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Polyester</li>\n</ul>','Shadow Floral Print Shopper Bag','','publish','open','closed','','shadow-floral-print-shopper-bag','','','2017-12-02 14:44:23','2017-12-02 14:44:23','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=202',0,'product','',0),(203,1,'2015-08-11 18:40:43','2015-08-11 18:40:43','','image1xxl (8)','','inherit','open','open','','image1xxl-8-4','','','2015-08-11 18:40:43','2015-08-11 18:40:43','',202,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-81.jpg',0,'attachment','image/jpeg',0),(204,1,'2015-08-11 18:40:46','2015-08-11 18:40:46','','image2xxl','','inherit','open','open','','image2xxl-11','','','2015-08-11 18:40:46','2015-08-11 18:40:46','',202,'http://mstore.local/wp-content/uploads/2015/08/image2xxl2.jpg',0,'attachment','image/jpeg',0),(205,1,'2015-08-11 18:40:48','2015-08-11 18:40:48','','image3xxl','','inherit','open','open','','image3xxl-8','','','2015-08-11 18:40:48','2015-08-11 18:40:48','',202,'http://mstore.local/wp-content/uploads/2015/08/image3xxl1.jpg',0,'attachment','image/jpeg',0),(206,1,'2015-08-11 18:42:21','2015-08-11 18:42:21','<ul>\n	<li>Woven cotton-rich fabric</li>\n	<li>Suede leather trim</li>\n	<li>Twin shoulder straps</li>\n	<li>Magnetic press stud fastening</li>\n	<li>Zipped pocket to interior</li>\n	<li>Do not wash</li>\n	<li>63% Cotton, 20% Acrylic, 12% Viscose, 5% Real Leather</li>\n</ul>','Tapestry Shopper','','publish','open','closed','','tapestry-shopper','','','2017-12-02 14:44:31','2017-12-02 14:44:31','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=206',0,'product','',0),(207,1,'2015-08-11 18:41:55','2015-08-11 18:41:55','','image1xxl','','inherit','open','open','','image1xxl-12','','','2015-08-11 18:41:55','2015-08-11 18:41:55','',206,'http://mstore.local/wp-content/uploads/2015/08/image1xxl3.jpg',0,'attachment','image/jpeg',0),(208,1,'2015-08-11 18:41:57','2015-08-11 18:41:57','','image2xxl (1)','','inherit','open','open','','image2xxl-1-6','','','2015-08-11 18:41:57','2015-08-11 18:41:57','',206,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-12.jpg',0,'attachment','image/jpeg',0),(209,1,'2015-08-11 18:42:00','2015-08-11 18:42:00','','image3xxl (1)','','inherit','open','open','','image3xxl-1-5','','','2015-08-11 18:42:00','2015-08-11 18:42:00','',206,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-11.jpg',0,'attachment','image/jpeg',0),(210,1,'2015-08-11 18:50:58','2015-08-11 18:50:58','<ul>\n	<li>Striped canvas</li>\n	<li>Contrast leather-look trims</li>\n	<li>Grab handle</li>\n	<li>Twin flap front pockets</li>\n	<li>Flap top</li>\n	<li>Zipped inner pocket</li>\n	<li>Shoulder straps</li>\n	<li>Do not wash</li>\n</ul>','Stripe Backpack with Contrast Tan Detail','','publish','open','closed','','stripe-backpack-with-contrast-tan-detail','','','2017-12-02 14:44:12','2017-12-02 14:44:12','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=210',0,'product','',0),(211,1,'2015-08-11 18:50:39','2015-08-11 18:50:39','','image1xxl (1)','','inherit','open','open','','image1xxl-1-6','','','2015-08-11 18:50:39','2015-08-11 18:50:39','',210,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-12.jpg',0,'attachment','image/jpeg',0),(212,1,'2015-08-11 18:50:41','2015-08-11 18:50:41','','image2xxl (2)','','inherit','open','open','','image2xxl-2-6','','','2015-08-11 18:50:41','2015-08-11 18:50:41','',210,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-22.jpg',0,'attachment','image/jpeg',0),(213,1,'2015-08-11 18:50:44','2015-08-11 18:50:44','','image3xxl (2)','','inherit','open','open','','image3xxl-2-5','','','2015-08-11 18:50:44','2015-08-11 18:50:44','',210,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-21.jpg',0,'attachment','image/jpeg',0),(214,1,'2015-08-11 18:52:02','2015-08-11 18:52:02','<ul>\n	<li>Durable fabric</li>\n	<li>Grab handle</li>\n	<li>Flap top, drawstring fastening</li>\n	<li>Zipped inner pocket</li>\n	<li>Adjustable shoulder straps</li>\n	<li>Wipe with a damp cloth</li>\n	<li>100% Polyester</li>\n</ul>','Ware Backpack in Burgundy','','publish','open','closed','','ware-backpack-in-burgundy','','','2017-12-02 14:44:05','2017-12-02 14:44:05','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=214',0,'product','',0),(215,1,'2015-08-11 18:51:36','2015-08-11 18:51:36','','image1xxl (2)','','inherit','open','open','','image1xxl-2-5','','','2015-08-11 18:51:36','2015-08-11 18:51:36','',214,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-22.jpg',0,'attachment','image/jpeg',0),(216,1,'2015-08-11 18:51:39','2015-08-11 18:51:39','','image2xxl (3)','','inherit','open','open','','image2xxl-3-5','','','2015-08-11 18:51:39','2015-08-11 18:51:39','',214,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-32.jpg',0,'attachment','image/jpeg',0),(217,1,'2015-08-11 18:51:41','2015-08-11 18:51:41','','image3xxl (3)','','inherit','open','open','','image3xxl-3-3','','','2015-08-11 18:51:41','2015-08-11 18:51:41','',214,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-31.jpg',0,'attachment','image/jpeg',0),(218,1,'2015-08-11 18:53:11','2015-08-11 18:53:11','<ul>\n	<li>Leather-look fabric</li>\n	<li>Grab handle</li>\n	<li>Removable shoulder strap</li>\n	<li>Fringed detail</li>\n	<li>Zip top and inner pocket</li>\n	<li>Do not wash</li>\n	<li>100% Polyurethane</li>\n</ul>','Fringed Shoulder Bag','','publish','open','closed','','fringed-shoulder-bag','','','2017-12-02 14:44:18','2017-12-02 14:44:18','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=218',0,'product','',0),(219,1,'2015-08-11 18:52:45','2015-08-11 18:52:45','','image1xxl (3)','','inherit','open','open','','image1xxl-3-6','','','2015-08-11 18:52:45','2015-08-11 18:52:45','',218,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-32.jpg',0,'attachment','image/jpeg',0),(220,1,'2015-08-11 18:52:47','2015-08-11 18:52:47','','image2xxl (4)','','inherit','open','open','','image2xxl-4-6','','','2015-08-11 18:52:47','2015-08-11 18:52:47','',218,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-42.jpg',0,'attachment','image/jpeg',0),(221,1,'2015-08-11 18:52:50','2015-08-11 18:52:50','','image3xxl (4)','','inherit','open','open','','image3xxl-4-4','','','2015-08-11 18:52:50','2015-08-11 18:52:50','',218,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-41.jpg',0,'attachment','image/jpeg',0),(222,1,'2015-08-11 18:54:19','2015-08-11 18:54:19','<ul>\n	<li>Smooth leather-look outer</li>\n	<li>Snakeskin panel detailing</li>\n	<li>Gold-tone hardware</li>\n	<li>Twin grab handles</li>\n	<li>Zip top closure</li>\n	<li>Internal zip pocket</li>\n	<li>Exterior zip pocket with chain detailing</li>\n	<li>Detachable shoulder strap</li>\n	<li>Wipe with a damp cloth</li>\n	<li>100% Polyurethane</li>\n</ul>','Winged Handheld Bag With Chain Zip','','publish','open','closed','','winged-handheld-bag-with-chain-zip','','','2017-12-02 14:43:58','2017-12-02 14:43:58','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=222',0,'product','',0),(223,1,'2015-08-11 18:53:59','2015-08-11 18:53:59','','image1xxl (4)','','inherit','open','open','','image1xxl-4-5','','','2015-08-11 18:53:59','2015-08-11 18:53:59','',222,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-42.jpg',0,'attachment','image/jpeg',0),(224,1,'2015-08-11 18:54:01','2015-08-11 18:54:01','','image2xxl (5)','','inherit','open','open','','image2xxl-5-5','','','2015-08-11 18:54:01','2015-08-11 18:54:01','',222,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-52.jpg',0,'attachment','image/jpeg',0),(225,1,'2015-08-11 18:54:04','2015-08-11 18:54:04','','image3xxl (5)','','inherit','open','open','','image3xxl-5-4','','','2015-08-11 18:54:04','2015-08-11 18:54:04','',222,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-52.jpg',0,'attachment','image/jpeg',0),(226,1,'2015-08-11 18:55:26','2015-08-11 18:55:26','<ul>\n	<li>Textured leather-look fabric</li>\n	<li>Front flap press stud closure</li>\n	<li>Gold-tone hardware</li>\n	<li>Adjustable shoulder strap</li>\n	<li>Wipe with a damp sponge</li>\n	<li>100% Polyurethane</li>\n</ul>','V Bar Mini Cross Body Bag','','publish','open','closed','','v-bar-mini-cross-body-bag','','','2017-12-02 14:43:50','2017-12-02 14:43:50','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=226',0,'product','',0),(227,1,'2015-08-11 18:55:11','2015-08-11 18:55:11','','image1xxl (5)','','inherit','open','open','','image1xxl-5-5','','','2015-08-11 18:55:11','2015-08-11 18:55:11','',226,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-52.jpg',0,'attachment','image/jpeg',0),(228,1,'2015-08-11 18:55:13','2015-08-11 18:55:13','','image2xxl (6)','','inherit','open','open','','image2xxl-6-6','','','2015-08-11 18:55:13','2015-08-11 18:55:13','',226,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-63.jpg',0,'attachment','image/jpeg',0),(229,1,'2015-08-11 18:55:16','2015-08-11 18:55:16','','image3xxl (6)','','inherit','open','open','','image3xxl-6-4','','','2015-08-11 18:55:16','2015-08-11 18:55:16','',226,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-62.jpg',0,'attachment','image/jpeg',0),(230,1,'2015-08-11 18:56:29','2015-08-11 18:56:29','<ul>\n	<li>Lightly textured durable fabric</li>\n	<li>Grab handle</li>\n	<li>Double zip around closure</li>\n	<li>Outer pouch pocket</li>\n	<li>Adjustable, padded straps</li>\n	<li>Printed lining</li>\n	<li>Do not wash</li>\n	<li>100% Polyester</li>\n</ul>','Heritage Backpack in Feather Print','','publish','open','closed','','heritage-backpack-in-feather-print','','','2017-12-02 14:43:46','2017-12-02 14:43:46','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=230',0,'product','',0),(231,1,'2017-01-03 09:11:07','2017-01-03 09:11:07','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Spicy Herb Chicken Pasta','','publish','open','open','','spicy-herb-chicken-pasta','','','2017-01-03 09:11:07','2017-01-03 09:11:07','',0,'http://td_uid_22_586b6aabd8e12',0,'post','',0),(232,1,'2017-01-03 09:11:07','2017-01-03 09:11:07','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Chinese Noodle Chicken','','publish','open','open','','chinese-noodle-chicken','','','2017-01-03 09:11:07','2017-01-03 09:11:07','',0,'http://td_uid_23_586b6aabe6ac4',0,'post','',0),(233,1,'2015-08-11 18:56:17','2015-08-11 18:56:17','','image3xxl (7)','','inherit','open','open','','image3xxl-7-3','','','2015-08-11 18:56:17','2015-08-11 18:56:17','',230,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-71.jpg',0,'attachment','image/jpeg',0),(234,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Spicy Herb Chicken Pasta','','publish','open','open','','spicy-herb-chicken-pasta-2','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_25_586b6aac0b51c',0,'post','',0),(235,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Easy Olive Oil, Tomato and Basil Pasta','','publish','open','open','','easy-olive-oil-tomato-and-basil-pasta','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_26_586b6aac182fc',0,'post','',0),(236,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Clean Eating Green Smoothie','','publish','open','open','','clean-eating-green-smoothie','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_27_586b6aac25788',0,'post','',0),(237,1,'2015-08-11 22:19:12','2015-08-11 22:19:12','','image3xxl','','inherit','open','open','','image3xxl-9','','','2015-08-11 22:19:12','2015-08-11 22:19:12','',896,'http://mstore.local/wp-content/uploads/2015/08/image3xxl2.jpg',0,'attachment','image/jpeg',0),(238,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Red, White