JL Fields, The Vegan Air Fryer


JL Fields headshot 022017JL Fields is the founder and culinary director of the Colorado Springs Vegan Cooking Academy. She is a Master Vegan Lifestyle Coach & Educator, Food for Life instructor, chef instructor in the culinary program at the University of New Mexico-Taos, personal chef, career coach, and a corporate consultant offering wellness training, brand representation, and strategic planning services.

JL is the author of The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors (Vegan Heritage Press, June 2017) and Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes (Fair Winds Press, January 2015) and co-author of The Main Street Vegan Academy Cookbook: Over 100 Plant-Sourced Recipes Plus Practical Tips for the Healthiest, Most Compassionate You (Ben Bella, December 2017) and Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet (Da Capo Lifelong Books, July 2013)She is the co-creator of The Real World Vegan Meal Plan, producer and host of the radio program Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.

JL is the owner and lead consultant for JL Fields Consulting, providing governance and strategic planning services to nonprofits and culinary and online outreach services to food associations and marketing firms. She writes the blog JL goes Vegan. Follow JL on Twitter, Facebook, Pinterest, and Instagram.


Caryn Hartglass: Hello everybody! Hi everybody I’m Caryn Hartglass. It’s time for It’s All About Food. Thank you! Thank you for joining me today or whenever you are tuning into this show be it sometime now or in the future, thank you. It’s going to be a cool show. For one reason it’s a cool day. Thank goodness, we’ve gotten through one of those lovely New York heat waves and I’m just loving the fresh cool air and you know how much I love to breathe right? Well, I am having some really delicious breathing right now and I hope wherever you are, you are doing some of the same. Breathing is probably the most important thing that we do and then there’s drinking water and then comes the food and that’s where I come in; especially here on It’s All About Food and guess what we are talking about today… FOOD! We’re going to start with some really fun food. Do you like fried food? We are going to be talking in a moment to JL Fields the author of a new cookbook “The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors.” JL Fields is the founder and culinary director of the Colorado Springs Vegan Cooking Academy. She’s a master vegan lifestyle coach, an educator, food for life instructor, chef instructor in the culinary program at the University of New Mexico-Taos, personal chef, career coach and a corporate consultant offering wellness training, brand representation and strategic planning services. There’s so much to know about JL Fields, I don’t know if we are going to have enough time in 30 minutes to find out all the wonderful things about her but we’re going to start with air-frying. JL welcome to It’s All About Food.

JL Fields: Thanks so much Caryn! It’s great to be here I’m breathing deeply and drinking water high up in Colorado. (laughs)

Caryn Hartglass: (Laughs) Good for you! You get an A+! I like to say, I didn’t come up with this, my partner did but I breathe for a living.

JL Fields: That’s a good job! (laughs)

Caryn Hartglass: (Laughs). And you know we all need to do that. Don’t forget, especially in times of stress and crisis, the number one thing to do is breathe.

JL Fields: Good advice.

Caryn Hartglass: (Deep Breath) Oh and the air is so good here I don’t know about where you are right now but it is just delightfully cool which is such a relief from the last few sweltering days.

JL Fields: Yea, I’m in Colorado Springs and it’s not so bad. We get some hot days but it cools down at night and I’ll be in New York this weekend so I’m counting on good weather.

Caryn Hartglass: Oh good! Where do you plan on eating?

JL Fields: Oh my gosh, isn’t that always the question.

Caryn Hartglass: Yes!

JL Fields: I always go to Seasoned Vegan in Harlem (Souley Vegan is in Oakland, CA) because it’s absolutely amazing.

Caryn Hartglass: Yes!

JL Fields: (Chuckles) I love that place and I stay in Brooklyn so I always try to eat at Champs or there’s that Little Apothecary that creperie place, oh my goodness it’s so good.

Caryn Hartglass: Bon appetit. (chuckles)

JL Fields: (Chuckles) Thanks.

Caryn Hartglass: Yea, let’s talk about air frying and the vegan air-fryer. I have to say not too long ago in a course I’m involved in teaching, somebody was asking about air frying and I didn’t know anything about it.

JL Fields: (Chuckles)

Caryn Hartglass: But I became an expert quickly and I answered the person’s question (chuckles) but right afterwards right about that time your book arrived so it was very timely and I was happy to read it and now we can find out everything we need to know about it so let’s get started.

