5.21.2013

Green garbage pizza, more delicious than it sounds

My husband and I have been participating in our CSA (community supported agriculture) for nearly a month now and so far, we're doing pretty well. We get 20lbs of random, fresh, organic produce delivered to our door every Wednesday evening.

It's kind of like having mini-Christmas every week, as we have no idea what's going to be stored in the big box.

So far, we've been knee deep in several kinds of greens; butter, romaine and red leaf lettuce, spinach, cabbage, kale and radish greens to be exact. Apparently greens are all the rage this time of year, so we've been trying to come up with new and delicious ways to use all this stuff without having a salad every night for dinner (although, I could probably use a few more salads in my diet).

Besides the chunky, green concoctions smoothies my husband has been making in the mornings for breakfast, we've sauteed, baked and wrapped our fair share of greens.

But because we fell in love with a pizza pan you toss on the grill last week while out shopping, we decided a green pizza was in order.

And because we had bright, red radishes with all sorts of fluff greens attached (yes, you can eat these bad boys for an extra dose of peppery flavor), we didn't want to waste anything we paid for. So I strapped Braeburn on (because it's the only way to get things done around this house) and started kneading some dough. If you can't figure out what to do with a bunch of ingredients, throw them on a pizza.

Hence, the green garbage pizza. It's not for the faint of heart or tongue, but it's a great way to eat pizza without feeling totally terrible about it.


Green garbage pizza
(Makes one 12-inch pizza)
Wheat Flatbread Pizza Crust Ingredients:
3 1/2 cups whole wheat flour
1 1/2 cups water
1 package active yeast (it's a little over 2 tsp)
1 TBS pure maple syrup
1 TBS olive oil
2 tsp garlic powder

Radish Green Vegan Pesto
2 BIG handfuls of radish greens (just cut them off fresh radishes and wash them thoroughly)
1/3 cup nutritional yeast
1/3 cup raw cashews
1/3 cup olive oil (you can add more/take away to create a consistency you want, more olive oil results in a slightly soupier pesto)
2 TBS water
2 tsp lemon juice
Dash of salt and pepper

Topping Ingredients:
1 bunch of fresh asparagus
Half a bunch of spinach (1/2 pound, we used regular leaf, not baby, cut into skinny strips)
2 green onions (diced)
2 roma tomatoes (cut into thin slices)
4 radishes, diced
1/3 cup Daiya mozzarella cheese

Directions:
Mix together all the dry crust ingredients. Add water, olive oil and maple syrup. Knead and roll into a medium-sized ball. Set aside while you prepare the other components.

Chop up asparagus spears into small pieces and boil for 10-15 minutes, or until soft. Drain water and set aside.

In a food processor (or really, really strong blender), toss in radish greens, nutritional yeast, cashews, olive oil, lemon juice, salt, pepper and water. Pulse until a pesto-paste consistency forms.

Take your ball of dough and cover it in a light film of flour. Roll out into a 10-12 inch pizza crust (the larger you make it the thinner the crust). Spread your radish green pesto all over the dough (this is your sauce). Sprinkle Daiya cheese over the pizza. Top with cooked asparagus, spinach, onions, tomatoes and radishes.

You can bake this in an oven on 375 for 15-20 minutes or you can use an awesome grill pizza pan and toss it on the grill (around 350-375 degrees) for 10-15 minutes.

I highly recommend the grill pan, the crust was quite possibly the best we'd ever had.

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5.19.2013

Bucket lists, 10Ks, bachelors and bachelorettes

I think I need to be one of those people that carries around a little notebook.

Over the last two weeks I've had so many fabulous post ideas and witty quips to delight you with, but that's the problem, they're just ideas.

Things have been so utterly busy in the Chubby Vegan household I've hardly had a minute of time to myself. Between our daughter turning three, planning a bachelor/ette combo party for our best friends, running a 10K with my cousin and planning a birthday party for my daughter and niece (they were born the same day 15 minutes apart) over Memorial Day weekend, it's been a very busy May. In fact, June is shaping up to be as busy as well, from a wedding, a birthday party for our best friends' daughter to a half marathon.

