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Eating Meat-Less

March 4, 2016

If you asked one hundred people what vegetarian means, you’d get one hundred different answers. The fact is there are many different types of vegetarians…

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Peach Salsa Recipe

August 19, 2015

Peach Salsa Recipe Ingredients 3 ripe peaches, pitted, diced (about 4 cups) 1 medium tomato, seeded, diced 3 green onions, white and pale green parts,…

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Chef David’s Favorite Guacamole

May 1, 2015

Guacamole Recipe Serves 6 Ingredients 1/2 cup minced white onion 3 ripe avocados, coarsely chopped 1 jalapeno chile (seeds and ribs removed), minced 1 plum…

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Roasted Tomato Salsa

May 1, 2015

Roasted Tomato Salsa Recipe Makes About 2 Cups Ingredients 1 pound red, ripe tomatoes 2 large fresh jalapeño chiles 3 garlic cloves, peeled 1 small…

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Sautéed Brussels Sprouts with Lemon and Pistachios

March 24, 2015

Sautéed Brussels Sprouts with Lemon and Pistachios Recipe Makes 4 to 6 servings Ingredients 3 tablespoons grapeseed oil 1 tablespoon minced shallot 1 ½ pounds…

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Vegan, Gluten Free Pumpkin Pie Recipe

November 11, 2014

Vegan, Gluten Free Pumpkin Pie Crust 1-1/2 cup pecans 1-1/2 tablespoon sugar 3/4 cup pitted dates 6 tablespoons (3⁄4 stick) cold non-dairy margarine, cut into…

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Energy Balls

April 18, 2014

Energy balls are simply a mixture of energizing real foods rolled up into a ball! Energy balls are like spherical, bite-size protein bars. Full of fiber,…

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Autumn Roasted Butternut Squash

September 23, 2013

Material courtesy of Rooted in Radiant Health Enjoy this dish as a satisfying lunch or warm breakfast alternative to oatmeal. Get creative with toppings by adding in…

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