JL Fields: Sounds good.

Caryn Hartglass: Tell us about the air-fryer and air frying.

JL Fields: Well, the short version I always say is it’s magical (chuckles) but the truth of the matter is a year ago I had started to hear about air-fryers and I was seeing a lot of photos that were getting posted up throughout Facebook and all these really great groups that I belong to and there was this particular group called Power to the Veg that I’m a member of and one day I said “ok you guys just convince me I mean I already have enough gadgets.” I wrote the book Vegan Pressure Cooking 2 years ago so I’ve got pressure cookers everywhere and I said “just prove to me I need this” and they just started posting all of these amazing photos of food that you would normally think of as deep-fried food or even like comfort or unhealthy food and they were just beautifully prepared. Clearly there was great texture to them and I was convinced so I just went to amazon immediately ordered one and 2 days later I had an air-fryer and the timing was perfect because it was spring going into summer. I live in Colorado Springs in a condo that doesn’t have air conditioning and I discovered that I could start to make food that would traditionally be considered messy or is messy, smell up your place, make your place hot and I could do it and none of those things would happen. So I became a convert very, very quickly.

Caryn Hartglass: Well, I have to admit during these few sweltering days in New York, there were a few things that we would have liked to turn the oven on for and make and we didn’t.

JL Fields: Yes.

Caryn Hartglass: I’m imagining that the air-fryer would be a lot friendly to use in hot weather.

JL Fields: It really would. I definitely know that we’re going to be talking about all the fun fried foods that you could make that maybe people haven’t been making lately but I’m going to give you a spoiler alert and tell you right now, I have been baking my weekly sourdough bread boule in my air-fryer because you can bake in it. So yes on those 95-degree days I refuse to turn my oven on at 475 for well over an hour when I can bake it in 20 minutes in the air-fryer.

Caryn Hartglass: So it’s faster too than the oven?

JL Fields: Exactly! It’s faster and there’s less heat generated and you actually reduce the temperature. So if you normally would bake something at 400 degrees for 30 minutes you’re going to reduce the temperature by 30 degrees and then you’re going to reduce the cooking time. You’re going to cut it in half so now you’re going to be using 370 on your air-fryer for only 15 minutes and there is just a small amount of heat that is going to come out of the back of the air-fryer. The way the air-fryers work is that there’s a basket inside but you don’t pour any oil into this device at all and usually there is a heating element at the top of the air-fryer and just above it is a fan. That fan rapidly circulates the hot air around the food and that’s what makes the food crispy and then a small amount of heat comes out of the back so you’re saving energy. You’re saving time. You’re not heating up as much and then your choice for oil is simply; do you want to spritz a little extra virgin olive oil or maybe a little non-GMO canola oil over some of the food just to give it a nice golden color and a little extra crunch and that’s a choice it’s not a requirement.

Caryn Hartglass: Ok, very good. Now the next question I have is how big is this thing and what does it weigh, how much space does it take on our counters?

JL Fields: Good question because a lot of people have gadget problems like I do and appliance problems and they’re concerned. So the first air-fryer I bought is a 3.7-quart device. It’s definitely, probably about 3 pounds and it fits on my countertop right next to an electric pressure cooker. It doesn’t take up much more space than that. But I will tell you what I learned quickly was a couple of things, there’s only 2 people in our household and I learned that if you’re a family of 4 or more you’re probably going to actually want a 5.8 quart or higher sized air-fryer one and also if you’re 2 like me but you’ve discovered that you can put all your pots and pans inside of your air-fryer to use as an oven you may actually want that larger size simple to turn it into a mini conduction oven on your countertop.

Caryn Hartglass: And what do they weigh? Are they light, heavy?

JL Fields: I mean I can carry one in one hand. They’re probably about 3 pounds.

Caryn Hartglass: Are they good to travel with? (laughs)

JL Fields: Well, it’s a good question and trust me I do travel with mine. I’m on a book tour right now so I do travel with them. If you’re going on a road trip 100% it’s super easy to put in either put it in the box it came in or just put it on the backseat of your car or on the floor. Very easy to travel with I’ve done that; I go back and forth between New Mexico and Colorado and do that all the time. I have not flown with one. If I were to fly with one, I would probably make sure it was in its original packing and then probably put some bubble wrap around it because there’s a lot of plastic on the outside. That’s the material.

