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  • DivaCup Review
    Ladies and gentlemen, the day has finally come. A few months ago (four, to be exact) I decided to finally take the plunge and purchase a DivaCup. While I have been dying to share my thoughts on it, I toyed with the idea of whether or not it would be appropriate for fear that it...Read More » ... read more
    Published on 2016-08-19By Nada
    2 years ago
  • Blueberry Cheesecake (Vegan and Raw)
    This might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time. ... read more
    Published on 2016-08-19By Jordan St. Clair-Jackson
    2 years ago
  • Friday FAQs: Lactation cookies, cilantro prepping, what to do with leftover nut milk and marinara sauce, and more
    Howdy and happy Friday! This seems to be the theme of the summer, but each week is passing at mach speed. This week was filled with interviews and planning blog posts for the fall. We also sent out the next issue of In The Glow (#9!) so hopefully you enjoyed it! (Just in case you’re curious, we send out one newsletter every 3 or 4 weeks on average…so no risk of flooding your inbox.) Eric is also helping me get set up to start shooting some cooking videos, and I’m really excited to start sharing those in the near future! Before I forget, I just want to send a huge thank you to everyone who applied for the Social Media Specialist position. The hiring process is taking longer than expected due to the high volume of resumes we received…so many talented applicants! If you’re selected to move on in the interview process you will be contacted in the next few weeks. A huge thanks again to everyone who applied. Q1. Do you have a lactation cookie recipe for after baby arrives? I love all of your recipes and am struggling to find a lactation cookie recipe I like (and feel ok having multiple cookies a day!). Thought about reworking your Jumbo Chocolate Chunk Cookies but would love a foolproof recipe if you have one. ... read more
    Published on 2016-08-19By Angela (Oh She Glows)
    2 years ago
  • Mushroom Matar Masala
    Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Mushroom Masala Recipe with Easy Masala Sauce. Vegan Indian Gluten-free Soy-free. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a sauce which can be used to make a dish. This simple Masala sauce works well with any veggies, or baked tofu, soy curls, chickpeas or lentils. Make the sauce creamier with more cashews, creamy + vegan butter to make makhani or butter sauce, tangier with more tomatoes, spicier or milder.  The sauce with mushrooms and peas is a satisfying flavorful meal. Serve over rice or cooked grains, with flabread or over toast for snack or breakfast. Easy and 20 minute active time in the kitchen and then let everything simmer. Continue reading: Mushroom Matar MasalaThe post Mushroom Matar Masala appeared first on Vegan Richa. ... read more
    Published on 2016-08-19By Richa
    2 years ago
  • 5-Ingredient Carob Green Smoothie
    As I told you, I’m on an anti-Candida diet and my naturopath want me to eat 3 healthy foods every single day: sauerkraut, coconut oil and carob powder. I usually have my sauerkraut for dinner and I make an oatmeal or a smoothie using the other two ingredients. The smoothie is like this recipe, but it’s made with coconut oil instead of the almond butter. Almond butter is one of my favorite ingredients in the whole word, it’s so nutritious and tastes amazing. I know it’s not an inexpensive ingredient, at least here in Spain, but it’s a healthy fat and has so much flavor, you just need to add a tiny amount of butter, so it’s totally worth it! Tips: You can use cocoa powder or raw cacao instead of the carob powder if you want. Feel free to use any leafy green, plant milk or add or remove any ingredient. Almond butter is optional. I usually add coconut oil, but there are so many nut butters you can use. I prefer cold smoothies, especially in summer, so I add cold milk or some ice cubes. Do you like this smoothie? Then take a look at our eBook: Simple Vegan Smoothies, 31 delicious and easy recipes for a healthier you. In Simple Vegan Smoothies you’ll find 31 totally new recipes and you’ll learn how to make ... read more
    Published on 2016-08-19By Iosune
    2 years ago
  • Savory Tofu Scramble with Kale & Crispy Potatoes