Normally, I thrive for business. I enjoy the chaos, burning the midnight oil and all those other cliches, but honestly, I'm ready for a vacation. Speaking of vacation, I'd love to take a mini-family weekend away, but I don't have the slightest clue where we should go. If any of you have taken a long weekend getaway with the family feel free to clue me in on what the best trips to take are!

My cousin and I ran our first 10k this past Saturday. We thought it would be a brilliant idea to work our way up to the half marathon we're talking in June. Which, it kind of was, except for the fact that I'm scared to death to double the amount we just did. If 6.2 miles felt hard then how am I going to get through 13? Despite being both thrilled and scared, I'm excited to cross this off my bucket list. And you better believe I'm going to be getting one of those sticker things for my car.

I don't actually have a bucket list. There are things I know I want to do in my life, it just seems like now is a great time to start them. I'm not quite sure what else will accompany a half-marathon on my list, but I'm going to start honing in on the things that are really important to me.

My husband and I are in a wedding in two weeks. Our best friends are getting hitched and we've got best man and maid-of-honor duties. While we're still tweaking our speeches for the reception, we got to check-off one of the most fun parts about being in their wedding this past weeked: throwing the bachelor/ette party. They opted to have one big ole' throwdown together, so it made it even more fun and convenient to be planning with Chubby Vegan Dad.

Weddings and birthdays have a way of shining light on the simple, but amazing things we should be celebrating the hell out of every chance we get. Sure, Pear might not remember the lengths we've gone to plan a birthday party for her every year, but we know and we'll always have the memories, so that makes it worth it. We'll keep the memories for her when she's too young to remember.

I promise to squeeze a little more blogging time in though, because I've got a lot of fun stuff ahead. And as I mentioned on my Facebook page, I've got a killer giveaway coming up involving Daiya cheese that you don't want to miss.

Unless you don't like Daiya. Which, is basically unheard of.

In the meantime, I'm going to be getting up close and personal with my flip camera. Which means, you guessed it, a whole bunch of vlogging fun headed your way.

Are you on the edge of your seats yet? You should be, we're about to have some fun over here.

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5.05.2013

Vegan buttery berry bars (that won't make you TOO fat)

So Chubby Vegan Dad and I signed up for a CSA (community supported agriculture). We're lucky to be within driving distance to so much great, fresh, organic produce, but even better, we're lucky enough to live so close that they deliver!

We signed up for the "standard" option, which means we get 20lbs of awesome organic produce every single Wednesday. We didn't do the full-on locavore program yet (we make our own baby food and we need a constant stream of stables like sweet potatoes and bananas), so a minimal amount of our box get's filled with wholesale organic produce.

It's really the best of all worlds.

So because we're getting all vegged out in our household (you should see some of the smoothies Chubby Vegan Dad is coming up with), we're basically making it a point to use up every last stem of produce we get each week.

We were lucky enough to have a fresh batch of AH-MAZ-ING (I know it's not spelled like that, but that's the only way to really convey how amazing it was) raspberries, so I snatched them up before Chubby Vegan Dad could steal them for one of his "concoctions."

And because we're getting gobs of produce now, we're trying to eat a lot healthier (that and we want to be the slightly-less Chubby Vegan Clan), so that means I'm trying to find the right balance between ridiculously tasty desserts, but not the kind that are going to give me an extra butt cheek.

These bars totally fit the bill.

They're perfect for breakfast or for an after-dinner dessert; they're filling, but not fatty filling and they're sweet, but not too toothache-inducing.



Buttery berry bars
(makes 12 bars)
Ingredients: 
2 cups whole wheat pastry flour (quick tip, if you can't find any, just mix a 2:1 ration of whole wheat flour and cake flour)
1 1/2 cups oat flour (I just took some regular oats and threw them in my Vitamix, it pulsed them enough to be powdery and floury, but left some little flakes for a nice texture profile.
2/3 cup applesauce
3 TBS pure maple syrup
1 tsp vanilla extract
3 TBS vegan butter (I used Earth Balance)
2 TBS coconut sugar
(maybe a little water depending on the consistency of your applesauce)
2 cups raspberries (fresh or frozen) or some other delicious berry blend

Directions::
Preheat the oven to 350. Spray or grease a square 9X9 pan. Mix together your flours and then separate, placing one third of the mixture in a small bowl and the rest in a large bowl. In the large bowl, add applesauce, maple syrup and vanilla extract. Stir the good-ole-fashioned way (by hand with a big spoon) until the mix reaches a doughy consistency. If the applesauce you used was a little on the thick or chunky side, simply add about 2 TBS water to the dough. Once this is mixed, press into the bottom of your greased pan.