and Blue Protein Smoothie','','publish','open','open','','red-white-and-blue-protein-smoothie','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_29_586b6aac41e73',0,'post','',0),(239,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Blueberry Cheesecake Protein Shake','','publish','open','open','','blueberry-cheesecake-protein-shake','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_30_586b6aac4f959',0,'post','',0),(240,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Girl Scout Cookie Samoa Shake','','publish','open','open','','girl-scout-cookie-samoa-shake','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_31_586b6aac5d03f',0,'post','',0),(241,1,'2015-08-11 22:20:24','2015-08-11 22:20:24','','image3xxl (1)','','inherit','open','open','','image3xxl-1-6','','','2015-08-11 22:20:24','2015-08-11 22:20:24','',897,'http://mstore.local/wp-content/uploads/2015/08/image3xxl-12.jpg',0,'attachment','image/jpeg',0),(242,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Apple Pumpkin Muffins','','publish','open','open','','apple-pumpkin-muffins','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_33_586b6aac7d904',0,'post','',0),(243,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Chunky Monkey Pancakes','','publish','open','open','','chunky-monkey-pancakes','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_34_586b6aac88e1b',0,'post','',0),(244,1,'2015-08-11 22:21:39','2015-08-11 22:21:39','','image2xxl (2)','','inherit','open','open','','image2xxl-2-7','','','2015-08-11 22:21:39','2015-08-11 22:21:39','',898,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-23.jpg',0,'attachment','image/jpeg',0),(245,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.\n<h3>Video</h3>\nhttps://www.youtube.com/watch?v=aJdU-Y_4cig','Fresh Fruit Trifle','','publish','open','open','','fresh-fruit-trifle','','','2017-01-03 09:11:08','2017-01-03 09:11:08','',0,'http://td_uid_36_586b6aaca7b0d',0,'post','',0),(246,1,'2017-01-03 09:11:08','2017-01-03 09:11:08','<div class=\"td-recipe-time\">\n<div class=\"td-recipe-info\"><strong>Prepare time</strong>: 20 min</div>\n<div class=\"td-recipe-info\"><strong>Cook</strong>: 2 hr 30 min</div>\n<div class=\"td-recipe-info\"><strong>Ready in</strong>: 2 hr 50 min</div>\n<div class=\"clearfix\"></div>\n</div>\nPair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.\n<h3>Ingredients</h3>\n<ul class=\"td-arrow-list\">\n	<li>2 cups half and half</li>\n	<li>1/4 cup limoncello</li>\n	<li>3 Tbsp granulated sugar</li>\n	<li>1/4 tsp vanilla extract</li>\n	<li>1/2 tsp finely grated lemon zest</li>\n	<li>1/8 tsp kosher salt</li>\n	<li>3 large eggs</li>\n	<li>Unsalted butter, for buttering the casserole dish</li>\n	<li>5 cups challah (about 8 oz)</li>\n</ul>\n<h3>Directions</h3>\n<span class=\"dropcap dropcap1\">1</span>In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.\n\n<span class=\"dropcap dropcap1\">2</span>Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.\n\n<span class=\"dropcap dropcap1\">3</span>Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.\n\n<span class=\"dropcap dropcap1\">4</span>In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. 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cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>99% Cotton, 1% Elastane</li>\n</ul>','Slim Fit Stretch Midnight Rigid 3D','','publish','open','closed','','slim-fit-stretch-midnight-rigid-3d','','','2015-08-12 17:00:17','2015-08-12 17:00:17','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=348',0,'product','',0),(349,1,'2015-08-12 17:00:02','2015-08-12 17:00:02','','image1xxl (9)','','inherit','open','open','','image1xxl-9-4','','','2015-08-12 17:00:02','2015-08-12 17:00:02','',348,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-93.jpg',0,'attachment','image/jpeg',0),(350,1,'2015-08-12 17:00:05','2015-08-12 17:00:05','','image2xxl (9)','','inherit','open','open','','image2xxl-9-5','','','2015-08-12 17:00:05','2015-08-12 17:00:05','',348,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-93.jpg',0,'attachment','image/jpeg',0),(351,1,'2015-08-12 17:00:08','2015-08-12 17:00:08','','image4xxl (5)','','inherit','open','open','','image4xxl-5-6','','','2015-08-12 17:00:08','2015-08-12 17:00:08','',348,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-53.jpg',0,'attachment','image/jpeg',0),(352,1,'2015-08-12 17:01:28','2015-08-12 17:01:28','<ul>\n	<li>Stretch denim</li>\n	<li>Acid wash</li>\n	<li>Zip fly</li>\n	<li>Five pocket styling</li>\n	<li>Contrast turn-ups</li>\n	<li>Skinny fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>98% Cotton, 2% Elastane</li>\n</ul>','Skinny Jeans In Acid Wash','','publish','open','closed','','skinny-jeans-in-acid-wash','','','2015-08-12 17:01:28','2015-08-12 17:01:28','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=352',0,'product','',0),(353,1,'2015-08-12 17:00:51','2015-08-12 17:00:51','','image1xxl (10)','','inherit','open','open','','image1xxl-10-4','','','2015-08-12 17:00:51','2015-08-12 17:00:51','',352,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-102.jpg',0,'attachment','image/jpeg',0),(354,1,'2017-02-07 04:24:36','2017-02-07 04:24:36','One of my favorite flavor combos in the whole world is buffalo + ranch, but this is surprisingly my first attempt at putting those two flavors together in one of my own recipes. I couldn’t be happier with it. The spicy buffalo-coated tempeh strips and the shredded greens coated with cool cashew-based ranch is incredible. Throw in some avocado for good measure and wrap it all in a tortilla for one delicious lunch.\n\nThe cool thing about this recipe is that you can make it pretty much anyway you want. It’s just about perfect as it is, but you can change it up in many ways. If you want to make it into an awesome bowl, just sub rice or quinoa for the tortilla. Want to use cauliflower instead of tempeh? No problem. Feel free to freestyle this one as much as you want and it will still come out amazing.\n\n<img class=\"normal alignnone size-full wp-image-8397\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap.jpg\" sizes=\"(max-width: 860px) 100vw, 860px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap.jpg 860w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap-224x300.jpg 224w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap-768x1027.jpg 768w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap-766x1024.jpg 766w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrap-740x990.jpg 740w\" alt=\"BuffaloWrap\" width=\"860\" height=\"1150\" data-jpibfi-indexer=\"0\" />\n\n<strong>Makes 4 wraps</strong>\n<div class=\"content-box-green\">\n<h4>Ingredients:</h4>\n<div class=\"one-half first\">\n<ul>\n 	<li class=\"p-ingredient\">4 large whole wheat tortillas</li>\n 	<li class=\"p-ingredient\">8 oz block of tempeh</li>\n 	<li class=\"p-ingredient\">1/2 cup+ buffalo sauce</li>\n 	<li class=\"p-ingredient\">2+ cups shredded lettuce</li>\n 	<li class=\"p-ingredient\">2+ cups red cabbage</li>\n 	<li class=\"p-ingredient\">1 ripe avocado</li>\n</ul>\n</div>\n<div class=\"one-half\">\n<ul>\n 	<li class=\"p-ingredient\">1/2 cup raw cashew pieces</li>\n 	<li class=\"p-ingredient\">2 tablespoons nutritional yeast</li>\n 	<li class=\"p-ingredient\">2 tablespoons fresh parsley</li>\n 	<li class=\"p-ingredient\">1 tablespoon fresh chives</li>\n 	<li class=\"p-ingredient\">1 teaspoon garlic powder</li>\n 	<li class=\"p-ingredient\">1 teaspoon apple cider vinegar</li>\n 	<li class=\"p-ingredient\">Salt and pepper, to taste</li>\n</ul>\n</div>\n</div>\n<img class=\"normal alignnone size-full wp-image-8398\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen.jpg\" sizes=\"(max-width: 860px) 100vw, 860px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen.jpg 860w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen-202x300.jpg 202w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen-768x1140.jpg 768w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen-690x1024.jpg 690w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapOpen-740x1099.jpg 740w\" alt=\"BuffaloWrapOpen\" width=\"860\" height=\"1277\" data-jpibfi-indexer=\"1\" />\n\n<strong>Prep:</strong> Soak the 1/2 cup raw cashews for at least an hour before blending. Also <strong>preheat the oven to 350º F.</strong>\n<h4>Step One</h4>\nIn a high-powered blender, make the ranch sauce by combining the cashews (drain the soaking water), 1/2 cup fresh water, nutritional yeast, parsley, chives, garlic powder, apple cider vinegar, and a shake of salt and pepper. Blend until smooth, then give it a taste and adjust anything as needed to get a creamy, slightly-sour vegan ranch sauce. This can be made ahead and stored for several days if needed.\n<div id=\"AdThrive_Content_1_desktop\" class=\"adthrive-ad adthrive-dynamic adthrive-content\" data-google-query-id=\"CKr-tKiR_dECFcw1lgodzJQJ4g\"></div>\n<h4>Step Two</h4>\nTo make the buffalo pieces, slice the tempeh lengthwise into long strips, line them along a baking dish, and coat both sides with at least 1/4 cup buffalo sauce. Bake for about 5 minutes until the sauce begins to stick to the outside and absorb into the tempeh. Add more buffalo sauce, flip the tempeh, and bake again – getting tons of flavor baked onto the outside of the pieces. Allow to cool and set aside until ready to make the wraps.\n<h4>Step Three</h4>\nTo make the wraps themlselves, warm a large tortilla in the oven or microwave until more pliable, add a handful of both shredded lettuce and shredded red cabbage, then drizzle on a bunch of the ranch sauce. Line with a few avocado pieces and 2-3 tempeh pieces. Drizzle with a little more buffalo sauce and ranch sauce, then fold in the ends and roll lengthwise. Slice in half and serve!\n\nNote: all the pieces can be made ahead of time but it’s best to prepare the wraps just before serving, as the sauces will make them soggy if saved for too long.\n\n<img class=\"normal alignnone size-full wp-image-8399\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate.jpg\" sizes=\"(max-width: 860px) 100vw, 860px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate.jpg 860w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate-218x300.jpg 218w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate-768x1059.jpg 768w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate-743x1024.jpg 743w, http://www.oneingredientchef.com/wp-content/uploads/2017/01/BuffaloWrapPlate-740x1021.jpg 740w\" alt=\"BuffaloWrapPlate\" width=\"860\" height=\"1186\" data-jpibfi-indexer=\"2\" />\n\nSource : oneingredientchef.com','THE BUFFALO TEMPEH RANCH WRAP','','publish','open','closed','','the-buffalo-tempeh-ranch-wrap','','','2017-02-07 04:24:36','2017-02-07 04:24:36','',0,'http://inspireui.com/?p=354',0,'post','',0),(355,1,'2015-08-12 17:00:56','2015-08-12 17:00:56','','image4xxl (6)','','inherit','open','open','','image4xxl-6-5','','','2015-08-12 17:00:56','2015-08-12 17:00:56','',352,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-63.jpg',0,'attachment','image/jpeg',0),(356,1,'2017-02-07 04:25:48','2017-02-07 04:25:48','I’m not sure what a Buddha Bowl even is anymore. Back when I posted my original buddha bowl recipe a few years ago, my understanding was that it meant a bowl of finely-chopped vegetables tossed with a grain like rice or quinoa. But now, if you do a search for buddha bowl, it seems to be used for any vegetarian recipe served in a bowl. Hmm.