WhatIf Foods promises expanded Food and Beverage Line from Bambara Groundnuts

WhatIf Foods is expanding its brand line, focused on creating food and beverage products that are sustainable and healthy. The company has developed a range of products that are made from natural ingredients and are free from preservatives and artificial flavors. WhatIf Foods is committed to creating products that are both nutritious and delicious while also supporting regenerative agriculture.

Regenerative agriculture is a farming approach that focuses on restoring soil health and biodiversity while also reducing the use of synthetic fertilizers and pesticides. It involves practices such as cover crops, no-till farming, and managed grazing. These practices help to improve soil health, increase water retention, reduce erosion, and sequester carbon in the soil.

Bambara groundnut is a traditional crop that is native to Africa and is one of the main ingredients used in WhatIf Foods’ products. Bambara groundnut is high in protein, fiber, and minerals and is a great source of vitamins and minerals. It is also rich in antioxidants and has anti-inflammatory properties. By using bambara groundnut in their products, WhatIf Foods is helping to support smallholder farmers in Africa, while also providing a nutritious and delicious product.

One of the products that WhatIf Foods has created to support regenerative agriculture is BamNut Milk. This milk is made from almonds and is free from dairy, gluten, and GMOs,  and is sourced from a small family farm in California. The BamNut Milk is also high in protein and calcium and is a great source of vitamin E. It has a creamy and nutty flavor that is perfect for smoothies, cereal, and baking.

Another product from WhatIf Foods that is made with regenerative agriculture is BamNut Noodles. These noodles are made from organic buckwheat and are free from wheat, gluten, and GMOs. The BamNut Noodles are high in protein and fiber and are a great source of iron. They have a nutty and earthy flavor that makes them perfect for soups, salads, and stir-frys. Both the BamNut Milk and Noodles are part of WhatIf Foods expanding line of tasty offerings. More at www.Whatif-Foods.com

These Brazilian Vegan Lip Tints from Eco Lips Make Your Mouth Look and Feel Better

 

If you want to keep you lips feeling fresh, protected, and healthy, a good balm or tint can be very useful. EcoLips has a new line of colorful lips tint that are not just smooth to the touch, they are also vegan, via way of Brazil.

 

 

Eco Lips has developed a luxurious, creamy formula with a pristine satin finish, comfortable and nourishing for everyday use. The line features ethically sourced, Fair Trade Certified™ Babaçu & Pracaxi Oils along with Cupuaçu Butter, native to the tropical areas around the Brazilian Amazon. These oils and butter nourish, moisturize and protect lips. The tint is created by adding a hint of natural mineral colors and the fruity, floral flavor of passion fruit.

The Brazilian Lip Tints come in 5 colors: Bold, a deep rosewood with hints of burgundy and mahogany; Blessed, a rouge pink color that’s soft, rosy; Blissful, a soft dusty rose for a perfect barely-there flush; Brave, a strong, muted pink-red color with a hint of purple; and Brazen, a tawny burnt sienna color with reddish undertones.

Find them here

 

ABOUT ECO LIPS

Founded in 2003, Eco Lips is the original organic lip balm. They manufacture the best USDA organic and Fair Trade Certified™ lip care products FOR the world. Eco Lips products are also Non-GMO Project Verified, Leaping Bunny Certified, and gluten free. Their 86,700 sq ft manufacturing facility located in Cedar Rapids, Iowa is powered with 100% renewable energy. Eco Lips is a certified B Corporation focused on the triple bottom line – people, planet, and profit. With the recent purchase of Simply Soothing, makers of Bug Soother bug repellent, Eco Lips continues to be focused on creating effective and sustainable personal care products and being true innovators in the market.

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Chef Rene Johnson releases new vegan soul food cookbook, From My Heart to Your Table

Chef Rene Johnson has released her new cookbook, From My Heart to Your Table, featuring vegan and healthier traditional soul food. Her unique coffee table-style cookbook shares easy to follow recipes your holiday guests will love, along with personal stories and scrapbook-style pages, and some amazing tips on how to make healthier, plant-based versions of everyone’s favorite appetizers, entrees, and of course, desserts.

Chef Rene is known for taking her grandmother’s homespun southern soul food recipes and making them every bit as flavorful and culturally relevant, without many of the harmful fats added to traditional comfort food dishes.

