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Let's celebrate this Earth Day on April 22 by trying a few of these DIY ideas in support of a brighter more sustainable future for you and our earth. Mother Earth will thank you for your green choices!

St. Patrick's Day is the perfect time to not only wear your green but also eat it too! Check out these recipes that help you add some green to your plate..

This March celebrate the iconic women who lead us, inspire us, and define a new world before us. From it's inception four decades ago, Women's History Month provides an opportunity to appreciate the fact that women are making history now, in every sector, from breaking glass ceilings in business, sports and entertainment, science and more.

Vegan charcuterie is becoming the number one next big food trend for 2021. There are limitless possibilities for creating gorgeous grazing board masterpieces.

March is National Nutrition Month! This year's theme is, "Personalize Your Plate," which is focused on all of us learning about making informed food choices and developing healthful eating and physical activity habits. Although there is no one-size-fits-all approach, there are some common tips to help us get started. Read on.

The invention of culinary dishes can be complicated, and the brownie is no exception. In my search for the best vegan brownie, which is now Jillian Bakes' signature treat, I thought about how the brownie came to be in the first place. So I, like some of my baking compadres, decided to find out.

Some myths state that a chef accidentally added melted chocolate to some biscuits, or was making cake but didn’t have enough flour; still others say that a housewife in Bangor, Maine, forgot to add baking powder to her chocolate cake. But most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Columbian Exposition of 1893.

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Source: Erin McCarthy

 

Sure, hard-core ice cream fans may roll their eyes when they see vegan on a pint (we were guilty of it for a while, too). But things have changed since the days of soy-based frozen treats posing as "acceptable" (read: chalky) alternatives to the real thing..

Source: Alison Spiegel

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