Saturday, April 20, 2013
NYC Inspired Food
Today I'm baking and cooking with my best friend and daughter, Kate. We're excited to come up with some new vegan desserts that are winners. Along with the desserts we made a batch of super thin pizza dough for Kate to take home. Our trip to NYC was so much inspiration for both of us foodwise and this weekend we've recreated the Banana Pudding Cups from Magnolia Bakery (vegan version) and also the Pesto Pizza from Rissottori. Also pictured is Blackberry Sorbet and Black Bean Brownie Bites.
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Just read your article in healthy cells...Quick question, why is "low in fat" a benefit, what "key vitamins and nutrients" are so essential from whole grains, and what makes you think these grains are so safe? You fail to mention or warn about possible issues with the opioids, wheat germ agglutinin, or gluten in the grains. Have you read and reviewed the literature or are you giving this advice without knowing these potential issues?
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