Thursday, December 5, 2013

Gingerbread Cookies--Vegan, Gluten-Free, Low Sugar

Disclosure: I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
While I don't treat not "white-sugar coating it" like a religion, I do love playing around with alternative forms of sweetener--stevia, molasses, maple syrup, honey, and coconut palm nectar. And now I have a new, natural no calorie sweetener to add to my arsenal--Monk Fruit!

I've seen Monk Fruit at the last couple of natural product expos I've been to. I seriously think it's about to surpass both agave and stevia in terms of use, just a heads up! For manufacturers looking for a sweet, natural taste, without the calories or scary refining or artificial sweeteners, this could be the answer.

This is Monk Fruit in the wild

Thanks to Monk Fruit in the Raw, I was sent a baker's bag to experiment with. 

Using this handy dandy recipe converter and tips,  I decided to substitute all the white sugar in a regular gingerbread cookie with Monk Fruit in the Raw. Don't worry--there's still plenty of molasses in them. They recommend to just substitute half--because sugar adds volume, moisture and texture, not just sweetness--but I decided to be a rebel.

A rebel who isn't a very good baker, but these actually turned out perfectly. They even rose! (a miracle in my house). I don't have a rolling pin (since i don't bake) so I improvised.
 The only cookie cutters I had were hearts. Not quite the men I was thinking, but at least they weren't inappropriate...
 Gingerbread Cookies--Vegan, Gluten-free, Low sugar
Makes 8 servings
  • 1 1/3 c GF Flour (I love Bob's Red Mill All Purpose GF Flour)
  • 2/3 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 in fresh ginger, minced
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 c molasses
  • 1/4 c coconut oil
  • 1/4 c Monk Fruit in the Raw
  • 2 T Almond Milk Eggnog (yes I went there)
Mix ingredients, and then put in the fridge at least 1 hour, best overnight. Roll out on parchment paper, cut into adorable shapes, and cook at 350 for 8 minutes. Best dipped into said almond milk eggnog. 


Want more monkfruit? Check these out!

Monday, October 21, 2013

Crockpot Crumble

The crockpot is the most undervalued, underused, misunderstood of all the kitchen gadgets. Without the inherent sexiness of a Vitamix, novelness of a nano-ceramic wok or even the commonness of a pot or pan it always gets overlooked. I GET YOU CROCKPOT. Be my friend?

I use my crockpot on the weekly. Thankfully my mother set a good example--7 layer dips, veggies and roasts came from the crockpot at home. But it wasn't used too often. Once I got over my irrational fear of "it's going to burn the house down even though it's proven not to" the crockpot became a lifesaver.

Usually what happens is I buy lentils/splitbeans/dried beans from the bulk bins. Toss them in with some sweet potatoes/potatoes/carrots/parsnips/squash, add some spices, let it do it's thing for 4-6 hours, add greens and eat.

But for this month's Recipe Redux challenge, I decided to up my game and make a dessert/breakfast. Yes you can totally eat this either or. In Boston we have an abundance of delicious apples. Usually i just slather them with PB, but they make a pretty sweet dessert too.

Crockpot Apple Crumble

  • 1 lb apples (any variety except golden delicious)
  • 1 cup old fashioned oats
  • 1/2 cup whole wheat or gluten-free flour
  • 1/4 cup olive oil
  • 1/2 cup maple syrup
  • 1/4 cup maple sugar
  • salt
  • cinnamon
  • nutmeg
  1. Slice apples and toss them with salt, cinnamon and maple sugar
  2. Spray crockpot with olive oil spray
  3. Put apples in crockpot
  4. Make crisp by mixing oats, flour, oile and maple syrup
  5. top apples with crisp
  6. Turn crockpot on low
  7. Let it work it's magic for 6 hours
  8. Enjoy! (with almond milk, with non-dairy ice cream, with yogurt, whatever! morn and night)

Whole Foods has a list of delicious crockpot recipes, as does the amazing Oh My Veggies (including breakfasts and desserts. I kid you not) For more recipes, click on the links below

Tuesday, October 8, 2013

Lentil sweetpotato soup

Full Disclosure: I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Fall screams soups and stews. I refuse to give them up over the summer, but I'm strange like that. You know another thing I'm strange about (1 of many I'm sure)? I will eat sweet potatoes at breakfast, lunch and dinner. Toss them into a smoothie, top with coconut oil, make fries--but shockingly I've never combined soup and sweet potatoes. Thank goodness I made a new friend: the California sweetpotato. They're delicious, nutritious and versitle--perfect from sunrise to sunset!