If your berries are large, smash them up in a bowl before placing on your crust. I found a nice combo of berry goo and berry pieces was the right consistency. After they're smashed, spoon berry mixture over top the crust.

In the small bowl, cut in vegan butter (or toss it into your food processor for like a three-second pulse) and blend until a crumb forms. Take this crumb (it'll be a little sticky) and sprinkle it over your berry mixture (this won't completely cover the top, you'll see berry mixture peeking through). Top with your coconut sugar (it'll give the crumbly top a nice crunch) and bake on 350 degrees for 30 minutes.

Take out and cut after it cools. Enjoy in the morning or after dinner.

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4.26.2013

How to raise little men and women

My first baby was a darling little girl.

I should probably mention that when people asked me what I wanted during my pregnancy with Pearyn, I wasn't one of those polished mothers who replied with a "as long as the baby's healthy I'll be happy" remarks. Sure, I wanted my baby to be healthy, but I also really, really wanted that baby to have a vagina. 

It wasn't just the cute clothes (although, they are absolutely adorable) or the idea that I'd be able to paint her nails and make her into a little lady; it was quite the opposite actually.

I wanted a baby girl because in this world, it's easy for women to be pushed around. It's easy for us to be told we're too fat, we're too skinny, we're not pretty enough, we're too pretty, we should just have babies, shut our mouths and stay at home. No, wait, we should have babies and then work high-power, executive jobs so we can show people we really can "have it all." But while we have it all, we also need to clean the bathroom, shop for groceries and make the dinner. We should be sensitive and gentle for our men, but strong and stable for the other women out there.

In this world, it's easy as women to feel like we should be everything for everyone else. In this world, it's especially easy for little girls to try to BE like everyone else.

My mother is one of the strongest women I know -- sometimes, to a fault. And never once was I limited in believing all I was meant to do was have babies and care for a husband. Now, there's absolutely nothing wrong with this either - it's an incredibly noble cause - but only if you CHOOSE this, only if you WANT it. No woman should be forced into believing it's her only calling.

So simply put, I wanted a little girl because I think our world could use more strong women. And I'll be damned if my little girl doesn't feel empowered to do whatever her little heart wants her to do - whether it's rocket science, being a garbage woman or getting married and having a dozen adorable babies - it's her choice and I want her to feel that way.

And over the last three years, we really have had our share of sugar and spice and everything nice. We've also realized our daughter, much to our dismay at times, is already a force to be reckoned with.

So when I found out I was having a little man this time around, fear took over my body. How do you raise a little man? What if I royally screwed him up? I am familiar with the struggles of women and being a teenage girl, but I don't have the slightest clue what it means to be a little boy growing into a man. 

Sure, I've got a wonderful husband to help me with this task, but I'm the kind of obnoxious person who needs to do things for herself, or at the very least, needs to know HOW to do them. 

So naturally  I did what I always do when I want to learn something - I searched for books. And so far, I've found a few that show promise. But in addition to finding that I could benefit from, I've found some that show me exactly what can be so hard about being a little boy.

For the good part of the last century, women were supposed to be pretty, delicate things. What I didn't realize in turn, is that little boys were supposed to be strong, unemotional things. 

Boys shouldn't cry. Boys shouldn't talk about their feelings, that will make them appear weak and no one wants to hear about them anyway. Boys should be protectors, fearless leaders and are responsible for all the people around them. They grow up being pruned to be the "head of the house" one day. And as a result of this training, we take a tiny piece of frivolousness, carefree, magical, be-whatever-you-want-to-be from them. 

In our world, even with the strives we've made, little boys are allowed to be whatever they want to be as long as it means they'll make a ton of money, support a wife and umpteen children and be the strong, sturdy stone of the family that never, ever breaks. 

Our world so needed these gender roles for men and women because it seemed like that was the only way it could keep spinning round. The big strong man, detached from his family and feelings, went off to work jaded and repressed. While the little woman stayed at home, repressing her own feelings and raising little men and women to follow into the same pattern. 