Caryn Hartglass: Well, I’m unusual and I travel with all kinds of things; even though air travel has become so unpleasant and the weight that you travel with is critical. I have travelled with my juicer and my Vitamix when there was a need.

JL Fields: Yup, 2 years ago when I was on my book tour for Vegan Pressure Cooking I was travelling with an electric pressure cooker a stovetop pressure cooker and an induction top and I got it to 49.7 pounds

Caryn Hartglass: (laughs)

JL Fields: I always just met the cap. (chuckles)

Caryn Hartglass: Right and you wore the same thing every day.

JL Fields: Every single day. (laughs)

Caryn Hartglass: (Laughs) Very good, ok let’s dive into the books. So a few recipes that popped out, one is fried avocado; I love cooked avocados and I never thought about fried avocado but that sounds good.

JL Fields: Yea, a lot of the recipes that I came up with in the book were simply when I had gone to restaurants. I mean I didn’t fry food at home. It wasn’t because I was opposed to fried food but it was literally because I didn’t want to use 3 or 4 cups of oil or mess up my house but if I went out to a restaurant heck yeah I’d be ordering the French fries and the fried cauliflower and I remember having with some fried avocado at one of my favorite pubs here in Colorado Springs at McCabe’s and I thought well if they can fry it in a whole bunch of grease, I know I could figure out a way to fry it in the air-fryer and it’s really very simple. You just you do a very simple breading you can season it with all kinds (of things). Sometimes I make it spicy and you just spritz a little avocado oil on it or a little extra virgin olive oil and that’s what keeps the breadcrumbs down. One of the things that happen in an air-fryer with breaded foods is that that fan I was telling you about. It’s powerful and it’s moving around that hot air really quickly. So when you’re using foods like something with a little breading or some panko crumbs or maybe even if you’re making kale chips you’ve got to know that the powerful fan is going to move those things around; so I will squirt, I do a little mist from a can or I’ll buy one of those misters and pour a little extra virgin olive oil in it. I’ll just spritz a little oil to keep it down. If you’re trying to reduce oil or you’re not using oil in your cooking. Believe it or not you can actually spritz a little vegetable broth. I pour it into a spray bottle and I’ll put vegetable broth on or aquafaba; that wonderful mysterious liquid gold from the chickpea can, will actually help keep those vegetables in place and give it a nice golden color. (chuckles)

Caryn Hartglass: Now America’s favorite vegetable is French fries, with its second favorite vegetable ketchup. (chuckles) You’ve got a number of fry recipes and the first things I want to ask you is you soak your cut potatoes before you put them in the air-fryer; why do you do that?

JL Fields: I’m going to be honest you and I’m going to be honest with your listeners. I do that because I was writing a cookbook and I know the good principles of cooking, that brings the starch out and then what’s going to happen is when you cook them they are going to cook more evenly. You’re going to get a nicer crisp and so I’m a big fan of it when you have the time but at the end of the day I’m a home cook like most people and I want my food pretty quickly and I’m going to be honest and say that most times I actually don’t do that. So if you are thinking about doing it and I think it’s a fun taste test. Obviously, when I was writing the book I needed to try these couple of different ways. We eat with our eyes first and I think it’s a prettier French fry when you do the soaking. I think they do cook up a little more consistently but it’s not a deal breaker.

Caryn Hartglass: I have a baked potato latke recipe that I love; we put them in the oven but one of the things that we do and I’ve learned this from my partner Gary who actually has the culinary training is to grate the potatoes into a bowl of water and let them soak.

Caryn Hartglass: They are prettier because they don’t brown that way.

JL Fields: Exactly!

Caryn Hartglass: And that gets the starch and so yea that’s a good tip. Soak your fries!

JL Fields: That’s right. (chuckles)

Caryn Hartglass: Soak your nuts, soak your grains, I like saying soak your nuts.

JL Fields: (laughs)

Caryn Hartglass: Which is a fine book by Karyn Calabrese, Ok, next are your parsnip fries; fries don’t have to made from potatoes.