As much as I love these red tubers, I must say I always get confused about yams vs sweetpotatoes. Well boy did I learn! Sweetpotatoes are sweet and moist, while yams are dry and starchy and not readily available in the U.S. Plus sweetpotatoes have more beta-carotene--your skin and eyes love that! Sweetpotatoes are also loaded with fiber and vitamin C.
I'm a sweetpotato lovah but I'd never seen a white one. Look at that! California O'Henry sweetpotatoes (yup grown in gorgeous California) have a pale skin, and sweet and creamy flesh that woeks great is soups and stews. Time to throw it and Covington (gorgous orange flesh) into a stew!

Into my crockpot specifically. I adore my crockpot--it makes life so much easier
Lentil Sweetpotato Soup
Makes ~6 servings
  • 2 cups green or brown lentils
  • 6 cups water
  • 2 California sweetpotatoes
  • Any greens you have on hand (I used kale and green beans)
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • Sea salt
1. Thoroughly rinse your lentils
2, Dice sweetpotatoes and greens
3. Spice it up!
4. Toss in the crockpot on low for 8 hours, or on high for 5.
5. Enjoy with a hearty piece of fall bread.

Looking for more ways to enjoy sweetpotatoes? Check out these creations by Recipe Redux members:

Wednesday, October 2, 2013

Happy National Kale Day

Yes, this is TOTALLY a real holiday. You may think that Orange is the New Black, but really KALE GREEN is the new black. Kale is so hot right now. I'm sure you've noticed.

So here's how to celebrate National Kale Day in style
Wear Kale
Yes, seriously.
Eat Kale
Massage it, drink it, love it
I mean,every day is kale day, but let's take a little extra time to celebrate today!

What's your favorite kale recipe?

Tuesday, September 10, 2013

Thrive Forward Kitchen Edition has Launched!

Things have been busy over at Vega with the lauch of Thrive Forward Kitchen Edition
Brendan Brazier (plant-based Ironman triathlete and formulator of Vega) created Thrive Forward in January as a FREE online nutrition education program. This isn't your run-of-the-mill nutrition program. Going beyond just what is clean eating, and label reading Brendan also dives into topics like digestion, eating for mood boosting, and dealing with food allergies. He also launched a Sport chapter that is an indespensible guide for athletes of all types--endurance, strength or functional fitness enthusiasts.
Now with the launch of the Kitchen Edition takes what you've learned about the what, and why and shows you HOW to cook to thrive. Brendan turns to the experts--Chef Susan Feniger (restaurantaur and charasmatic Food Network Star!), Chef Matthew Kenney (raw guru who makes raw cuisine drool-worthy) and Peggy K (fun holistic nutritionist who shares her kitchen cures).

The recipes, I want to make them all! From protein pancakes to raw chocolate mousse to dragon bowls, i'm drooling just thinking about the recipes. They can easily be modified depending on whether you're a novice or pro cook and what ingredients you have on hand/are in season. In fact, Susan leads an entire chapter on how to be creative in the kitchen with base recipes and how to use flavor combinations and seasonal ingredients to take your dishes from boring to unbelievable.  There's also now a Recipe Center on Thrive Forward, if you're in a pinch and just want to find a recipe.

I'll be posting some fun plant-based recipes I'm in love with over the next couple of weeks. In the meantime get your butt over to Thrive Forward and register or log in and add the Kitchen Edition to your learning queue.

Wednesday, August 21, 2013

Recipe Redux: Mason Jar Salad Dressing

Mason jars are so hot right now. They rock for basically everything. Vases, smoothies, salads, you name it. I love that Recipe Redux is jumping on this trend. Below you'll see everything from desserts to full meals--all in a jar. One of my goals for this fall is to start fermenting in mason jars. Watch out sauerkraut and kimchi--i'm coming for you