\n\nHowever, I’m still holding onto my definition. I think something great happens when you chop your veggies super-fine and toss them with a grain and some seasonings. Every bite has a little of everything and it tastes so fresh and satisfying. For this new recipe, we’re taking that template to another level. It’s starts with the basics – quinoa with chopped veggies – and then we’ll add some sweet &amp; savory sautéed chickpeas and top everything with a killer pureed sauce of red pepper and parsley (much like a chimichurri sauce). Everything can be whipped up in under 30 minutes for a dinner + some leftovers the next day.\n\n<img class=\"normal alignnone size-full wp-image-8343\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddha.jpg\" sizes=\"(max-width: 760px) 100vw, 760px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddha.jpg 760w, http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddha-227x300.jpg 227w, http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddha-740x979.jpg 740w\" alt=\"chickpeabuddha\" width=\"760\" height=\"1005\" data-jpibfi-indexer=\"0\" />\n<strong>Makes: 4 servings</strong>\n<div id=\"AdThrive_Content_1_desktop\" class=\"adthrive-ad adthrive-dynamic adthrive-content\" data-google-query-id=\"CJuspsOU_dECFY8gKgodAk0Alg\"></div>\n<div class=\"content-box-green\">\n<h4>Ingredients:</h4>\n<div class=\"one-half first\">\n<ul>\n 	<li class=\"p-ingredient\">3 cups cooked white quinoa</li>\n 	<li class=\"p-ingredient\">4+ cups chopped kale</li>\n 	<li class=\"p-ingredient\">4 green onions</li>\n 	<li class=\"p-ingredient\">1 avocado</li>\n 	<li class=\"p-ingredient\">1/4 cup pumpkin seeds</li>\n 	<li class=\"p-ingredient\">2 15 oz cans chickpeas</li>\n 	<li class=\"p-ingredient\">1 1/2 tablespoons maple syrup</li>\n 	<li class=\"p-ingredient\">1/4 teaspoon each (to start): smoked paprika, cayenne, garlic powder, cumin, sea salt</li>\n</ul>\n</div>\n<div class=\"one-half\">\n<ul>\n 	<li class=\"p-ingredient\">2 red bell peppers</li>\n 	<li class=\"p-ingredient\">1/3 cup fresh parsley</li>\n 	<li class=\"p-ingredient\">2 cloves garlic</li>\n 	<li class=\"p-ingredient\">1 tablespoon olive oil</li>\n 	<li class=\"p-ingredient\">2 tablespoons red wine vinegar</li>\n 	<li class=\"p-ingredient\">Salt and pepper, to taste</li>\n</ul>\n</div>\n</div>\n<strong>Prep:</strong> cook some quinoa according to package instructions. If you start with about 1 1/2 cups of dry quinoa and 3 cups of water, you should have just about the right amount.\n<h4>Step One – The Chickpeas</h4>\nTo start, let’s make the sweet and spicy chickpeas that add so much depth and flavor to this buddha bowl. Rinse and drain two cans of chickpeas (or a fresh equivalent) and toss them into a skillet with a drizzle of maple syrup and a few dashes of each of the spices mentioned (it’s hard to say exactly how much to use, just start with a little and see how it goes). Warm over medium-high heat and toss the pan occasionally to ensure even coating. After about 5 minutes, the chickpeas should begin turning darker and the seasonings will start to stick. At that point, give them a taste and add any more spices as needed. Then, remove from the heat and set aside.\n<h4>Step Two – The Chimichurri</h4>\nSlice 1 1/2 red bell peppers into strips, place them on a baking sheet (saving the other 1/2 pepper for garnish) , and pop them under your oven’s broiler for 5-7 minutes, until the tops just begin to char. When done, allow to cool slightly then combine in a food processor with the parsley leaves, garlic cloves, olive oil, red wine vinegar, and some salt and pepper. Pulse just a few times until you have something resembling a salsa (stop before you have a smoothie!). Taste and adjust the flavors as needed.\n<h4>Step Three – Everything Else</h4>\nWith the two big components out of the way and the quinoa finished cooking, the salad is easy to finish. Simply chop the green onions and kale into very small pieces and dice the avocado and remaining bell pepper. Then add everything except the chimichurri (chickpeas, quinoa, kale, green onions, avocado, bell pepper, and pumpkin seeds) into a large bowl and toss to combine. Serve (room temperature and chilled both work well) in bowls with a big spoonful of the chimichurri on top.\n\n<img class=\"normal alignnone size-full wp-image-8342\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddhaTop.jpg\" sizes=\"(max-width: 760px) 100vw, 760px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddhaTop.jpg 760w, http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddhaTop-238x300.jpg 238w, http://www.oneingredientchef.com/wp-content/uploads/2016/12/ChickpeaBuddhaTop-740x934.jpg 740w\" alt=\"chickpeabuddhatop\" width=\"760\" height=\"959\" />\n\n&nbsp;\n\nSource: oneingredientchef.com','BUDDHA BOWL WITH TASTY CHICKPEAS AND RED PEPPER CHIMICHURRI','','publish','open','closed','','buddha-bowl-with-tasty-chickpeas-and-red-pepper-chimichurri','','','2017-02-07 04:25:48','2017-02-07 04:25:48','',0,'http://inspireui.com/?p=356',0,'post','',0),(357,1,'2015-08-12 17:02:09','2015-08-12 17:02:09','','image1xxl (11)','','inherit','open','open','','image1xxl-11-3','','','2015-08-12 17:02:09','2015-08-12 17:02:09','',900,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-112.jpg',0,'attachment','image/jpeg',0),(358,1,'2015-08-12 17:02:12','2015-08-12 17:02:12','','image2xxl (11)','','inherit','open','open','','image2xxl-11-3','','','2015-08-12 17:02:12','2015-08-12 17:02:12','',900,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-112.jpg',0,'attachment','image/jpeg',0),(359,1,'2015-08-12 17:02:14','2015-08-12 17:02:14','','image4xxl (7)','','inherit','open','open','','image4xxl-7-5','','','2015-08-12 17:02:14','2015-08-12 17:02:14','',900,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-73.jpg',0,'attachment','image/jpeg',0),(360,1,'2015-08-12 17:08:45','2015-08-12 17:08:45','<ul>\n	<li>Soft-touch twill</li>\n	<li>Button down collar</li>\n	<li>Button placket</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Check Shirt In Monochrome','','publish','open','closed','','check-shirt-in-monochrome','','','2015-08-12 17:08:45','2015-08-12 17:08:45','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=360',0,'product','',0),(361,1,'2015-08-12 17:06:38','2015-08-12 17:06:38','','image1xxl','','inherit','open','open','','image1xxl-17','','','2015-08-12 17:06:38','2015-08-12 17:06:38','',360,'http://mstore.local/wp-content/uploads/2015/08/image1xxl8.jpg',0,'attachment','image/jpeg',0),(362,1,'2015-08-12 17:06:41','2015-08-12 17:06:41','','image2xxl','','inherit','open','open','','image2xxl-16','','','2015-08-12 17:06:41','2015-08-12 17:06:41','',360,'http://mstore.local/wp-content/uploads/2015/08/image2xxl7.jpg',0,'attachment','image/jpeg',0),(363,1,'2015-08-12 17:06:44','2015-08-12 17:06:44','','image4xxl','','inherit','open','open','','image4xxl-13','','','2015-08-12 17:06:44','2015-08-12 17:06:44','',360,'http://mstore.local/wp-content/uploads/2015/08/image4xxl3.jpg',0,'attachment','image/jpeg',0),(364,1,'2015-08-12 17:07:45','2015-08-12 17:07:45','','Check Shirt In Monochrome - S','Size: S','publish','open','open','','product-360-variation','','','2015-08-12 17:07:45','2015-08-12 17:07:45','',360,'http://demo.quemalabs.com/shophistic-lite/?product_variation=product-360-variation',0,'product_variation','',0),(365,1,'2015-08-12 17:07:45','2015-08-12 17:07:45','','Check Shirt In Monochrome - M','Size: M','publish','open','open','','product-360-variation-2','','','2015-08-12 17:07:45','2015-08-12 17:07:45','',360,'http://demo.quemalabs.com/shophistic-lite/?product_variation=product-360-variation-2',0,'product_variation','',0),(366,1,'2017-02-07 05:51:08','2017-02-07 05:51:08','I’m not really sure what the difference is between a curry and a soup, but this dish – built on red lentils and potatoes, with bright Thai curry paste and tangy non-dairy yogurt — falls into that grey area. It would be just as good on a plate with rice as it would by itself in a bowl.\n\nTechnically, curry doesn’t even exist. In India, the word curry apparently just refers to a gravy or sauce. How do I know this? Why, from the unofficial website (notacurry.com) dedicated to striking down the flow of misinformation around Indian cuisine! “Curry is a misnomer that trivializes the complex and heterogeneous characteristics of Indian cooking and overlooks the Indian subcontinent’s highly diverse culinary landscape.”\n\n…So whatever you want to call it, this dish actually draws influence from lots of different regions. The red lentils and potatoes are very Indian, but I’m using bright Thai red curry paste as well as non-dairy yogurt (which is a first for this blog) to create layers of flavor in this super-easy, creamy, spicy dish.\n\n<img class=\"normal alignnone size-full wp-image-8321\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry.jpg\" sizes=\"(max-width: 760px) 100vw, 760px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry.jpg 760w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry-207x300.jpg 207w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry-707x1024.jpg 707w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry-740x1072.jpg 740w\" alt=\"red_lentil_curry\" width=\"760\" height=\"1101\" />\n<div id=\"AdThrive_Content_1_desktop\" class=\"adthrive-ad adthrive-dynamic adthrive-content\"></div>\n<img class=\"normal alignnone size-full wp-image-8322\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_top.jpg\" sizes=\"(max-width: 760px) 100vw, 760px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_top.jpg 760w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_top-196x300.jpg 196w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_top-670x1024.jpg 670w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_top-740x1130.jpg 740w\" alt=\"red_lentil_curry_top\" width=\"760\" height=\"1161\" />\n\n<strong>Makes: 4 servings</strong>\n<div class=\"content-box-green\">\n<h4>Ingredients:</h4>\n<div class=\"one-half first\">\n<ul>\n 	<li class=\"p-ingredient\">1 tablespoon olive oil</li>\n 	<li class=\"p-ingredient\">1 yellow onion</li>\n 	<li class=\"p-ingredient\">2-3 stalks celery</li>\n 	<li class=\"p-ingredient\">2 small carrots</li>\n 	<li class=\"p-ingredient\">3 medium-size red potatoes</li>\n 	<li class=\"p-ingredient\">3 tablespoons Thai red curry paste*</li>\n 	<li class=\"p-ingredient\">1/4 teaspoon ground coriander</li>\n 	<li class=\"p-ingredient\">1 red chili</li>\n</ul>\n</div>\n<div class=\"one-half\">\n<ul>\n 	<li class=\"p-ingredient\">1 cup red lentils</li>\n 	<li class=\"p-ingredient\">3+ cups vegetable broth</li>\n 	<li class=\"p-ingredient\">8-10 oz non-dairy (coconut or soy) yogurt</li>\n 	<li class=\"p-ingredient\">3 limes</li>\n 	<li class=\"p-ingredient\">1/4 cup cilantro</li>\n 	<li class=\"p-ingredient\">Salt and pepper, to taste</li>\n 	<li class=\"p-ingredient\">Jasmine rice, for serving</li>\n</ul>\n</div>\n</div>\n* I use the Thai Kitchen brand red curry paste, which is widely available in the states and is vegan, but I’ve heard that the European version has fish sauce, so be sure to double check.\n<h4>Step One</h4>\nMince the mirepoix (onion, celery, carrot) and add to a large stockpot with a tablespoon of olive oil and a dash of salt and pepper. Allow the veggies to soften for about 5 minutes, then add in all of the curry paste, the coriander, and the potatoes (cut into small chunks) and all/some of the red chili (minced) depending on how spicy you want it. Stir well to incorporate the curry paste and give another 5 minutes to simmer.