- Life Unedited -
LIFE, UNEDITED: Book Review: Pantry to Plate Cookbook
By Laura FogelbergOur marketing manager makes oat milk and gluten-free cookies from Heather Crosby’s new cookbook, Pantry to Plate.
dairy-free
- Life Unedited -
LIFE, UNEDITED: DIY Almond Milk
By Courtney Lewis OpdahlHow to make your own nut milk with ease. Plus, helpful tricks for this dairy-free alternative.
- Nutrition -
How to Make Your Own Nut Milk
By Heidi WachterWhip up a dairy-free alternative with this simple whole-foods recipe.
- Coming Clean -
COMING CLEAN: No Fooling
By Courtney Lewis OpdahlTrying to outsmart my body’s food intolerances is a lose-lose.
- Functional Medicine -
Taking Notes: The Future of Nutrition Conference (Autism)
By Casie Leigh LukesGet an inside look at Casie Leigh Lukes’s notes on nutrition and autism from The Future of Nutrition Conference.
Study: Organic milk contains more heart-healthy fatty acids
By Maggie Fazeli FardFor people who drink milk, full-fat and organic may be a healthier option than conventional dairy.
- Coming Clean -
COMING CLEAN: Go-To Meals: Simply Yummy Hummus
By Courtney Lewis OpdahlHomemade hummus is so much tastier than store-bought. This recipe is simple, and open to modifications.
Food Should Taste Good Tortilla Chips
By Experience Life Community ManagerChocolate tortilla chips Corn chips with olives Such adventuresome meddling with the classic chip might alarm traditionalists, but these creative flavor combinations from Food Should Taste Good make overcoming a little cognitive dissonance well worth the effort. Sort of a cross between a chip and a cracker, these snacks complement every sort of dip and spread. The sweet potato chips are delicious with black bean corn salsa; the olive chip is a perfect vehicle for hummus. The flavors are compelling enough to make you stop and pay attention, helping to enforce a more mindful relationship with your food. All varieties are gluten- and dairy-free, so they make a delicious treat for those with sensitivities.