What's in the Fridge?

If you're worried about chemicals leaching into your food from your cookware, read below for the safest pots and pans. We'll answer questions like: Which cookware is sustainable? What’s the best cookware to get? The only types of cookware I should use? When researching which cookware was the best, I looked at a few key aspects. Environmental-friendliness Heats evenly Durability After some research I found that there is really a general consensus on which pans are the best. Sorry folks, it’s not nonstick pans. The general nonstick pan is not environmentally friendly and will only last a couple years. On the other hand, your grandma’s pans will last years, and maybe generations. So, what I’ll be focusing on is everything but nonstick pans. First, let’s go over the list of what cookware NOT to get… These can be toxic. They break down easily, only lasting a few years. NO- Nonstick pans I know there are some good, eco-friendly nonstick pa

The Guide to Never Feeling Low Energy on Your Plant-Based Diet

Vegetable Tagine in Morocco If you're confused about the term "plant-based," you're not alone. It means a diet of mostly, or ALL fruits and vegetables. You don't have to be a vegan to call yourself plant-based. You could be a flexitarian, pescatarian, or vegetarian and still identify with the term "plant-based." Now that we got that out of the way, let's talk about a big problem on these diets. While I identify myself now as a flexitarian (eating mostly plants but small amounts of meat), I did go vegan for a month. While I felt consciously aware and good about myself, I had very low energy. I felt light for sure because I lost weight, but I also felt light-headed. Which is not such a great thing when you're driving the Malibu canyons delivering food. At the time I was a personal chef for a family and cooking lots of amazing vegan foods like vegetable sushi with brown rice, coconut curry, and teriyaki tofu. I w

Vegan Pumpkin Spice Bread

I was thrilled with this bread and so were my non-vegan friends! I took the little mini-loaves on a fall road trip and there well lots of mmms, music to a baker's ears. I hope you experience the same when you decide to make this! It's relatively low fat, and you can make it even lower fat if you like. To make it lower fat substitute more or all of the oil for apple sauce. I was lucky enough to have some fresh pumpkin lying around that I had roasted. I peeled away the skin and pureèd it with an immersion blender and it was simple as ever. I even used a Jack-o-lantern, or big 'ol carving pumpkin, the ones you find in the pumpkin patches, and the results were great. The ideal pumpkin to use, though, is a medium sized sugar pumpkin. Because the Jack-o-lantern pumpkin was roasted, the flavor was able to concentrate and some of the excess water was able to evaporate. If you don't have the time or energy to roast your own pumpkin, buy a can of pumpkin puree with no ad

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