Raw, Vegan Carrot Cake Cupcakes with Cream Cheese Frosting. If this post doesn’t make you guys smile, I don’t know what will.
Those right there are by far the daintiest, pretties, and tastiest raw treats I have ever made. And the beauty of it all is that they weren’t even hard. It all started on Friday, when I had dinner with Valerie at LPQ. It is by now a tradition that, every time I see Valerie, she brings me a bag of her extra frozen juice pulp, because she knows that I’ll put it to good use in crackers, breads, and wraps. This time, she outdid herself: I was actually hard to carry that home. One of the perks of this particular bag was that Valerie had separated all of the carrot pulp away from the other pulp. And since Christy had asked me, on Friday, if I knew of a good vegan cream cheese frosting that was Tofutti free, I decided to share the recipe for my favorite version.
Also as easy as…well, a lot easier than pie. An introduction to food start-ups curated by Stuart Langley. Anyone with enough drive and desire can launch their own foodie haven, be it a food van, supper club or pop-up restaurant.
This day-long event features practical advice from inspiring entrepreneurs and covers everything you need to know to get your kitchen up and running, from creating a unique concept and planning a menu to securing financing and licensing, and recruiting, training and managing staff. The course is curated and hosted by pop-up pioneer Stuart Langley, the brains behind the critically lauded Disappearing Dining Club, who will share his personal insight and professional experience to ensure you leave the course with a fully-formed plan for your delicious new venture.
Speaker profiles Stuart Langley Stuart founded Disappearing Dining Club in 2010 after 15 years of running bars, restaurants and members clubs in London and overseas. Bash Redford started Forza Win after growing disillusioned with his marketing job. Book now If you're using a mobile device, click here to book. Nutrition for Global Health. This course aims to provide comprehensive training in nutrition for global health with the choice of specialising in a number of topics and in a range of contexts.
It is an integrated programme covering dietary, epidemiological, public health, social and biological aspects of nutritional science. Specialist topics include maternal and child nutrition, nutrition in emergencies, nutrition programme planning, evaluation and monitoring, and nutritional epidemiology. Available Funding UK/EU applicants Overseas applicants The course attracts graduates from many countries and various disciplines who wish to equip themselves for global health nutrition research and teaching, operational work in the field or community nutrition programmes, work in public health nutrition, including health promotion and nutrition education, and for policy and programme planning in nutrition.
The MSc has been designed to focus on nutritional problems in developing countries and transitional societies. Course Duration. Chili Garlic Pumpkin Hummus. Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce.
I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment. Whatever I put chili garlic sauce on only becomes that much better. Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition. The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. Chili Garlic Pumpkin Hummus makes enough for a party tray 3 1/2 cups cooked chickpeas1 cup canned pumpkin puree2 tbsp lemon juice1 heaping tablespoon tahini2 cloves garlic1/2 to 3/4 cups water1 to 2 tbsp chili garlic sauce or sriracha1 tbsp olive oilsea salt to taste Share with friends!
Victoria Boutenko on Not Being Raw. I was on You Tube recently and I came across a discussion about Victoria not being raw. People had all sorts of statements about Victoria’s diet, some even said she was never on a 100% raw food diet. To keep the truth accessible and avoid confusion, I decided to post this article Victoria wrote to her newsletter group at the start of this year. It is her public statement about preferring to resin from her previous 100% raw position. Why I say I’m 95% Raw By Victoria Boutenko January 9th, 2010 This month my family celebrates our 16th birthday as a Raw Family . I first experienced this unease four years ago. Soon after this episode, I participated in a weekend workshop with Byron Katie about self-realization, along with 500 other attendees.
Since then I noticed feeling progressively more sensitive when talking to people who were struggling to stick to a 60%, 70%, 80%, or whatever % raw diet. We are all pioneers, still in the beginning of our research of the human diet.
Cheap/vegetarian meal plans.