Cultivating curiosity and wellbeing in Mexico
Our wellbeing: our relationships with our food, our bodies, and our earth. Alternative health, vegan lifestyle, permaculture, and sustainability
Hasselback Potatoes can easily be adapted to a vegan version simply by using only olive oil instead of butter and foregoing the sour cream (or using a vegan version). I’m partial to salt-free garlic and herb seasoning in place of the Italian seasoning, but that would depend on your own tastes Continue Reading →
The incredible Homemade Raw Vegan Ice Cream Bars posted at Veggie Wedgie caught my attention a while back. I actually experimented a bit with the vanilla coconut ice cream, but it wasn’t until my fascination with the idea of the chocolaty smoothness of the choco-avocado ice cream bars truly kicked Continue Reading →
Going vegan means giving up eggs, among many other things. And if you want to be a healthy vegan, it also means going very light on the oils, even if they are from pure, cold-pressed and vegetable sources. And well, mayonnaise is virtually all egg yolk and oil. Even though Continue Reading →
Image via Wikipedia Pumpkin seeds in Mexico are called pepitas. In looking for a creamy alternative to milk-based salad dressings, and being acquainted with a creamy, thick sauce made of ground pumpkin seeds used in the cuisine of the Yucatan peninsula in Mexico, particularly in a dish known as Papatzul, Continue Reading →