JL Fields: No they do not. The parsnip fries, it’s funny I actually saw the women who inspired them over the weekend. Vegfest Colorado was over Saturday and Sunday and I have a client outside of Denver who I did some kitchen coaching with; I went to her house and I helped her use her instant pot for some pressure cooking and she said please bring your air-fryer I am dying to have parsnip fries. So it was with her that we created parsnip fry recipe and it’s a really fun way to use some root vegetables in a different way. They’re not always going to cook up the way a potato does because there is going to be a little more water in some. Sweet potatoes aren’t going to come out exactly like a russet potato is and like with anything I just say to folks get to know your air-fryer, start to pay attention, keep opening it; there’s a method when you air-fry called shaking. So instead of opening up the air-fryer to turn food over all you really do is just jiggle the handle and you move the food inside of the basket because you don’t need to flip it over because of the hot air rotating around it but when you do go in to shake check on it and look for the color and grab one out and nibble on it and determine if its hit your sweet spot. Parsnip fries are delicious. It’s a fun way to bring out the sweetness and a peppery taste to a traditional fry.

Caryn Hartglass: I love parsnips and somebody should write a parsnip book or at least I don’t know about it if there is one but it’s got a very unique flavor. I love adding a little parsnip in soup. I remember when the raw food community started grating parsnip and using it as a raw rice in sushi.

JL Fields: Oh that’s clever yea!

Caryn Hartglass: Yea.

JL Fields: (Chuckles) I like it in mashed potatoes too. I’ll throw in a little parsnip and some carrots when I throw potatoes in the pressure cooker and it just makes for a nice color and a bit of a texture change too.

Caryn Hartglass: Yea, it’s like a licorice taste.

JL Fields: Exactly.

Caryn Hartglass: Yea, ok next one I love roasted chickpeas and you can make them in your air-fryer and I notice it takes about 15 minutes which is quick. Do they come out crispy?

JL Fields: Oh they come out so crispy. They really are my favorite way; I think the two things especially that a lot of people who are eating vegan or plant-based are going to love is that you can make really delicious roasted chickpeas and you can also make really great kale chips really quickly and finally find that sweet spot with the temperature and yea these roasted chickpeas come out super crunchy. After I prepare them I immediately put them on a salad. It’s been really hot here too. We’ve had a mini heat wave and as I mentioned I don’t have an air conditioner so this summer we’ve been calling the summer of air-fried salads.

Caryn Hartglass: (chuckles)

JL Fields: So we start our salad with just really delicious raw chopped veggies from the farmers market from the grocery store. Just tons and tons of veggies and then we’ll air-fry something quickly and just put that on top. I’m telling you roasted chickpeas are great but I have a great tip too which is a lot of times you make those roasted chickpeas and first off you want to eat them all, why wouldn’t you? But it is a can and a half of chickpeas if you used a can. It’s not necessarily a serving and before you always felt like use it or lose it because they get soft. You can actually take those roasted chickpeas transfer them to an air-tight container and either leave them on the counter or the refrigerator and then the next day put them back in the air-fryer for just a couple of minutes and they come right back to life and there nice and crunchy again.

Caryn Hartglass: They’re such a great snack. They’re only good.

JL Fields: They’re only good? (Laughs)

Caryn Hartglass: When I cook up chickpeas I could just eat plain chickpeas right out of the bowl just one at a time just pop them in.

JL Fields: They were already perfect and then aquafaba happened so I mean it’s just that can you just go to the grocery store and watch people walk by and it’s like “don’t you know what you’re walking past.” (laughs)

Caryn Hartglass: (Laughs) I want to take, I’ve done this before but I want to take a moment of thanks to the chickpea. Actually I want to call it the garbanzo bean. I keep remembering that the name chickpea is not really a friendly name. Apparently it was renamed by the British when they colonized India and called it chickpea because it was meant to be a cheap food for the animals and not for the people.

JL Fields: I had no idea.

Caryn Hartglass: Yea so it’s the garbanzo bean.

JL Fields: Ok.

Caryn Hartglass: (Laughs) I’m saying thanks for the garbanzo bean because it’s a perfect food and we’ve got the aquafaba. We’ve got the chickpea flour; which is just incredible. You’ve got a number of recipes with chickpea flour. It’s just amazing what it can do and I’m in awe of this bean! (chuckles)

JL Fields: Yea (chuckles), well people ask me a lot. I have a Facebook group called Vegan Air-Frying Enthusiast and we have about 9700 members now and people will always jump in and say, “hey I’m going to try your recipe can I use this can I use that?” I always tell people “go for it and then let me know how it turns out, I have no idea” but the question often is “can I use something else in place of chickpea flour?” and I say “you can” but one of the reasons I love chickpea flour in this way of frying, air-frying is because I like a higher protein flour because a lot of times I’m using that flour to also add a crunchiness and a puffiness that we would normally see when it came out of a vat of grease after it had been deep-fat fried right?