I think that's the most beautiful thing of all about our modern world, about America.

We don't NEED those gender roles anymore. Men and women can be equally strong and can rule the roost together. The man can enjoy the hell out of his family, change a few dirty diapers along the way and head off to work knowing he's definitely a provider, but that he doesn't always have to be big and strong.

And women, we can stay at home and raise little men and women, but also we can work, we can work from home, we can work on the side, we can provide for our family in ways other than just nurturing, if that's what we want. It doesn't mean we have to be little anymore. 

I'm not convinced that our society has yet embraced these ideas, as there are still mommy wars between stay-at-home moms who swear working moms are just jealous and working moms telling stay-at-home moms that they're doing an injustice to the women's rights movement. We still have men in severe depressions who can't talk about that sadness and ones who only feel it's acceptable to cry at their daughter's wedding or when watching Brian's Song

So I guess that's the trick about raising little men and women. We shouldn't be raising them to be what we want them to be. We should be encouraging them to be whatever THEY want to be, whether that means a little girl who wants to play football and be the President of the United States, or a little man who wants to write poetry, cries at sad movies or hell, wants to stay at home with the kids. 

I guess in the end, what I hope for my children, is that they live in a world without definition. A world where we don't congratulate a father who plays an equal role in raising his children, because it would be out of the norm to NOT. A world where a woman isn't labeled by mother or wife, not because she isn't those things, but because she's SO much more.

There's nothing wrong with gender roles, I just don't particularly believe that one gender has to buy into a single one. 

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4.23.2013

Get ANYONE to eat tofu with this recipe

I know, I know, it's a really big promise.

After all, tofu is the probably the one thing most meat eaters fear when they hear the words "vegetarian" or "vegan."

I can't say I blame them.

I think it took me a good year of being vegan to warm up to the stuff (outside of using it in the occasional dessert).

But boy, for all the wrong that tofu can appear (slimy, white, squishy, flavorless), there are so, so, so many right things about it.

For starters, it made an excellent finger food for our daughter when she was first starting out. And because it's so flavorless, it's basically like a blank canvas for you to mold into whatever you want. And speaking of molding, it comes in a variety of magical textures, from silken to extra, extra firm.

It can be the feature of a main dish, a plumper in a dessert, a binder for those baked goods or a protein boost for your smoothie.

It's basically magical if you think about it.

I've gotten a lot of flack over the years for our introducing our daughter to soy, in addition to consuming it while pregnant with my son. There are a lot of controversial studies on the effects of soy and boys and estrogen and every other thing under the sun (I implore you to do your own research and draw your own conclusions before you jump on either band wagon), so here is our family's stance on it, among pretty much every other nutritional requirement.

We take it in moderation.

We don't wake up in the morning and give our daughter a big glass of soy milk followed by some tofu scramble with some tofu sausage. She usually has a piece of fruit and some almond or coconut milk. Generally, the only soy she's exposed to throughout the day is the occasion shelf product with it added or one meal that features a little bit of soy.

Now that we've gotten that out of the way, let's talk about this tofu recipe I'm about to lay on you. It's seriously delicious and I'm telling you this dish will get anyone to at least TRY a bite of tofu.

And if they don't try a bite of tofu, then I have a feeling they're not human. Maybe a leprechaun, but not human. Because no human can resist a delicious little protein square soaked in a sweet mustard marinade and breaded with pretzel crumbs.

No one.


Pretzel-Breaded Tofu Bites
(serves 4)
Ingredients: 
One block extra firm tofu
2 cups pretzels
2 TBS pure maple syrup
1/2 cup deli mustard
1/4 cup lite soy sauce
1/2 cup water
2 TBS ground flaxseed
2 TBS water
2 TBS plain almond milk
Oil for cooking

Directions:
Take the tofu out and squish it between some napkins or towels (this step is vital since we want to get the tofu moisture out and replace it with our delicious marinade). I usually have to use a couple towels to get it out. Just make sure not to squeeze it so hard that it gets all crumbly. After you've drained the excess liquid, cut into bite-size squares and set aside.