\n<h4>Step Two</h4>\nRinse and sort the lentils, then add them into the pot along with 3 cups of veggie broth (for now, more may be needed later). Bring to a simmer, cover, and allow to cook for at least 30 more minutes until the potatoes are soft and fully cooked – stirring occasionally. Feel free to add more salt, spices, curry paste, or vegetable broth, if needed.\n\nIf serving with rice, begin preparing that now as well.\n<h4>Step Three</h4>\nWhen the potatoes are soft, remove from the heat and stir in the juice of 1-2 limes and about 6 oz of coconut milk yoghurt. Ladle into bowls, alongside the rice (if using) and top with chopped cilantro and a dollop of the remaining coconut milk yogurt.\n\n<img class=\"normal alignnone size-full wp-image-8320\" src=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_soup.jpg\" sizes=\"(max-width: 760px) 100vw, 760px\" srcset=\"http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_soup.jpg 760w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_soup-209x300.jpg 209w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_soup-713x1024.jpg 713w, http://www.oneingredientchef.com/wp-content/uploads/2016/11/red_lentil_curry_soup-740x1063.jpg 740w\" alt=\"red_lentil_curry_soup\" width=\"760\" height=\"1092\" data-jpibfi-indexer=\"0\" />','CURRIED RED LENTIL AND POTATO SOUP','','publish','open','closed','','curried-red-lentil-and-potato-soup','','','2017-02-07 05:51:08','2017-02-07 05:51:08','',0,'http://inspireui.com/?p=366',0,'post','',0),(367,1,'2015-08-12 17:07:45','2015-08-12 17:07:45','','Check Shirt In Monochrome - XL','Size: XL','publish','open','open','','product-360-variation-4','','','2015-08-12 17:07:45','2015-08-12 17:07:45','',360,'http://demo.quemalabs.com/shophistic-lite/?product_variation=product-360-variation-4',0,'product_variation','',0),(368,1,'2015-08-12 17:10:10','2015-08-12 17:10:10','<ul>\n	<li>Soft-touch cord</li>\n	<li>Button-down collar</li>\n	<li>Chest pocket</li>\n	<li>Curved hem</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Shirt in Cord with Long Sleeves','','publish','open','closed','','shirt-in-cord-with-long-sleeves','','','2015-08-12 17:10:10','2015-08-12 17:10:10','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=368',0,'product','',0),(369,1,'2017-02-07 06:22:08','2017-02-07 06:22:08','You know, I ummed and ahhed about sharing this recipe; I\'ve done similar versions before and questioned whether I was bringing enough variety to your weekly menu. I also questioned its simplicity. Then I reconsidered, because it\'s exactly what I am trying to do on this website - show you how easy it is to make real, simple, uncomplicated food; food that doesn\'t require bells and whistles and knife skills training; food that still looks like real food when you eat it.\n\nIn any case, SIMPLE is where it needs to be in my kitchen or it just doesn\'t get made.\n\nIt\'s a very good thing I decided to take a couple of photos of my breakfast the day these babies came into the world isn\'t it, because here we are.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Almond-meal-hotcakes.jpg?2288405862029532380\" alt=\"Almond meal flaxseed hotcakes\" />\n<h4>Serves 2, makes 6-8 hot cakes.</h4>\n<h4>1/2 cup almond meal\n2 tablespoons ground flaxseed\n2 eggs\n1/4 - 1/2 cup milk of choice (I used coconut)\n1 tablespoon maple or rice malt syrup (or sweetener of choice, to taste), optional\n1 teaspoon ground cinnamon\nPinch sea salt\nCoconut oil, for frying</h4>\nPop a frying pan on medium heat on the stove.\n\nWhisk or beat your eggs until fluffy, then combine all other ingredients (start with 1/4 milk and add as necessary) and continue to whisk until well combined. Taste and add more sweetener if required. The mixture needs to be like pancake batter, just pourable.\n\nAdd a heaped teaspoon coconut oil to your hot pan. Pour or spoon pikelet sized hotcakes onto your pan and cook for approximately 3 minutes, until bubbles start appearing. Using an egg slice, gently flip them over and cook for a further 2-3 minutes or until golden either side.\n\nThey would be beautiful layered with banana and/or fresh berries. Here I\'ve layered them with coconut yoghurt and paw paw. It\'s worth mentioning that they are best devoured quickly because as you can see, mine are about to swim away..\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/ten-minute-almond-meal-hotcakes?17298865797933461211\" alt=\"ten minute hot cakes\" />\n\nVery soon I am going to share my other go-to vegan hot cake recipe, for those of who who prefer an egg free option.\n\n<em>I\'m keen to know from you though, what\'s your simple go to breakfast option (that isn\'t out of a packet)?  Let\'s create some inspiration for all. Personally I love my smoked salmon and avocado on toast. Takes no time at all and sustains me until lunch. </em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Ten minute Almond Meal, Flaxseed and Cinnamon Hot Cakes','','publish','open','closed','','ten-minute-almond-meal-flaxseed-and-cinnamon-hot-cakes','','','2017-02-07 06:22:08','2017-02-07 06:22:08','',0,'http://inspireui.com/?p=369',0,'post','',0),(370,1,'2017-02-07 06:21:58','2017-02-07 06:21:58','','Almond-meal-hotcakes','','inherit','open','closed','','almond-meal-hotcakes','','','2017-02-07 06:21:58','2017-02-07 06:21:58','',0,'http://mstore.local/wp-content/uploads/2017/02/Almond-meal-hotcakes.jpg',0,'attachment','image/jpeg',0),(371,1,'2015-08-12 17:10:00','2015-08-12 17:10:00','','image4xxl (1)','','inherit','open','open','','image4xxl-1-6','','','2015-08-12 17:10:00','2015-08-12 17:10:00','',368,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-13.jpg',0,'attachment','image/jpeg',0),(372,1,'2017-02-07 06:24:43','2017-02-07 06:24:43','You will never (ever) hear me dissing leftovers. Leftovers are the cornerstone of most of my kitchen creativity, it\'s how some of my finest creations have come about as a matter of fact. I open my fridge to a \'problem\' in need of a solution (the \'problem\' being eating the same left over food every day until it\'s gone). The solution is found when your creative brain kicks in and you come up with a dish that makes taste buds sing with delight and relief.\n\nOn that note, say hello to my (now upgraded) mashed veggies and all the inspiration you need to prepare enough food for leftovers in mind.\n\nIf you\'ve left over mashed veg and cooked quinoa in the fridge this recipe will take you 5 minutes to prep and about 8-10 minutes to cook. Dinner in 15 - WIN!\n\n<em>Recipe notes:</em> Go nuts with any herbs and spices you lean towards. Cumin or paprika would be a lovely addition in my book. If you would prefer to omit the egg, you may like to use our easy egg substitutions chart for an alternative. Perhaps try a chia egg? The ground flax will also help keep the fritters together in the pan.\n<h4>Makes 4 large fritters, Serves 2</h4>\n<h4>1.5 - 2 cups mashed vegetables (you could also mash left over roast veg)\n3/4 cup cooked quinoa\n1/4 cup quinoa flour\n1 egg\n1 heaped handful coriander or parsley leaves, torn\n1/2 teaspoon ground turmeric\n1/2 teaspoon chilli powder or flakes\n1 heaped tablespoon ground flaxseed\nA good pinch of sea salt and pepper to taste\nCoconut oil, for frying</h4>\nPlace a large frying pan on the stove, medium heat and allow to warm.\n\nIn a bowl combine all of your ingredients, except for the coconut oil. If your mixture is too wet add some more quinoa flour - you need to be able to roll the fritters into balls in your hands. Flatten the balls as I have in the photo.\n\nAdd a heaped teaspoon of coconut oil to your hot pan. Carefully place your fritters into the pan and allow to cook for approximately 4-5 minutes on one side or until turning a lovely golden brown. Carefully turn the fritters over and cook for a further 4-5 minutes on the other side.\n\nServe as is or with a lovely fresh salad. A dollop of homemade relish is always a wonderful addition. Oh and I just had a thought! How about this dairy free kale pesto? YUM!\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Vegetarian-fritters.jpg?13937569577446439926\" alt=\"Vegetarian Fritters with Quinoa\" />\n\nIf you\'re looking for more leftover veggie ideas, you may like my Green Pizza Omelette or my Quinoa, Goats Cheese and Roast Vegetable Frittatas. For another cooked quinoa leftover idea, try my Mediterranean Inspired Salmon Fish Cakes.\n\nAs always, any and all feedback is hugely welcome and please, if you\'ve any great leftover veggie ideas to share we are alllll ears!\n\n&nbsp;\n\nSource: theholisticingredient.com','Mashed Vegetable &amp; Quinoa Fritters - a leftovers delight!','','publish','open','closed','','mashed-vegetable-quinoa-fritters-a-leftovers-delight','','','2017-02-07 06:24:43','2017-02-07 06:24:43','',0,'http://inspireui.com/?p=372',0,'post','',0),(373,1,'2017-02-07 06:24:19','2017-02-07 06:24:19','','Vegetable-quinoa-fritters','','inherit','open','closed','','vegetable-quinoa-fritters','','','2017-02-07 06:24:19','2017-02-07 06:24:19','',0,'http://mstore.local/wp-content/uploads/2017/02/Vegetable-quinoa-fritters.jpg',0,'attachment','image/jpeg',0),(374,1,'2015-08-12 17:10:54','2015-08-12 17:10:54','','image3xxl','','inherit','open','open','','image3xxl-12','','','2015-08-12 17:10:54','2015-08-12 17:10:54','',901,'http://mstore.local/wp-content/uploads/2015/08/image3xxl5.jpg',0,'attachment','image/jpeg',0),(375,1,'2017-02-07 06:26:15','2017-02-07 06:26:15','If a hot water bottle was a drink it\'d have to be a hot chocolate don\'t you reckon? Comforting, nourishing, cosy, delicious, warming.. I dare say that\'s enough adjectives for one sentence, but it\'s fitting don\'t <a href=\"http://inspireui.com\">you think</a>?\n\nSo then, take one home made hot chocolate and combine that with the nourishing and energy boosting benefits of maca and you\'ve got a winter warming drink that will not only tick all the deliciousness boxes but it\'ll work wonders for your health at the same time.\n\nToday\'s recipe is fresh from the \'a sip and a slurp\' section of my morning inspired whole foods recipe eBook A Nourishing Morning (where you\'ll find 74 other recipes for drinks, healthy snacks, brunches and breakfasts).\n\nOh and a word of warning, it\'s quite rich (just as I like it), so feel free to add a little hot water to the concoction at the end if you need.\n<h4>Serves 2\n1 ½ cups almond or sesame milk\n½ cup coconut milk, canned or fresh\n3 tablespoons cacao powder*\n1 tablespoon maca powder\n1 teaspoon rice malt syrup (or sweetener of choice)\n½ teaspoon ground cinnamon\n½ teaspoon vanilla powder (or essence)\nPinch sea salt Cacao nibs to garnish</h4>\nPlace all ingredients except for the cacao nibs into a small saucepan over medium heat. Gradually heat the liquid to a gentle simmer for a couple of minutes. Do not allow the liquid to boil.\n\nRemove from heat and pour into two mugs. Garnish generously with cacao nibs.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Maca-Hot-Chocolate-Recipe.jpg?4829186745069471846\" alt=\"Maca Hot Chocolate Recipe\" />\n\nOnce you\'ve overdosed on this hot chocolate (which of course you won\'t, because we are all about moderation, aren\'t we?), you had better move onto my Golden Turmeric Milk, if not already. It\'s a winner grinner.