Healthy Vegetarian & Plant-Based Foods
With only simple ingredients you already know. This Tapioca Pearls recipe is what you need to make it from scratch at home!
Most people know bubble tea is one of the most delicious and fun drinks–especially for kids.
Even though I don’t usually let my daughter buy unhealthy drinks that are full of sugar and require single-use plastic cups, when it comes to buying bubble tea–I give in and let her enjoy it once in a while.
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If you love rice but don’t want to consume too many carbohydrates, this Cauliflower Rice is perfect–it’s not mushy but puffy and dry.
As a rice lover, I never thought I could satisfy myself without eating rice on a regular basis. I often feel guilty every time I eat too much rice though.
Trying to find a rice substitute, I came across Cauliflower Rice. It’s perfect for all kind of dishes. From easy stir fry vegetables to curry, I can enjoy them by substituting Cauliflower Rice.
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With only brown rice and water, you can make this incredibly tasty Sprouted Rice Milk in your own kitchen. It’s easy, tasty, fragrant, raw–and best of all, it’s easier to digest!…
Would you like to make Mung Bean Sprouts with long, crunchy, easy-to-remove hulls, without the need to water them more than once a day? if yes, this method is for you!
There are so many ways to grow Mung Bean Sprouts out there, but not all of them offer the best results. Most of the recipes require you to make more than you can eat at a time, and to water them a few times a day.
This single ingredient Sprouted Peanut Butter is extraordinary. It’s so raw, tasty, and best of all, it’s the most digestible peanut butter!
If you like peanut butter and want to go the extra mile making it tastier and more digestible, this Sprouted Peanut Butter post is for you.…
From cracking the coconut open to extracting the oil. I’ll show you how to make Cold Pressed Virgin Coconut Oil in a kitchen right here in North America!
I grew up eating coconut, and coconut oil is what I use in most of my daily cooking. Surprisingly, I had no idea how it’s made before.…
Looking for a great way to have kale on hand for your smoothie, soup, salad, or camping trips? This wonderful Kale Powder will give you all of these options.…
If you have tried sprouting flaxseed and failed, follow these instructions and you will easily have Flaxseed Sprouts growing right in your own kitchen!
Flaxseed is among the superfoods as it’s high in Omega-3. However, as it’s also high in phytic acid, sprouting them helps reduce the anti nutrients and makes it more digestible.
Most people know that sprouted flaxseed and Flaxseed Sprouts are better to consume, but not a lot know how to sprout them.
Sprouted flaxseed is not easy to buy either, so the easiest way to get it in a sprouted form is to make it yourself.
I sprout my own flaxseed every 2-3 weeks depending on how much I do at a time. Once you get your sprouting routine down, you can easily do it too.
I posted about how to sprout flaxseed awhile ago, but this time, let’s make Flaxseed Sprouts.
But, how? …
If you are looking for How to Make Soy Sauce at Home, you are in the right place. This easy & clear diary will walk you through it all, step by step.
Soy sauce is a staple seasoning for most Asian cooking, as most of my cooking is Asian foods, I have to make sure I have soy sauce on hand, and a spare in my pantry. Ever since I stopped using fish sauce decades ago, I substituted soy sauce into any recipe with fish sauce.
Growing up in Thailand, soy sauce is no stranger to me. For years, I have been fascinated by the ways of people in the past made soy sauce. Everything looks so pure and calm with only natural ingredients and simple equipment, and nothing going to waste.
As I use soy sauce in my cooking daily, I started to think about making my own in that traditional way. The memories of knowing how traditional people made soy sauce came back and stuck in my mind. I couldn’t wait a day to start. However, to make sure I would do the right thing, I began with some serious research.
However, I only researched two different but fascinating methods. One is using wheat and the other one is without, and both have a long history of how people made them. During my research, I was so impressed to learn how expensive good soy sauce can be, and that made me want to make soy sauce this way even more!
I usually buy these 2 kinds from a store: the one with wheat is called Shoyu and the one without wheat is called Tamari. I know some friends who are sensitive to wheat prefer Tamari. The qualities of both are good for the prices, and they both made from organic soybeans.…
These Sprouted & Dehydrated Almonds are the best to have for an easy snack. The sprouting process makes them more digestible, and the dehydrating process gives you the maximum health benefits you deserve in a raw form!
As you know, Almonds have massive health benefits. Unfortunately, they also contain a high amount of phytic acid. If you want to make sure you get the maximum nutrition from almonds, try sprouting and dehydrating them before consumption. This method is also great if you want to go further and turn Sprouted & Dehydrated Almonds into almond butter.
The process might sound intimidating as it takes up to 5 days from start to finish. However, the actual work only takes a few minutes. Trust me, it’s easy and straightforward. Once you get it started, you’ll know that the process really is simple. If you plan it well, you can always have them on hand!…
Beet Kvass is a living tonic beverage. It’s sparkly, raw, tasty and most of all, it’s full of probiotics!
You know how nutritious beets are, but they are not easy to consume raw. Beet Kvass offers the benefit of introducing raw beets into your diet.
It’s SUPER easy to make—no fancy ingredients or equipment. With its beautiful color, it looks so stylish in a plain, cheap glass jar.
Despite its being so simple to make, you have to plan for it and be patient. …
Either you want to stay clear from highly processed, canned beans, or seek the potential of reducing phytic acid, making your beans easier to digest, or you simply want to reduce resources used from your cooking. These Sprouted Garbanzo Beans or Chickpeas can give you all these advantages.
I never felt right eating anything from cans, seriously. I have been this way ever since I was still a little girl. First of all, I grew up in a family that always cooked from scratch. There were no processed or any canned foods in my parents’ and grandparents’ pantries. Second of all, I don’t like the look or the taste of anything in cans. It’s mushy, slimy and I always have a weird taste sticks to my tongue afterward.…
Sawatdee Ka, my name is Jeem Elliott and I’m Thai. I'm the creator of Gourmet Vegetarian Kitchen.Com. I have a background in Read More…