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CONTRIBUTOR ARCHIVE
Power Plant Cafe. Power Plant is a one of a kind cafe in Melbourne’s North East that offers vivid and nourishing 100% plant-based breakfasts and lunches both in a DOUBLE MUSTARD OVEN FRIES Directions. Preheat oven to 450°F and line baking sheet with parchment paper. Mix mustard powder, rosemary, garlic powder, red pepper flakes, and black pepper, if using.DESSERT ARCHIVES
Chef AJ’s recipe for The World’s Healthiest Apple Pie! The crumbly crust is a combination of oats, flax seed and dates, which is then pressed into a spring form pan and filled with a wholesome combination of apples and spices. Serve hot, warm, cold or at room temperature,with or
CONTRIBUTOR ARCHIVE
Chef Chad Sarno. Chad Sarno is passionate about helping people achieve their health goals – starting in the kitchen. Chad is now the VP of Plant-Based Education at Rouxbe Online Culinary School.. In 2012, Chad teamed up with best-selling author, Kris Carr to write the humorous and informative New York Times Bestseller, Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a MouthwateringCHEF MATTHEW KENNEY
Matthew Kenney is the founder of the world’s first classically structured raw food culinary academy, Matthew Kenney Cuisine. Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He hasearned several
FUSILLI ALLA PUTTANESCA Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside. Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients. Bring ingredients to a boil then reduce heat tomedium.
APPLE AND ENDIVE SALAD WITH ORANGE DRESSING This Apple and Endive Salad is a simple dish with four main ingredients that are taken to the next level with a drizzle of our delightful orange dressing. POTATOES: MAN’S BEST FRIEND (NOT WORST ENEMY!) Packed with fiber: If you eat the skin, a large potato contains 8 grams of dietary fiber or a third (32%) of what you need in a day. Rich in Vitamin C: The skin of the potato alone contains 29 milligrams of Vitamin C, nearly 50% your daily recommended amount. Jam-packed with B6: A single large potato contains 55% of your daily requirementof B6
PUTTING THE POWER BACK INTO WILLPOWER Putting the Power Back Into Willpower. This is the second part of a 4-part series dedicated to Changing Habits. Many believe that changing a habit is synonymous with willpower. Whether we want to start a new exercise regime, cut down on coffee or embark fully on our plant-based journey, we believe that willpower holds the key to our success-or 21 - UC DAVIS INTEGRATIVE MEDICINE 21 T egen ersit alif 2017 eserved dim.com 2 BeFORe You BegIN Crazy for Carbs Our theme for the 2017 Food Day Challenge is Crazy for Carbs, and you will learn to embrace whole starch-based foods and dismiss themyths
CONTRIBUTOR ARCHIVE
Power Plant Cafe. Power Plant is a one of a kind cafe in Melbourne’s North East that offers vivid and nourishing 100% plant-based breakfasts and lunches both in a DOUBLE MUSTARD OVEN FRIES Directions. Preheat oven to 450°F and line baking sheet with parchment paper. Mix mustard powder, rosemary, garlic powder, red pepper flakes, and black pepper, if using.DESSERT ARCHIVES
Chef AJ’s recipe for The World’s Healthiest Apple Pie! The crumbly crust is a combination of oats, flax seed and dates, which is then pressed into a spring form pan and filled with a wholesome combination of apples and spices. Serve hot, warm, cold or at room temperature,with or
CONTRIBUTOR ARCHIVE
Chef Chad Sarno. Chad Sarno is passionate about helping people achieve their health goals – starting in the kitchen. Chad is now the VP of Plant-Based Education at Rouxbe Online Culinary School.. In 2012, Chad teamed up with best-selling author, Kris Carr to write the humorous and informative New York Times Bestseller, Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a MouthwateringCHEF MATTHEW KENNEY
Matthew Kenney is the founder of the world’s first classically structured raw food culinary academy, Matthew Kenney Cuisine. Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He hasearned several
FUSILLI ALLA PUTTANESCA Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside. Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients. Bring ingredients to a boil then reduce heat tomedium.
APPLE AND ENDIVE SALAD WITH ORANGE DRESSING This Apple and Endive Salad is a simple dish with four main ingredients that are taken to the next level with a drizzle of our delightful orange dressing. POTATOES: MAN’S BEST FRIEND (NOT WORST ENEMY!) Packed with fiber: If you eat the skin, a large potato contains 8 grams of dietary fiber or a third (32%) of what you need in a day. Rich in Vitamin C: The skin of the potato alone contains 29 milligrams of Vitamin C, nearly 50% your daily recommended amount. Jam-packed with B6: A single large potato contains 55% of your daily requirementof B6
PUTTING THE POWER BACK INTO WILLPOWER Putting the Power Back Into Willpower. This is the second part of a 4-part series dedicated to Changing Habits. Many believe that changing a habit is synonymous with willpower. Whether we want to start a new exercise regime, cut down on coffee or embark fully on our plant-based journey, we believe that willpower holds the key to our success-or 21 - UC DAVIS INTEGRATIVE MEDICINE 21 T egen ersit alif 2017 eserved dim.com 2 BeFORe You BegIN Crazy for Carbs Our theme for the 2017 Food Day Challenge is Crazy for Carbs, and you will learn to embrace whole starch-based foods and dismiss themyths
CONTRIBUTOR ARCHIVE
Power Plant Cafe. Power Plant is a one of a kind cafe in Melbourne’s North East that offers vivid and nourishing 100% plant-based breakfasts and lunches both in aCHEF TATI LUND
Tati Lund is a chef, trained by the Natural Gourmet Institute for Health and Culinary Arts, and a nutritionist, graduated from the Federal University of Rio de Janeiro. She is the owner and executive chef of .Org , a vegetarian restaurant in Rio de Janeiro that features dishes prepared with local, seasonal, fresh, organic, and unprocessedingredients.
UCDINTEGRATIVEMEDICINE.COM ucdintegrativemedicine.com WHAT YOU NEED TO KNOW ABOUT GLUTEN Gluten: a Definition. Gluten (stemming from the Latin gluten which means ‘glue’) is a mixture of proteins found in wheat, other related grains such as barley and rye, and their varieties and hybrids (e.g. farro, khorasan wheat, triticale). Gluten makes dough elastic, helps it to rise, and gives it a chewy texture. Three gluten-related health conditions have been recognized: celiac disease CLASSIC-MUSHROOM-RISOTTO_WP-HEADER UC Davis Integrative Medicine is part of the Institute for Population Health Improvement at the UC Davis School of MedicineCITRUS-ROASTED TOFU
Preheat the oven to 425º F. Cut each block of tofu into 8 slices (about 1/2 inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel. Combine the ingredients for the marinade in a small mixing bowl and whisk together. Arrange the tofuin
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