Millet is a prehistoric grain native to western Asia. By approximately 3000 B.C.E. the grain had found its way to China where it became one of the five sacred grains. Of the many varieties of the genus the common millet arrived in Europe about 200 B.C.E. where it got its name, which meant “cereal” in Old English.
It is said "all diseases begin in the gut," which is why gut health is so important. You see, we all have microbes in our intestines: Trillions of them, to be exact. These microbes metabolize food and make vitamins accessible to us. In other words, they’re essential to our health and immunity. They actually add up to 4 pounds of our body weight and help us fight off “bad” microbes (like the infamous E.coli or tetanus).
As a gluten-free vegan, let’s just say eating out can pose quite the challenge. So, in order to spare restaurant employees from all of my chaotic food questions, I’ve learned to love (and actually prefer) cooking meals at home. Preparing your own meals is a superb way to fine-tune your cooking skills, save money, and eat properly sized, more nutritious portions, while consuming less calories, sodium, fat, and sugar.
Enjoy this departure from the typically heavy and sugary French Toast! With all natural sweeteners like vanilla extract and bananas, you can satisfy your need for weekend brunch and still feel good about it later. The silken tofu in this recipe helps to add thickness to the batter and a little bit of protein to keep you going. For a delicious treat, top it off with some fresh berries and whipped coconut cream!
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Food labels and packaging serve more than one purpose: shoppers read labels primarily to decipher nutrition information and ingredients lists while manufacturers use words on packaging like “healthy” and “natural” as advertising tools to sell products. But such claims are not clearly defined.
Pasta continues to get a lot of flack from the healthy-living community. Diet trends teach us to nay-say carbs and gluten, and research shows that enriched white and semolina pastas contain little-to-no nutrients. Here to fight the anti-pasta movement, however, is a new generation of whole-grain and rice pastas that are breaking the pasta mold.