The classic fresh ginger and turmeric tea is bolstered by fresh lemon, and apple cider vinegar to make a bracing tonic. This is good served hot or cold.
If you like the flavors of this tonic separately, you’ll love them all together in one drink! It’s a wonderfully cleansing beverage to enjoy after holidays and other special occasions when you have that “I ate too much” feeling.
Roasted radishes, infused with zippy chili-lime flavors, make a surprising side dish that’s perfect for spring, but great any time radishes are plentiful and in season.
This recipe is from Truly Healthy Vegan Cookbook by Dianne Wenz, a book filled with straightforward recipes using easy to obtain ingredients. Here’s what Dianne has to say:
What are the varieties of tofu, and what are the differences between them? This quick guide details the most common tofu varieties — silken, firm, extra-firm, super-firm, sprouted, and baked, and the best uses for each.
Tofu has been such a plant-based staple for decades (not to mention the millennia in which it played a starring role in Asian cuisines) that it’s easy to forget that there are still plenty of newbies discovering it all the time. That alone merits this primer, though even for tofu aficionados, fresh inspiration is always welcome.
Here’s a quick guide to baking with einkorn flour, milled from an ancient wheat that yields a tender crumb and an appealingly wholesome texture.
Widely considered to be the oldest grain in the history of agriculture, the use of Einkorn as a flour is relatively new for bakers. One of the most recent of ancient grains to be revived for modern market, einkorn is actually one of the oldest forms of cultivated wheat.