Roasted squash blended with pantry staples bring together a spicy, savory dip that tastes like fall.
Carolyn Scott-Hamilton of The Healthy Voyager shares her recipes for 3 Easy Vegan Appetizers. No need to worry about what to bring to your holday parties this year!
Today, Amie shares her story about how going unprocessed changed her health… and recipe for a simple, delicious side dish that takes very little prep work.
Today, Aimée reminds us of the importance of slowing down and eating mindfully. We’ve got to slow down and read the labels, especially because the front of the label doesn’t tell the whole story.
America’s most hated vegetable — the one people despise before they even try it — is actually GREAT when you chipify it.
Not to say that all store-bought crackers are über-processed, but I’m thinking the majority of them wouldn’t pass the Kitchen Test. So if I was really going to embrace this month free of processed foods, I knew I was going to need crackers and I knew I was going to need to make them myself.
Roasting root veggies, like carrots, at a high temperature is a wonderful way to bring out their natural sweetness. This tasty recipe takes less than five minutes of active time to prepare, and can be a perfect addition to for meals or snacktime.
I actually don’t crave full-blown desserts these days. These little, no-bake bites usually offer both satisfaction and nourishment – something that cake can’t do! They’re part snack, part dessert, and completely customizable to your current sweet tooth.