Turkey is synonymous with Thanksgiving in the United States and Canada, but Thanksgiving can be enjoyed by omnivores, vegetarians, and vegans alike with a few simple swaps. I’m not talking about replacing the carved turkey with Tofurkey, nor impressing your uncle with whipped tofu instead of his favorite mashed potatoes.
When you’re trying to eat healthy, one of the smartest things you can do is meal plan. Part of meal planning includes choosing dishes that can use the same ingredients so you don’t end up wasting food or having just a little bit of one thing left over.
Edamame is a member of the family Fabaceae, commonly known as the Pea family of the genus Glycine Willd or soybean P and contains five species. They are immature soybeans and are usually sold fresh in their pods. These young green soybeans are soft and edible while the pod is not edible; the beans can be used in salads, as a snack, and in many recipes.
I've been called a soup head all my life, and I certainly live up to that name in autumn. As soon as the weather gets colder, I start making soup almost every day. Here are three hearty soup recipes perfect for autumn that I personally love and make all the time.
Warm juices seem like a bit of an oxymoron—isn’t the point of cold-pressed juices to keep the nutrients cold? Yes, but gently warmed juices can still deliver a host of nutrients while also feeling more in line with the seasonal changes: in this case, cooler days, darker mornings, wind, rain, and in some cases, snow. Try out these fall-inspired warm juice recipes for a boost of antioxidants and a no-need-for-an-extra-sweater guarantee.
Now that the fall season is upon us, it’s the perfect time for this vegan cauliflower, ginger, and turmeric soup.
Are you curious about what it means to follow an Ayurvedic diet? Ayurvedic food is about balancing and healing. In practice, eating the Ayurvedic way involves being mindful of seasonality while also considering your body type, or dosha.
During the autumn season, pumpkin-spiced everything is very trendy. It makes sense, considering pumpkins are seasonal to fall.
I was crazy for fried onions as a kid. Growing up, my mom used to douse our pierogies with spoonfuls of fried yellow onion. Crispy, sweet, almost burnt and, well…onion-y. My mouth waters just thinking about it. The weird thing was…my mom actually hated onions, except for when they were caramelized or fried.
If I asked you how you like to eat collard greens you might say that you fill them with hummus and vegetables and use them as wraps, or sauté them with garlic and add a splash of apple cider vinegar; but you probably wouldn’t say you pair them with coconut milk. However that’s exactly what I’m going to suggest you do.