New recipes, updates, and tips that are grain-free, gluten-free, dairy-free, low-carb, and natural sweeteners.
Platform | ![]() | Pricing | Only free issues |
---|---|---|---|
Publishes | Weekly | Issues | 37 |
Subscribers | Read | ericakerwien.substack.com |
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This week I have a creamy, cozy celery root soup. I've been playing around with celeriac, also known as celery root. It's the bulb of the celery plant, in case that wasn't obvious. It's high in fiber, Vitamin K, C, and B, and a good bunch o...
Ok, I know I’m late on the truffles recipe if I had any intention of getting this out for Valentine’s Day. But I didn’t. I’ve made date truffles for years and just ended up making a batch this weekend so thought I would share the love. And ...
I present to you the queen of cauliflower recipes. For me this means covering a whole roasted head of cauliflower with tahini dressing, herbs, dried fruit, seeds, and spices. You’ll also find my favorite tahini dressing and a new favorite, ...
While classic hummus is made with chickpeas (also known as garbanzo beans), I have a few hummus recipes that use an alternative to chickpeas: hummus using soaked cashews or white beans and the cauliflower hummus recipe in Cooking for the Sp...
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The writers behind this newsletter.
Cookbook author, writer, and self-trained chef. I'm passionate about food and the human microbiome. Also, I love vegetables.
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