Friday, November 30, 2012

Easy Thanksgiving Idea

This year I thought I'd simplify eating a Thanksgiving dinner at someone else's house. I brought an acorn squash, tossed it in the host's oven, and filled it with their delicious homemade cranberry sauce. The hosts also made a plant-based stuffing and I brought salad greens and dressing. It was a truly hassle-free Thanksgiving celebration.
The host's 13 year old son demonstrated a very easy napkin folding method he learned on Youtube.
I also brought some coconut milk ice cream to share. I don't like pie but I figured the vanilla would work for others with their pumpkin pie. The mint chip was really delicious and I'll be buying that flavor again this month.

Sunday, November 18, 2012



I apologize for my long absence but moving back to CO took more effort than I expected . It was worth it though - I absolutely love western Colorado and can't wait for a serious winter. In the photos above it looks like a storm is brewing but alas it became warm and sunny again today. My new kitchen is tiny but we plan to do some remodeling in spring to add more cabinets and counter space. I'll show photos of the process when we get there.

I still cook and my new favorite recipe comes from the Forks Over Knives: The Cookbook (the second one by Del Sroufe). Here are the Cranberry Orange Biscotti. I only used half the salt and added 1 tsp grated orange peel.

I've been having difficulties finding lower fat cookies with a good texture but these really worked out well.  Most lowfat cookies I've tried end up cakey or spongy - in fact, the Oatmeal-Raisin Cookies in the same book turned out like that. The biscotti are not fat-free - they do use some almond butter. The recipe is HERE if you scroll down on the page. I'll definitely be making them again for my holiday baking. There's also an Anise Almond Biscotti recipe in the book I need to try as well.

Sunday, July 29, 2012

British-Inspired Menu

I made a special British meal for viewing the Olympics.

The main dish was the Upside-Down Lentil Shepherd's Pie from Appetite for Reduction. The potato mixture is half cauliflower and the lentil mixture has shiitake mushrooms. I thought it was delicious although next time I'd probably still bake it all together with the potatoes on top the usual way.

I also made the scones from the Happy Herbivore cookbook - instead of blueberries I subbed cherries.

I also made this Traditional Coleslaw Recipe from Britain. Basically it is a bunch of veggies with mayonnaise. I used Trader Joe's low-fat non-dairy mayo. I also included some non-alcoholic beer and some peaches and raspberries.

Thursday, July 12, 2012

Master Grocery List

In preparation for moving and DH starting a new business, I've been reducing our grocery expenses. I prefer a large pantry with all sorts of wild and crazy ingredients and I really enjoy trying new foods. Now I need to curtail that and instead focus on the basics. I'd like to keep our expenses to about $400 a month while still eating a healthy, whole foods, plant-based diet.

Here's the Master Grocery List I devised and it shows how I break down the vegetables. For instance, I always try to buy some cruciferous veggies and we eat dark leafy greens every day. Obviously there are some fruits and veggies that are seasonal but everything on this list will give us plenty of menu choices.



Greens - Kale, Collards, Swiss Chard, Spinach, Lettuce and Other Salad Greens

Crucifers - Broccoli, Cauliflower, Cabbage, Bok Choy, Cole Slaw Mix

Mushrooms - Button, Portobellos, Shiitake

Onions, Scallions, Garlic

Potatoes - Russet, Red, Yukon Gold, Sweet Potatoes

Other  Vegetables - Celery, Carrots, Cucumbers, Jalapenos, Green Chiles, Tomatoes, Peppers, Radishes, Avocado


Apples or Pears, Limes and Lemons, Berries, Watermelon, Raisins, Cranberries, Bananas, Unsweetened Applesauce


Pintos, Garbanzos, Lentils, Red Lentils, White Beans, Black Beans, Split Peas, Firm Tofu, Silken Tofu, Tempeh


Brown Rice, Old-Fashioned Oats, Whole Wheat Spaghetti, Whole Wheat Pasta, Whole Wheat Bread, Whole Wheat Pita Bread, Corn Tortillas, Whole Grain Hamburger Buns, Whole Wheat Flour, Cream of Wheat or Rice Cereal


Corn, Peas, Berries, Spinach, Green Beans, Broccoli, Cauliflower, Hash Brown Potatoes (no oil or  salt), Green chiles


