Every vegetarian and vegan has heard it before, and will undoubtedly hear it time and time again—“But where do you get your protein?” Just to set things straight, a lot of Americans are overweight because we actually eat too much protein than we need to due to many of us rarely exercising. For everyone who thinks people on plant-based diets are lacking protein, you’re sadly mistaken; most of us are definitely getting adequate amounts.
If you haven’t heard of quinoa, the superfood, by now, it’s time to get out from underneath that rock. For those of you who are still unsure of how to say it (let alone spell it), it’s pronounced “keen-wah.”
I am a predictable eater, especially when I know what I love to eat. Beets are one vegetable for which I will always reach, and so I find ways to incorporate them into classics…like this bright and beautiful beet ginger hummus, pulsing with warming, slightly spicy flavors I love. This recipe is awesome not just for the flavor, but because it brings some real vibrant color into the kitchen during the winter season. It reminds me of the strong magenta of a peony or a really rich summer fruit, and the ginger in it warms like the feeling of summer sunlight. It’s delightful!
After a season of overly sweet treats, these chocolate cookies are the perfect dessert. Adapted from bakerita, these cookies have no refined sugars but are just as good with a glass of milk.
Living in France, I am tempted by cheese all the time. Famous for beautiful ash-rubbed rounds of chévre and silky soft “moelleux” wedges of Camembert, one wonders how the French manage not to overindulge. One secret in French culture is the cheese course of a meal traditionally follows the “plat,” or main plate, and after one has (hopefully) already filled up on protein and vegetables. Another secret here on the French Riviera, near the Italian border, is parmigiano reggiano, a staple in Italian cuisine.
Cocoa is the bean from the cacao tree which is a native plant in the Amazon region of Brazil. It made its way throughout Central and South American during ancient times. The seeds are contained in a pod and were ground into powder. Today the food is known as cocoa powder.
Ah, the humble PB and J. The sweet and peanut-y sandwich combination that continues to win the hearts of kindergarteners and adults alike. These days you can find peanut butter and jelly in everything, such as pancakes, cupcakes, ice cream, even poutine!
Spirulina is a blue-green algae growing in fresh water and is rich in protein, vitamins and minerals and has many health benefits. Spirulina has been used by the Aztec people since before the Conquistadors.
The average American consumes close to 82 grams of sugar per day, which far surpasses the recommended amount of around 30 grams. Most Americans are addicted to sugar. It is disconcerting that sugar is hidden in almost all food products on the mainstream market.
Chia is a species of the sage plant which produces pods filled with tiny seeds. It is a New World plant that has long been used by the Native Peoples of Central America, northern South America and southwestern North America. The term chia is the Aztec word for strength. When soaked in water, it changes into a gelatin-like consistency that was used to make refreshing drinks and porridges. The Aztecs also dried and ground the seeds to make flour for baking breads. They sprouted the seeds for salads and sprinkled them on many dishes and stored the seeds for future use.