Caryn Hartglass: (chuckles)

JL Fields: I want you to have that experience but without all of the fat and so I like using chickpea flour, soy flour or even a brown rice flour. There is a method to my madness. It’s not just a whim. (chuckles)

Caryn Hartglass: Ok, the next thing I want to talk about is tempeh and I’m a big fan of tempeh. I just had a little earlier today. I’ve had some wonderful tempeh here at home of course and in some restaurants and I’ve had some horrendous tempeh that almost taste like what I think dog food would taste like although I have never eaten dog food. (chuckles)

JL Fields: (chuckles)

Caryn Hartglass: And I think I know what part of the secret is and you talk about steaming your tempeh before you do anything with it.

JL Fields: Yes, for me that is…I did not love tempeh. When I went vegan and I started eating some foods I’d never eaten before, I felt like to be a good vegan I needed to eat tempeh and I could not stand it and truthfully this was years ago. The first time I ever loved it I just threw it in the food processor and then turned it to a tempeh burger and I did like that and then once I started pressure cooking I thought I’m just going to throw this in the pressure cooker for just a minute and then just let it sit by itself and then I will marinate it and use it. Tempeh was the secret. It makes it easier to digest, the texture is a little bit more friendly to the mouth and it also absorbs marinade in a far better way than if you just did it straight out of the package. For me steaming tempeh is the answer.

Caryn Hartglass: Now I don’t fry food at home and I rarely eat fried food but I have to confess when I was visiting a second cousin of mine who is a big macrobiotic follower and has a lot of culinary expertise in macrobiotic cooking. He made this incredible fried tempeh that was the best tempeh I ever had.

JL Fields: Yea.

Caryn Hartglass: How does the air fryer manage fried tempeh?

JL Fields: Beautifully. I have a recipe in the book called Sambal Goreng Tempeh which I actually learned about from Seth Tibbot who is the founder of Tofurky and he loves making tempeh and of course he spent a lot of time in Indonesia and in Indonesia fried tempeh which is almost like getting peanuts. You get that just from carts on the street and it’s just deep fried really spicy tempeh and so I thought well I’m going to try to do a version that is more like an entrée for the book and so in this case I did use a little bit of non-GMO canola oil in the mix when I was making it. I got some really hot spices and of course I’m also adding some dulse flakes and I’m using all kinds of hot spices and sauces and it just puffs up and it has that crunch and that’s the thing that I think people may not realize. You really do get crunchy food out of an air-fryer.

Caryn Hartglass: Hmm, I’m just getting that crunchy food fantasy in my mouth right now.

JL Fields: (Laughs)

Caryn Hartglass: (Laughs) It’s good. I’m glad I ate before though because otherwise it would be quite painful right now.

JL Fields: (Laughs)

Caryn Hartglass: Very good, well let’s see we just have a few minutes left. Was there one food or one experience that was especially surprising for you with the air-fryer?

JL Fields: Well, I joke and say that the reason people who eat a plant-based or vegan diet there usually are 2 reasons why they want an air-fryer: for the French fries and for the tofu. I will say that I had high expectations for the tofu and I was not disappointed by that. The tofu actually comes out beautifully and is reminiscent of what you’re going to find at an Asian restaurant which I think is really exciting but I was actually surprised by how well battered food actually does in the air-fryer. There are a few little tricks and I know we are running out of time so I won’t bore people but I’ll just say parchment paper is your friend, sometimes you might want to put battered food in the freezer to let the batter set a little bit and sometimes just go for the mess.

Caryn Hartglass: (chuckles)

JL Fields: I have a battered buffalo cauliflower that is nice and messy but it’s ultimately going to go into a pan of Frank’s hot sauce and garlic. Why not just throw that yummy crumbly battered cooked battered that came off and throw it in there so sometimes there is nothing wrong with a mess.

Caryn Hartglass: I just have one more question, you mentioned parchment paper and I remember reading in your book that you said you have to be careful with parchment paper and only leave a half inch exposed?

JL Fields: Yes.

Caryn Hartglass: And why is that?