Flaxseed, Sunflower Seeds, Walnuts, Cashews, Pepitas, Peanut Butter, Tahini, Almond Butter


Canned Tomatoes (no salt), Tomato Sauce (no salt), Tomato Paste, Canned Pumpkin,


Salsa, Barbecue sauce, Ketchup (no salt), Low-Fat Vegan Mayonnaise, Ballpark Mustard, Dijon Mustard


Nutritional Yeast, Vegetable Cooking Spray, Decaf Green Tea, Peppermint Tea, Stevia, Coffe for DH, Agave Nectar, Date Sugar, Active Dry Yeast, Cornstarch, Baking Powder, Cocoa, Baking Soda, Sea Salt, Reduced Sodium Soy Sauce, Liquid Smoke, Apple Cider Vinegar, Balsamic Vinegar, Red Wine Vinegar, Roasted Red Peppers, White Miso, Herbs and Spices

BUBBLES THE RABBIT (Yes, she has her own list!)

Cilantro, Basil, Endive, Apple Juice, Distilled Water, Cranberries


Tuesday, June 12, 2012

Happy Herbivore's Strawberry Cupcakes

This weekend I made Happy Herbivore's Strawberry Cupcakes and I really liked them. Actually the only strawberries in the recipe are on top of the icing but I chopped some up and added them to the cupcake batter. For the icing I mixed pomegranate juice concentrate with confectioner's sugar and it was very good.

I also made and liked the Plant-Powered Polenta Pizza from the Forks Over Knives book. The sauce was really good - just roast halved salted tomatoes cut side up along with some whole cloves of garlic and then puree.

Thanks to Andrea at Andrea's Easy Vegan Cooking for the shout-out about this wonderful recipe for homemade deodorant. It really does work so much better than all the expensive stuff at the health food store.

After about a year I think I'm done collecting all the vegan sock yarns I could find. Here is a photo showing most of them although the Cascade Fixation and Wendy Happy did not make the photo. Most of these are available at Yarnmarket. I haven't had a chance to test them all yet but so far my favorites are K1C2's Pediwick, Crystal Palace Panda Cotton, Kollage Luscious, and SMC/Kertzer On Your Toes Bamboo.

Friday, May 25, 2012

Meatless Monday photos

I've been putting some photos on Facebook with our dinners for Meatless Monday and I thought I'd share them here. I try to focus on color for our menus.

Here's a taco salad using the wonderful salt-free low-fat Guiltless Gourmet organic tortilla chips. I made a ancho lime dressing and served it with mango, watermelon, and raspberries.

I made some spring rolls with cucumber, pre-sauteed mushrooms, avocado, scallions and plenty of cilantro and mint. I served them with my favorite dipping sauce - equal parts low-sodium soy sauce and balsamic vinegar. (I saw Jacques Pepin do that on tv and it really is good.) I served them with watermelon slices and this Asian Coleslaw with peanut butter (I omitted the oil) that was really good.

I make tempeh salad quite frequently. I simmer tempeh cubes in a mixture of water, soy sauce, and ground coriander. Then I mix the steamed tempeh with grated carrots, scallions, mustard, and low-fat vegan mayonnaise and serve in a pita.

Finally I made this Tofu Cacciatore recipe from Healthy Girl's Kitchen and served it over brown rice spaghetti. I added some mushrooms and kalamata olives. I served it with a green salad and some thinly sliced zucchini marinated in lemon juice, garlic, and scallions.

Thursday, May 17, 2012

Reducing Fat

Sorry this post took so long but I wrote it once and then lost it somewhere. sigh So I'll try again.

I believe the right diet is different for everyone. DH the avid hiker for instance can drink gallons of coffee with no ill effect and I get jittery after 3 cups of decaf green tea. I really pay attention to how I feel after I eat something. Am I falling asleep? Do I feel bloated or have a headache? I think our bodies can tell us a lot about how to eat right if we pay attention.

I have a family history of heart disease, obesity, and type 2 diabetes and I'm learning the best way for me to eat is low-fat and plant-based. I'm trying to focus on vegetables, beans, grains (whole grains only), fruits, and nuts/seeds (in that order). After doing Dr. Fuhrman's holiday eating challenge last November/December and losing 10 lbs I no longer use cooking oils. I eat fats (in limited quantities) from nuts, avocado, seeds, coconut, and olives. I generally put a tablespoon or two of flax seed on my morning oatmeal and then may have a sauce or salad dressing with a little tahini or nut butter for dinner.

