When I develop a recipe, I spend a lot of time thinking, trying, and adjusting. I spent more time on developing these gingerbread dunkers than any other recipe this year. And it paid off.Continue reading
Oatmeal falls somewhere among my top ten favorite foods; maybe even top five. It is so diverse. It’s delicious plain, but it can also be tweaked with all kinds of different flavors. Today, I want to share one of my favorite oatmeal flavors for breakfasts during autumn: pumpkin cranberry.
Dr. Michael Greger, creator NutritionFacts.org and whole food plant based diet advocate, posted a whole food plant based pumpkin pie recipe on the NutritionFacts.org YouTube channel a few years ago. The recipe is very easy to make, and it only contains pumpkin, dates, tofu, and spices.
Last week, in the mood for fall, I followed Dr. Greger’s recipe. I made his pumpkin pie and shared it with my family. Here’s the consensus… Continue reading
Don’t get me wrong, I love coffee (black or with soy milk) and green tea lattes. Both have their place in my life, but caffeine has some negative effects on my body and mind if I have too much. Sadly, too much means more than once a week. Happily, God gave us ginger.
If nutritional science is right, this pudding, while sweet and scrumptious, is super healthy. Dr Michael Greger suggests, with solid nutritional research to back him up, eating three servings of beans per day. This pudding makes getting those servings easy and delicious.
I eat this pudding almost every day for lunch. It is satisfying, only takes two minutes to make, and doesn’t cause that after lunch sleepy feeling like regular pudding does.