JL Fields: It’s because the heating element is above the food and it’s sometimes really easy using parchment paper in the oven we’ll throw a big piece down and throw whatever we’ve got and we could walk away. Well, in this case it’s a very confined area and if your parchment paper is up too high it could hit the heating element and that’s a fire danger. So you want to be careful.

Caryn Hartglass: Ok well then that’s a very important point.

JL Fields: Yes.

Caryn Hartglass: And I don’t know that everybody reads every word in a cookbook and I highly encourage it because the things that I learn are typically not in the recipes but in the introduction and forward before you get to the recipes.

JL Fields: Yea there is a reason why we write those. It’s easy to go right to the good stuff but it’s like please please let me explain this to you. (chuckles)

Caryn Hartglass: It’s not filler it’s important.

JL Fields: (Laughs) that’s right.

Caryn Hartglass: Yea, well JL thank you so much for joining me on It’s All About Food it’s really a pleasure to talk to you and get to know you a bit. I am curious about that macrobiotic experience you talked about in the book that you said that was a long story.

JL Fields: (Laughs)

Caryn Hartglass: But I guess I’ll have to hear about it another times.

JL Fields: Another time, maybe I’ll get you on my radio show. Well, and thanks for having me Caryn. I’m a big fan so this was really exciting.

Caryn Hartglass: Ok, thank you so much.

JL Fields: Thanks!

Caryn Hartglass: Woo! Well that was JL Fields the author of The Vegan Air-Fryer: The Healthier Way to Enjoy Deep-Fried Flavors and I want to recommend that you go to her website. She has www.jlgoesvegan.com and www.jlfieldsconsulting.com. There’s a lot more to this woman than just vegan food and I’m sure you would like to find out more so check out her websites and this book The Vegan Air-Fryer. Fantastic! Ok, before we move on to my next guest I wanted to give you some updates here on Responsible Eating and Living headquarters where I live www.responsibleeatingandliving.com. Yea, so we have this daily blog called What Vegans Eat where I post what my partner Gary and I eat every day and it’s linked to recipes and there have been some fun things that we have been posting this week. For example, we went to an event I think it was on Thursday for the Manhattan Council Member Helen Rosenthal and she had an event; she’s running for a second term. She’s voted for a number of very animal friendly bills and resolutions and she’s a friend to the animal community. Something that we need everywhere to promote better treatment of animals for lots and lots of reasons and at that event she came out as a vegan which was really, really exciting and I’m going to have her on the show next month and kind of talk more about that. So that is exciting and you can read What Vegans Eat day 890 to read more about that. That includes a wonderful trip to Candle Café West probably our all-time favorite vegan restaurant period. Ok, another thing I wanted to mention, I love making homemade yoghurt and I typically make it with almonds. I talked about it a bunch of times on this show and it just continues to amaze me and tickle my tongue. (chuckles) So I like to it with almonds but you could make yoghurt with other nuts and seeds, which is so fantastic. I just make it with almonds and water and then the bugs, which you could get from probiotic capsules or from a previous batch of yoghurt or from an un-sweetened plant yoghurt made and purchased from the store. Well, before we left on a trip I had a bunch of almond yoghurt that I put in the freezer. I didn’t want to lose it. I didn’t want to waste it. I don’t like wasting food (chuckles) and then when we came back I defrosted it, stirred it up and it was fine which was great news and then I wondered are the bugs still alive and I ended up making another batch but this time I used cashews and I used some of that yoghurt to populate the probiotics in the yoghurt and it’s fantastic. It worked and I’m very happy and I’m happy to share that with you and I really encourage you to make your own and I normally make it in the oven which has a dehydrator option so that I can run it at 110 degrees Fahrenheit but it was a really hot day. I was not going to put the oven on not at 110 or anything and I just left it for 24 hours or a little bit longer wrapped up in a nice cozy blanket and it make a perfect cashew yoghurt to enjoy. Fantastic! Well, I’m Caryn Hartglass and you’re listening to It’s All About Food. You can send me comments and questions at info@realmeals.org and when you have the chance I hope you will follow us on Facebook and Twitter. We’re on Pinterest and ITunes. Our show is archived on the Progressive Radio Network also on www.responsibleeatingandliving.com with transcripts. Almost nine years’ worth of all kinds of wonderful interviews, I’m going to take a very quick break here, a few seconds and then bring on my next guest. We’ll be right back.

Transcribed by M. Eng 8/25/2017

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