-Kelly Plowe, MS, RD, CSSD| and freelance writer for LIVESTRONG.COM
-Margaret Chapman, Vegan Chef and Writer of The Plant Strong Vegan
Taylor Miller - Founder/Director of Online & Social Media Marketing - GlutenAway, LLC
-Jackie Aanonsen, Founder of Gluten Free Follow Me
Pip - 555 Fitness
Carol Kicinski, Founder & Editor-in-Chief of Simply Gluten Free magazine.
-Lori Lynn. Chef, Food Photographer, Food Writer - Taste With The Eyes
-Tess Challis, vegan chef, author, wellness coach TessChallis.com
@lilsipper on Instagram
-Kara Landau Founding Manager, Head Dietitian, Author and Media Spokesperson for Travelling Dietitian
I've had many other red lentil pastas out there, but I like the combo you guys used, but still kept the pasta mostly composed of red lentils. It takes the chalky edge off the texture and flavor, and most importantly, it still tastes great the next day.”
- Anjali Lalani, Vegetarian Gastronomy
-Liana Werner-Gray, Best Selling Author of "The Earth Diet"
-Sara Paul founder 5 Carrots and heath conscious mother
- Brody, age 10