I thought I'd post some resources I've found helpful in reducing the oil in my diet.

Silpat and Parchment paper - DH surprised me with a Silpat one day. He'd seen me ogling one at a cooking store and secretly bought it for me. I use mine all the time especially for baked goods. I also like parchment paper for roasted veggies and kale chips.

Low-Fat Plant-Based Cookbooks - Here is a good selection of cookbooks that do not use any oils. I use them all regularly and I'm looking forward to a second Forks Over Knives cookbook this summer.

How to Water Saute/Steam Fry Vegetables - Scroll down for the Steam Frying video from the Whole Foods Market Health Starts Here program. The secret is to use a preheated pan, continuous motion, and to not add liquids until after the veggies have started to brown.

Limit Vegetable Cooking Spray - I was in the habit of using cooking spray a lot until I saw the Engine 2 Diet Kitchen Rescue DVD on Netflix. Rip Esselstyn was talking about the nutritional info on a can of vegetable cooking spray. I checked the stuff I buy and it says it has something like 500 servings per can and you should only spray something for 1/4 second - far less than I was doing. Now the only time I use it is for browning tofu although I may even try doing that in the oven with my Silpat.

Silicone Bakeware - I've been buying more silicone bakeware - so far I have muffin tins, muffin cups, a loaf pan, a square pan, a round cake pan, and a silicone baking sheet. I've found that silicone bakeware stains less when you do not use vegetable cooking spray.

No-Oil Salad Dressings - I try to eat one or two green salads daily and I either make my own salad dressings (here's a nice selection of easy recipes you can print out from the Healthy Girl's Kitchen blog ) or I use Trader Joe's Fat-Free Balsamic Vinaigrette.

For recipes and further info check out the Fatfree Vegan blogDr. McDougall's Online Discussion Board, the new Forks Over Knives blog, the Engine 2 Diet site, Whole Foods Market Health Starts Here , Julieanna Hever's blog, The Plant-Based Dietician (includes the cooking videos she makes with Chef AJ), and Dr. Fuhrman's blog, Disease Proof.




Monday, April 9, 2012

Our Easter Feast

I made a plant-strong, low-fat, and relatively easy Easter dinner this year.

The main dish was stuffed shells. I stuffed them with a tofu/spinach mixture and topped with a basic oil-free marinara sauce and some homemade Parmesan-style topping using ground walnuts. My favorite way to cook asparagus is to roast it whole topped with garlic and bread crumbs. The white bean salad includes roasted red peppers, artichokes, scallions, and balsamic vinegar. I made some of Dr. Fuhrman's banana-oat bars and a few dates filled with almond butter. Add in some veggies and strawberries and I thought it was a nice healthy dinner. Even better, there are enough leftovers so we can eat it again tonight.

For her Easter dinner, Bubbles went with Romaine lettuce and some basil. She started out the day doing binkies (binkies are when rabbits leap for joy) so I guess she must have been channeling the Easter bunny.

Saturday, March 10, 2012

Some of My Favorite Things

Today I thought I'd put links to some of my current favorite things.

Frontier's Garlic Bread Seasoning is the best! It is a salt-free blend of garlic and spices and I love it on kale chips and baked French fries. Sometimes I even use it for garlic bread.

The documentary Forks Over Knives sells a companion book, Forks Over Knives: The Plant-Based Way to Health ($7.99 on Amazon) with 125 low-fat plant-based recipes from Chef AJ, Mary McDougall, Isa Chandra Moskowitz, and Joanne Stepaniak. I really can't wait to try the Raw Date Power Bars, Zingy Italian White Bean Soup and the Woodstock Peace Salad with Tahini Dressing.

I really love the Invisible Voices blog. It focuses on the farm animals of the Poplar Springs Animal Sanctuary and features some gorgeous photography and great stories.

DH surprised me for Valentine's Day with roses, some gorgeous earrings made by a woman he works from the Laguna Pueblo, and the most romantic thing of all, a San Francisco Giants hat just in time for spring training.

Lion Brand sells these handy Stress Relief Gloves made of spandex/nylon. Last weekend I knit for two days straight with very few interruptions and my hands didn't hurt a bit. I wear them inside out because the seams annoy me and I am not sure how long they will last but they're inexpensive. (Some similar gloves are sold in singles and these are sold as a pair.)

