A condiment originating from China, where it has been known for over 2000 years now, soy sauce was first introduced in Japan in the seventh century by Buddhist monks. It is traditionally made from a mixture of soybeans and wheat, to which yeast or mold is added, and then allowed to ferment until one achieves an amber-colored, brownish to reddish, liquid that is more or less dark. The pronounced and very salty flavor of this liquid makes it the perfect seasoning to enhance the flavor of white rice or with which to marinate meats and fish before grilling. It was used first in kitchens in East Asia and can now be found all over the world.
Although a vegan diet has many benefits, it can sometimes cause digestive symptoms related to Irritable Bowel Syndrome (IBS). This is because many plant-based foods are high in FODMAPs. Following a low FODMAP* diet and a vegan diet together can seem difficult and discouraging, since you may feel that you have to eliminate all the foods that you are used to eating. Here are five tips to help you be successful while following a low FODMAP and vegan diet.
We do not know the precise origin of the name “ras-el-hanout” which refers to a mixture of spices widely used in Maghreb countries. This name literally means “head of the grocery store”, or the “best of the store” because it is indeed the mix of spices that the shop owner prepares with his best ingredients. Moreover, we have noticed that in the souks, this product is always put on display, at the entrance of the specialty grocery stores.