\n\n<em>I\'m keen to know from you - what other flavours sit well in a hot chocolate? I was thinking a drop of peppermint essential oil might be rather delicious? Or wild orange? I\'d love to hear your thoughts. </em>\n\nSource: theholisticingredient.com','The Maca Hot Chocolate','','publish','open','closed','','the-maca-hot-chocolate','','','2017-02-07 06:26:15','2017-02-07 06:26:15','',0,'http://inspireui.com/?p=375',0,'post','',0),(376,1,'2017-02-07 06:25:45','2017-02-07 06:25:45','','Hot-chocolate-recipe','','inherit','open','closed','','hot-chocolate-recipe','','','2017-02-07 06:25:45','2017-02-07 06:25:45','',0,'http://mstore.local/wp-content/uploads/2017/02/Hot-chocolate-recipe.jpg',0,'attachment','image/jpeg',0),(377,1,'2015-08-12 17:11:57','2015-08-12 17:11:57','','image1xxl (3)','','inherit','open','open','','image1xxl-3-10','','','2015-08-12 17:11:57','2015-08-12 17:11:57','',902,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-36.jpg',0,'attachment','image/jpeg',0),(378,1,'2017-02-07 06:31:48','2017-02-07 06:31:48','<div class=\"recipe-description\">\n\nTime to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.\n\nLike cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)<span id=\"more-13683\"></span>\n\n<img class=\"alignnone size-full wp-image-45310\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03133921/creamy-celery-soup-horiz-b-1800.jpg\" alt=\"Creamy Celery Soup\" width=\"1800\" height=\"1200\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" />\n\nCelery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day.\n\n<em>Recipe and photos updated, first published 2014</em>\n\n</div>\n<div id=\"sticky-sharing-anchor\" class=\"\"></div>\n<div id=\"sticky-sharing\" class=\"\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat badge-counter center-align center-align flat badge-counter \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">9.51k</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">659</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">476</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Twitter\" data-service=\"twitter\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Email This\" data-service=\"email_this\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n<div class=\"callout-badge\"><span class=\"PIN_1486448912950_button_follow\" data-pin-log=\"button_follow\" data-pin-href=\"https://www.pinterest.com/simplyrecipes/pins/follow/?guid=oegs0qFp3BDk\">Follow me on Pinterest</span></div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<h2>Creamy Celery Soup Recipe</h2>\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-prep\"><span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span></li>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">45 minutes</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">Serves 4 to 5</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-intronote\">\n\nTaste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don\'t use it in this soup, find another use for it.\n\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp</li>\n 	<li class=\"ingredient\">1 cup chopped onion</li>\n 	<li class=\"ingredient\">1 1/2 cups sliced leeks, white and light green parts only</li>\n 	<li class=\"ingredient\">5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)</li>\n 	<li class=\"ingredient\">2 cloves garlic, minced</li>\n 	<li class=\"ingredient\">2 bay leaves</li>\n 	<li class=\"ingredient\">4 cups chicken stock</li>\n 	<li class=\"ingredient\">1/2 teaspoon to 1 1/2 teaspoons of salt, to taste</li>\n 	<li class=\"ingredient\">1/4 to 1/3 cup of cream</li>\n 	<li class=\"ingredient\">Freshly ground black pepper to taste</li>\n 	<li class=\"ingredient\">Fresh chopped chives or parsley for garnish</li>\n 	<li class=\"ingredient\">Method<span class=\"method-photo-action\">Hide Photos</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<div>\n\n<strong>1 Sauté onions, leeks, 5 cups of chopped celery:</strong> Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132534/creamy-celery-soup-method-1-1024x683.jpg\" alt=\"creamy-celery-soup-method-1\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" /> <img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132532/creamy-celery-soup-method-2-1024x683.jpg\" alt=\"creamy-celery-soup-method-2\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" />\n\nCook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.\n\n<strong>2 Add stock, bay leaves, salt, then simmer:</strong> Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.)\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132531/creamy-celery-soup-method-3-1024x683.jpg\" alt=\"creamy-celery-soup-method-3\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" /> <img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132529/creamy-celery-soup-method-4-1024x683.jpg\" alt=\"creamy-celery-soup-method-4\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" />\n\nIncrease heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.\n\n<strong>3 Braise remaining celery to soften:</strong> While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132528/creamy-celery-soup-method-5-1024x683.jpg\" alt=\"creamy-celery-soup-method-5\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" /> <img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2014/02/03132523/creamy-celery-soup-method-6-1024x683.jpg\" alt=\"creamy-celery-soup-method-6\" width=\"1024\" height=\"683\" data-pin-description=\"Homemade Cream of Celery Soup! So EASY to make and so much better than the canned stuff. On SimplyRecipes.com\" />\n\nLadle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.\n\n<strong>4 Purée soup:</strong> Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn\'t explode). Return the puréed soup to the pot.\n\n</div>\n</div>\n</div>\nSource: simplyrecipes.com','Creamy Celery Soup','','publish','open','closed','','creamy-celery-soup','','','2017-02-07 06:31:48','2017-02-07 06:31:48','',0,'http://inspireui.com/?p=378',0,'post','',0),(379,1,'2015-08-12 17:12:02','2015-08-12 17:12:02','','image4xxl (3)','','inherit','open','open','','image4xxl-3-5','','','2015-08-12 17:12:02','2015-08-12 17:12:02','',902,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-32.jpg',0,'attachment','image/jpeg',0),(380,1,'2015-08-12 17:13:30','2015-08-12 17:13:30','<ul>\n	<li>Crisp, woven fabric</li>\n	<li>Contains stretch for comfort</li>\n	<li>Point collar</li>\n	<li>Button placket</li>\n	<li>Slim fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>68% Cotton, 28% Polyamide, 4% Elastane</li>\n</ul>','Formal Shirt in Slim Fit','','publish','open','closed','','formal-shirt-in-slim-fit-2','','','2015-08-12 17:13:30','2015-08-12 17:13:30','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=380',0,'product','',0),(381,1,'2017-02-07 06:33:52','2017-02-07 06:33:52','<div class=\"recipe-description\">\n\nYou’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true.\n\nNot only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long.\n\nWhatever your breakfast situation, these French toast muffins are up to the challenge.\n\n<img class=\"alignnone size-full wp-image-44994\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110822/2017-02-27-FrenchToastMuffins-2.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"2000\" height=\"1333\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />My secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour.\n\nSince cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch.\n\n<img class=\"alignnone size-full wp-image-44995\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110825/2017-02-27-FrenchToastMuffins-3.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"2000\" height=\"1333\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />Soak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning.\n\nEither way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.\n\n</div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat badge-counter center-align center-align flat badge-counter \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">899</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">75</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">9</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Twitter\" data-service=\"twitter\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Email This\" data-service=\"email_this\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n<div class=\"callout-badge\"><span class=\"PIN_1486449131626_button_follow\" data-pin-log=\"button_follow\" data-pin-href=\"https://www.pinterest.com/simplyrecipes/pins/follow/?guid=QExFYLcX2paJ\">Follow me on Pinterest</span></div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<h2>Apple-Cinnamon French Toast Muffins Recipe</h2>\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-prep\"><span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span></li>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">25 minutes</span></li>\n 	<li class=\"recipe-other\"><span class=\"recipemeta-label\">Rest time time:</span> <span class=\"othertime\">4 hours</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">16 muffins</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-intronote\">\n\nAny apple will work for this recipe, so pick a favorite!\n\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">1 loaf country-style bread (1 pound loaf)</li>\n 	<li class=\"ingredient\">5 large eggs</li>\n 	<li class=\"ingredient\">2 cups whole or 2% milk</li>\n 	<li class=\"ingredient\">2 teaspoons vanilla</li>\n 	<li class=\"ingredient\">4 teaspoons cinnamon</li>\n 	<li class=\"ingredient\">1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced)</li>\n 	<li class=\"ingredient\">4 tablespoons unsalted butter, melted</li>\n 	<li class=\"ingredient\">5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided</li>\n 	<li class=\"ingredient\">Maple syrup, to serve (optional)</li>\n</ul>\nSpecial equipment:\n<ul>\n 	<li class=\"ingredient\">2 12-cup muffin pansMethod<span class=\"method-photo-action\">Hide Photos</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<div>\n\n<strong>1 Slice the bread into cubes</strong>: Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110826/2017-02-27-FrenchToastMuffins-4-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>2 Make the French toast batter:</strong> In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter.\n\n<strong>3 Cover with plastic wrap and refrigerate for 4 hours, or overnight</strong>. Stir from time to time to help the bread absorb the custard.\n\n<strong>4 When ready to bake the muffins, heat the oven to 350F.</strong>\n\n<strong>5 S</strong><strong>tir the diced apples into the bread and custard mixture.</strong>\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110828/2017-02-27-FrenchToastMuffins-5-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>6 Line and fill the muffin cups:</strong> Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak.\n\n<strong>7 Top with sugar just before baking: </strong>With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each with 1 teaspoon of the turbinado sugar.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110829/2017-02-27-FrenchToastMuffins-6-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>8 Bake for 25 to 30 minutes, or until golden.