With today's post, I think I owe you all an apology, as it's the one I should have started with before I wrote the first post about vitamin B1. I don't know why I haven't done it before, but I'm glad it finally crossed my mind. It would be good—even recommended—to start with a note on what vitamins and minerals actually are, how we categorize them, and where they are stored in our body. So I hope you're ready; buckle up and let's go! First, let's start with vitamins. We categ

This note will be a short one; actually, it is a follow-up on the previous one. Last time, you got to know the amazing benefits of nutritional yeast, its full profile of essential amino acids, and the power it holds through antioxidants like glutathione. I also mentioned that you can easily turn it into a Parmesan cheese substitute. It is extremely quick and easy, and basically, you need just two ingredients: mentioned before nutritional yeast and cashew nuts. Optionally, you

For anyone making the shift toward plant-based eating, the "savory struggle" is a very real thing. We often find ourselves searching for that deep, satisfying richness flavour usually found in cheeses. What is beautiful, there is a clean and simple solution: nutritional yeast. This deactivated yeast is a wonderful culinary tool that hits those umami cravings without needing any artificial flavour enhancers like MSG. In a world that often seems to favour quick-fix over fresh p

There are many variations of Korean-inspired carrot salad on the internet, but this version is the one I like the most. It captures the essence of holistic eating—vibrant, nutrient-dense, and incredibly satisfying. This salad is a powerhouse of Vitamin A, as carrots are rich in beta-carotene which the body converts to support eye health and a strong immune system. To create that beauty, begin with finely julienne five hundred grams of fresh carrots using a mandoline or a juli

Many people ask me if I miss the taste of eggs, cheese, or meat. They are often very surprised when I answer that I don’t, simply because I can recreate them remarkably close to the original traditional taste without using any animal-related products. Another common question is why I—and other vegans—even want to recreate these tastes; they’ll say, "Why not just eat an egg if you like the taste?" Well, just because I know a taste and like it doesn't mean I have to agree with

In last post I gave you some information about matcha, and why it is such a good idea to include it into your menu. And this healthy dessert or a quick breakfast is the perfect solution for those who value nutrition without compromising on flavor. Matcha provides a vibrant, bit bitter and tea flavor base that pairs beautifully with the creamy texture of plant-based milk and the nutritional power of chia seeds. It doesn't take much time to make, and can be prepared the evening

Matcha is a finely ground powdered green tea made from Camellia sinensis  leaves, which traditionally is prepared in Japan. What makes matcha unique compared to regular green tea is that the entire leaf is consumed, not just the brewed infusion. This means matcha delivers a much higher concentration of biologically active compounds. What makes matcha nutritionally special? From a biochemical perspective, matcha is especially rich in catechins, a group of plant antioxidants, a

Think of your body as a vast, ancient library, where Vitamin B3 (Niacin) isn't the books or the building itself, it is the librarian. It is the steady hand that repairs torn pages of your DNA, the curator that organizes the flow of information between cells, and the energy that keeps the lights on so the whole system can function. Without this "architect," the structure remains, but the wisdom and vitality inside crumble. At a cellular level, Niacin is the primary building bl

In the world of nutrition, we often hear about Vitamin B12 or Vitamin D, but there is a quiet powerhouse working behind the scenes that deserves your attention: Vitamin B2, also known as Riboflavin. Research shows that this water-soluble vitamin acts as a vital spark plug, converting the food you eat into cellular energy while protecting your brain and eyes from oxidative stress. Because your body cannot store B2, a steady daily supply is essential to keep your metabolism and

There is something incredibly satisfying about fermenting your own food like fx making your own homemade kimchi. That garlic based paste with fermenting fizz, and that crunchy, sour flavor make your dishes little bit extra. This Quick-Cut Kimchi is the great for beginners. Forget the complicated traditional method of brined whole cabbage halves; we’re chopping everything up first to make the process faster, easier, and yet still delicious. Most traditional recipes require you

Vitamin B1 , also known as thiamine, is a water-soluble nutrient your body needs every day. Since your body can’t make it on its own, it must come from food. Once absorbed, thiamine is converted into its active form, thiamine pyrophosphate (TPP), which powers your cells to produce energy. Why Vitamin B1 Matters TPP helps your body turn food into energy, especially carbohydrates, fueling high-energy organs like the brain, heart, and nerves. Without enough thiamine, you may not