TOP PICK OF THE WEEK: Almond Breeze Almondmilk

There’s a lot that’s happening in the nondairy milk space, and most of it is excellent. This week’s Top Pick is Almond Breeze Almondmilk from Blue Diamond. Even if you’re perfectly happy with cow’s milk (as we are), you should give it a try. Some people seek nondairy milks because of lactose intolerance, kosher or…
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TIP OF THE DAY: Zucchini Butter

Ready for zucchini season? This recipe, from Lucero Olive Oil, adds zucchini to a thicker pesto-like recipe, that’s used as a spread instead of a sauce. You can use it on crackers, crostini, grilled eggplant rounds, pizza dough and of course, toast. You can even add it to a savory oatmeal breakfast, mixed into the…
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TOP PICK OF THE WEEK: Nondairy (Vegan) Mochi From My/Mo

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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RECIPE: Vegan Butternut Squash Tacos Al Pastor

Here’s a treat for Cinco de Mayo that happens to be vegan: Tacos Al Pastor Al pastor is a dish from central Mexico that is an adaptation of shawarma, the spit-grilled meat brought by Lebanese immigrants to Mexico. Shawarma is similar to Turkish döner kebab and the Greek gyros. The dish— Mexican street food—is made…
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TOP PICK OF THE WEEK: Emmy’s Organic Coconut Cookies

[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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