</strong> Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. (Refrigerate leftovers for several days, or freeze them for up to one month, and reheat in the oven or microwave.)\n\n</div>\n</div>\n</div>\nSource: simplyrecipes.com','Apple-Cinnamon French Toast Muffins','','publish','open','closed','','apple-cinnamon-french-toast-muffins','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=381',0,'post','',0),(382,1,'2015-08-12 17:12:59','2015-08-12 17:12:59','','image2xxl (3)','','inherit','open','open','','image2xxl-3-9','','','2015-08-12 17:12:59','2015-08-12 17:12:59','',380,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-36.jpg',0,'attachment','image/jpeg',0),(383,1,'2015-08-12 17:13:02','2015-08-12 17:13:02','','image4xxl (4)','','inherit','open','open','','image4xxl-4-6','','','2015-08-12 17:13:02','2015-08-12 17:13:02','',380,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-43.jpg',0,'attachment','image/jpeg',0),(384,1,'2017-02-07 06:35:32','2017-02-07 06:35:32','<div class=\"recipe-description\">\n\nWhat’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.\n\nThe wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.<span id=\"more-11121\"></span>\n\nYes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay.\n\n&nbsp;\n\n</div>\n<div id=\"widget-ad-mid-comment-1\" class=\"widget-ad ad-mid-comment\"></div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat   badge-counter  center-align center-align flat badge-counter  \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">32.3k</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">921</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">6.4k</span></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n<div class=\"callout-badge\"><span class=\"PIN_1486449132717_button_follow\" data-pin-log=\"button_follow\" data-pin-href=\"https://www.pinterest.com/simplyrecipes/pins/follow/?guid=DSWZ1ybiA0fq\">Follow me on Pinterest</span></div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<h2>Old Bay Chicken Wings Recipe</h2>\n<span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span>\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">30 minutes</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">Serves 4-6</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">3 pounds chicken wings, separated tips from drummettes</li>\n 	<li class=\"ingredient\">8 Tbsp (1/2 cup or 1 stick) unsalted butter</li>\n 	<li class=\"ingredient\">1 Tbsp Old Bay seasoning, plus more for dusting</li>\n 	<li class=\"ingredient\">1 Tbsp lemon juice</li>\n 	<li class=\"ingredient\">Cocktail sauce for dipping</li>\n</ul>\n</div>\n<div id=\"widget-ad-mid-comment-2\" class=\"widget-ad ad-mid-comment\">\n<div id=\"blogherads-middle2-2-outer\" class=\"blogherads-outer-container\">\n<div id=\"blogherads-middle2-2\" data-google-query-id=\"CKmhzsWu_dECFcdqvAodJCMD7g\"></div>\n<div class=\"pubnation\" data-target=\"blogherads-middle2-2\">Method</div>\n</div>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<div>\n\n<strong>1 Preheat the oven to 425°F.</strong> Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.\n\n<strong>2 Make Old Bay sauce:</strong> Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.\n\n<strong>3 Mix the sauce again and toss the chicken wings in half the sauce.</strong>\n\n<strong>4 Bake:</strong> Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.\n\n<strong>5 Broil:</strong> Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.\n\n<strong>6 To serve</strong>, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.\n\n</div>\n</div>\n</div>\n&nbsp;','Old Bay Chicken Wings','','publish','open','closed','','old-bay-chicken-wings','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=384',0,'post','',0),(385,1,'2017-02-07 06:35:19','2017-02-07 06:35:19','','old-bay-chicken-wings-horiz-a2-1200','','inherit','open','closed','','old-bay-chicken-wings-horiz-a2-1200','','','2017-02-07 06:35:19','2017-02-07 06:35:19','',0,'http://mstore.local/wp-content/uploads/2017/02/old-bay-chicken-wings-horiz-a2-1200.jpg',0,'attachment','image/jpeg',0),(386,1,'2015-08-12 17:14:01','2015-08-12 17:14:01','','image2xxl (4)','','inherit','open','open','','image2xxl-4-10','','','2015-08-12 17:14:01','2015-08-12 17:14:01','',903,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-46.jpg',0,'attachment','image/jpeg',0),(387,1,'2017-02-07 06:41:10','2017-02-07 06:41:10','<div class=\"recipe-description\">\n\nWhere I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!\n\nWhen making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.\n\n<img class=\"alignnone size-full wp-image-44846\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103237/2017-01-31-Sheetpan-Fish-Chips-12.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"2000\" height=\"1333\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />Use any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished.\n\nWhen ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy.\n\n<img class=\"alignnone size-full wp-image-44855\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104118/2017-01-31-Sheetpan-Fish-Chips-18.jpg\" alt=\"Sheet pan fish and Chips\" width=\"2000\" height=\"1328\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through.\n\nThe result is a healthier version of fish and chips than the original, and a surprisingly good one, too!\n\n</div>\n<div id=\"widget-ad-mid-comment-1\" class=\"widget-ad ad-mid-comment\"></div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat badge-counter center-align center-align flat badge-counter \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">710</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">58</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">19</span>\n<div class=\"share-button-sizing\"></div>\n</div>\n<div class=\"shareaholic-share-button-container\">Sheet Pan Fish and Chips Recipe</div>\n<div class=\"shareaholic-share-button-container\"></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-prep\"><span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span></li>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">40 minutes</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">4 to 6 servings</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-intronote\">\n\nIf the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.\n\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">6 tablespoons vegetable oil, or more if needed</li>\n 	<li class=\"ingredient\">2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled</li>\n 	<li class=\"ingredient\">1 teaspoon salt</li>\n 	<li class=\"ingredient\">1 cup Panko, or other unseasoned dry white breadcrumbs</li>\n 	<li class=\"ingredient\">1/2 teaspoon ground black pepper</li>\n 	<li class=\"ingredient\">2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region</li>\n 	<li class=\"ingredient\">1 tablespoon chopped fresh parsley</li>\n 	<li class=\"ingredient\">1 lemon, cut into wedges, to serve</li>\n 	<li class=\"ingredient\">Tartar sauce, to serve</li>\n</ul>\n</div>\n<div id=\"widget-ad-mid-comment-2\" class=\"widget-ad ad-mid-comment\">\n<div id=\"blogherads-middle2-2-outer\" class=\"blogherads-outer-container\">\n<div class=\"pubnation\" data-target=\"blogherads-middle2-2\">report this ad</div>\n</div>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<h3>Method<span class=\"method-photo-action\">Hide Photos</span></h3>\n<div>\n\n<strong>1 Heat the oven to 450F</strong>. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.\n\n<strong>2 Prepare the potatoes</strong>: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK).\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104116/2017-01-31-Sheetpan-Fish-Chips-16-1024x680.jpg\" alt=\"Sheet pan fish and Chips\" width=\"1024\" height=\"680\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>3 Roast the potatoes</strong>: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it\'s fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104118/2017-01-31-Sheetpan-Fish-Chips-18-1024x680.jpg\" alt=\"Sheet pan fish and Chips\" width=\"1024\" height=\"680\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>4 Toast the panko: </strong>Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.\n\nRemove the skillet from heat. Stir the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103158/2017-01-31-Sheetpan-Fish-Chips-1-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" /> <img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103200/2017-01-31-Sheetpan-Fish-Chips-2-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>5 Prepare the fish</strong>: Cut the fish into large strips (\"fingers\") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.\n\n<strong>6 Coat the fish with panko</strong>: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103214/2017-01-31-Sheetpan-Fish-Chips-6-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:</strong>  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake.\n\n<strong>7 Serve the fish and chips</strong>: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.\n\n</div>\n</div>\n</div>\nSource: simplyrecipes.com','Sheet Pan Fish and Chips','','publish','open','closed','','sheet-pan-fish-and-chips','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=387',0,'post','',0),(388,1,'2015-08-12 17:15:10','2015-08-12 17:15:10','<ul>\n	<li>Soft-touch twill</li>\n	<li>Contains stretch for comfort</li>\n	<li>Point collar</li>\n	<li>Button placket</li>\n	<li>Skinny fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>98% Cotton, 2% Elastane</li>\n</ul>','Skinny Shirt in Twill with Long Sleeves','','publish','open','closed','','skinny-shirt-in-twill-with-long-sleeves','','','2015-08-12 17:15:10','2015-08-12 17:15:10','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=388',0,'product','',0),(389,1,'2015-08-12 17:14:56','2015-08-12 17:14:56','','image1xxl (6)','','inherit','open','open','','image1xxl-6-9','','','2015-08-12 17:14:56','2015-08-12 17:14:56','',388,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-66.jpg',0,'attachment','image/jpeg',0),(390,1,'2017-02-07 06:44:15','2017-02-07 06:44:15','<div class=\"entrybody\">\n\nI\'m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab - Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme\'s pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted - Josey\'s rye comes to mind, also Anna\'s Daughters\' Rye - a beautifully distinctive local bread. Once this was sorted, Josey got on with his afternoon, and I started thinking about what I\'d eventually put on the bread. Silvena Rowe\'s book had been in my bag for a few days, I was reading it when I was on the bus, or waiting on a coffee. So I started paging through, and settled on a beet spread I knew would be beautiful - the sweet earthiness of the roasted beets accented with toasted walnuts, chives, dates, a bit of booziness, and a swirl of creme fraiche.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_2.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_3.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_4.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_5.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" />\n\nSilvena has written a couple of other books I have in my library - I suspect a good number of you might find them inspiring as well. I first purchased Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean, and then Orient Express: Fast Food from the Eastern Mediterranean.