One of the things that people find most challenging to wrap their heads around when transitioning to a plant-based diet, is how they’re going to live without cheese. This might sound dramatic but there’s actually some science suggesting that that’s a lot harder than it might sound. Cheese contains the…
Most cultures (if not all) in the world have some form of fermented foods on their traditional menus, from German Sauerkraut to Mexican Escabeche, Japanese Miso, Korean Kimchi, Ethiopian Injera, to even our very own highly celebrated and widely appreciated Sourdough Bread. And there’s more… soooooo much more.You’ve probably heard…
We’re in week 4 of World Vegan Month and it’s been a pretty great one for me so far.I’ve worked with a variety of clients, from people who are 100% plant based to omnivores looking for help to make a shift toward eating more plants and/or more whole foods, and…