I can't remember which blog I saw this idea on but it is the simplest and most delicious sandwich. DH especially loves it as he is a big BBQ type. Basically you saute an onion, add some thinly sliced portobellos and barbecue sauce. Then top a bun with coleslaw (I use TJ's vegan reduced fat mayo, some onions, agave nectar and shredded cabbage) and the mushroom mixture.

Thursday, March 1, 2012

Tofu Crema

I will be blogging less frequently for the next few months as I'm involved in a speed sock knitting competition. I am working on a big blog post for my knitting blog on the 12 or 13 plant-based sock yarn brands I've purchased and I'll make sure to link to that from here in case anyone reading knits or crochets.


I make this recipe very frequently - it is perfect for topping burritos or enchiladas or chimichangas or tacos or tortilla casserole or basically anything Mexican. It is also pretty versatile; I've used various types of tofu for this and you can add powdered chipotles or scallions or substitute lime juice for lemon.

Makes about 1 1/2 cups

12 oz silken tofu (any firmness)
Juice of half a lemon
1/3 cup almond butter
1-2 Tbsp nutritional yeast
1/4 tsp. garlic powder
1 tsp. agave nectar
1/4 tsp. sea salt or to taste

Puree in a food processor or blender until very smooth. This does thicken a bit in the fridge.

Sunday, January 29, 2012

Nondairy Cheese Experiments

I love testing out homemade nut cheese recipes. Here are two more I tried from a library book, The Complete Idiot's Guide to Gluten-Free Cooking by Julieanna Hever and Beverly Lynn Bennett.

The top slices are a cheddar made from cashews and a fresh red bell pepper. I thickened the mixture with agar powder (a type of seaweed) to make a firm, sliceable cheese.  I used it for sandwiches and quesadillas. The bottom is the mellow jack cheese which I didn't bother thickening because I planned to use it for pizza. This one was more labor intensive because you had to make almond milk first and use some of the almond pulp (and tofu) for the cheese.

I'm really enjoying using a simple tofu feta for topping pizza. I crumble up soft tofu and mix it with lemon juice, a tiny bit of nutritional yeast, some dried oregano, some white miso, and garlic. Here it is on a Greek-style pizza with tomatoes, red onion, kalamata olives, and fresh oregano on a whole wheat crust.

I'm still working my way through Joanne Stepaniak's The Ultimate Uncheese Cookbook. I have many favorites from that book including the Rich Tofu Cream Cheez with almond butter, Spicy Herb and Tomato Cheez spread (thanks to the commenter who mentioned this recipe - it is great for quesadillas!), the Pickle, Tahini, and Tomato Sandwiches, the Florentine Ricotta Pie, and her Baked Macaroni and Cheez seen below.

A few other of my favorite nondairy cheeses include Ann Gentry's Cashew Cheddar Cheese, her Tofu Chevre from Vegan Family Meals, and Nava Atlas' Smoky Cheddar Cheese Spread.

Any other great nondairy cheese recipes out there? I'd love recommendations of more to try!

Tuesday, January 17, 2012

Talin Market

I managed to get to my favorite enormous international food store. I could spend hours in Talin Market finding all sorts of interesting food products. I recommend it to everyone visiting the Albuquerque area - it is on the corner of Central and Louisiana.

Here's what I bought this weekend.

I buy a lot of rice noodles at Talin. I use the really thin vermicelli rice noodles for spring rolls and the thicker ones are good in Asian soups. I've never had jackfruit before but I've seen recipes where it is cooked in barbecue sauce and after cooking it turns into shreds. The watercress on the bottom was 88 cents! I always buy a few Goya items from the Cuban aisle - this time it is pink beans and white hominy pieces. My favorite thing in this photo is the miso - the Cold Mountain Kyoto white miso is only $3.85 and has half the sodium of other white misos.

The bottom right shows the baby bok choy I always buy - it was $1.30 a lb. They actually have about 10 different types of bok choy in their produce section. They also have a huge selection of mushrooms including enoki and maitake - I bought shiitake and oyster mushrooms. That big bag of Thai basil was only $1.59 and Bubbles the rabbit has been happily munching on that. My most unique find was shallot powder which I'm looking forward to testing out in my non-dairy cheese sauces. I forgot to include the fresh shallots in the photo - they always have bags for under $1 a lb.