    This tofu scramble is a delicious savory vegan breakfast, made with spiced tofu, kale and crispy potatoes. Delicious on it’s own or stuffed in a tortilla! As I’m sure I’ve mentioned before, I was never into eggs. A lot of people think that this means I’m also not a “breakfast person.” So not true! Breakfast is my favorite! Of course, once you eliminate eggs from a vegetarian breakfast, it may appear that your only remaining options are of the sweet, batter originating variety. Also not true. Tofu scramble is my absolute favorite savory, protein rich, vegetarian breakfast. It’s so good that you will want to eat it for lunch and dinner too. In this recipe, the light crumbly texture of the tofu mimics that of scrambled eggs and the turmeric mimics the yellow eggy color. As I write this, I recognize that what I’m saying may seem nonsensical, given that I just told you how I do not like eggs. It doesn’t make sense to me either. I like this. Don’t like eggs. People who eat this tell me it tastes like eggs, but whatever it is about eggs that turns me off (the smell, something subtle about the texture maybe?), it is not to be found in this dish. Bottom line: if you like eggs, eat this – it tastes like them. ... read more
    Published on 2016-08-19By Alissa Saenz
    2 years ago
  • Hearty Veggie Potato Stew
    Hearty Veggie Potato Stew. This stew is the vegan version of classic beef stew, but without the meat. It's high on flavor, low on fat and incredibly soul-satisfying. A rich red wine and tomato broth makes this a stew you will be coming back for more. Without a doubt, one of my favorite meals to eat before this awesome vegan Continue Reading ... read more
    Published on 2016-08-19By brandi.doming@yahoo.com
    2 years ago
  • Ginger for Nausea, Menstrual Cramps, and Irritable Bowel Syndrome
    Published on 2016-08-19By Michael Greger M.D.
    2 years ago
  • The beginning of my spiritual exploration
    For the majority of my life, I have been comfortable with the type of person I am and find comfort in my ability to stay true to myself no matter what others are doing. I continue to feel that way. However, over the last few months, I have had a burning desire to understand myself better. To connect to who I am on a deeper level and reach a plane of existence that has not yet been tapped. Have you ever felt this way? It is a weird mindset to be in for an extended period of time and can definitely begin to have adverse effects on the psyche (in my experience). I think it's because there are no clear cut answers on how to find what it is I am looking for. In order to achieve this goal, I find myself brainstorming, reading, and seeking out individuals that have a grasp on what it is I am hoping to find. In the process, I have begun to implement various forms of self exploration and spiritual exercises and interests, which are listed below. If you have any input on anything I am currently exploring or other things I should integrate into my life, please let me know. I love learning.Crystals | I will not proclaim to be, on any level, an expert on crystals. But, I ... read more
    Published on 2016-08-19By Caitlin M
    2 years ago
  • Video: Sweet potato and chickpea veggie burger
    Also known as the “sweetpea” burger. This veggie burger surprisingly doesn’t fall apart. Find out the secret ingredients that hold it together. ... read more
    Published on 2016-08-19By Kate
    2 years ago
  • Authentic Chinese: 8 Treasure Soup
    This post is super exciting for me because it marks the first recipe in my Authentic Chinese Series where I hope to share with you some authentic Chinese dishes that I learn to prepare while living in China.  I feel like all of my Chinese friends know I love to cook. Whenever I go out to dinner with friends or attend a party at someone’s house, I’m always asking questions about how the food was prepared, what ingredients were used, what those ingredients are called and where I can buy them. I usually make little notes on my phone so that I can look up the recipes later, but I’ve finally decided that, instead of trying to look up recipes online and figure things out myself,  I’m going to make it a priority to have my friends teach me how to make certain popular Chinese dishes in person. Continue reading Authentic Chinese: 8 Treasure Soup... ... read more
    Published on 2016-08-19By Faith
    2 years ago
  • Authentic Chinese: 8 Treasure Soup (八宝粥)
