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There are many benefits to making your own milk alternatives. It’s cheaper, tastier, and you can control any additives, as well as the quality of the... read more
Manchego is Spain’s most famous cheese. Produced in La Mancha, true Manchego is made from 100% pasteurized sheep’s milk. Cheeses from Spain are commo... read more
Like yogurt, miso has live, beneficial bacteria which is why it is added at the end of the cooking process. These lactic acid bacteria and enzymes aid... read more
See our complete Guide to Nutritional Yeast in the resources section of our website. Click on resources, scroll down to Community Outreach and click o... read more
Paneer is a type of soft cheese native to India, although it is also used in some parts of the Middle East. It is one of the most common cheeses used... read more
POTENTIAL HEALTH BENEFITS:
-Contain volatile oil components that have been shown to inhibit tumour formation, particularly in the lungs, and neu... read more
Quinoa is an ancient, non-hybridized seed that is not technically a grain but is used as one. It comes closer than any other vegetable or animal food... read more
Sea vegetables are a good source of vitamins A, C, E, B1, B2, B6 and B12. They are also rich in calcium and ergosterol, as substance that can be conv... read more
Shitake mushrooms contain all eight amino acids and are particularly rich in the leucine and lysine amino acids. They are a good source of B vitamins... read more
Spelt and kamut are distant relatives to wheat which have stayed in their original ancent form, unlike wheat which has been hybridized many times over... read more
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