In a container with a lid, mix maple syrup, deli mustard, soy sauce and water thoroughly. Toss the tofu cubes into the marinade and shake it around, making sure each piece is coated. You want this to marinate at least an hour (shaking it and turning it upside down and on it's side from time to time), but the more time the better. I suggest getting it ready in the morning so it can hang out all day in a delicious liquid.

Once you're ready to cook your tofu bites, mix the ground flaxseed, water and almond milk in a shallow bowl and set aside for 10 minutes or so (it will thicken a bit and congeal). Measure out two cups of pretzels (I used the regular-shaped variety) and toss them into your food processor (a powerful blender might work too) and grind until a fine crumb has formed. Place the crumbs in a shallow dish (suitable for rolling tofu cubes around in).

Coat a saute pan with a small amount of oil and turn the heat to medium (around 4 or 5). While it's heating  up, take your tofu cubes out of the marinade and dip them into the flaxseed/water/milk mixture. Then drop them into the pretzel crumbs and roll around. Set aside and repeat until all the tofu cubes are coated. Toss those bad boys into your oil and cook on one side for about 4-5 minutes (or until a golden brown color) and then on the other for 2-3 minutes. You don't really need to cook all sides as it will cook up, just watch the pretty golden brown coating rise.

Place cooked tofu cubes on a plate with a paper towel to absorb grease and serve on top of a salad or as bite-sized bites for little ones. If you decide to top on a salad, I highly recommend you throw together your own dressing too!

Just make the marinade from above, add it to an empty salad dressing bottle (or another bottle with a lid that you can shake) and add 2 TBS of cornstarch. Shake this up super duper well and then pour into the saute pan you just used for your tofu (remaining breading bits and all).

Lower the heat to 2-3 and let the dressing cook until it starts to bubble and thicken (it only took mine about 2-3 minutes). Pour back into your empty bottle and serve over your salad.

SO good.

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4.17.2013

Want to win a documentary? Sure you do!

When my husband and I first met, he had been vegan for almost five years already and I was barely a vegetarian. I still wanted to eat fish, I smothered everything in cheese and I didn't want to know why my precious Ben and Jerry's was morally wrong.

After six months of dating and one month of living together, I decided I wanted to do something special for my him. I perused the internet for recipes, something elaborate I could make him that was so good he wouldn't even believe it was vegan.

And that's when it happened. In addition to a plethora of amazing recipes, I came across hoards of statistics about all the suffering I was still contributing to by eating fish and consuming dairy.

I read facts about fish living in schools because they didn't like being alone, some kinds even formed soul mates. And that while most people didn't realize it, fish almost always died by suffocation as they were pulled from the ocean and then sometimes beaten with a club.

And dairy cows, dairy cows would sometimes wail for days for their babies that were taken away from them; calves that would go on to become more dairy cows or even worse, veal. I read about how they were artificially inseminated so frequently that it resulted in a shortened life span, nearly half of what it should be.

I went home from work that day after reading all those facts on my lunch break and decided that was it. I was either going to go full-on vegan; I was going to quit half-assing it. I emptied our cabinets of things like coffee cereal bars; I tossed ice cream and cheddar cheese from the fridge.

That was the day I decided to be vegan.

It's not that simple for some people. Sometimes, it takes failing physical, mental and emotional health for people to realize we shouldn't be spending our lives stuffing unnecessary cholesterol-ridden animal products into our bodies.

That's what it took for Frank Ferrante, star of the documentary May I be Frank. He's an overweight, unhappy and unhealthy man who stumbled into a raw vegan cafe in San Francisco on accident. After befriending three workers, they challenge him to try out a vegan lifestyle and reevaluate how he feels after transitioning.

Over the next 42 days, Ferrante undergoes so, so, so much change - not just physically (although his weight loss is impressive) - but emotionally, spiritually and mentally. A man who was once overweight, a junkie and living with hepC, opens himself to something new and ends up better from it in the end.

Now don't mistake me, it's not all butterflies and sunshine while he makes his big switch. There is a lot of pain, a lot of resistance, a lot of what we cope with everyday in society. It's so easy in America to be making the wrong food choices that we hardly recognize the right ones when they're directly under our noses! The documentary itself is incredibly raw, incredibly real and while it might not be as polished as some of the critically-acclaimed ones, it's got so much heart and so much honesty.

