Do you eat Kale? Well, you should! But most people either don’t know what to do with it, or don’t like it. One of the Bountiful Basket volunteers told DH that she feeds it to her rabbits! Wow! Her rabbits are eating healthier than she is! Kale is loaded with nutrition that your body needs. Three and a half ounces of raw kale contains 13621 IU of Vitamin A, 72 mg of Calcium, 10 mg of Magnesium and 228 mg of Potassium!

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DH is crazy about falafel! At one time, in the past, we were going to any restaurant he could find that served it, just so he could try their version. I learned a couple of things along the way: I don’t like it when it is seasoned with cheap, yellow curry powder (aka McCormick.) I actually don’t like _anythin_g seasoned with that. I also don’t like them when they are heavy and greasy, without a kind of fluffy interior.

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I’m not really a morning person. I’m SO not a morning person, my kids will tell you that breakfast, when they were young, was a big challenge! I usually skipped it for myself, or ate something that wasn’t a good idea. We’ve all been there: Fly out of bed, get ready for work, send the kids off to school, fly out the door… maybe with a cup of coffee or soda in hand.

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Note: The subtitle for this one should be “Why I need a Vitamix!” The combination of chocolate and raspberry is one of my all-time favorites. I love the sweet, tartness raspberries add to the chocolate. This is a dark, rich chocolate ganache, combined with a cranberry/raspberry juice, done vegan. Instead of the dairy cream used in a traditional ganache, we’re using cashew creme. The crust is the basic nut crust recipe that I published yesterday.

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This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have. Here’s the setup for the one I’m making today. Equipment Food Processor 9-inch pie plate Ingredients 6 Medjool dates, pitted, cut in half 1 cup walnuts 1⁄2 cup pecans 1⁄4 cup almonds 2 tablespoons golden flax meal

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I recently got twenty pounds of California ripe tomatoes as an addition to my regular Bountiful Baskets. That sounds like a lot, doesn’t it? Well, it looks like this: See, not quite as much as you thought it would be! These were ripe, meaty and delicious! I love tomatoes. They are really good for you, high in lycopene, a powerful antioxidant! They also contain vitamin C (when eaten raw) and potassium.

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What is your family’s reaction when these show up at your house? I bet I can guess! “Yuck!” “I’m not eating THAT!” “I HATE those!” Not at our house! When these show up in my Bountiful Baskets I jump for joy. I’m so happy when the time of year arrives that these are available! This didn’t used to be the case. I had a friend one time that often used the phrase, “Take (food of your choice) and ruin it by (method of your choice).

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In The Kitchen: Tofu

By now you’ve seen tofu pop up a few times in my recipes. I thought you might like to know a bit more about it, and why it’s used so much for a vast array of things in the vegan foodie world. For starters, tofu is made from soybeans. First the dried soybeans are processed into soy milk. Then a salt or acid-based coagulant is stirred into the milk, causing it to form curds from the protein.

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I love tzatziki! We used to eat at Greek restraunts all the time. I would always make sure what I ordered came with it, or I would order it on the side. One of our old favorites was Pita Jungle, where we would often get the Mediterranean Platter. However, now we don’t go there now. Half of this platter contains 1810 mg of sodium! If you ate the whole thing yourself, you would end up consuming 1240 calories and a whopping 3620 mg of sodium.

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We love tacos. So do most of our relatives. Being a vegan, though, presented me with a problem making a filling that gave the same flavor profile, texture and mouth feel as a ground meat filling. Then came Nourish Restaurant and the Gluten Free Foodie Tour! This recipe is my version. It’s been wildly popular around here. We’ve eaten it in traditional tacos, but DH likes it best in a taco salad.

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