Recipe: Kale & Portobello Mushrooms From the kitchen of: Julie Holmgren 3 Tablespoons Organic Extra Virgin Olive Oil 4 Organic Portobello Mushrooms Caps, Sliced 1 1/4 Pounds Organic Kale, 1 Large Bunch Stemmed and Chopped Salt and Pepper 1/4 Teaspoon Freshly Grated or Ground Nutmeg, or To Taste 1/2 Cup Dry Italian Red Wine (Optional) 1/2 Cup Cooked Smoked Bacon Uncured, No Nitrate (Optional) Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook them until they are dark and tender, then add the kale, turning it with tongs until it wilts. Season the mushrooms and greens with salt, pepper, and nutmeg. Add the wine and stir to deglaze the pan. Reduce the heat to low and cook the greens for 5 minutes longer, then serve. Recipe: Scrambled Tofu From the kitchen of: Julie Holmgren 1 lb Tofu drained and squeezed 2-3 Tablespoons safflower or sunflower oil 1/2 chopped Onion 1/2 chopped Green or Red Pepper 1 or 2 teaspoons Cumin powder 2 Tablespoons Tamari 2 Tablespoons chicken broth powder Bac'Uns (optional) Drain and squeeze tofu and set aside. Heat oil in skillet add onions and Pepper and saute until tender. Crumble Tofu into skillet. Sprinkle on chickien broth, cumin, and tamari. Reduce heat, and simmer until heated through. Recipe: Apricot-Almond-Orange Smoothie Book: Smoothie Power 4-6 frozen, rehydrated dried, or fresh apricots, *peeling optional 1/2 cup almonds, soaked for 2 days in 1 cup apple juice *(add the apple juice as well) or almond milk 1 cup frozen orange Juice Concentrate Blend all Ingredients well and serve Recipe: Lemonade Simple & Good Tasting Stir Together * 1-2 Cups Organic Sugar * 5 teaspoons Citric Acid Add * 1 Gallon Water and Stir Again Add * 1 Organic Lemon Thinly Sliced Refrigerate over night for best flavor Or make it as you need it & enjoy! Recipe: Ground Beef and Eggplant Skillet From the kitchen of: Julie Holmgren 1 lb. Grass fed ground beef 1 clove garlic, crushed 1 Organic eggplant, peeled & cubed 1 Organic green pepper, chopped 1 Organic onion, sliced 2 C. Organic tomatoes 1C. Organic tomato sauce * t. salt & a dash of pepper 1 t. basil * t. oregano 1 C. Organic brown rice, cooked Brown beef and garlic. Add eggplant; stir and cook 10 minutes. Add remaining ingredients. Cover and Simmer 25 minutes, stirring occasionally. Serve over rice. May be made ahead and reheated. Recipe: Sun-Dried Tomato Pesto 4 ounces organic sun-dried tomatoes 2 tablespoons chopped fresh organic basil 2 tablespoons chopped fresh organic parsley 1 tablespoon chopped organic garlic 1/4 cup chopped pine nuts 3 tablespoons chopped organic onion 1/4 cup balsamic vinegar 1 tablespoon organic tomato paste 1/3 cup organic crushed tomatoes 1/4 cup red wine 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan cheese Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste. Recipe: Pomegranate Ginger Muffins 2 Cups Organic Gold N White Flour 2/3 Cups Evaporated Cane Sugar 1 Tablespoon Baking Powder 1/2 teaspoon Sea Salt 1/3 cup minced crystallized Ginger 1 Teaspoon grated Lemon Peel 1 1/4 Cups Pomegranate Seeds 1 Cup Milk 1 Large Free Range Egg 1/4 Cup Organic Butter melted & cooled In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center. In a measuring cup, blend milk, egg, and butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy. Spoon batter into 12 (21/2-inch-wide) or 24 (13/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with sugar. Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool. Recipe: Pomegranate, Banana & Almond Bread 1 cup Organic Pomegranate Seeds 2 cups Organic Gold N White Flour 3/4 cup Organic Evaporated Cane Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Sea Salt 1 cup mashed Organic Bananas 1/3 cup Canola Oil 1/3 cup Organic Milk 1 Free Range Egg, lightly beaten 1/2 cup Slivered Almonds, chopped Preheat oven to 350 degrees F. Grease one 9 x 5 x 3-inch loaf pan. Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the seeds. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. (Refrigerate or freeze any remaining seeds for another use.) In a large bowl stir together flour, sugar, baking powder and salt. In a small bowl stir together bananas, oil, milk and egg; stir into flour mixture with seeds and the chopped almonds just until moistened; do not over-mix. Spoon batter into prepared pan. If desired, sprinkle a few almonds and a few additional seeds over the batter for garnish. Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered. Recipe: Millet-Date Pudding From the kitchen of: Julie Holmgren 3/4 Cup Raw Organic Millet 4 Cup Water 1/4 teaspoon Sea Salt 1 Cup Raw Cashews 1 Tablespoon Oil 4 Tablespoon Raw Honey 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Fresh Organic Lemon Juice 1/2 Cup grated Coconut 1/2 Cup chopped Dates or Raisins Bring to a boil, millet, water and salt. Strain millet (keep water). Pour 2 cups of millet water into the blender and add: Cashews, Oil, Honey, Vanilla Extract and Lemon Juice. Blend until smooth then add the rest of the water, blend a little more on low. Pour this milk mixture over millet in a casserole dish and coconut & dates or raisins. Cover and bake at 350 for 1 hour stirring occasionally during baking. Good served with Lemon Sauce. Recipe: Lemon Sauce From the Kitchen of: Julie Holmgren Whisk: 1 Cup cold Water or Juice (pineapple is good) 1/2 Tablespoon Arrowroot Powder pinch of Sea Salt Stir and simmer till clear over low heat. When thick remove from heat and add: 2 Tablespoon Lemon Juice 1 teaspoon Lemon Rind 1/3 Cups Raw Honey This sauce is good on brownies, cakes, fruit dishes, brown rice pudding, etc. If thicker sauce is desired - add 1/2 T more arrowroot. Recipe: Fruit Cake Squares 6 Tablespoons Organic Butter 11/2 Cups Organic Graham Cracker Crumbs 1 Cup Coconut, Shredded 1/3 Cup Organic Raisins 1/3 Cup Cranberries 1/3 Cup Dried Cherries 1/2 Cup ea Dried Pineapple and Apricots 1 Cup Date Fines 1 Cup Nuts of Choice, Chopped 1 Can Sweetened Condensed Milk (See Recipe) Preheat oven to 350 degrees F. Dice all fruit. Melt butter in 10x15 jelly roll pan. Evenly sprinkle crumbs then coconut, then fruit then dates, then nuts. Press mixture lightly pour milk over all. Bake 25-30 Min. Cool & Cut Freeze Well Sweetened Condensed Milk 1 Cup Dry Milk 2/3 cup Evaporated Cane Sugar 3 Tablespoons Butter Melted 1/3 Cup Boiling Water Put in Blender...Blend until smooth! Equals one can Sweetened Condensed Milk! Recipe: Ranch Dip 2 cups Organic Whole Milk Yogurt 4 1/2 Tablespoons Organic Ranch Mix Combine yogurt & Ranch Mix. Refrigerate 30 Minutes Recipe: Fruit Dip 2 cups Organic Whole Milk Yogurt 4 Tablespoons Raw Honey 1 teaspoon Pure Vanilla 1 teaspoon Pumpkin Pie Spice Combine all ingredients. Refrigerate 30 Minutes Fresh Apple Gingerbread Book: Whole Foods for the Whole Family ½ C. Butter 2 to 3 Large eggs 2/3 C. molasses 2 C. whole wheat flour 1 ½ t. baking soda 1t. ground ginger ½ t. each ground cinnamon and nutmeg ¼ t. ground cloves 1/3 C. milk 1 ¼ C. grated apple Cream butter, eggs and molasses well. Combine the dry ingredients and add alternately with the milk to the butter mixture. Stir in grated apple. Pour into a greased and floured 9” square pan. Bake at 350° for 40 to 45 minutes. Cool 10 minutes in pan, then remove and cool on wire rack. Top with sweetened whipped cream, if desired. Recipe: Whole Wheat Penne w/ Cauliflower Sauce From the kitchen of: Julie Holmgren 1 pound Organic Whole-Wheat Penne Pasta ¼ Cup Extra Virgin Olive Oil 1 Organic Onion, Finely Chopped 3 Organic Garlic Cloves, Sliced 1 head of Organic Cauliflower, Stemmed & Chopped 1 Cup Organic Chicken Broth 4 Springs of Fresh Organic Rosemary, Leaves Stripped & Finely Chopped ¾ Cup Grated Romano Cheese, 3 Handfuls Salt and Black Pepper Bring a large covered pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle or two of pasta water and drain pasta. While the water is coming up to a boil and the pasta cooks, make the sauce. Heat the Extra Virgin Olive Oil in a deep skillet over Medium heat. Add the Garlic and cook for 3 Minutes, then discard the garlic. Add the Onions and cook for 5 minutes, then add the Cauliflower, Chicken Broth, and Rosemary. Cover the pan and cook for 15 minutes. Uncover the sauce, add a ladle or two of the hot pasta water, and mash the cauliflower with the back of a wooden spoon or potato masher. Drain the pasta and add it to the cauliflower. Add the cheese and toss to combine with the pasta and sauce. Season with Salt and Pepper and enjoy your meal! Recipe: Zucchini Boats 6 small zucchini 2T. oil ½ t. each rosemary and basil 1 t. oregano ½ t. salt (or less) 1T. chopped fresh parsley 3 cloves garlic, minced 1 C. chopped onion ½ C. diced green pepper ½ C. sliced celery ¼ to ½ lb fresh mushrooms, chopped 4-5 chopped tomatoes ½ lb. cottage cheese 1 C. bread crumbs Cut zucchini in half lengthwise; scoop out pulp, being careful to leave a sturdy shell intact. Heat oil in heavy skillet and add rosemary, basil oregano, salt, parsley, garlic, onion, peppers, celery and mushrooms, sauté 2 minutes. Add zucchini pulp and tomatoes, and continue cooking until pulp is tender. Remove from heat. Stir in cottage cheese, mixing until it melts. Arrange zucchini shells in oiled baking dish. Line each one with a layer of 1 ½ T. cheddar cheese, then fill with vegetable/cheese mixture. Top with bread crumbs and remaining cheddar. Bake at 350 degrees for 45 minutes. Recipe: Gluten Free Banana Bread 1-1/4 cups brown rice flour 1-1/2 tablespoons potato flour ¾ cup sugar (or evaporated cane sugar, turbinado sugar, or xylitol) 1 teaspoon baking soda 2 eggs 2 large bananas (1 cup mashed) ½ cup oil 2 teaspoons lemon juice AND rice milk to equal 1/3 cup (let stand 5-10 minutes) 1 teaspoon vanilla 1 cup chopped nuts (optional) Mix together flours, sugar, and soda. Add eggs, bananas, oil, lemon juice/rice milk, and vanilla. Mix all by hand until well moistened Add nuts if desired. Pour into 1 large or 2 medium or 3 small greased loaf pans. Bake at 300° for 1 hour and 20 minutes for a large loaf, 1 hour for medium loaves, or 50 minutes for small loaves or until they test done when touched. Note: May substitute 1 tablespoon buttermilk powder mixed with ¼ cup AND 1 tablespoon water for lemon juice/rice milk. Recipe: Arlene’s Gluten Free Pecan Shortbread Cookies From the kitchen of: Arlene Groskreutz 1 cup butter, softened ¼ cup cane sugar or brown sugar ¼ cup honey ½ cup chopped pecans 2 tablespoons potato starch 2 tablespoons cornstarch 2 tablespoons tapioca flour ½ cup sweet rice flour 1 cup rice flour (white or brown) ¼ teaspoon baking powder ½ teaspoon xanthan gum or guar gum Mix last 7 ingredients in mixing bowl. Mix together really well with mixer or sift 3 times. Set aide. Beat together butter, sugar and honey. Beat for 2-3 minutes. Slowly add four mixture; then beat well for 2-3 minutes. Add pecans. For best results, let dough stand for ½ to 1 hour before baking. Drop by spoonfuls onto cookie sheet. Bake at 325° for 10-12 minutes. Let set on cookie sheet 1-2 minutes before putting on cooling rack. Yield: About 3 dozen cookies. Wheat Free and Gluten Free. Brats & Beer Cheddar Chowder 2 Tablespoons Organic Butter 1 Medium Organic Onion, finely Chopped 1 Medium Organic Carrot, Coarsely Shredded 3 Large Organic Shallots, Chopped 1 3/4 Cups Vegetable Broth 1 teaspoon caraway Seed, Crushed 1/4 teaspoon ground black pepper 10 Ounces Organic Raw Cheddar Cheese,Shredded 4 Cooked Smoked Bratwurst, Halved Lengthwise & Sliced 1 12-Ounce Bottle ale 1. In a large saucepan, heat the butter over medium heat. Add onion, carrot & shallots; reduce heat to medium-low. Cook, stirring frequently, for 10-15 minutes, or until onion is very soft and golden. 