Talin Market also has a web site where you can check out their ethnic cooking classes and read their blog which keeps you up to date on when lychees are in season and what to do with monster fruit. There are signs at the entrance asking you to not take photographs inside or I'd have a zillion photos of all the cool stuff.

Monday, January 9, 2012

Favorites of 2011

Here are the things that made me happy in 2011 in no particular order.

Kale chips I make these 2 or 3 times a week. My current favorite recipe involves curly kale, nutritional yeast, lemon juice and Frontier Co-op's Garlic Bread Seasoning.

Date Sugar I buy this at iHerb and just love it over my morning oatmeal or sprinkled on top of muffins before baking. It is basically just powdered dates and a little goes a long way.

My New Crockpot I wasn't sure I'd ever use this but now that I've discovered I can finally cook dried beans at this altitude without using a pressure-cooker, I'm in love. (I'm at around 7000 feet and I put pre-soaked beans at HIGH in the crockpot until tender.) I bought this model although currently it is about $20 more than I paid for it last summer.

Koshary This Egyptian street food seen above consists of rice, lentils, macaroni and chili sauce topped with caramelized onions. I used this recipe from One Arab Vegan.

Eating Animals by Jonathan Safran Foer I especially love this book because it gives a voice to many different people in all sides of this issue. I  bought extra copies to give to friends. It really makes you think and I fervently hope the rumors are true that it will be made into a documentary.

Pumpkin Chocolate Chip Muffins Who knew a recipe that was vegan and oil-free could be so wonderful? I like to use dark chocolate bars chopped up. This recipe is from the plant-based dietitian Julieanna Hever and is available here (scroll down).

Pizza Without Cheese The first time I ordered this at a pizza place I figured it was going to be just awful. I was quite pleasant surprised and I still haven't had a bad cheeseless pizza out. I just order the pizza combo with the most vegetables and tell them to leave off the cheese.

Color Me Vegan by Colleen Patrick-Goudreau  I always notice the colors of my meals and this book includes many delicious recipes in all color categories. I am looking forward to making more recipes from it soon.

Growing My Own Herbs Indoors I keep buying those big basil plants at Trader Joe's and they are still alive on my kitchen table. I also have some lemon balm and oregano doing well inside but I still can't manage to keep rosemary alive. Honestly most of the herbs go to my pet house rabbit Bubbles but I hope to increase the number of plants in 2012 so we can enjoy them as well.

My New Breville Juicer This was a Christmas present and so far I'm using it daily. I am not yet making a lot of combos of vegetable juices because I'm so obsessed with citrus combos. Oranges, grapefruits, tangerines, and kumquats (I don't peel these) are all good alone or mixed together.

Massaged Kale Salad I love to use a combo of tahini, lemon, soy sauce, and garlic to mix with fresh kale for an incredible salad.

The Chef and the Dietitian videos These videos are funny and enthusiastic and promote a healthy plant-based diet. Best of all, I've been greatly enjoying all their recipes. I wish they'd get a show on tv! HERE is a link to their episode guide by recipe.

Dr. Fuhrman's Holiday Challenge I lost about 6 pounds this holiday season by sticking to a lowfat whole foods diet heavy on the fruits and vegetables. Dr. Fuhrman's Member Center (it was free for the holiday challenge) had lots of great recipes and support.

Storage Containers from Costplus World Market I've been collecting these handy containers for my future pantry - they are nice and heavy and seal well. The large container will easily hold over 5 lbs of dried beans. Their web site does not feature them but check at your local store. The photo below shows them along with some creamed kale I made from the Whole Foods Health Starts Here program.

Oil and Vinegar Store in Santa Fe It seems that every time I go to the City Different there is a new and fun foodie destination. I've been meaning to get back to this store to buy a few of their delicious flavored balsamic vinegars. Check my blog post here for photos and information about the store..

Homemade Coconut Milk Ice Cream We mix one can of light coconut milk with agave nectar and whatever fruits or flavorings we have on hand and put them in my Cuisinart Ice Cream Maker. This recipe helped us survive the hot desert summer intact.

