True to the way nut butters ought to be – no salt or sugar added.
Depending on how yours blends, it might be necessary to add a bit more oil. I recommend going slowly, adding just a teaspoon at a time. Melted coconut or extra virgin olive oil will work – but they’ll each give a different flavor; for a sweeter outcome – use more coconut oil or soak your walnuts for at least 8 hours before making this.
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Vegetarian, vegan and pescaterian meals are commonplace in some of the oldest healthy living people on earth.
So why don’t more people skip animal protein? Read more about this here.
The biggest kickback I’ve heard regarding adopting a pesca-vegan lifestyle, is the perceived lack of flavor and repetitive nature of meals. Plus, “I’m going to miss meat too much…” “I can’t stand tofu…” “it’s too strict…” “I can’t eat out…”
While our bodies don’t need complete protein at every single meal to get sufficient essential amino acids, we do need a variety of protein throughout the day. I talk more about this in my post “7 Easy Ways to Turn an Old Pasta into a New Dish“.
I think I’ve got a winner recipe that’s yummy enough to appeal to carnivores, sufficiently nourishing to provide solid protein, versatile enough to satisfy your personal preferences, and simple enough to make quickly.
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Continue Reading…You might call this a slaw… although my husband distinctly said “I can’t even taste the cabbage” and then the words “this tastes amazing” came out of his purple mouth.
There’s a reason “The Colonel” still serves this iconic side — it’s an essential part of any real American’s cook book.
We know good people who can’t stand the idea of eating food “for-the-second-time”. Shocker, right?
If you know me by now, you know that ain’t stoppin’ this savvy budget train. Huh-uh. Nope. No way.
I welcome the challenge, grateful for another opportunity to convert even the most stubborn “freshest food only” folks. Let’s roll up our sleeves and get cooking!
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