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Mary’s Gone Crackers is a brilliantly-crafted line. Wheat-free, gluten-free, dairy-free, vegan, non-GMO, with no hydrogenated oils or trans-fats: These delicious crackers are the poster food for everything that is trending in specialty food today. Yet, the brand dates to 1994, when Mary Waldner discovered that she and her son were allergic to gluten, a protein…
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You can tell that Americans suffer from lactose intolerance by the different types of lactose-free milk in stores. In our supermarket, there are as many varieties of lactose-free milk as conventional cow’s milk (0%, 2%, whole, chocolate, etc.). In fact, Prevention magazine says that 65% of the world population are officially diagnosed as lactose-intolerant. Others…
Continue reading “TOP PICK OF THE WEEK: Siggi’s Lactose Free Yogurt”
[1] Melt Miyoko’s vegan cultured butter and toss it with popcorn (all photos © Miyoko’s Creamery). [2] Spread Miyoko’s vegan cream cheese on a bagel. [3] Serve a Loire-style soft cheese wheel with crackers and wine. [4] Spread Miyoko’s roadhouse cheeses on bread, crackers or pretzels. Shown here: Biergarten Garlic & Chive. [5] Create a…
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We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
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[1] Emmy’s Organics cookies are made with shredded coconut. They’re macaroon-style treats in different flavors (photo courtesy Emmy’s Organics). [2] Each chewy cookie is delicious on its own or with a beverage (photo courtesy The Balanced Beet). [3] How can you resist? Head to Walmart, use the store locator or order online. THE NIBBLE…
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