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[1] A bowl of Kamut grains. Here’s how to cook it from Vegan Lovlie (photo © Vegan Lovlie). [2] A close up of the grains, three times the size of conventional wheat grains (photo © Purcell Mountain Farms). [3] Cooked Kamut grains (photo © Vegan Lovlie). [4] Kracklin Kamut, our Top Pick Of The Week…
Continue reading “TOP PICK OF THE WEEK: Kracklin Kamut®, Khorasan Wheat”
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”
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