So why make your own salad dressing? And why shake it up old school in a jar? Well jar=glass=reusable=lasts forever, without leaching any nasty chemicals. Plus the wide mouth means you can put any ingredients in there without having to find a funnel (who even owns a funnel?? Not I). When you make your own salad dressing you know exactly what goes in it, and since your kitchen probably doesn't contain any soy emulsifiers or weird artificial flavors, and colors, it will be healthier for you. Plus it gives you an opportunity to get a little creative. As long as you're balancing flavors it's sure to be delicious.  The basic recipe for a salad dressing goes like this:
  • Acid (lemon juice, apple cider vinegar, balsamic vinegar)
  • Fat (olive oil. Vega Antioxidant Omega Oil, walnut oil etc)
  • Emulsifier (because oil and acid are not best friends, and they need someone to help them bind together) (mustard, tahnini, avocado)
  • Sweet (honey, maple syrup)
  • Salt
  • Herbs

Here's my favorite combination
 Rosemary Salad Dressing (in a jar)
  • 1/2 cup olive oil
  • 1/2 cup raw apple cider vinegar
  • 1 Tablespoon mustard
  • 1 teaspoon maple syrup
  • sea salt
  • 1/2 teaspoon cumin
  • 2 Tablespoons fresh rosemary

1. pour all ingredients into a pint size mason jar
2. shake shake shake!! (that lid better be screwed on tightly)
3. Pour over salad (massage that kale)
4. Store in fridge for up to 2 weeks (if it lasts that long)
image source cuppow

Even better--put this salad dressing in the BNTO container by cuppow so that your greens don't get all soggy after you pack your lunch.

What do you put in a mason jar??

Monday, August 12, 2013

Lululemon Seawheeze 2013 Race Recap

A half-marathon run by Lululemon? Fueled by Vega? Running alongside best friends and amazing coworkers? How could I not want to sign up ASAP?! So since January, I've been waiting for this time in August, to come back to Vancouver and run Seawheeze.
every race should have it's own app. Just sayin.
Many sweaty long runs later, it was go time. So on Friday,  I crammed clothes for 11 days (1 race, workouts, work clothes, wedding clothes) into 1 carry-on suitcase and flew to Vancouver. Ahem, i mean VanSweaty
Flights went smoothly, hotel was a little rough, but I was happy to have a place to crash on. I grabbed my race packet, met up with Vega peeps for a delicious dish of noodles at noodlebox, popped a few more chlorella (10g a day) and crawled into bed by 9pm. (Cut me some slack--I was still on East Coast time!)
In case you didn't see what I pack for races, let me show you step by step what the morning before looks like:
1. Hotel oatmeal. Classy lady that I am, I pack old-fashioned oats, nut butter and stevia. Then i use the coffee maker to make water and voila! The problem is I always forget to pack a spoon. I have eaten far too much oatmeal with a stirring stick. I'm quite good at it. This needs to happen ~ 2 hours before I start, so hello 5am alarm clock.
2. Fuel Ready Even though this race had Vega gel and hydrator stations, I like to run with Endurance Gel diluted in water. So that has to be prepared.
3.Energize I've ditched the coffee, but I swear by Pre-Workout Energizer. Since I drink this 20 minutes before I start, it has to come in a bottle i can recycle/toss near the start.
6:15am headed down to the convention center to find the 25 people amoungts 10,014 I knew. I'll call myself moderately successful. Since this was the most colorful/neon run I've ever run, It was hard to spot the Vega green amoungst everyone. Crowd those 10,014 people onto a street and let's get this party started. Didn't cross the starting line until 7:30 (not 7) but it's all good.
This race was flat. This race was stunning. This race had the best cheer stations. There were even urban raccoons (as the person running next to me said "Do you think they have rabies???" I sure hope not). Through the city, around the seawall. Did I mention Vancouver is beautiful? Sea + Mountains what more could you want? 

Photo Credit: Lululemon
Thanks mostly to the flat party, the race felt so manageable. I didn't run with a timer, I just ran. I felt like I was going at a good pace, but definitely didn't feel like I was dying. Not feeling like you're dying during a race is a pretty amazing thing. Didn't have to stop to walk, just had to try to figure out what mile we were at (everything was in kilometers. too much for my American brain). I didn't have a goal time, but would have loved to get in under 2 hours. (i'm not as fast as I used to be, so i'll take what I can get). 1:57 I'll take it
At the end they had cool towels, a picture frame medal, coconut water, skullcandy earphones, and aromatherapy for everyone. yessssss. Vega had tons of samples + a stretching station that you had to take advantage of. 
Photo Credit: Chris Andrews
Let me take a moment to say I have the most inspirational, positive and attractive bunch of coworkers. It's unreal.
2 of my best friends from Wyoming came up from LA to run with us. And they both crushed it--it was even Max's first half marathon. Instead of waiting in the tremendously long breakfast line for a piece of fruit, we decided to prioritize showering, stretching, and getting brunch (that included bloody marys)
After a day of catching up, it was time for some yoga. Seawheeze takes the yoga, run, party thing very seriously. Didn't pack a mat but it's totally fine to practice on the grass. 

