Ever since watching the documentary FForks Over Knives last year I have actively been conscious of keeping my animal protein intake (both meat and dairy) to a minimum. It’s been quite a revelation for both my mother and myself in terms of the improvements that we have found in our overall well-being. As a result my enthusiasm for raw and vegan recipes (which have already been highlighted on the site) has increased as I find ways to adapt local favourites. Many of you have also asked for more gluten-free versions of traditional recipes, and I want you to know that I am actively working on bringing those to you as well!

For much of this year a stressful workload has meant that my posting time was limited, as was the opportunity to have on hand the kind of healthful choices that I like to have. Old habits and ‘pigging out’ returned and inevitably created a physical backlash. I’m back in the saddle again now though, with renewed enthusiasm. Some of which I’ll be sharing with you This recipe for Vegan Mashed Potatoes and Shiitake Mushroom Gravy was inspired by a listing at Edenfoods...

This article is part of the SarinaNow network. To continue reading it on TriniGourmet.com visit http://feedproxy.google.com/~r/Trinigourmet/~3/cyBIEu4tz7M/