After watching May I be Frank it makes it incredibly difficult for you to make excuses for your poor eating habits.

If Frank can do it, whether it be for 42 days or the rest of his life, what is your excuse for not eating better?

Are you ready to change your habits? I encourage anyone considering the raw or vegan lifestyle to consider getting your hands on May I be Frank.

Not sure where to get it? I'm going to make that easy on you. For the rest of April I'm going to be giving away two dvds of May I be Frank, courtesy of the amazing people at Cinema Libre Studio. In order to win, all you have to do is click that fabulous little follow button in the top right column and leave a comment on this post about why eating healthy is important to you or your family. Already a follower? Just leave a comment!

Want more ways to win? You got it!

I recently started a Facebook page for all things Chubby Vegan Mom! Because you want to win this DVD AND because you don't want to miss any of the awesome crap I do on a daily basis, you can "like" my page and then leave a comment on it telling me why eating healthy is important to you or your family.

In addition to entering on the blog, you can share this status on your Twitter for another chance to win: I want to win an awesome #documentary from Chubby #Vegan #Mom, you can enter too! #contest #free http://www.chubbyveganmom.com/2013/04/who-doesnt-want-to-win-free-movie.html

The two winners will be chosen by random on Tuesday, April 30 ARE ANGIEPEE and LAUREN MARTINDALE! I will be contacting both of you shortly to get shipping information!! Congrats and stay tuned for another awesome giveaway in May (Daiya fans, you don't want to miss this one!)

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4.15.2013

Dinner made easy, the cooksimple way

In case ya'll haven't figured out from my ranting and raving, I'm a busy gal.

Between working 40 hours a week at a job I love, spending 24/7 being a mother to my feisty toddler and needy infant and a wife to my husband, it can get really, really hard to find time to do the things I want (like baking cupcakes and then running said cupcakes off).

Heck, it can get really, really hard to find time to do the things I don't want to do (like clean the house, do laundry, wash the dishes and vacuum).

Sometimes, I'm the kind of girl that likes to pick her dinner from some assortment of menus shoved in our kitchen drawer; more often than not though, I'm the kind of girl that likes to make dinner for her family.

Unfortantely, I don't always have the time needed to acquire groceries to make said meal, let alone actually cook the food. Take the last two weeks for instance: I threw a gender party for a close friend, I had to fly to California for business, I had softball lessons and we had family in town. See, what I mean? Busy.

Thankfully, some super friendly folks from The Healthy Pantry contacted me about testing out a few of their products. They specialize in pre-packaged meal kits that are designed to not only taste good, but to suit diets of all shapes and sizes, from meat eaters to vegans.

 I was lucky enough to test out three kits of their current line up: cranberry wild rice, Tibetan dal and Punjabi Curry.


I'm not going to lie, I'm a real sucker for curry, so the Punjabi was the first thing I made. And let me tell you, it was by far my favorite of the meals I got to try. I love curry so much, but I'm so, so, so bad at making it. So to be able to pop open a box and add my favorite protein to it was great.

What's even better is most of the kits aren't just sensitive to different diets (some of the boxes suggest adding chicken, but also recommend plant-based protein such as tofu and tempeh), they're really customizable too. My husband and I aren't the biggest pea lovers, so instead of adding all the peas the kit provided we added half. The dinners vary in cook time, but the three I had took anywhere from 10-30 minutes tops (and some of that time is probably because I'm a bit clumsy in the kitchen).

I'm also a pretty big fan of all things lentil, so the Tibetan dal was the perfect blend of earthy and tangy by just adding tomatoes. The cranberry wild rice is a nice change of pace from your run-of-the-mill rice dish, and would make the perfect compliment to some sort of Thanksgiving or feasty type of meal.

In addition to the products I was lucky enough to try, Healthy Pantry's cooksimple kits are available in: Skillet lasagna, white bean chili, New Orleans jambalaya, tamale pie, cowboy chili and asian burgers.

 These kits are available at most health food stores, particularly the big-name ones, Whole Foods, Earth Fare and Wegmans. More information on the products I was lucky enough to sample, in addition to kit variations and ingredients can be found at http://www.thehealthypantry.com/.

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