This vegan custard recipe was inspired by the Cambodian recipe for sangkaya, also known as sangkhia. Traditional sangkaya is an eggy custard with a strong coconut flavor. Most recipes call for quite a bit of sugar, so this recipe is a loosely adapted interpretation of the original. It’s much healthier, completely vegan, and is a great alternative to flour-based holiday treats. This seasonal dessert does need to chill for several hours before serving, so plan ahead. (more…)
Carrots are rarely the star of any dish, but in this green lentil salad recipe from One Green Planet, the spiced carrots really shine. You can spiralize your carrots, but I recommend using a peeler to get thin, pretty ribbons for your salad. If you can find red, purple, or yellow carrots, give them a try! (more…)
A warm weather staple in the South, watermelon is synonymous with long summer days spent at the beach. Though it seems like distinctly American food, the fruit we’re familiar has come a long way over the last 5,000 years. The precursor to the modern watermelon was first cultivated in northeastern Africa and undomesticated varieties still grow wild in the deserts of Egypt and Sudan today.[1] These proto-watermelons were bitter and unappetizing, but fortunately, the modern Citrullus lanatus found in grocery stores is soft, sweet, and refreshing. (more…)
If genetically-modified and chemically-laden produce can cause adverse health effects in adults, imagine what it can do to an infant. Yet, many people who will buy their own organic produce also reach for conventional baby food when shopping for their little ones. Thankfully, making your own organic baby food is simple and can be quite enjoyable. (more…)
