An open letter published on
Eat This, Not That! tells the story of what happens behind the scenes at the sandwich locations. The letter was signed by over 100 chain operators. Operators claim that lettuce used in many stores is between 10 and 15 days old and that vegetables can be over a week old when they’re made into sandwiches for eager customers.
The franchisees also claim many ingredients are processed and studded with preservatives. “The ‘eat fresh’ slogan is absolutely misleading,” an owner tells
Eat This, Not That!. “People are willing to pay extra for healthy these days, but they want an honest product.”
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A study from the Harvard T.H. Chan School of Public Health found that people with diets high in plant-based foods reduce their risk of stroke compared to those with lower-quality diets. The researchers defined plant-based diets as rich in foods including “leafy greens, whole grains, and beans, and including lower levels of foods like refined grains, potatoes, and added sugars.”
A plant-based diet can lower overall stroke risk by 10%. “Our findings have important public health implications, suggesting that future nutrition policies to lower stroke risk should take the quality of food into consideration,” said first author Megu Baden, a postdoctoral fellow in the Department of Nutrition at the Harvard T.H. Chan School of Public Health.
11. 5-Ingredient Salted Caramel Ice Cream
Made with only five ingredients, this 5-Ingredient Salted Caramel Ice Cream by Amy Lyons is simple and easy. Just blend it up, freeze, and enjoy no ice cream maker necessary. It has a rich and creamy coconut milk base that’s swirled with salty date caramel. Enjoy a bowl of this for dessert or try a scoop on top of a berry crisp
12. 5-Ingredient Peanut Butter and Jelly Pie
This 5-Ingredient Peanut Butter and Jelly Pie by Sara Grandominico is sweet, a teeny bit salty, rich, and SO creamy – or crunchy, if you prefer the crunchy stuff! A homemade strawberry jam and peanut butter filling sits atop a simple, crumbly oat crust. This pie is the perfect reimagining of your favorite childhood meal!
I’ve become increasingly fascinated with raw cuisine and in particular, raw desserts. If you have yet to try any raw desserts I urge you. You don’t have to be vegan or raw to enjoy these treats. It’s true. You may or may not be surprised to discover this ‘cheesecake’ contains absolutely no cheese. None whatsoever.This Raw Cherry Cheesecake by Aine Carlin is made solely from……wait for it…….cashews! Can you believe it? Some of you might be dubious, cautious, or even perturbed to learn that cashews make the creamiest, smoothest, luscious cheesecake that is sure to rival the real thing. Honest. I don’t kid around when it comes to dessert and once you’ve tasted this cheesecake you’ll know I speak the truth.
Mimosas are a great celebratory drink. They are light, fizzy, and easy to sip as you chat with your besties. And, it’s pretty much the only drink that’s acceptable to have before 11 a.m.! So, let’s start popping some bottles. No doubt, this is an easy mimosa recipe that everyone will love. But there are a few tips/tricks to ensuring that you have the perfect sip every time. It all comes down to ratio and preparation. Get the details here for making Hannah Sunderani‘s The Best Mimosa!
2. Polenta Frittata With Mushroom, Tomato, and Basil
This vegan Polenta Frittata With Mushroom, Tomato, and Basil by Hannah Sunderani is here to answer your savory breakfast prayers! Polenta mixed with spices, fresh cherry tomatoes, and white mushrooms are baked in the oven until crisp on the outside, and indescribably “eggy” on the inside. The end result was savory bliss that resembles egg frittata bakes.