\n\nThe beet caviar was a nice accompaniment to the einkorn, and I imagine it would be brilliant as a spread or dollop on just about anything - from toasted pita, to a harvest soup. A swirl would be nice in risotto, or as part of a mezze spread. Enjoy!\n\n</div>\n<div id=\"recipe\">\n<h1>Beet Caviar</h1>\n<i>If you have bourbon or vodka on hand, you can use one of those in place of the cognac.</i>\n<blockquote>4 medium beets, washed and trimmed\n5 plump dates, pitted and chopped\n2 tablespoons cognac (bourbon, or vodka)\n4 garlic cloves, peeled and smashed\n2 tablespoons lemon juice, plus more to taste\n1/2 cup chopped toasted walnuts\n3/4 teaspoon fine grain sea salt\n3 tablespoons creme fraiche, plain yogurt, or sour cream\n\nlots of freshly chopped chives</blockquote>\nPreheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.\n\nIn the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.\n\nWhen the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.\n\nTransfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.\n\nServes 6.\n<div class=\"recipetimes\">\n\nPrep time: <span class=\"preptime\">5 min </span>- Cook time: <span class=\"cooktime\">60 min</span>\n\nSource: 101cookbooks.com\n\n</div>\n</div>','Beet Caviar Recipe','','publish','open','closed','','beet-caviar-recipe','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=390',0,'post','',0),(391,1,'2015-08-12 17:15:02','2015-08-12 17:15:02','','image4xxl (6)','','inherit','open','open','','image4xxl-6-6','','','2015-08-12 17:15:02','2015-08-12 17:15:02','',388,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-64.jpg',0,'attachment','image/jpeg',0),(392,1,'2015-08-12 17:16:08','2015-08-12 17:16:08','<ul>\n	<li>Stretch cotton</li>\n	<li>Point collar</li>\n	<li>Button placket</li>\n	<li>Turn-up sleeves</li>\n	<li>Slim fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>98% Cotton, 2% Elastane</li>\n</ul>','Skinny Check Shirt with Short Sleeves','','publish','open','closed','','skinny-check-shirt-with-short-sleeves','','','2015-08-12 17:16:08','2015-08-12 17:16:08','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=392',0,'product','',0),(393,1,'2015-08-12 17:15:46','2015-08-12 17:15:46','','image1xxl (7)','','inherit','open','open','','image1xxl-7-7','','','2015-08-12 17:15:46','2015-08-12 17:15:46','',392,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-74.jpg',0,'attachment','image/jpeg',0),(394,1,'2015-08-12 17:15:50','2015-08-12 17:15:50','','image2xxl (6)','','inherit','open','open','','image2xxl-6-9','','','2015-08-12 17:15:50','2015-08-12 17:15:50','',392,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-66.jpg',0,'attachment','image/jpeg',0),(395,1,'2015-08-12 17:15:52','2015-08-12 17:15:52','','image4xxl (7)','','inherit','open','open','','image4xxl-7-6','','','2015-08-12 17:15:52','2015-08-12 17:15:52','',392,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-74.jpg',0,'attachment','image/jpeg',0),(396,1,'2017-02-07 06:50:52','2017-02-07 06:50:52','This is a favorite grab-and-go breakfast. You stir a generous spoonful of chia seeds into vanilla-spiked yogurt, and then top everything off with smashed berries, and a bit of something crunchy - toasted nuts or popped quinoa are both great options. It takes two minutes tops. The chia seeds plump overnight in the refrigerator, and you have a delicious, creamy, (seemingly) decadent parfait at the ready in the morning. It\'s perfect for days when you don\'t have any time to sit for a proper breakfast, and still want something A+ for the road.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/chia-yogurt-parfait-recipe-2.jpg\" alt=\"Chia Yogurt Parfait\" width=\"620\" border=\"0\" data-pin-description=\"Grab &amp; Go Chia Yogurt Parfait - A favorite grab-and-go breakfast flecked with lots of nutritional chia seeds, and topped with berries and whatever you like for crunch. Takes two minutes tops to pull together. - from 101Cookbooks.com\" />\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/chia-yogurt-parfait-recipe-3.jpg\" alt=\"Chia Yogurt Parfait\" width=\"620\" border=\"0\" data-pin-description=\"Grab &amp; Go Chia Yogurt Parfait - A favorite grab-and-go breakfast flecked with lots of nutritional chia seeds, and topped with berries and whatever you like for crunch. Takes two minutes tops to pull together. - from 101Cookbooks.com\" />\n\nI also posted a dairy-free / vegan chia breakfast bowl a couple of years back, it\'s posted here, for those of you who\'d prefer the alternative. Enjoy!\n\nSource: 101cookbooks.com','Grab - Go Chia Yogurt Parfait','','publish','open','closed','','grab-go-chia-yogurt-parfait','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=396',0,'post','',0),(397,1,'2015-08-12 17:16:38','2015-08-12 17:16:38','','image1xxl (8)','','inherit','open','open','','image1xxl-8-7','','','2015-08-12 17:16:38','2015-08-12 17:16:38','',904,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-84.jpg',0,'attachment','image/jpeg',0),(398,1,'2015-08-12 17:16:41','2015-08-12 17:16:41','','image2xxl (7)','','inherit','open','open','','image2xxl-7-8','','','2015-08-12 17:16:41','2015-08-12 17:16:41','',904,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-75.jpg',0,'attachment','image/jpeg',0),(399,1,'2015-08-12 17:16:43','2015-08-12 17:16:43','','image4xxl (8)','','inherit','open','open','','image4xxl-8-4','','','2015-08-12 17:16:43','2015-08-12 17:16:43','',904,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-83.jpg',0,'attachment','image/jpeg',0),(400,1,'2015-08-12 17:17:58','2015-08-12 17:17:58','<ul>\n	<li>Cotton-mix jersey</li>\n	<li>Fastened collar</li>\n	<li>Button placket</li>\n	<li>Pocket to chest</li>\n	<li>Curved hem</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>77% Polyester, 23% Cotton</li>\n</ul>','Jersey Shirt With Long Sleeves','','publish','open','closed','','jersey-shirt-with-long-sleeves','','','2015-08-12 17:17:58','2015-08-12 17:17:58','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=400',0,'product','',0),(401,1,'2017-02-07 06:59:59','2017-02-07 06:59:59','I thought I\'d highlight one of the ingredients I reach for most often. Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities. If you wrap it in cheesecloth and let it drain, you\'ll end up with creamy, delicious yogurt cheese (labneh), to which you can add herbs, spices, or citrus zest for a savory spread, or berries and honey if you\'re after something sweeter. Unsweetened plain yogurt is the perfect base for many dips, and a favorite component in a wide range of soups and grain bowls. I\'ve included a list of my favorite yogurt recipes below. Enjoy! xo - h\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/lentil_crostini.jpg\" alt=\"Lentils folded into Yogurt, Spinach, and Basil\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n\n<em>Lentils folded into Yogurt, Spinach, and Basil:</em> This recipe, from Lunch at the Shop: The Art and Practice of the Midday Meal was a big hit when I initially posted it. It\'s great on many fronts, fast and easy!\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/breakfast_yogurt_bowl.jpg\" alt=\"Pomegranate Yogurt Bowl Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Pomegranate Yogurt Bowl:</em> We\'re on the cusp of pomegranate season, so keep this in mind. A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/labneh.jpg\" alt=\"Labneh Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Labneh Recipe:</em>How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mastokhiar_yogurt_dip_recipe.jpg\" alt=\"Mast-o-Khiar Yogurt Dip\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Mast-o-Khiar Yogurt Dip:</em> The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mint_frozen_yogurt_recipe.jpg\" alt=\"Fresh Mint Chip Frozen Yogurt\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Fresh Mint Chip Frozen Yogurt:</em> A luscious fresh mint frozen yogurt recipe from the wonderful Sprouted Kitchen cookbook.\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/herbal-rice-salad-recipe.jpg\" alt=\"Herbal Rice Salad with Peanuts &amp; Yogurt\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n\n<em>Herbal Rice Salad with Peanuts &amp; Salted Garlic Yogurt:</em> An herb-packed rice salad recipe with peanuts, toasted coconut, a strong boost of fresh lime, and salted garlic yogurt. A recipe to keep in your back pocket.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mung_yoga_bowl.jpg\" alt=\"Mung Yoga Bowl\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Mung Yoga Bowl:</em> The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.\n\nOther yogurt recipe inspiration!\n\n- Cantaloupe and Mint Yogurt Pops (Sprouted Kitchen)\n\n- California Yogurt Bowl (Quitokeeto)\n\n- Turkish Style Vegetables with Yogurt and Green Chile oil (Ottolenghi)\n\n- Frying Pan Yogurt Flatbreads (Anna Jones)\n\n- Naz\'s Aash-e Reshteh for Norooz (A beautiful version of one of my favorite soups)\n\nA few last thoughts: When it comes down to something as straightforward as purchasing or sourcing yogurt, the only thing that matters is finding a good source or brand. That slick-packaged, synthetically sweetened stuff at the supermarket isn\'t what you\'re after. Look for fresh organic yogurt rich in live active cultures, or if you\'re more ambitious, try making your own. The live cultures in yogurt help maintain an optimum balance or microorganisms in the digestive tract. This supports healthy digestion, strengthens the immunes system, and provides a host of other benefits.\n\n&nbsp;\n\nSource: 101cookbooks.com','Yogurt Love: A Dozen Favorite Recipes','','publish','open','closed','','yogurt-love-a-dozen-favorite-recipes','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=401',0,'post','',0),(402,1,'2015-08-12 17:17:48','2015-08-12 17:17:48','','image2xxl (8)','','inherit','open','open','','image2xxl-8-6','','','2015-08-12 17:17:48','2015-08-12 17:17:48','',400,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-84.jpg',0,'attachment','image/jpeg',0),(403,1,'2015-08-12 17:17:51','2015-08-12 17:17:51','','image4xxl (9)','','inherit','open','open','','image4xxl-9-4','','','2015-08-12 17:17:51','2015-08-12 17:17:51','',400,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-93.jpg',0,'attachment','image/jpeg',0),(404,1,'2015-08-12 17:18:57','2015-08-12 17:18:57','<ul>\n	<li>Lightweight denim</li>\n	<li>Point collar</li>\n	<li>Button placket</li>\n	<li>Pocket to chest</li>\n	<li>Turn-up cuffs</li>\n	<li>Curved hem</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Denim Shirt In Check with Short Sleeves','','publish','open','closed','','denim-shirt-in-check-with-short-sleeves','','','2015-08-12 17:18:57','2015-08-12 17:18:57','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=404',0,'product','',0),(405,1,'2017-05-07 07:04:59','2017-05-07 07:04:59','<div class=\"entrybody\">\r\n\r\nOne-pot meals are the savior of weeknight cooking, and this pasta is one of my go-tos. It\'s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. I made a video of how it comes together, but the gist is to simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, and plate in shallow bowls with your favorite toppings (I include a list of suggestions). Variations couldn\'t be easier once you get the hang of the technique. The recipe is included here, and you can also see how I pull it together in the video. As I mention in it, you can easily do a vegan version of this, or use whatever gluten-free pasta you like. I think the reason I always come back to this recipe is because you\'ve got greens, protein from the lentils, and a range of whole healthful ingredients all in one pan. It\'s a total crowd-pleaser, and leftovers are A+ as well.