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A FOOD FEELING | "Food, in the end, is our own tradition. It's about sharing. It's about honesty. It's about identity" – Louise Fresco

"Food, in the end, is our own tradition. It's about sharing. It's about honesty. It's about identity" - Louise Fresco

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A FOOD FEELING | "Food, in the end, is our own tradition. It's about sharing. It's about honesty. It's about identity" – Louise Fresco | afoodfeeling.wordpress.com Reviews

https://afoodfeeling.wordpress.com

"Food, in the end, is our own tradition. It's about sharing. It's about honesty. It's about identity" - Louise Fresco

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jennmpost | A FOOD FEELING

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katemartinoblog.wordpress.com katemartinoblog.wordpress.com

katemartinoblog – Page 2 – Healthy – Happy – Delicious

https://katemartinoblog.wordpress.com/page/2

Healthy – Happy – Delicious. November 9, 2015. November 9, 2015. I am finally emerging from my hiatus! I’m trying a new vegan recipe this week and needed cashew cream, which is what sparked finding this new treasure. Recipe below for about 4 cups of milk. 1 cup of raw cashews (I got these from the bulk aisle at Whole Foods). Enough filtered water to cover 3 cups. The night before you want to use the milk, pour the cashews into a bowl and fill with filtered water to cover. Let it sit over night. In a soup...

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Sunday Brunch – katemartinoblog

https://katemartinoblog.wordpress.com/2015/05/15/sunday-brunch

Healthy – Happy – Delicious. May 15, 2015. May 15, 2015. Below is the center piece with freshly cut lilacs in a little pitcher. 3 cups mushrooms, sliced (cremini, shitake). 1 cup Parmigiano Reggiano, finely shredded. Drizzle of olive oil. 12 whole, large eggs. 2 cloves garlic, minced. 1/4 cup heavy cream. Add in the eggs and stir to make sure the mushrooms are evenly distributed, add another pinch of salt and pelpper. Place under the broiler for 2-3 minutes until the top is browned. You can find it here.

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