How-to Make Vegan Mayonnaise

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Vegan Mayonnaise

It wasn’t that long ago that I shared a tutorial for How-to Make Homemade Mayonnaise. Right now, that feels like a lifetime ago. I am currently just over 2 weeks into a 6 week elimination diet with my naturopathic doctor, as we work to support my health, after I was diagnosed with IgA Nephropathy, an autoimmune form of kidney disease. We are working through what could be several rounds of an elimination diet to explore what in my diet could possibly be causing an autoimmune response and affecting my kidneys. This round of the elimination diet, in addition to all meat which was removed from my diet 4 weeks prior, (as animal protein is highly taxing to the kidneys), she has also had me remove eggs and dairy for a minimum of 6 weeks. Dairy has been no big deal, I ate so little of it as it was, it’s the eggs that has been quite challenging for me.

How-to Make Vegan Mayonnaise

How-to Make Vegan Mayonnaise

With all of my current restrictions on this elimination diet, plus my already existing intolerances and dietary choices, I have to be honest and tell you it’s been a challenging 2 weeks. I have found in my current state, even without meat, eggs and dairy, legumes are simply not agreeing with me, likely the leaky gut I was diagnosed with at the first appointment. I work hard to limit my intake of grains on a daily basis, I avoid soy and of course, we all know I can’t have gluten and I don’t eat processed foods – so as you can imagine I have been working really hard to rethink my meals and meal planning, to rethink my snacks and I have been looking for protein and healthy fats in new places. Some days it feels easy and I am simply focused on the other side and what I am working so hard for, and other days, you may just find me in the corner of the kitchen crying over the egg sandwich my husband is starting his day with. [click to continue…]

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Pesto Turnip Noodles with Brussels Sprouts

I know I have sung the praises of my spiralizer for sometime now, but today we are taking this love affair to a whole new level! It’s about to get really real as this love affair turns into a slight obsession, bordering on stalking. So let’s just spiralize ALL the things, shall we?

Pesto Turnip Noodles with Brussels Sprouts

Today’s Foodie Friend Friday post celebrates all things spiralized – so get prepared to be Inspiralized! My girl Ali Maffucci’s debut cookbook Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals will take your love of spiralized noodles to a place you never thought possible. Whether you are low-carb, vegan, gluten-free, paleo or even raw, you don’t have to give up your favorite meals. Learn to create your the classic indulgent recipes you have grown up on and love but recreated and made from over 20 of your favorite fruits and vegetables. We all know about creating spaghetti from zucchini but this book is loaded with tons of unique and revolutionary recipes and ideas featuring spiralized vegetables and fruit.

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Lemon Garlicky Rainbow Chard with Lentils

This is my second post in my ongoing series with local farm-to-door organic produce delivery company, Beachgreens.

Swiss Chard often gets overlooked as just another green and I constantly find people confused as to what it is or how to cook with it. In my opinion, chard needs far more attention than what it gets. Why is kale getting all the love, anyway? This vitamin-packed, leafy vegetable is actually part of the chenopods, a subfamily of flowing plants that beets and spinach also belong to. Like beets and spinach, chard is packed with antioxidants and vitamins and it’s beautiful, colorful rainbow stems are just perfection.

The other great thing about chard is that you can eat all of it. Stems and leaves. It’s another, as I like to call it, “nose-to-tail veggie”! (see also my Charred Carrots with Carrot Top Pesto)

Lemon Garlicky Rainbow Chard with Lentils

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Orange Matcha Smoothie

by Beth @ Tasty Yummies

Orange Matcha Smoothie // @tastyyummies // www.tasty-yummies.com

As someone who rarely drinks coffee, I do love the occasional morning pick-me-up. Enter matcha! Matcha is finely ground green tea, that comes in the form of a powder. Matcha’s benefits far outweigh your typical mug of steamy green tea, as you are ingesting the whole leaf, not just water brewed from it. When it comes to nutritional value and antioxidants, I have read that just one serving of matcha is equivalent to 10 servings of regular green tea! Matcha boasts a very long list of benefits, including increased energy levels, boosting memory, it’s also been known to help to burn calories and detoxify the body. Additionally, matcha has also been shown to improve cholesterol and fortify the immune system, with a long list of vitamins and antioxidants show to have antibiotic properties know to promote overall health.

Orange Matcha Smoothie // @tastyyummies // www.tasty-yummies.com

Not only do I enjoy matcha as I do any traditional hot teas, simply with boiled water poured over (whisked to make a frothy hot beverage), I especially enjoy it in a latte, with steamy coconut and/or almond milk. However, adding matcha to my morning green smoothies has quickly become my favorite ways to find a boost of energy for the day!

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