Happy Halloween

Corn Bread: Gluten-Free AND SOS-Free!

Cashew Cheese Fondue

Tofu Masala

Happy Halloween

When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan.     Can’t view the above video? Watch it HERE.   Get these great recipes for your…

Corn Bread: Gluten-Free AND SOS-Free!

We’ve been making vegan, gluten-free corn bread for many years. And now, we made our original recipe even better. It’s SOS-free, free of salt, oil, and sugar! We find this…

Cashew Cheese Fondue

This is a gooey good, flavorful, cheesy, creamy rich sauce that is great with just about anything. 2 cups whole raw cashews 2 cups beer (optional) 2 cups water (if…

Tofu Masala

This is the most delicious way to have tofu! First make a batch of our Secret Spice Mix. This mix is great on Tofu, but it can also be used…

IT'S ALL ABOUT FOOD Podcast

Dr. Ellen Storm, Diseases Have Causes

Ellen Storm, Diseases Have Causes

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Dr. Ellen Storm, Diseases Have Causes, One Doctor’s Journey with an Apple and a Pen Ellen Storm is a UK-based pediatrician with 28 years of experience in the NHS (National Health Service). She is the founder and director of U-Turn Health®: the UK’s first low fat, high raw, plant-based health education, coaching and consultancy company. She is the author of the book…

Ella Magers, Sexy Fit Vegan

Ella Magers Sexy Fit Vegan

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Ella Magers, Sexy Fit Vegan Ella Magers, MSW is on a mission to transform the health and wellness industry from the inside out. Vegan since 1995, Ella founded Sexy Fit Vegan in 2013 to pave the way for veganism to enter the mainstream by making compassion sexy. Ella’s desire to revolutionize our mindsets around eating and fitness is wholehearted and flows from…

Caryn Hartglass: A conversation about Breast Cancer

vegan podcast

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass: A conversation about Breast Cancer Yes, it’s breast cancer awareness month and Caryn talks about many things related to the subject: connecting with a close friend who died of the disease decades ago, a recent study on breast cancer statistics, methods of prevention and healing. She continues to give updates on her SOS-free journey, shares an upgrade to her Corn…

Caryn Hartglass, Alzheimer’s and SOS-Free Update

VEGAN PODCAST ON ITUNES

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass, Alzheimer’s and SOS-Free Update The IT’S ALL ABOUT FOOD host discusses the impacts of Alzheimer’s, giving personal experience with a loved one. She goes on to give an update on living the SOS-free, Nutratarian lifestyle with tips on organizing and planning.    

HAPPY HALLOWEEN!

Happy Halloween

When The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan.     Can’t view the above video? Watch it HERE.   Get these great recipes for your very own Happy Halloweegan Fondue Party!   Cashew Cheese Fondue Chocolate Fondue Almond Biscotti Finger Cookies Tofu Masala Graham Crackers, Gluten-Free     &nbsp

Cashew Cheese Fondue

This is a gooey good, flavorful, cheesy, creamy rich sauce that is great with just about anything. 2 cups whole raw cashews 2 cups beer (optional) 2 cups water (if you omit the beer use 4 cups water) 1/4 cup nutritional yeast 1/4 cup millet flour 1 whole roasted red bell pepper 2 dried red hot chili peppers (optional) 2 Tablespoons lemon juice (or apple cider vinegar) 2 Tablespoons chickpea miso (optional) In a colander rinse the cashews. Place them…

Chocolate Sauce/Icing/Fondue

This is a rich, chocolaty sauce when warm. I like making my own sauce because I can make it the way I like it, not too sweet. You can make it as sweet as you like. Once refrigerated the sauce will thicken and be spreadable. It can be used as a cake or cupcake icing. 3/4 cups cocoa 6 Tablespoons to 12 tablespoons sugar (evaporated cane juice) 3 Tablespoons coconut oil 3/4 cups water In a medium saucepan, mix together…

Almond Biscotti, gluten-free

3 cups gluten-free flour 1 tablespoon baking powder 1 1/2 cups sugar (we use evaporated cane juice) 3/4 cup apple sauce or 1 ripe banana mashed 3 tablespoons olive oil 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups raw almonds, ground to a coarse meal or 2 cups almond meal water Preheat oven the 325oF. Line two baking sheets with parchment paper. Grind the almonds in a spice mill to a coarse meal. We make our own…