    This post is super exciting for me because it marks the first recipe in my Authentic Chinese Series where I hope to share with you some authentic Chinese dishes that I learn to prepare while living in China.  I feel like all of my Chinese friends know I love to cook. Whenever I go out to dinner with friends or attend a party at someone’s house, I’m always asking questions about how the food was prepared, what ingredients were used, what those ingredients are called and where I can buy them. I usually make little notes on my phone so that I can look up the recipes later, but I’ve finally decided that, instead of trying to look up recipes online and figure things out myself,  I’m going to make it a priority to have my friends teach me how to make certain popular Chinese dishes in person. Continue reading Authentic Chinese: 8 Treasure Soup (八宝粥)... ... read more
    Published on 2016-08-19By Faith
    2 years ago
  • Green Bean, Sweet Corn + Summer Squash Salad with Basil Dressing
    Back when we were living in France we had this small garden plot about a 10 minute bike ride from the house. Matt was pretty busy with work but I promised to do the lion’s share of the labor if he helped me out here and there. I dug up and turned over the earth and pulled out so many weeds before planting everything from seeds. The plot was near a waterfall and the soil turned out to be great so we never really needed to water it much. I’ve been doing a bit of work here with some local gardeners and I am learning quickly that good soil is the key to successful gardening (“feed the soil not the plant,” as they say). Anyway, we ended up having an awfully wet summer that year so good soil or not our plants weren’t lacking anything to drink. I came home for a few weeks that September, just when the weather decided to turn and indian summer was in full effect. I received daily snapshots from Matt of all of our vegetables, he was up to his knees in zucchini and was literally enjoying the fruits of my labor. This year we decided not to plant any zucchini (neighbors are currently giving them away!),  but surprise surprise summer squash is just as bountiful. It’s this ... read more
    Published on 2016-08-19By Jodi
    2 years ago
  • Slow Cooker Spiced Lentils and Cauliflower from Inspiralize Everything
    Happy Thursday, everyone! I’m back in town after a short, yet meaningful getaway with Steven. We’ve stayed close to home for various reasons this summer, but we’ve also been trying to break our routines when we can and find more time to connect. The past few days helped us to do that, and I’m feeling grateful for them today, as we settle back into the swing of things. It can be tough to re-adjust after travel, no matter how brief, and I’ve always found that having some food in the freezer helps to make the return home easier. I love knowing that there’s something nourishing waiting for me, and it’s a relief not to have to fret about restocking groceries right away. At the moment, I’m savoring defrosted leftovers of these flavorful, slow-cooker spiced lentils and cauliflower, a recipe from Ali Mafucci‘s fun new book, Inspiralize Everything. I love spiralized vegetables, but I don’t always connect with the way they’re presented, often as a means of slashing calories or avoiding carbs. Since I’m not focused on either, I embrace zucchini and carrot pastas–along with the other spiralized veggies I’ve tried, like jicama or sweet potato–simply as a means of creating something fresh and playful with vegetables. Spiralizers can help to make vegetable-centric meals more appealing for folks who might not naturally be inclined toward eating a lot ... read more
    Published on 2016-08-18By Gena
    2 years ago
  • SUPERFOOD DOUBLE CHOCOLATE POPSICLES
    Today has been a whirlwind but also super chill. I had a bunch of social plans - beach day with comfy inspiring friends, late afternoon tea with a wise lady bud, and then a date with a new person - but I woke up feeling anxious and decided to stay in my house all day. Sometimes I just need to do my hermit mode. I would confidently say it's worked out though. I got some work done (i.e. this recipe), painted more of my room white, listened to a bunch of great albums and podcasts, and I think this evening I will do some yoga and have a bath. I just had a cyber "chat" with my ex partner and it didn't totally petrify me so that's progress too. One foot in front of the other, right? I have been trying to take it easy this week because I have my new tattoos that are healing, so I can't really sweat or be in the sun. For those of you who know me even a little bit: you know that sweating and sunbathing are all I really do in the summer. So I have been actively trying to stay cool and in the shade. I miss the gym and biking, but it's nearly been a week so I can get back to 'em soon. I'm ... read more
    Published on 2016-08-18By Emily von Euw
    2 years ago
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