Yoga followed by listening to live music, in the outdoor beer garden. On a gorgeous night. With the best people.  Amazing.

I can not wait for the next Seawheeze. You have to come too!
What's your favorite race to run?




Sunday, August 11, 2013

5 Minute Mint Chocolate Chip Ice Cream (Raw, Vegan, Gluten Free)

Full Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am  entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated  with the contest. I was not compensated for my time.

I love avocados. Seriously-so creamy, so smooth, so satisfying. so good. When I found out that Recipe Redux was partnering with California Avocados to do a recipe contest I was like heck yes! So drop your fat fear and reach for the goodness of an avocado! A plant-based superfood, avocados are loaded with vitamins, minerals, and phytonutrients. Make a quick guac, add it to your hummus, spread it on toast or in your sandwhich, or toss a slice on your stir-fry or salad.

or even better... make your own ice cream with it.

Raw Chocolate Chip Ice Cream
  • 1/2 Avocado
  • 1 banana, frozen
  • 1 Tbsp cacao nibs (or semisweet chocolate chips)
  • Mint extract or mint tea or fresh mint leaves 
In a food processor or blender, pulse all ingredients together. You may need to add a splash of water.
Stop every 30 seconds to scrape the sides. Continue until the soft-serve is a smooth consistency.
This makes 1 serving, but of course, sharing is better so double, triple and quadruple it for your friends

Friday, August 2, 2013

Healthy Summer TIme Grilling

Yes I do indeed have a winner for the Tiesta Tea giveaway, but you'll have to scroll to the bottom for that!

Summer=grilling. WAYYYYY to hot to light the stove, so every chance I get to pounce on someone's grill I do. (next apartment has to have a porch/space for a gril. new requirement).

Required Reading: Healthy Plant-based BBQ tips by yours truely.

Here are some of the recipes I drool over:

DIY Burgers
Option 1
Option 2
Option 3

Put a Kebab In It
Mushroom Kebabs

Sides FTW
Slaw it up
Chickpea love
Potato Salad
Grilled Greens
Kale and Pink Grapefruit Salad

Don't Forget Dessert
Grilled watermelon OR mango OR peaches is the way to go.
Grill a fresh fig and drizzle it with honey. seriously
or you may decide you want to make this blueberry pie

Join me and @SarahStanley for next Thursday's #WellnessChat (8pm EST on twitter) all about healthy summer grilling!

And if you can't get enough social media/nutrition action, hop onto this Google+ Hangout with me next Thursday (August 8th) at 2pm EST

Now... For who won the giveaway.... Bryanna! DM me your info please so we can get you some rooibos and green tea. Thanks to all that entered

What is your favorite grilling recipe? Please do share

Friday, July 26, 2013

Giveaway: Tiesta Tea

Yes, I am sipping tea this morning. Yes it is almost July. Don't want to get into a debate about this, but 100 degrees one week to 60 degrees the next?? Tell me climate change isn't happening. I'm not complaining, since I"m definitely not cut out for humid Boston summers (snow and skiing again please?)

But this tea. This tea is rad. My friend Andrea is my tea guru. She introduced me to the wonders of David's Tea (my bank account is not so happy about this relationship) and when she started raving about Tiesta Tea I knew they had to pretty awesome to deserve her respect.

Tiesta produces only all-natural loose-leaf tea blends with real fruits and herbs. You can select what type of tea you want (green, white, black, rooibos, yerba mate, herbal etc) or you can select some of their blends--Energizer, Relaxer, Immunity etc. I mean who doesn't want a lemon merainge chamomille before bed?

I tried their Relaxer: Palm Beach Punch (iced), Immunity: Fireberry, Eternity: Blueberry Wild Child. The flavors and rich hue of their teas was unbelievable. I just had to ask--did they use any artifical colors or flavors? (one my main grips with David's Tea). Nope--all natural. Look at this iced Palm Beach Punch. This is real life folks

Hot or cold they are delicious. I love their Brewing 101 guide. And I am oh so glad to share Tiesta with you!

