Collagen is everywhere right now, and has been for awhile. So is it worth it / is it all just a hype man? I was originally skeptical about the rage that is collagen. I had heard that it’s too large of a molecule to even be absorbed. And if it is absorbed, does the body even break it down and reabsorb it as collagen? Or just as a simple protein? If the latter is the case, then it’d
And just when I post a recipe last night about cashew overload, I chase it with yet another cashew based recipe. I am now realizing the redunDANCY of my ways, but this dip just makes me want to get dancey. Perfect for a dip or a topping. I tend to make at least one dip per week, as these really add variety and pizzazz to my meals. Grab the recipe below!
I fear that my body is eventually going to tell cashews to (ca)shoo and go away since I’ve been consuming them in such massive amounts lately. But when they make the perfect base for bites, balls, sauces and spreads, I’m gonna just keep rolling with it – literally and figuratively. Like in this cashew basil pesto. Recipe below!
I talked a little about selenium on my stories this week and thought it’d be nice if I provided a few of the studies I was referencing in the written word. If you were able to follow along, you already know of selenium’s benefits for mercury toxicity, thyroid regulation, and certain cancers, particularly breast cancer for women carrying the BRCA1 gene. SEElenium the research and the recipe for these brazil nut tahini maple chocolate bites below!
Nothing brings me greater joy than repurposing old materials and making them new again. Herein marks the second recipe of sustainaballs: balls made from nut mylk pulp instead of throwing it out!! Recipe below.
This round, psuedo-pizza creation is hiding under the pseudonym of creativity, but it’s essentially just a cracker recipe masked as a larger shape. Rather than cutting it into squares, I utilized laziness to leave it as a giant sphere. And it even kind of held together like a thin crust pizza! Round of aPULPlause for this endless things you can do with almond milk pulp.
When I was in middle school, each year there would be an event held in the auditorium where a hypnotist would choose a group of peers to go up on stage and get hypnotized. He would then instruct this group to do a variety of embarrassing tasks to make the audience laugh. One time my sister (a year older) was chosen for this, and acted the part while on stage. At home, I asked if she had actually
It is no wonder that the sound of a pleasant sigh is in the word spa. spaHHhhHHhhHh. This noise was the soundtrack to my entire experience at Balans Organic Spa – an organic spa on Newbury St. in Boston. Here, I received a mini facial and a 30 minute session of floatation therapy. I was definitely floating on cloud 9 when my time here was finished.
This recipe is quite similar to the white bean dip I made upon finding out I had a chickpea sensitivity, found here. This one, however, isn’t as thick and makes for an awesome salad dressing. I used it as such, but definitely versatile enough to be a dip or a spread, too! So many options for it, it’s just plain (ba)sil-ly!!