Healthy Vegetarian & Plant-Based Foods
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.…
Would you like something healthy, tasty and quick for your kids? This simple Spinach & Mushroom Omelette offers just what you need–quickly!
Feeding my own vegetarian child, I make sure she gets what her body needs to grow healthy, and Spinach & Mushroom Omelettes are one of the dishes I cook often. …
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.…
Easy, tasty and convenient. You can keep these Dehydrated Apples on your snack shelves for your kid’s to choose on their own!…
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? …
This Vegan Red Curry is full of vegetables, and it’s so tasty & healthy without shrimp paste, fish sauce, or meat. It’s wonderful with a bowl of warm rice, quinoa–or plain!
Vegan Red Curry is one of the tastiest comfort foods to resort to. With the mixed flavor of vegetables and other simple ingredients, this dish can easily become a favorite.
If reducing waste from cooking is one of your goals, you can make your own sprouted tofu, coconut milk, and even red curry paste like I do too.
For the protein, besides tofu, you can use tempeh, or garbanzo beans as well.
As for vegetables, this Vegan Red Curry recipe is so flexible, you can choose your own favorite vegetables and put them in there, adjust the taste to your own liking, and you are all set for a healthy & tasty meal!
Ready to make this healthy meal?…
This is a perfect recipe for making Kale Chips without burning any. Just a handful of crispy chips contains the amount of leafy greens you need each day!
I have been making this recipe for almost 15 years, starting from a time when I harvested too much kale from the garden. I was so obsessed with planting kale then, and I still am.
Depending on where I live, I’m not always able to plant kale. Fortunately, it’s easy to get everywhere, especially from local farms.
As you know, Kale is a highly desirable superfood. There are many ways to eat it, but Kale Chips are the most fun way to enjoy it throughout the day.
They are healthy, crispy, and the nutty taste with a little bit of salt always satisfies my hunger for healthy snacks.…
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.…
Are you one of those people who think plantains can only be deep fried? Re-think and try these Dehydrated Plantains, they taste better and are healthier for you!
Fully ripe plantains are one of the most delicious fruits I know. They have a very unique texture and a perfect amount of sweetness. Unfortunately, they have a reputation for being difficult to eat and some people never even try them.
The funny thing is some of these are people who work at grocery stores, and even health food stores!
Whenever I buy plantains, cashiers at the stores always ask “What are you going to do with them?” Once I was sincerely asked, “What are these?” …
Are you intimidated by a sound of the work called “Stretch and Fold” for making sourdough bread? Then try this No-Knead Sourdough Bread Without a Proofing Basket, but with sprouted almond and flaxseed recipe. You’ll know that making sourdough really can be done with LESS work!
There are 3 main reasons that encourage me to make sourdough:
First, because I have a personal belief that the fermentation process helps break down phytic acid in flour. I believe that phytic acid causes a digestive problem and prevents us from absorbing the proper mineral and calcium we deserve.
Second, because I’m not comfortable ingesting the easy & fast rising yeast that is used in most commercial bread all the time (ok, I have to admit that I use it once in a while to make no-knead artisan bread as a family treat).
Third, because it tastes so good with just simple ingredients!…
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…