  • Contest open from today until Friday August 2nd.
  • Winner will recieve one tin, two pouches and one t-sac
  • 1 entry for leaving a comment below (with your email address) about your favorite flavor of tea
  • 1 entry for tweeting "Enter @ElizabethEats #Giveaway of @TiestaTea "

For everyone, the folks at Tiesta kindly offered a sweet coupon code: NoSCTea11 for 15% off and Free Shipping on

Enter away!

and if you need some reading material while you sip that tea, I highly recommend downloading the new Supplement Goals Reference Guide by One of the most commonly asked questions I get in my private practice is "What kind of supplement should I be taking." This guide is the first comprehensive database that reviews all peer-reviewed research DONE ON HUMANS (not animals or in a test tube). Curious about glutamine? Or OMega-3s? Or green coffee bean extract? You need this guide. Now. is the best, and they aren't tied to any supplement companies, so you know they're not putting positive spin to make themselves look good.

Happy reading and tea sipping

Full Disclosure: Tiesta gave me three free samples of tea. I was not compensated for this review or giveaway. just rocks--they don't pay me. Questions? Ask away!

Sunday, July 21, 2013

Recipe Redux: Healthy Snacks for Traveling

Summer=travel, travel, travel. Every weekend is jam-packed with plans, and I'm not complaining. But you definitely need good eats to keep you fueled while you're on the go. I love that Recipe Redux is polling dietitians today for healthy snacks while traveling. You're definitely going to want to click on the links below.

Here are my top healthy snacks for airline travel

Here are my top snacks for a road race

Every adventure is better when you're well-fed
What are your favorite travel snacks and/or summer plans?? 

Thursday, July 18, 2013

My Reading List

I love to read. Really I do. I think approximately 50% of my childhood was spent with my nose behind a book. I gobbled up everything I could at our public library--from science fiction to memoirs to fantasy (I also went through a King Arthur phase where I literally read everything written on him). Once I was even a book for halloween--true story.
even better, it was a book about horses.
my sister was a princess.

But as an adult I've been having a harder and harder time finding the time to sit down and read a book. There are countless excuses I make. But i know reading makes you a better person, and Carlene and Matt and Gina's own reading pursuits have made me try to make a more concentrated effort to curl up with a book. My other fault is that I gravitate towards nutrition and science nonfiction. Fascinating to me but not exactly helping my imagination grow. I definitely believe readng makes you smarter and a better writer, so obviously I need to up my reading game.

Must Reads

Lean In
If you haven't heard about Lean In I'm pretty sure you've been living under a rock (and how are you reading this now??) A must read for any woman who wants to be successful in business/work, and any man who wants to help women get there. girl power!

I gobble up everything Michael Pollan writes. Not only do I love the subjects of most of his books (food) but he is a wordsmith who turns what could be a dull topic into a delight. Cooked is my new favorite book he's written. Divided into 4 chapters of 4 different ways to transform food (fire, water, air and earth), you'll find yourself wanting to sneak just a couple more pages in. Cooking is the best thing you can do for your health, and if Cooked doesn't convince you of that, I'm not sure what will.

Sugar Salt and Fat
Again, another "if you eat, you should read this" kind of book. A fascinating look at the food industry and how much control they have over the choices we make when dining out or shopping in the grocery store. Here's a full review if you're still hestitant.


I keep a queue running on pinterest of "to reads" I think i'm going to take my sisters' advice and tap into my creative side with The Artists Way next

What do YOU think I should read??

Monday, July 1, 2013

Good Bean Giveaway Winner

The winner of some pretty sweet chickpea snacks ie Good Bean are:
Kelsea, Melissa and Rachel

Look for an email in your inbox!

Happy Monday to everyone. Happy Canada Day to those Canadians. Happy 4 day workweek to us Americans. Hello July

Monday, June 24, 2013

Good Bean Giveaway

Love me some snacks. I'm definitely a fan of 3 square meals and 3 solid snacks a day. PB + Apple, almonds and a banana, hummus and carrots are some of my snack staples. But i'm always on the lookout for new plant-based options that are high in fiber and protein. So when the Good Bean sent me an email about their roasted chickpea snacks I knew I would be adding a new staple to my list.  Not only are they a conveient snack that's packed with protein and fiber, but they are also delicious!
Smoky chili & lime, cracked pepper or just plain sea salt will tantilize your tastebuds. Oh and they're non-GMO too. If you're sick of just having them on a snack, here's some recipe inspiration.  Worried about allergies- they're gluten and nut free!

