November 24, 2021
How to Use Quinoa: Everything You Need to KnowQuinoa was a sacred crop to the Inca who referred to it as the mother of all grain, or chisma amaya. It continues to be sacred for their Quechua and Aymara descendants.Posted by Amy Schmidt
August 10, 2021
Tri-colored Quinoa Tabbouleh SaladQuinoa is gluten-free, high in protein, and high in fiber. Our tri-colored Quinoa Tabbouleh Salad is a perfect way to get all the benefits.Posted by Amy Schmidt
July 16, 2021
Balsamic Zucchini Noodles (Raw, Vegan Recipe)These zucchini noodles with Guerzoni’s premium balsamic vinegar will power up your plate with a uniquely bittersweet, aged flavor.Posted by Chabeli Chain
July 9, 2021
Royal Durian Pudding (Raw Vegan Recipe)Another way to incorporate the king of fruits into a tasty dish! This durian pudding is tangy, with an indescribable flavor you will love.
July 5, 2021
Garden Focaccia Art (Creative Recipe)Have fun making and creating these beautiful pieces of garden foccacia art. Oh, and the best part? “Snacktivist Foods Easy No-Knead GF Focaccia Mix.” Focus more on the creating and less on the making.Posted by Hannah Schobitz
December 9, 2020
Holiday Recipe: Raw Vegan Eggnog (Veggnogg)You can drink way more of this Veggnogg (vegan eggnog) than any “normal” eggnog. Your whole family will be craving this even after the holidays.
December 3, 2020
Vegan Blackberry Thumbprint Cookies (Recipe)Satisfy your sweet tooth with these yummy vegan blackberry cookies with a super simple recipe anyone can follow! We used millet because it is high in nutrients such as iron, magnesium, phosphorus and potassium.
November 15, 2020
Sprouted Oats Chocolate Cookies (Plant-based Recipe)This crispy and chocolaty treat pulls inspiration from To Your Health & Co sprouted oats, grains, and flours.Posted by Vanessa Caliendo
November 14, 2020
Plant-based, Protein-packed Chocolate Chip CookiesLentils are high in protein and carbohydrates, and so versatile that you can use them to make a variety of recipes without altering their flavor.Posted by Vanessa Caliendo