Vegan-friendly Holiday Baking: Chat with Ginger Hultin - 030

Dec 7, 2017

'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.

 

Episode Includes:

• Reasons to consider baking vegan-friendly dishes
• Possible egg replacers
• What is aquafaba? & how to use it
• 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

 

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 on Thursdays.

http://marypurdy.co/

 

Ginger Hultin's Blog:

http://www.champagnenutrition.com/

 

Find out about the show:

http://marypurdy.co/marys-nutrition-show/

 

Subscribe & Review on iTunes/Podcasts App:

https://itunes.apple.com/us/podcast/marys-nutrition-show/id1245983321

 

Mary Purdy is a Registered Dietitian with a Masters in Clinical Nutrition from Bastyr University. Past experience: 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!

 

DISCLAIMERS:

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.