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A liver recipe for those who don’t like liver

Liver is one of those things I can take or leave. Being Jewish, I grew up eating chopped liver (the best analogy is that it’s like pate). Chicken livers tasted better to me than cow. I also know that liver is nutrient-dense. In doing a quick Google search for this article I came across this […]

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The sushi bites were supposed to look like this.

Persimon Says: Have A Persimmon Pizza Party

I set out to do the Persimon Persimmon blogger campaign and got delayed along the way.

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Windup Bird Cafe’s Ganmodoki – Japanese Fried Tofu Burger

Recipe for Windup Bird Cafe’s Ganmodki, demonstrated at a Kid-Chen Confidential preview.

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Prepping oatmeal at night.

Winter recipe: Steel cut oatmeal

Steel Cut oatmeal: Good for the winter, the body and the soul

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Yeast free, gluten free bread, paleo

Detox Diary day 12: The BEST detox friendly bread

I found the best gluten free & yeast free bread recipe, suitable for paleo diets, candida detoxes & more. And it’s just good bread.

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Winter warmer

This goes with my Omega juicer review, which I drafted as a post a few days ago and would have held onto a little longer except that I wanted to post this recipe and the two seemed to go hand-in-hand. This afternoon I came in and did this:     Juiced a half inch of […]

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quinoa with juicer pulp

Hey, Gastronaut, what do I do with Juicer pulp?

As you know, dear readers, I got myself a juicer last week. This means that I’ve got an ample supply of juicer pulp and, being an environmentalist without a compost bin (ours was stolen, no I don’t want to vermicompost), I want to reuse it. At first I was keeping the pulp for my sister […]

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California Walnut challenge: Time for dessert

The contest ends tomorrow and today was as good a day as ever to create the dessert that’s been on my mind for days: A parfait made with raw banana maple walnut ice cream. The ice cream idea’s been in my mind since September’s Vegetarian Food Festival, where Lisa Pitman demonstrated a healthier, vegan alternative […]

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Essential Pepin: Composed Salad

If you don’t know who Jacques Pépin is, here’s a little primer: Chef Pépin has been cooking since he dropped out of school at age 13 to apprentice at a restaurant. In the 63 years since, he’s been chef, author and TV host. One of the original “celebrity chefs”, he was hosting cooking shows and […]

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Blogger challenge: California walnuts, squash course

See my previous post about the California walnuts blogger challenge. Next up: Baked spaghetti squash with California walnut watercress pesto Spaghetti squash has a high water content and is not as dense in vitamins and minerals as other winter squash, such as acorn or butternut, but does provide 3 percent of the Daily Value for […]

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