Photo Credit: https://www.chinasichuanfood.com/saliva-chicken/

This is a very interesting dish (in my opinion). It was recommended by our Chinese friend living in Estonia. It is originally a Sichuan dish. And this photo is by Elaine who lives in China now and grew up in Sichuan province. During her early childhood; she had two great cooks around: her mother and her grandmother. Grown up, she travelled around China and she enjoyed the yummy dishes from many different cuisines.  You can find the step by step photos and instructions on how to prepare this dish. Our Italian friend Lorenzo and my husband also like this dish.

Vegan Recipes Online & Free

Good Dot
https://gooddot.in/recipe/language/english/

Vegan Cookbooks


Simply Vegan

Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie. When not on the road filming Dustin is home in NYC serving clients as a personal plant based chef and working with various restaurants in recipe development. Dustin worked alongside celebrity chef Chloe Coscarelli developing her recipes for the fast casual chain By Chloe. Also an educator, Dustin teaches his Vegan Roadie Cooking Course at various venues around the United States and at The Natural Gourmet Institute in NYC, from which he is also a graduate. Having traveled over 110,000 miles around America in the last 10 years working with chef's of all levels, Dustin has seen what America wants and knows how to make it easy and accessible.

Vegan Chocolate Brands

Other Vegan Chocolate Treats

The Best Vegan DUMPLINGS in Sydney!
No need to hunt around because I'm convinced these dumplings are the best. And I've eaten a LOT of dumplings in my life. JOIN ME as we discover the best asian food in Sydney! FOLLOW on instagram @loudnoodle and @itslizmiu

Here is our version of Swedish Smörgåstårta – a savoury bread layer cake. We make it with rye bread and three differently colored spreads in between. Make it for a midsummer party, brunch or a gathering with friends. You can easily half the recipe. Photo and video credit: Recipe here at Green Kitchen Stories

My gosh, this movie night snack looks so yummy, I really want to give it a try to make it one of these days! Nut Butter Truffles and arrange them on a snack platter with fresh fruit, carrot sticks, dark chocolate, nuts and a little peanut butter cinnamon dip. It's so good and perfect for a movie night with friends or family.

Lately, I am into Extra Dark Chocolate of up to 70% Cocoa solids. So I started with the city we live in now, I found this Estonian branded chocolate called 'Bitter' Kalev.

Cocoa mass, fat-reduced cocoa powder, sugar, cocoa butter, butter fat (milk), emulsifier (lecithin), vanillin. Cocoa solids: 70% minimum. May contain traces of nuts, peanuts, cereals containing gluten and egg products.

They wrote that "the high cocoa content Bitter 70% represents the best qualities of dark chocolate and is loved by everyone who prefers less sweet and slightly bitter chocolate." Before this, I actually tried the 87% on my first trial of dark chocolate. It was too bitter, but I find this 70% ones more tasty and I recommend (in fact!)


I've also learned along the way that there is a process called alkalization, also known as Dutching, has negative effects on the antioxidants in dark chocolate. So do read the labels. Do you know of any dark chocolate from your country that is a good brand? Which would you recommend

This is the Pizza I made today for my husband. He rated it well, very well actually. So this is my very own recipe, hope you enjoy it too:

First make the pasta base :)

Ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

When it become crumbly add water and knead it for 20mins, until it becomes the dough.

Let it rest for 30mins and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.

For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian Kolbasz (Smoked sausage), Trappista cheese, cherry tomatoes and some minced garlic are added. You can top it with whatever you prefer.

There were some ham slices in this one too ;)

Bake it for 8 mins at 200 deg Celsius, when ready top it with Rucola. And enjoy!

If you would to see how to make the dough from scratch with raw ingredients, here's a video to share:

Do you like Strawberries? I really love it! As far as I know, strawberries are very healthy, though it has some natural sugars. It is an excellent source of Vitamins C and Vitamin K. I like that it has fibre, folic acid, manganese, potassium, significant amounts of phytomutrients and flavanoids.

