This is a mouth-watering healthy breakfast option, a combination of flavors and explosion of tastes which will definitely bring a long lasting smile on your face. What a great start
Set off for an exclusive one-week culinary journey guided by vegan private chefs Monica Beatrice and Gee Van Donselaar.
Looking through old pictures the other day I got reminded of these really yummy raw banana crepe rolls which brought back some very happy memories. The texture of the dehydrated crepes
Kale Salad with Currants, Pine Nuts, and Lemon-Thyme Vinaigrette is a recipe inspired by “Crossroads” – a vegan cooking book by chef Tal Ronnen.
Let’s eat more sprouts! 🙂 Soaking, sprouting and fermenting activates phytase, which inhibits the phytic acid and lectins bound in the phosphorus content of the outer layer of grains, legumes,