2. In large screw-top jar, mix broth and flour. cover; shake until smooth. Stir into onion mixture. Add milk, caraway seeds & pepper. Cook over medium hear 5 minutes, or until thickened, stirring frequently.Gradually stir in cheese; reduce heat to low. Cook & stir until cheese melts, but do not boil. Stir in brats & ale. Cook, stirring frequently, until heated through. If you like garnish with additional shredded cheese. Makes 4-6 main dish servings (7 cups) Mulled Cranberry Juice w/ Spiced Butter 2 Cups Organic Cranberry Juice 2 Cups Organic Apple Juice 3 Tablespoons Raw Honey 1 Teaspoon Organic Lemon Juice 1 Teaspoon Lemon Peel 1 Teaspoon Whole Cloves 1 Teaspoon Whole Allspice 2 3 inch Pieces Cinnamon Sticks Spiced Butter for Topping (see below) Place all ingredients in a saucepan and bring to a simmer. (Don't boil) When desired taste has been reached, strain and serve. (The juice will become stronger the longer you simmer it; start with 10 minutes.) Makes about 4 servings Spiced Butter Blend butter with a little sucanat, cinnamon, nutmeg, cloves, & orange or lemon peel. Store in refrigerator Wheat Germ Bread From the Kitchen of: Betty Hanson 3/4 C. Organic wheat germ, divided 3/4 C. Organic Gold N White Flour 1/2 C. Organic whole wheat flour 1/4 C. Sucanat 1 Tsp. Baking Soda 1/2 Tsp.Aluminum Free Baking Powder 1/4 tsp. Sea Salt 1/2 C. Organic Raisins 1 C. Buttermilk 4 Tbs. Organic Butter, melted 1 Free Range Egg Preheat oven at 350 degrees. Spray 8 1/2 x 4 1/2 loaf pan and set aside. Measure 2 Tbs of wheat germ, set aside. Combine remaining wheat germ, all purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a bowl. Add raisins, stir until coated. Beat buttermilk, butter, and egg in a small bowl with a fork. Stir into flour mixture. Pour and pat down in pan. Sprinkle 2 Tbs of wheat germ on top. Bake for 40-50 min. and let cool for 30 min. Remove from pan and enjoy! Potato-Leek Soup From the Kitchen of: Julie Holmgren 3 fist-sized organic potatoes 3 cups cleaned, chopped organic leeks 1 stalk organic celery, chopped 1 large organic carrot, chopped 4 Tbs. organic butter 3/4 tsp. sea salt 1/2 cup organic stock or water 3 cups organic milk optional: snippets of fresh herbs (thyme, marjoram, basil) 1. Scrub the potatoes, and cut them into 1-inch chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated (5 minutes). 2. Add the stock or water, bring to boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 minutes). Check the moisture level occasionally. You may need to add a little extra stock or water, if it gets too low. 3. When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with the steel blade). Make sure the mixture is utterly smooth. Return it to the saucepan. 4. Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt. 5. Heat the soup gently, covered, until just hot. Try not to let it boil. Serve right away. Raspberry Oatmeal Bars From the Kitchen of: Rashelle Holmgren 18.5 ounce package yellow cake mix 2 1/2 cups organic quick cooking oats 3/4 cup organic butter, melted 1 cup organic raspberry jam 1 tablespoon organic lemon juice A splash of half and half Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together oats, cake mix, and melted butter so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars. Beet Salad with Feta Cheese 4 medium organic beets - scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 1 (10 ounce) package organic mixed baby salad greens 1/2 cup organic frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup organic extra-virgin olive oil 2 ounces organic Feta cheese 1.Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. 2.While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. 3.In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. 4.Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of feta cheese. Drizzle each plate with some of the dressing. (For Valentine's Day cut the beets into heart shapes!) Lasagna Roll-Ups From the Kitchen of: Holly Schultz-Anderson 1 15oz Organic Ricotta Cheese 6 Organic Whole Wheat Lasagna Noodles,halved & Cooked 1 25.5 oz Jar Tomato Basil Sauce 1 8oz Organic Raw Cheddar Cheese, Grated 1/2 Cup Tomato Basil Pesto Combine Ricotta cheese and 1/4 cup pesto; mix well. Spread 1/2 cup pasta sauce in bottom of rectangular baking dish. Spread each lasagna noodle with 1tablespoon Ricotta mixture, 2 teaspoons pasta sauce, & a sprinkle of cheddar cheese. Roll up each lasagna noodle individually. Place roll ups, seam side down, in baking dish. Spread remaining 1/4 cup pesto, 1 cup pasta sauce, & 1 cup cheddar cheese over the roll-ups. Cover with foil; bake at 350 30 minutes. Uncover; bake 5 minutes. Apple Coffee Cake From the Kitchen of: Arlene Groskreutz 1 C. Evap. Cane Sugar or Xylitol 2 T. Organic Butter 2 Free Range Eggs 1C. Organic Milk 2 C. Organic Gold N White Flour 2 tsp. Baking Powder 6 Organic Apples Peeled & Sliced Topping: 1 C. Evap. Cane Sugar 1tsp Cinnamon 1/4 C. Melted Organic Butter Mix topping ingredients together. Preheat oven to 350 Combine first 6 ingredients, mix well & put in well greased 9x13 pan. Layer sliced apples over batter. Sprinkle topping on top. Bake 45 min Drizzle with 1/4 C. organic powdered sugar & 1-2 tsp lemon juice as a glaze if desired while warm. Do not glaze if you plan to freeze it. GF Apple Coffee Cake From the Kitchen of: Arlene Groskreutz 1 C. Evap. Cane Sugar or Xylitol 2 T. Organic Butter 2 Free Range Eggs 1C. Organic Milk 2 C. GF Flour Mix 1tsp Xanthan Gum 2 tsp. Baking Powder 6 Organic Apples Peeled & Sliced Topping: 1 C. Evap. Cane Sugar 1tsp Cinnamon 1/4 C. Melted Organic Butter Mix topping ingredients together. GF Flour Mix 2 C. Rice Flour 2/3 C. Potato Starch 1/3 C. Tapioca Flour Preheat oven to 350 Combine first ingredients, mix well & put in well greased 9x13 pan. Layer sliced apples over batter. Sprinkle topping on top. Bake 45 min Drizzle with 1/4 C. organic powdered sugar & 1-2 tsp lemon juice as a glaze if desired while warm. Do not glaze if you plan to freeze it. Fruit Salsa and Cinnamon Chips 2 Organic kiwis, peeled and diced 2 Organic apples - peeled, cored and diced 8 ounces Organic raspberries 1 pound Organic strawberries, sliced 2 tablespoons Evap. Cane Sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas Organic Butter 2 cups cinnamon sugar 1.In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2.Preheat oven to 350 3.Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. 4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Pomegranate Punch 1 cup Pomegranate Juice 1 cup Organic Pineapple Juice 1/4 cup Organic Lemon Juice 2 cups water 1 cup Evap. Cane Sugar 1 quart Ginger Ale Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, Pineapple and lemon juice. Add ginger ale and serve. Cheese Enchiladas Sauce: 3 Tablespoons Canola Oil 1-2 Tablespoons Chili Powder 2 Tablespoons Gold N White Flour 2 Cups Water 1 teaspoon Vinegar ½ teaspoon Garlic Powder ½ teaspoon Oregano Powder ½ teaspoon Sea Salt (or less) Filling: 2 Cups Bearitos Organic Refried Beans 4 Tablespoons Chopped Green Onion 1 Cup Organic Cottage Cheese ½ Cup Chopped Green Pepper ¼ Cup Chopped Raw Sunflower Seeds or Raw Slivered Almonds ½ Cup Wheat Germ Tortillas: 8 Ezekiel 4:9 Sprouted Grain Tortillas 2 Tablespoons Canola Oil Topping: 1Cup Grated Organic Cheese 1 Cup Organic Plain Yogurt 2 Tablespoons Chopped Green Onion Directions Combine sauce ingredients. Bring to a boil; simmer 5 minutes. Fry tortillas in hot oil briefly. Combine filling ingredients. Divide filling among tortillas and roll up. Place seam side down in shallow baking dish. Pour sauce over all. Top with cheese. Bake at 350 for 20 minutes, basting occasionally with sauce. Serve with yogurt and onion mixture.
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