Product Guide
I’m still having fun with this box o’ goodies I received with a sampling of products from Roland Foods, a purveyor of gourmet and natural products (full disclosure once again: I never review products I don’t like, nor do I accept payment for reviewing products). This time, I tried the Red Quinoa and Sun-Dried Tomatoes. Read More→
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I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. I’m crazy for seeds, and so these bars couldn’t have found a better audience. Read More→
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Daiya vegan cheese is ideal for anyone who is allergic to dairy, soy, or nuts, as it contains none of these ingredients! Its primary ingredient is cassava root, (from which tapioca is derived), yet it melts and stretches better than any other nondairy cheese I’ve ever had. Read More→
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Some time ago, I got all excited about acquiring a juicer, having read about the benefits of freshly made fruit and vegetable juices. The excitement lasted all of about 3 weeks, after which cleaning the godforsaken thing and wasting so much pulp (no, I don’t compost) got old very quickly. Night after night I talked myself out of using it until somehow the contraption found its way back into its original box—and then into storage. Read More→
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‘Shrooms With a Brew: Sustainably Grow Your Own Gourmet Mushrooms
It was Spring ’09 and we were fourth years at UC Berkeley. Both of us had offers in corporate America. Investment banking and consulting seemed to be the futures waiting for us after graduation. All that changed one day after listening to a lecture in one of our business ethics courses when we first heard about the idea that gourmet mushrooms can be grown entirely on recycled coffee grounds. Read More→
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Some time ago, Wild Veggie US sent me samples of their products, which are concentrated purees of broccoli, carrot, or red bell pepper. These can be used as bases for hot or cold soups, stirred into casseroles or sauces to add flavor or nutrition, or just heated (or chilled) and served as hot or cold soups. Read More→
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Contributed by Rebecca Wood. Here are guidelines for choosing—and using—healthy cookware. Quality cookware helps you maintain good health and, in some cases, even enhances flavor. It’s also useful to know which foods most quickly react to plastic storage containers and to aluminum and cast-iron cookware. Read More→
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