Chef Rene’s has many celebrity followers, with clients ranging from Nancy Pelosi and Vice President Kamala Harris to actor Danny Glover, author Dr. Cornel West, California Governor Gavin Newsom, multi-platinum selling music group, Tony! Toni! Toné, and top execs at Google and YouTube.

“Vice President Kamala Harris has a sweet tooth,” says Chef Rene. “Her favorites were the desserts I made for her event, like my mini sweet potato pies, mini vegan cupcakes, and mini homemade vegan chocolate chip cookies.”

“California Governor Gavin Newson throws a yearly event for Congresswoman Barbara Lee, and they loved my vegan greens, picnic potato salad, mac and ‘cheese,’ vegan candied yams, and hot water cornbread.” But, says Rene, “the vegan quinoa ‘meatloaf’ was Gavin’s favorite.”

“Actor Danny Glover gravitated towards my vegan beans and rice. That was his favorite by far,” says Rene.

As far as more traditionally prepared, yet healthier dishes, Rene shares, “Dr. Cornell West enjoyed the jerk turkey meatballs, mini mac and cheese bites, and he also loved my vegan red beans and rice. Then he dug into my blackberry jam cupcakes.”

From My Heart to Your Table features all of the celebratory holiday food appetizers, entrees, and desserts Chef Rene Johnson is famous for, from Hollywood and Silicon Valley to Washington, DC.

A true pioneer of the healthier soul food and vegan soul food movements, Chef Rene’s food is so flavorful and delicious, you won’t miss the meat and dairy, or the excess fat.

Some of Chef Rene’s vegan soul food dishes include: fresh tomato succotash, smothered cabbage, vegan dirty rice, vegan fried okra bites, cashew “cream” sauce, vegan butter beans, mini-quinoa and spinach cakes, and quinoa meatloaf.

More traditional fare featured in Chef Rene’s cookbook includes: hot water corn bread, junky black eyed peas aka “cold day chicken soup,” sticky barbeque wings, big ol’ pot of gumbo, grandmother’s fried chicken, off-the-hook ox-tails, the “mac attack” mac and cheese, salmon croquettes, stewed salmon and grits, and more. “The beautiful part is that you can mix and match traditional and vegan dishes for the holidays. It doesn’t have to be one or the other,” she says.

There is also a healthy mix of dessert recipes for staples such as sweet potato pecan pie, peach cobbler, blackberry jam cupcakes, vegan chocolate chip cookies, and her signature “Mama Cake (yellow cake with chocolate icing).”

Veggie Hotels is a Coffee Table Guidebook to the Best Vegan Hotels around the World

It’s hard not to love a travel and food book that includes page-sized photographs of beautiful places you can visit and delicious meals that you can eat. Especially if you are a vegetarian or vegan looking for that a special spot where you can be all that you can be without compromising your uniqueness. VEGGIE HOTELS is one of those books.

What is a veggie hotel? The answer a simple, it’s a place where vegetarians like to stay and resort. The luxury guidebook VEGGIE HOTELS is a collection of over 60 vegetarian, vegan, and vegan-friendly hotels and bed-and-breakfasts from all around the world. The hotels range from the United Kingdom to Peru, from Spain to India, from Croatia to do United States. Many profiles also include delicious recipes of a healthy and vegetarian nature, such as fennel in Apple Salad, Black Venere Rice with Carrot Aioli, and Vegan Nut Cutlets with Beet-Horseradish Carpaccio and Quinoa.

An example of hotel selections is the Essentis Ecohotel in Berlin, which is an entirely vegan hotel in the center of the city, and is the first organically-certified hotel in Berlin. The hotel’s restaurant is called Amaranth, and only serves organically-grown and created food.

If you’re looking for something a bit warmer, head down to the Mani-Sonnenlink in Greece. The hotel is considered an oasis built around feng shui principles, and is the first organically-certified hotel in Greece. The location offers both bungalows and apartments. The founders originally installed themselves in Greece to live the simple life of olive farmers, and to follow those daily rhythms and practices. Now, they own the globally-distributed prize-winning organic Mani Olive Oil family of products. The hotel follows that purity of spirit of the olive oil farmer, and is 100% Mediterranean in nature and appeal. The water at this boutique resort is deep blue and turquoise, and is where guests can get together for company, meditation, music, or privacy.

If this wets your appetite, there are plenty more veggie hotels to discover.

Teneues, 978-3961710454, Hardcover, 272 pages‎

Find it here