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Non Toxic Cookware Guide- What are the Healthiest and Safest Cooking Pans?

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

Alison Roman’s Cauliflower Pasta | Recipes in the Quarantine

Alison Roman’s cauliflower pasta That she claims is her go-to Mac n cheese after a hard’s day work. She is internet famous for “the stew,” a chickpea stew dish with turmeric, ginger and coconut milk. That’s how I found her but I’m not a coconut curry girl so this suits my taste much better. She should be famous for this but I guess it’s not gluten free and that’s the craze these days. . My riff on it- Added turmeric and deglazed with wine . I had some cold pasta in the fridge and decided to make this. Of course the original recipe uses fresh cooked pasta but when in quarantine... . Alison Roman’s Cauliflower Pasta . Ingredients —Bread crumbs (homemade or panko) —Olive oil —Parm Cheese —1 cauliflower, cut into thin slabs —2 shallots or 1/2 onion, sliced thin —Red pepper flakes (optional) —¼ cup white wine —1 cup cream —Pasta- orecchiette, rotini, ziti, Chunky shapes —Lemon zest — pinch of turmeric —salt and pepper Directions: 1. Make breadcrumbs fi

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

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