Does language work against vegans (and co)?

When I recently tweeted a photo of my miniature pecan pies, I wondered whether I should identify that they were vegan. I did, but it got me thinking about the stigma placed on certain diets, and whether this stigma is in part caused by the language we use when we talk about those diets – focusing on which foods are absent, rather than which are included.

I will be serving the miniature pecan pies at my upcoming Mostly Fructose-Free (Diabetic) Mothers Day High Tea, to a somewhat skeptical audience of family members. Imagine if I served two types of pecan pie, and I told them that the first was made of pecans, walnuts, coconut, dates and spices – cinnamon, vanilla and nutmeg. Then I told them that the second pie was vegan, dairy-free, egg-free, gluten-free, and refined sugar-free. I can already see my sister rolling her eyes and heaving a big sigh. One guess for which pecan pie they would go for. Even though both pies are actually exactly the same. Continue reading

Choc-Cranberry ‘icious Balls

They look like little balls of poo, but they're 'icious...

They look like little balls of poo, but they’re ‘icious…

These bliss balls are my adaptation of the yummy Peanut Butter Balls developed by One Handed Cooks. My three-year-old son says they’re (del)’icious’! They pack a healthy-ish chocolate and berry hit. They also happen to be gluten-free and dairy-free (and I still love them!). Continue reading

All aboard the Activation Train

Like a face-lift for nuts...

Like a face-lift for nuts…

I’ve hopped on too. How embarrassing. Poor Pete Evans copped a lot of flack in 2012 for activating his almonds, but now it seems to be the latest food trend, one that until recently I thought was a load of nonsense. It’s that word! Activated. It makes them sound like little ticking almond bombs. Maybe if we used a different one? Awakened? No, now they sound like born-again almonds. For the purposes of this post, let’s use invigorated! Very enthusiastic. Continue reading

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