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Mock Parmesan Cheese

2 cups raw walnuts 1 cup nutritional yeast 1 tsp Himalayan pink salt or Celtic sea salt pinch ground white pepper Pulse in food processor until fine and powdery. Keeps for a week in refrigerator. Works great in risottos instead of parmesean and sprinkled on cheeseless pizzas. Also makes a good pesto. For pesto, blend

Vitamin B12

When Chef Barry Horton and I teach our nutrition/cooking classes, the subject of vitamin B12 inevitably comes up. In transitioning to a vegan/plant-based diet, many are fearful of possible deficiencies, when the reality is that a plant-based regimen can easily provide satisfactory levels of most nutrients. Most. So where does B12 enter the picture? The