I’ve used all the imaginable veggies in my pancake recipes – carrots (plain and colourful), summer squash, butternut squash, parsnip, beetroot, and purple yams; in raw, baked, powdered and grated form. Somehow I hadn’t thought about sweet potatoes and I’m so grateful to Antje Behrendt for inspiring me to use […]
I've been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when I started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years I decided to totally change my path to spread the word about healthy and sustainable nutrition and lifestyle. I am also a Plant-Based Nutrition Certificate graduate from eCornell. I hope you enjoy my whole food plant-based recipes and practical tips!