by Katharina Bliem |
Since stinging nettles hurt when you touch them, you might be slightly alarmed by the notion of making stinging nettle tea. But when soaked in water or cooked, the leaves of the nettle plant lose their stinging chemicals, allowing them to be safely used for culinary or medicinal purposes.
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by Vegconomist |
Joining Classic and Almond varieties, Magnum Non-Dairy Sea Salt Caramel Bars apparantly deliver “indulgent taste with a non-dairy sea salt caramel base dipped in a cracking non-dairy chocolate shell.”
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by Annika Reketat |
Fresh ginger is a relatively potent spice, so most recipes require only a small amount. What to do with the leftovers? We’ll show you how to store ginger roots and keep them fresh.
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by Julia Pfliegl |
...and all of a sudden everybody’s eating quinoa. Utopia collected recipes for organic quinoa, had a closer look at the grain's benefits – but also its disadvantages.
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by Sven Christian Schulz |
With this tasty homemade yogurt recipe, you'll know exactly what ingredients go into your yogurt. Utopia shows you how to whip up a tasty homemade yogurt.
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by Utopia Team |
Granola bars from supermarket shelves are often expensive, wrapped in a ton of plastic, and made with palm oil. If you want to eat healthy granola bars, then it’s best to make them yourself – with our quick and easy granola bar recipe.
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by Vegconomist |
Ben & Jerry's announces the debut of its new sunflower butter-based non-dairy frozen desserts. This new base mix is an alternative to the current almond-based lineup and is available in grocery stores and Scoop Shops across the US.
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by Annika Flatley |
Freezing foods is great way to store all types of fresh foods for later. But not all foods are freezer-friendly. Here's what to not to store in the freezer.
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by Paula Boslau |
Cold weather got you down? Sounds like it’s time for homemade hot cocoa. We’ll share a simple hot cocoa recipe, and give you a few important tips.
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