And since we're all about sharing, 3 of you will win a giftpack of 3 chickpea snacks + 2 nut-free bars
2 ways to enter, and 3 winners wil be announced on Monday July 1st.
  1. Leave a comment below on your favorite way to eat chickpeas
  2. Tweet " @ElizabethEats is hosting @thegoodbean #giveaway "

Good luck!

Disclosure: The Good Bean sent me samples to try. I was in no way paid to post this review or giveaway. 

Friday, June 21, 2013

Pepita Pesto-Vegan

The theme for this month's Recipe Redux was SEEDs. Love me some seeds. Then, when I was thinking about what to make, I realized I didn't know what the difference between a nut and a seed was. I could tell you that an almond's a nut and a sunflower seed a seed (duh) but why? Was this a silly botany definition like the fact that a tomato is technically a fruit?

According to the dictionary a nut is: a hard-shelled dry fruit or seed with a separable rind or shell and interior kernel. A seed is: the fertilized ripened ovule of a flowering plant containing an embryo and capable normally of germination to produce a new plant. As a non-botanist this tells me absolutely nothing. Except that it seems all nuts are seeds, but not all seeds are nuts. And apprently, things like walnuts are acutally drupes, and hazelnuts and chestnuts are the only true nuts.

Whew that's confusing. But a name is just a name, and thankfully all nuts, seeds and drupes have some pretty baller health benefits (get at me healthy fats), and taste delicious. I eeny-meeny-miny-moed over whether to use what I will define as seeds: chia, flax, pumpkin, and sunflower. Pumpkin won out. But they're way cooler when you call them pepitas and even cooler when you put them in pesto. Especially if it's a humid summer day.

Pepita Pesto
2 cups loose leaf fresh basil
4 cloves garlic
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup Vega Antioxidant Omega Oil (or EVOO)
2 TBS nutritional yeast
Salt and Petter to taste

Whole Wheat spaghetti noodles
Veggies (brocooli, spinach and mushrooms preferred)

While you're boiling your noodles, puree in the pesto in a  food processer. Mix with heated veggies and pasta in a big bowl. Eat.

Now go get a little seedier with these recipes:

Thursday, June 13, 2013

Sweet and Sour Tofu

Full Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I received a gift card to offset the expense of my ingredients. 
This recipe requires two prefaces

1. This was originally a cake recipe. I had grandiose plans of making an olive oil and honey cake. I am not baker. (That's my sister-you can read her amazing recipes here and my mother). Needless to say baking does not do well with experimentation, and 1 hour wasted, i ended up with cake in the trash. fail. this is much, much, much, much, better.
2. Yes I am plant-based and Yes I eat honey. It's the most natural of all sweeteners in my book (it requires absolutely no processing or tampering from humans). Bees are rad and I hope they stop dying, but as far as I can tell honey isn't what's killing them. Fun honey fact: There are more than 300 varietals in the United States alone, with flavor nuances depending on the bees' food.  Local and raw=the holy grail of honey. It's worth the price tag, trust me.

"We are grateful to thehoney bee for all that it gives." -Boston Honey Company
Sweet and Sour Tofu
serves 4

1 block extra firm tofu, water pressed out
1 T coconut oil or hot sesame oil (if you like some heat like me)
Brown Rice

2 T raw honey
1 T Braggs liquid aminos (or low sodium soy sauce)
1 T Siracha
1 T lemon juice
1 T apple cider vinegar
4 cloves garlic
1 tsp grated ginger

1. Mix sauce together thoroughly and set aside
2. Cut tofu in small squares (~20 per block). Cook well in a nonstick pan. (this nano-ceramic pan is my life-saver. Go get one) until tofu is browned
3. Pour sauce over tofu, and let simmer for 10 minutes
4. Serve over brown rice and veggies, with extra sriracha if you want more heat.

It's spicy, it's sweet, it's sour. BAM! Enjoy!

Looking to do some of our own kitchen experiements? May it go better than my cake! Here's how to sub honey for another sweetener: For sauces, marinades and salad dressings, substitute honey for up to half the sweetener. In baking, for each cup of honey used,  reduce any added liquid by ¼ cup, add ½ teaspoon baking soda and reduce the oven  temperature by 25 degrees Fahrenheit.