Topic: FAQ

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Q: I was wondering if you could tell me in recipes that call for whole wheat flour, what gluten free flour can I use in place of this?

A: GF all purpose flour blends can replace ww flour -- I have a recipe for a GF blend in EHH, though any commercial blend (i.e. Bobs Red Mill) should work. HOWEVER, GF flours tend to be more "thirsty" so you may need to …

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Q:I am wondering about how plant based eaters get enough ALA, DHA, and ELA in their diets? Is what we get through leafy greens, walnuts, flax seeds sufficient? As you recommend no oil (canola, olive, and other oils being further sources) do you feel we are receiving enough heart healthy benefits? Thanks!

A: Oil is not heart-healthy, it damages the lining of your arteries. Here is a great link by Dr. Essy which …

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Q: Can you talk about pearl barley? I thought it was a whole grain, but I see now that it's somewhat processed...but it's got a low-glycemic index. So...is it OK or no?

A: I don't really classify foods as "okay" or "not okay" -- but in terms of food X is healthier than food Y. For example, I wouldn't say white rice is unhealthy or "bad" but obviously it's not as healthy and …

I'm often asked how to replace eggs in recipes. I usually have to tell people that it really depends on what they're trying to make! Sometimes eggs are part of the fat content in a recipe, sometimes they're used as a binder, and occasionally they're used as a leavener or thickening agent.

If you're replacing eggs in baked goods, these are my go-to options:

1/4 cup applesauce: add in with wet ingredients but avoid using more than 1 cup total. …

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Q: None of my family share the same views about not eating meat, dairy or eggs that I do. How do I spend the holidays with them when they will be cooking meat?

A: Bring your own food to eat and something that everyone can try. Something that is familiar and not intimidating. For example, for the 4th of July, I brought the low fat vegan potato salad from HHC, and no …