Podcast Episode 30
‘Tis the baking season, but what if your friends or family are vegan? We speak with Seattle-based integrative dietitian nutritionist health writer Ginger Hultin for guidance about vegan-friendly baking.
PLUS: The Weekly Nutrition Challenge!
IN THIS EPISODE YOU’LL FIND OUT ABOUT:
Reasons to consider vegan bakery dishes
Vegan Egg Substitutes
What is Aquafaba?
- How to use aquafaba
Some Vegan Baking Kitchen Essentials
- Ideas for replacing butter
- Cashews can come in handy in vegan baking
- A vegan Brussels sprout mention
Health Aspects of Vegan Eating
- Vegan au gratin dish idea
- How to get started with vegan baking
And, The Weekly Nutrition Challenge! (by Ginger)
MENTIONED ON SHOW:
Life insurance for health-conscious people. Vegetarians in the house say “yo!” Use this link to get a free quote or mention the promo code “MNS” when you talk to a Health IQ agent. Help support our show at no cost to you. 🙂
ABOUT THE SHOW
Mary Purdy, MS, RDN, dishes out easy-to-digest info, tips, and advice about nutrition & lifestyle, backed by over 10 years of clinical experience and a healthy sense of humor. Join the weekly conversation! Episodes come out weekly.
Mary Purdy is a Registered Dietitian with a Masters in Clinical Nutrition from Bastyr University.
- Private practice (8 yrs)
- Adjunct professor at Bastyr University
- Clinical Supervisor at Bastyr Center for Natural Health.
Mary currently works as a Registered Dietitian Coach at the Scientific Wellness company, Arivale. Mary takes an integrative/holistic approach to diet, health & wellness and believes that food is medicine!
DISCLAIMER: This podcast is intended for entertainment purposes only. Please consult your doctor before following any information you hear here. The opinions expressed here are those exclusively of Mary Purdy, the Show’s producers, and guests, and do not necessarily represent the views of Arivale, Bastyr, Dietitians in Integrative and Functional Medicine, or other entities.