It can help with digestive ailments, teeth whitening, skin irritations, helps to regulate blood sugar levels by slowing digestion! That's how its fructose content helps. It has useful leaves that can be used to make tea or eaten raw/cooked. The fibre also has a satiating effect. It has a rich colourful pigments that is a protective effect (anthocyanidins) and potential health benefits (like prevention of inflammatory conditions and heart disease)!

I was looking through this recipe on Strawberry Brownie Cake, wow, it is so beautiful! I want to make it! https://www.deelishrecipes.com/2015/01/cream-filled-strawberry-brownie-cake.html

Right now, I have some frozen strawberries, and I just want to make some strawberries yoghurt using my new Bosch Multi Talent 3 Food Processor's Liquidiser

Features

- A mixed variety of main courses, snacks and healthy drinks.
- 159 handpicked premium recipes.
- 28 additional exclusive recipes available as in-app purchases.
- Switch seamlessly between supported languages.
- Save your favorites so you can return to them quickly.
- Several photos for each recipe!
- Shopping list: Just e-mail or iMessage the ingredients within your family!
- Estimated cooking time for each recipe.
- All recipes are marked if they are vegan, raw, gluten free or whole grain.
- Step by step cooking instructions, tap on a step to mark it as completed.
- Smart timers that knows what you're cooking
- Universal app - run it on both your iPhone and your iPad
- Stunning Retina graphics!
- Share or brag about your cookery on Facebook and Twitter!
- Share recipes with friends and family over AirDrop.
- Print recipes over AirPrint.


Featured in press and media

"Cookbooks don’t get more beautiful than this perfectly designed app." — Sydney Morning Herald 

“Proving that even wholesome vegetarian recipes can make for tantalizing food porn” — Bon Appétit 

"Beautiful photos and a world-class user interface will whet the appetites of vegetarians and omnivores alike as the cook the easy-to-follow recipes in this stellar app" Editors Choice – Runner Up in the Best of 2012 for iPad 

"Wow! The designers/developers of this app have truly put in their heart and soul into this. This is just marvelous." - beautifulpixels.com 

"Green Kitchen is a shining example of an interactive recipe book that makes healthy eating both easy and enjoyable." - Mac's Life 


Let´s bury the myth once and for all; healthy food does not need to be bland and boring. 




The Green Kitchen story

All recipes are handpicked by David & Luise - the creative duo behind the award-winning vegetarian food blog Green Kitchen Stories and the authors of two internationally acclaimed cookbooks. Their work has appeared in Food & Wine Magazine, Bon Appetit, ELLE, Vogue, The Guardian, Vegetarian Times and many more publications. In 2013 their blog won the Saveur Best Food Blog Awards in the Special Diet category.

Luise is Danish and David is Swedish. They currently live in Stockholm with their two children. Apart from doing freelance recipe development and food photography, David works as a freelance graphic designer and Luise is a qualified nutritional therapist.

Regardless if you just want to eat more greens or already are a full time vegetarian - Green Kitchen is the perfect companion in your kitchen or while planning from your sofa.

Green Kitchen is filled with tasty and inspiring vegetarian food with ingredients straight from nature and a bare minimum of gluten, sugar and dairy products. Enjoy and be delighted by creative recipes with drop dead gorgeous photos and detailed, easy to follow, instructions.
Stay in touch! 

http://www.greenkitchenapps.com 
http://www.facebook.com/greenkitchenstories
http://www.twitter.com/gkstories 
http://www.instagram.com/gkstories

Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health

Vani guides you through a 48-hour Toxin Takedown to rid your pantry, and your body, of harmful chemicals--a quick and easy plan that anyone can do. A blueprint for living your life without preservatives, artificial sweeteners, additives, food dyes, or fillers, eating foods that truly nourish you and support your health, Feeding You Lies is the first step on a new path of truth in eating--and a journey to your best health ever.


About Vani Hari
Vani Hari started FoodBabe.com in April 2011 to spread information about what is really in the American food supply. She teaches people how to make the right purchasing decisions at the grocery store, how to live an organic lifestyle, and how to travel healthfully around the world. The success in her writing and investigative work can be seen in the way food companies react to her uncanny ability to find and expose the truth.

Lisa Bryan Downshiftology
https://downshiftology.com