VEGAN SALTED CARAMEL CHOCOLATE “TRUFFLES”

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I love food. Always have. But it wasn’t until I began living a more conscious lifestyle that I realized I also love to cook. The more I played in the kitchen, the more I realized I could create healthy alternatives to my favourite decadent foods; often just as delicious – if not better – than the real deal (excuse me while I brag).

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SIMPLE KALE + WALNUT PESTO

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Pesto is my favourite condiment to keep on hand, especially for those indecisive “there’s nothing to eat for dinner” nights. You know the ones, checking the fridge over and over as if waiting for a miracle in the form of food, prêt-à-manger. It can easily be incorporated into many meals as the focal or peripheral ingredient. One of my favourite ways to eat it is simply tossed with raw zucchini noodles but it’s also great as a spread for bruschetta, a thick vinaigrette for salad, or a garnish for eggs, veggies, you name it.

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HOW-TO: MAKE YOUR OWN HEMP MILK

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Since before I began studying holistic nutrition, I had been keen on reducing my environmental footprint. Over time, regular ol’ household cleaners were swapped for vinegar-based concoctions, food was being stored in jars and reusable cling-wrap alternatives, cloth bags became the new plastic, and my consumption of packaged products was reduced overall. Since then, I’ve not only cut down on waste and saved some cash, I’ve also learned to get creative and make the best with what I’ve got. By the way… I recognize it may seem a tad contradictory to get all environmentalist on you, yet have a photo of a Ziploc bag front and centre. I’ve accepted that the process of reduction and elimination does not happen overnight and so I put to use one of the few already-used baggies I had kickin’ around.

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