ecomii food & health alternative blog

ecomii healthy living

Mechaly, Cruelty-Free Handbags, Stylish, Eco-Friendly and Affordable

By Marie Oser, Managing Editor ecomii.com
February 23, 2016
File under: Environment, Style, Vegan


Not long ago leather was synonymous with cutting-edge fashion, popular with rock stars, artists and bohemian types. Consumers these days are more aware what goes into the production of goods and the impact it can have on the environment.

Transforming animal skin into leather requires massive amounts of energy and a noxious combination of lethal chemicals. Eighty percent of the leather produced worldwide is chrome-tanned (chromium is considered hazardous by the EPA) adding to the already toxic mix of mineral salts, formaldehyde, coal-tar derivatives, oils, dyes and finishes, often cyanide-based used in the tanning process. …read more of Mechaly, Cruelty-Free Handbags, Stylish, Eco-Friendly and Affordable here

 
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Antoxidant Rich and Absolutely Delicious Blueberry Pancakes

By Marie Oser, Managing Editor ecomii.com
February 11, 2016
File under: Healthy Eating, Recipes, Vegan

 

These fluffy and fabulous vegan pancakes will blow you away, but first a word about this vibrant indigo superfood…

Plump, sweet and juicy, blueberries are second only to strawberries in popularity in the U.S. and are among the most nutrient dense of all berries.

Blueberries are low in calories and rich in nutrients. A one-cup serving contains just 84 calories, 24 percent of the RDA for vitamin C, 36 percent of the RDA for vitamin K and 25 percent of the RDA for manganese.

Antioxidants are essential to optimal health, fighting free radicals, the unstable molecules that can damage DNA and cellular structures and contribute to aging and diseases like cancer.[1]

Blueberries have one of the highest concentrations of antioxidants found in the plant kingdom. …read more of Antoxidant Rich and Absolutely Delicious Blueberry Pancakes here

 
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Double Your Pleasure With Delightful Apple Upside-Down Cake

By Marie Oser, Managing Editor ecomii.com
January 25, 2016
File under: Dessert, Entertaining, Vegan

The classic pineapple upside-down cake, glazed with pineapple rings and bright red maraschino cherries gained popularity in the early 20th century when canned pineapple was introduced. Tastes have changed over the last hundred years and canned pineapple dotted with uber adulterated maraschino cherries aren’t the kind of ingredients the health conscious cook would bake into a cake.

Upside-down style cakes can be crowned with just about any fresh fruit with delicious results. I like to use fruit that is a bit tart for the brown sugar topping and Granny Smith apples were the inspiration for this recipe. When in season, a pinwheel of nectarines, plums or fresh apricots or are all great choices and a sprinkling of blueberries is always a nice touch. …read more of Double Your Pleasure With Delightful Apple Upside-Down Cake here

 
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Yellow Split Pea Soup with Yams and Avocado

By Marie Oser, Managing Editor ecomii.com
January 23, 2016
File under: Healthy Eating, Recipes, Vegan

Nothing warms the soul like a hearty and satisfying bowl of delicious soup on a cold winter day.  Yellow Split Pea Soup with Yams and Avocado is richly flavorful and a dish that takes comfort food to a whole new level.

Legumes are an indispensable pantry staple in the health conscious cook’s kitchen and can make a hearty pot of soup quick and easy to assemble.

Split peas are field peas that are either yellow or green peas that have been grown specifically for drying. When these peas are hulled and split along the natural seam, they become split peas.

Split peas cook quickly, do not need presoaking and develop a creamy texture when cooked. Split peas are high in protein and fiber and very low in fat and keep well in an airtight container for up to a year.

Yellow split peas are less starchy, milder than the ubiquitous green split peas and are the base for this delightful soup. …read more of Yellow Split Pea Soup with Yams and Avocado here

 
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Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat

By Marie Oser, Managing Editor ecomii.com
January 11, 2016
File under: Dairy Free, Healthy Eating, Party Food, Recipes, Vegan

 

Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.

In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.

Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.

There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. …read more of Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat here

 
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An alternative approach to health, wellness and disease prevention. Marie Oser and her team of bloggers bring you creative natural solutions to issues affecting our health and wellbeing.

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