In my pre-whole food, plant-based days I was very fond of fermented dairy products. I made my own yogurt and kefir from whole milk and I consumed plenty of it. I thought it was good for me, but more than that, I really loved it. It was my "but I could never give up x" … Continue reading Reunited and it feels soy good – yogurt and I are a thing again
Greens are such nutritional powerhouses you should eat them every day. Multiple times per day if possible. I have a large garden outside plus an indoor grow op in the basement, so I grow most of my own greens. My favourite is definitely kale. One great advantage to growing your own kale is that you … Continue reading Greens for dummies
Sometimes healthy muffins can be rather solemn. Their density and blandness makes them a little embarrassing to serve to company. You make them for your kids but they are like a family secret that is not brought out in public. These muffins, while not exactly frivolous, are light and tasty and definitely company-worthy. I ran the … Continue reading No-oil, no-awkwardness blueberry muffins
You don't really need me to tell you how to eat a salad for supper - make salad, eat salad, done. But if you don't want to be rummaging through the cupboards eating cereal out of the box in a couple of hours, here are some tips. Make it a huge salad. Remember how Elaine from Seinfeld … Continue reading How to eat salad for supper
One of the things that I thought would be difficult about changing to a whole foods, plant-based diet (wfpb) was cooking without added oils. I had a bottle of olive oil on the counter beside the stove and I went through litres of the stuff, merrily glugging it into the frying pan, onto salads, and over … Continue reading How to make perfect no-oil roasted potatoes
A few months ago it came out that some cheese manufacturers weren't putting any actual Parmesan cheese in their grated Parmesan cheese. They were using wood cellulose, however, and other cheaper cheeses, and creating a product that no one really likes. Now, this doesn't affect me, or hopefully you, because we don't eat animal products. But … Continue reading Better than wood cellulose vegan almond “parm”
In my pre-whole food, plant-based (wfpb) days, I used to make some fabulous salads with bitter greens that were drenched in olive oil and parmesan and even anchovies for some extra kick. I loved those salads. When I switched to wfpb eating, I didn't even make salads for the longest time, because I couldn't imagine … Continue reading The no-oil salad solution
Forget your hot air poppers, Jiffy Pops, high-fat toxic microwave popcorn, and special pots for stove top popping. You can make no added fat popcorn in the microwave with nothing more than a paper lunch bag. The bag can be reused quite a few times, then composted when it finally deteriorates too far.
For the first 49 years of my life I believed that dates came in hard bricks wrapped in plastic from the baking aisle of the supermarket. They tasted like sweet pencil erasers and I didn't see the appeal. Since I changed to whole food, plant-based eating, my horizons have broadened a bit and I have … Continue reading Cocoa walnut energy bars or: How to salvage a bad date
When I was sick with angina I used to wear nitroglycerin patches to increase the amount of nitric oxide in my blood. Nitric oxide is is such a wonderful and necessary molecule it was named "molecule of the year" in 1992. It acts to signal the muscles lining our arteries to relax, thus opening the … Continue reading Heart beets
No Spring Chickpea: The Plant-Based Midlife Rejuvenation Project 