar. I infused it with CBD oil as an optional boost for your vegan and paleo morning pick-me-up.  So I posted my Rosemary Coffee recipe a few week ago, only to soon find that I was getting headaches from drinking coffee every day. I wasn’t sure if the coffee was the culprit, so I had to stop drinking it to be sure. Going coffee-free is no joke and no fun, wah! Rather than suffer from a caffeine-withdrawal headache on top of the migraines I was getting, I created this dairy-free Matcha latte to fill the gap. The difference between the amount of caffeine in a cup of coffee versus a cup of matcha tea is pretty significant (anywhere between 100-200 mg for coffee, to about 35mg in a 1/2 teaspoon of matcha). That boils down to about 1/4 of the amount of caffeine in matcha as opposed to coffee, plus there is a difference in the way the caffeine is metabolized due the presence of l-theanine in the green tea. You might be wondering if you can just use matcha powder and water to make a hot beverage. You totally can! But, it will taste awful. Maybe some people can tolerate the ... read more
    Published on 2018-05-24By Carrie Forrest, MPH in Nutrition
    1 day ago
  • Guru Singh On Compassion, Discernment & The Primacy of Self-Mastery
    “Life is not about controlling the outside world. It’s about mastering perceptions from the inside.” Guru Singh This episode marks ... read more
    Published on 2018-05-24By admin
    1 day ago
  • Rice Cake Flowers
    With the ever-growing popularity of platters these days, I wanted to create an easy and creative way to make a spring-themed spread, perfect for your family over on the blog at Super Simple. These Rice Cake Flowers are an easy way to have fun while eating your veggies too! All you is need for these Rice Cake Flowers are: rice cakes your favorite hummus tons of fresh, cut up vegetables  You can find the full recipe and instructions for the platter over here at Super Simple’s blogThis post has been sponsored by Super Simple. All text and opinions are my own.  The post Rice Cake Flowers appeared first on Fork and Beans. ... read more
    Published on 2018-05-24By Cara
    1 day ago
  • Vegan Pesto with Lemon and Pistachios
    Throw it in pasta, toss it in a salad, smear it on a sandwich, and don’t even bother trying to resist gobbling it straight from a spoon! This vegan pesto packs a flavor punch from fresh basil, garlic and a tough of fresh lemon juice. The best part: it whips up in minutes! The first time I tried to make pesto, it turned out horrible. I used dried basil. Oops. In my defense: I was twelve at the time. Still working on my culinary skills! Anyhow, I’d had pesto at our local Spaghetti Factory and fell in love. I’m not sure I followed a recipe. I probably asked the server what was in this delicious sauce and thought I’d stuck gold when I realized mom had all the ingredients on hand. But no, she really didn’t. In case you were wondering, pesto made with dried basil is a chewy, disgusting mess. So yeah, this recipe uses fresh basil, and is far superior to my original pesto recipe. And also, this one is vegan! I’ve made lots of versions of vegan pesto, and although they were all a million billion times better than pesto alla dried basil, most were probably more complicated than they needed to be, simply due to the fact that conventional pesto has cheese and I thought replacing that would be super ... read more
    Published on 2018-05-23By Alissa Saenz
    2 days ago
  • Savory Spring Oats with Tofu, Spinach & Peas
    I posted these savory spring oats on Instagram a month ago, without the intention of blogging about them, but a few folks immediately requested the recipe (if it can even be called that!). I’ve made them enough in the last few weeks that it’s definitely time to share; they’re one of a few simple meal formulas that carried me through the end of a very busy spring semester.My formula for savory oats begins with 1/2 cup rolled oats, a cup of water, a pinch of salt, a tablespoon of nutritional yeast, and a big handful of baby spinach. That’s the oat base. It’s the same one I use in this recipe, which is a favorite, and in the two savory oats that made it into Power Plates.This base can be seasoned to taste with salt and pepper, made spicy with a pinch of crushed red pepper flakes, or given zest and variety with turmeric, curry, cumin, harissa, smoked paprika, and a host of other spice blends.After the base is created (10 minutes or less on the stovetop), it’s time for savory toppings. I often use any combination of:chickpeasblack beanslentilshummustempeh baconlemon pepper tempeh cubeschick’n style soy curls salsatomato sauceavocado sliceswalnut herb parmesancashew quesocashew cheeseveggies (anything seasonal)nutsseedsIt really depends on what I’ve got in my fridge and what needs using up, and possibilities are endless; this is a ... read more
    Published on 2018-05-23By Gena
    2 days ago
  • You caught me, copper.
    Where the hell have I been? Well. It’s a very long story. Let’s just say that the end of last year, and 2018 thus far has been anything but smooth sailing for my family and myself. We’re actually only cautiously attempting to breathe somewhat normally now. I will elaborate on that sometime soon because why not? But obviously and preferably not in what’s supposed to be a long overdue shoutout post. I’m all too aware we’re not the only ones going through stuff lately. In these turbulent times, one needs all the comfort and possibly booze one can get. If one partakes in booze, that is. To be enjoyed in these pretty copper mugs, maybe filled with delicious Kombucha Mule (second picture from the top) and other cocktails of choice, be it boozy or alcohol-free. They are also great as a food-safe, nickel-lined vessel for various morning shakes or smoothies. Hot beverages can also be served in there but I’m going to state the painfully obvious: no microwaving these babies. By the way, if you make the Kombucha Mule, you should note that I needed to more than double the recipe as it is written in order to fill the mug to the top. Not a problem in this house. Or you know, you could also treat yourself to some Caramel and Root ... read more
    Published on 2018-05-23By Celine
    2 days ago
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