Eat

How to Use Aquafaba in Your Recipes

Aquafaba, also referred to as “bean juice”, is the brine that comes from legumes. Although commonly discarded, it has recently been rediscovered as an excellent addition to almost any recipe and can be used as a substitute for eggs. You can generally use about 3 Tablespoons of aquafaba for every 1 egg, however this may vary. Since it can be used in either a liquid form or a cream form (through heavy mixing), the amount of aquafaba varies depending on the desired consistency. 

5 Easy Appetizer Ideas (Vegan)

As the holiday season approaches, be sure to impress your guests with these quick and easy vegan appetizers! For those of us hosting family and friends for parties or get-togethers, these recipes are a low-stress solution to cooking for a large group. Each of the following recipes requires only a handful of ingredients and a short amount of preparation, but is packed full of great flavors. As always, feel free to experiment with spices and toppings on each of these recipes!

  1. Garlic Toast

Ingredients: French-style baguette, olive oil, and garlic.

Celebrate National Seafood Month With Oysters

October is National Seafood Month. And that means oysters! Growing up, we were always told that you should only eat oysters in the months of 'er' – September, October, November, and December.

The reason to indulge in oysters this October is they are a sustainable seafood. With overfishing threatening our oceans and consumption jeopardizing species to the point of near extinction, the issue of eating sustainable seafood is on the table.

Besan Ka Sheera: Delicious Dessert & Ayurvedic Remedy

A delicious dessert and also an age-old cough-and-cold remedy, Besan Sheera is super easy to make and great to eat…

Give Coffee The Boot: 5 Healthy Alternatives For Your Old Cup of Joe

Getting lost in the jungle of research that surrounds the health benefits and harmful side effects of that strong, dark, pick-me-up in the morning, a steaming cup of Joe, is easy to do. Harvard’s School of Public Health reports favorably that coffee has the potential to reduce the risk of heart disease and stroke and lower the possibility of developing type 2 diabetes, as well as prevent gallstones.  But the evidence is not concrete.

A Guide To Salt: The Difference Between Himalayan, Iodized & Sea Salt

Salt. It is the most common ingredient in cooking. It seasons our food, helps water boil, and is a flavor we often crave. Beyond our food, it is essential to life. It is a mineral composed of sodium and chloride, which are two electrolytes found in the body. While it is true that over salting our food and ingesting heavy amounts can lead to health issues, our bodies cannot function without it. Not all salt is made the same. Himalayan, iodized, and sea salt are each derived from a different process. Let's take a look:

Healthy Weeknight Ramen Recipe

I am a self-proclaimed healthy eater, but I would be completely lying if I said that I never eat packaged convenience food. The easy and quick nature of something nearly ready-prepared is hard to beat, but the nutrition is often lacking. On nights when we can’t seem to possibly get everything done, I reach for an old standby: packaged ramen. Now I know what you’re thinking, “You can’t be serious! Ramen? Those heavily processed bricks of noodles?” Yes, I mean that ramen!

5 Delicious and Healthy Organic Juice Recipes

Drinking juice is a pleasant way to keep your diet packed with nutrients. If you use organic ingredients, you can also avoid absorbing pesticides, herbicides, and other chemicals that are unfortunately often found in many contemporary food products. A juicer processes the fruits and vegetables you need into an easily digestible and tasty form.

5 Health Benefits of Nutritional Yeast

Yeast has been used since the days of the ancient Egyptians. It is a single celled microorganism that needs the same nutrients as humans, and because it is grown on sugar-based entities that lack some of the essential nutrients, the yeast manufactures its own vitamins, minerals and amino acids using a biochemical reaction. In its active form it is used as a rising agent in breads. When heated it becomes inactive and takes two forms: brewer’s yeast and nutritional yeast, both high in nutrients.