Panda Soy Yarn This isn't food-related but I hesitated about trying vegan yarns thinking I wouldn't be able to find what I like, especially in sock yarn. Panda Soy, a blend of bamboo, soy, and elastic nylon, is an incredible soft and elastic yarn. Crystal Palace recently discontinued it but I managed to buy a lot on sale. The Orzival Socks below are knit in Panda Soy in Poppy Red. Another plant-based yarn I liked a lot was Knit One Crochet Too's Wick (a thick polypropylene sock yarn). I continue to test out plant-based yarns on my knitting blog.


Fat, Sick, and Nearly Dead This year we finally watched Food Inc. and Forks Over Knives but I thought the most inspiring documentary was Fat, Sick and Nearly Dead. The movie chronicles the changes in several people's lives as a result of a medically supervised fruit and vegetable juice fast. I don't think anything I've seen shows the amazing powers of fruits and vegetables to fight disease as well as this movie. The story of Paul the truckdriver in the second half of the documentary is so compelling. This documentary is free on Hulu.

Saturday, January 7, 2012

Bunnies on Blogs

Recently the PostPunkKitchen listed Bunnies on Blogs as one of the Top 100 Vegan Trends of 2011. Two really cute bunnies on vegan blogs were mentioned but I wanted to give a shout out to my wonderful pet rabbit Bubbles. Large white rabbits (especially those with pink/ruby eyes) are pretty common but unfortunately they are virtually unadoptable. They're just not as cute as the popular dwarf rabbit breeds you see in pet stores. One House Rabbit Society chapter even offers to pay the rabbit's veterinary expenses for life if you adopt one of their large white rabbits but most languish in shelters. It is really a shame because their personality is so sweet and mellow.

Bubbles apparently started out as a breeder in a feed store. At some point she was attacked by an animal and she is missing a toe. She was even in Petco for a few months unsuccessfully living in a large aquarium but no one wanted her. She was a few years old when we adopted her and she adapted quickly to the life of a spoiled house rabbit.

Bubbles is not completely white - she does get some darker fur on her head mainly in the winter months. She loves mornings the best and waits until we wake up. The minute our feet hit the floor she comes over and sits on our feet so we have to pet her before we can get out of bed. I spend a few hours every night on the floor with her reading or knitting.  She also loves her massage time (HERE is a video from the San Diego House Rabbit Society which shows how.)

If you are seeking a pet rabbit, check out the House Rabbit Society's comprehensive web site. And when it comes time to choose a companion, consider adopting a large white bunny. You won't regret it!

Wednesday, January 4, 2012

A Few New Year's Eve Recipes

I'm terribly excited about our upcoming return to Colorado because I'll be able to start doing more parties and fun dinners. (Our current house doesn't have any parking and is really small.)  I'm already buying more dishes and holiday decor items in anticipation. We still haven't found a house yet but I'm especially hoping for a nice deck for some outdoor parties.

Here are some appetizers I made for New Year's Eve this year. I just love making a meal out of appetizers. I wanted to keep everything as healthy as possible and the only processed items I bought were the Daiya non-dairy cheese and the pitas.

I did kale chips, the Chef and the Dietitian's Chocolate Fundue with bananas and apples, mini pizzas made from the Trader Joe's mini whole wheat pita breads, the Chef and the Dietitian's Smoky Chipotle Corn Salsa, and the Chef and the Dietitian's homemade oil-free Tortilla Chips.

I did my usual kale chips - kale pieces mixed with Frontier's (no-salt) Garlic Bread Seasoning, nutritional yeast, and a touch of lemon juice baked on a foil pan at 250 until crisp. No need for salt and oil!

The Chocolate Fundue was the hit of the night. I'd never tried raw cacao before and could only find raw cacao nibs so to powder them I put them in my coffee grinder. They taste like a milder version of cocoa powder with a touch of roasted coffee beans. Yum! The Fundue was a mixture of the cacao, pureed dates, peanut butter and vanilla.

The bean salsa was nice and hearty and the tortilla chips were indeed crispy from spritzing them with water before baking. I split the mini pitas to make them crispier and topped them with tomato sauce and either sauteed portobellos or bell peppers.

I just discovered the Chef and the Dietitian's videos after discovering Julieanna Hever's wonderful pumpkin chocolate chip muffins which were the hit of my Thanksgiving feast. I plan to get both their books (Complete Idiot's Guide to Plant-Based Nutrition and Unprocessed) for more healthy plant-based recipe ideas.
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