Apples and potatoes grown without pesticides can be hard to find this time of year—just two edibles on the the Environmental Working Group’s Dirty Dozen* list which suggests the fresh foods that harbor the most pesticide residue. Yet, a U.S. Department of Agriculture funded research study** suggests that washing fruits and vegetables with edible skins in a simple baking soda solution, results in greater pesticide removal than either a commercial produce-wash or tap water. Soak produce for at least two minutes of baking soda solution: 2 cups water + 1 teaspoon baking soda.

When it comes to hors d’oeuvres, I often feel a bit helpless, as I don’t care much for cheesy, creamy balls or dips. This recipe is relatively easy and offers flavorful, satisfying bites without getting overstuffed at holiday parties or before big meals. Salmon, of course, is a super source of Omega-3 Fats—a nutrient we often don’t get enough of—and benefits the heart and brain. Other nutrition bennies from this hors d’oeuvre include whole grain fiber, protein, calcium, vitamin D, and antioxidants.

Move over soy, almond, rice, and coconut milks—the plant-based milk market has surged to include cashew, flaxseed, hazelnut, macadamia nut, oat, pea, potato, and quinoa milks. Even lupine seed milk is sprouting up in Germany and is being sold in some European grocers. 

Whatever your motivation to switch from dairy milk to a plant-based milk substitute, this article reviews the nutritional pros and cons of enjoying your "milk" of choice.