Vitamin D is a hot topic at the moment, and whilst not everyone agrees on its possible benefits and there is still some debate on just how much we should be getting, one thing is for sure, a lot of us our vitamin D deficient. In fact it is a worldwide problem and over a billion people throughout the world are not getting enough of this vitamin.
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In the days when I ate dairy, cheese was my ‘junk’ food, my ‘stand-in-front-of-the-fridge-and-eat’ thing. I ate it. Lots of it. Then I read Dr. Campbell’s ‘The China Study’, and I decided that whilst cheese was my guilty pleasure, it had to go, and so Bitto, Parmesan, Gorgonzola, Pecorino, to name but a few of my ex-guilty pleasures, were banned from my fridge. A case of, I love you, but I love me more. And so my quest for cheese substitutes began. I soon discovered that when you follow a plant-based diet you become more creative with your cooking. Whilst I was happy to ditch the dairy, I still wanted something ‘sort-of-cheesy’ to spread on my home-made crackers. I mean, what are crackers for if not for spreading something cheesy on, I ask? With a little bit of creativity you can come up with some really tasty ‘cheeses’ and spreads. Dairy-free, gum-free, additives-free, not to mention heart-friendly and generally bloomin’ delicious. Lovingly Plant-based |
Hello!I'm Nicki Perkins, creator of lovingly plant-based and my passion is helping people adopt a healthful and delicious plant-based lifestyle. Archives
October 2017
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