\r\n\r\nAlso! A few of you have asked where to find a list of all my videos in one spot. There will always an up-to-date list on this <a href=\"https://www.youtube.com/c/HeidiSwansonXOXO\">You Tube page</a>. I\'m also posting the shorter ones to Instagram. If you subscribe on You Tube, you won\'t miss any, that\'s probably the safest bet. In addition to the recipe videos, I\'m super excited to post more travel videos. I\'m working on one from a trip to (beautiful, sunny!) Tucson, Arizona last week, and a separate video of what I made to take along with me as travel snacks. So, if you subscribe or follow on one of those channels, you\'ll likely get the heads up. I also link in the 101 Cookbooks newsletter (sign-ups are sprinkled all over)....The videos are far from perfect (especially the ones I\'m in laugh/cry), but they\'re <em>so</em> fun to make, and my hope is that I\'ll get better at it over the course of the year - 2017 goals! ;) xx! -h\r\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe src=\"https://www.youtube.com/embed/EQnw2rmpr1I\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"></iframe></div>\r\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/one-pan-pasta-2.jpg\" alt=\"An Excellent One-pot Pasta Recipe\" width=\"620\" border=\"0\" data-pin-description=\"An Excellent, One-pan, Protein-packed Power Pasta - One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It\'s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. - from 101Cookbooks.com\" />\r\n<h5></h5>\r\n</div>\r\n<div id=\"recipe\">\r\n<h1>An Excellent, One-pan, Protein-packed Power Pasta</h1>\r\n<i>French lentils or black beluga lentils are both great choices here because they retain their shape.</i>\r\n<blockquote>1 pound dried pasta (garganelli is great)\r\n1 pound 14-ounce can crushed tomatoes\r\n2 tablespoons extra virgin olive oil\r\nZest of two lemons\r\n3 garlic cloves, peeled and smashed\r\n1 teaspoon fine grain sea salt, plus more to taste\r\n1 cup cooked lentils\r\n1 pound kale, de-stemmed and chopped\r\n\r\npinch of saffron and/or other favorite spice blend\r\n\r\nto serve: any/ all of the following: tahini, torn basil, lots of Parmesan, olives, toasted almonds, poached egg, basil</blockquote>\r\nPlace the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly. Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.\r\n\r\n<em>Serves 6.</em>\r\n<div class=\"recipetimes\">\r\n\r\nPrep time: <span class=\"preptime\">5 min </span>- Cook time: <span class=\"cooktime\">15 min</span>\r\n\r\n</div>\r\nSource: 101cookbooks.com\r\n\r\n</div>','An Excellent, One-pan, Protein-packed Power Pasta','','publish','open','closed','','an-excellent-one-pan-protein-packed-power-pasta','','','2017-07-24 07:33:12','2017-07-24 07:33:12','',0,'http://inspireui.com/?p=405',0,'post','',0),(406,1,'2015-08-12 17:18:42','2015-08-12 17:18:42','','image2xxl (9)','','inherit','open','open','','image2xxl-9-6','','','2015-08-12 17:18:42','2015-08-12 17:18:42','',404,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-94.jpg',0,'attachment','image/jpeg',0),(407,1,'2015-08-12 17:18:44','2015-08-12 17:18:44','','image4xxl (10)','','inherit','open','open','','image4xxl-10-3','','','2015-08-12 17:18:44','2015-08-12 17:18:44','',404,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-102.jpg',0,'attachment','image/jpeg',0),(408,1,'2015-08-12 17:19:58','2015-08-12 17:19:58','<ul>\n	<li>Soft-touch cotton</li>\n	<li>Fastened collar</li>\n	<li>Button placket</li>\n	<li>Chest pocket</li>\n	<li>Embroidered logo</li>\n	<li>Slim fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Shirt with All Over Logo','','publish','open','closed','','shirt-with-all-over-logo','','','2015-08-12 17:19:58','2015-08-12 17:19:58','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=408',0,'product','',0),(409,1,'2017-02-07 07:16:40','2017-02-07 07:16:40','A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.','Taco Salad','','publish','open','closed','','taco-salad','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=409',0,'post','',0),(410,1,'2015-08-12 17:19:47','2015-08-12 17:19:47','','image2xxl (10)','','inherit','open','open','','image2xxl-10-5','','','2015-08-12 17:19:47','2015-08-12 17:19:47','',408,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-104.jpg',0,'attachment','image/jpeg',0),(411,1,'2015-08-12 17:19:50','2015-08-12 17:19:50','','image4xxl (11)','','inherit','open','open','','image4xxl-11-3','','','2015-08-12 17:19:50','2015-08-12 17:19:50','',408,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-112.jpg',0,'attachment','image/jpeg',0),(413,1,'2017-02-07 07:21:19','2017-02-07 07:21:19','One of the best things about eating only seasonal produce is the way it feels when their times comes around again - you get such a lovely suprise when they greet you in store, in the season for which they belong. Mangoes and raspberries in summer, figs towards the end of summer, mushrooms in autumn, and on it goes. It\'s difficult to tire of such foods when you know you\'ve got limited time together; it keeps things interesting and inspiring in the kitchen.\n\nOne of the most wonderful feelings for me each winter is the arrival of brussels sprouts and if I could be honest, by the time their season closes we are probably ready to part. The brussels sprout and I hang together a LOT.\n\nMost of us, we\'ve had our battles with these little bundles of goodness haven\'t we. As a kid I sat up at the kitchen table until each cold and soggy sprout was forced down my reluctant throat. If my memory serves me correctly I\'m pretty certain it was the way in which they were prepared that created such instant repulsion in my mouth.\n\nI\'ve decided that it\'s my job today to INSIST that the brussels sprouts haters amongst you TRY THIS RECIPE. You hear me? Try this recipe and if you still can\'t stand them you are hereby relieved from any further brussels sprouts consumption.\n\nI\'ll be honest though, I\'ll be suprised to hear if their beautiful flavoursome, caramely burnty bits don\'t win over your heart.. I\'m that confident.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Tamari-Wasabi-Roasted-Brussels-Sprouts.jpg?17814444349328087593\" alt=\"Wasabi and tamari roasted brussels sprouts\" />\n<h4>Serves 4 as a side.</h4>\n<h4>500 grams brussels sprouts\n1 tablespoon coconut oil, melted\n1 heaped teaspoon wasabi paste\n2 teaspoons tamari</h4>\nPreheat your oven to 200 degrees celsius and line a baking tray with baking paper.\n\nRinse and dry your sprouts and trim their ends, removing any spoiled leaves from the sprout at the same time. Slice in half length ways.\n\nIn a large mixing bowl combine the coconut oil, wasabi and tamari. Adding your brussels sprouts to the bowl, toss until the sprouts are very well coated.\n\nSpread out evenly onto your tray, cut side down and place in the oven for approximately 20 minutes, or until their edges turn a rich golden brown. Don\'t be worried if you get black bits like I have - burnt edges on a brussels sprout are nothing to be scoffed at! You may though like to turn your oven tray around during cooking if your oven temperature is uneven.\n\nRemove and serve immediately. These are also gorgeous over the next couple of days in a salad.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Roasted-Brussels-Sprouts-Recipe.jpg?16751346403329620002\" alt=\"Roasted Brussels Sprouts with Wasabi and Tamari\" />\n\n<em>So tell me, what is your favourite way to eat brussels sprouts? And if you\'re not a lover, PLEASE let me know if I actually do manage to convert you with this recipe!</em>\n\nSource: theholisticingredient.com','Wasabi and Tamari Roasted Brussels Sprouts','','publish','open','closed','','wasabi-and-tamari-roasted-brussels-sprouts','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=413',0,'post','',0),(414,1,'2017-02-07 07:21:01','2017-02-07 07:21:01','','Wasabi-and-Tamari-Roasted-Brussels-Sprouts','','inherit','open','closed','','wasabi-and-tamari-roasted-brussels-sprouts','','','2017-02-07 07:21:01','2017-02-07 07:21:01','',0,'http://mstore.local/wp-content/uploads/2017/02/Wasabi-and-Tamari-Roasted-Brussels-Sprouts.jpg',0,'attachment','image/jpeg',0),(417,1,'2017-02-07 07:25:03','2017-02-07 07:25:03','Back in \"the day\" I\'d be all over a traditional Summer Pudding. Sugary-berry-puree-soaked-white-bread lining the bowl, cooked sugary berries filling its cavity. Of course the Summer Pudding was at it\'s finest when dolloped with vanilla infused whipped cream. Yum scrum.\n\nAll however, is not lost. I decided to set my hand to \'healthyfying\' this very pudding by removing the gluten and refined white sugar and by leaving the berries raw. The result? A far lighter, healthier and less indulgent version of the traditional pudding.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Gluten-Free-Summer-Pudding-1.jpg?v=1481778746\" alt=\"Gluten Free Summer Pudding \" />\n\n<em>* Pudding best made the day before consumption. See other recipe notes below to ensure summer pudding success. </em>\n\n<strong>Serves 6 min.</strong>\n\n<strong>700 grams fresh berries (raspberries, strawberries, blueberries etc)</strong>\n<strong>1 loaf gluten free bread (or approximately 12 slices)</strong>\n<strong>4 heaped tablespoons coconut sugar (or sweetener of choice)\n</strong><strong>Whipped coconut cream or Greek yoghurt to serve</strong>\n\n<strong>Extra fresh berries for serving.</strong>\n\nFind yourself a pudding mold or mixing bowl of similar shape to my pudding. In the absence of a pudding bowl I used a 1.5 litre mixing bowl.\n\nInto a bowl, measure out 250 grams of berries (cut strawberries in half if large) and mix through 2 heaped tablespoons of coconut sugar. Set aside.\n\nInto a food processor, place the remaining 450 grams of berries and 2 heaped tablespoons of coconut sugar. Puree until smooth. Strain the puree through a sieve to remove all the seeds. Test for sweetness, add more sweetener if your taste buds tell you too. Pour the mixture into a shallow bowl.\n\nRemove the crust from enough slices of bread to line your bowl. Next, dip the slices into the puree and spread around the entire bowl, making sure there are no gaps. Cut out shapes as necessary to fill remaining gaps. Return remaining puree to the fridge for later.\n\nFill the mold with the berries, pressing down firmly and line the top with more puree dipped bread.  Then, pop a saucer on top of the lot and weigh down with a heavy can (or two if they fit). Pop this into the fridge overnight (or 4 hours minimum, though I do feel overnight will produce better results).\n\nRemove from the fridge and with the saucer in place gently turn upside down to allow the pudding to fall out. If there are any white spots on the bread use extra puree to colour. Scatter fresh berries over the pudding. Serve with extra puree and whipped coconut yoghurt or vanilla infused Greek yoghurt.\n\n<strong><em>\nRecipe notes:</em></strong>\n<em>1. Opt for fresh gluten free bread (not frozen) that doesn\'t break in your hands whilst dunking it in the puree (we all know the cardboard-like gluten free bread I\'m talking about). I used a great brand called GF Precinct, made here in Victoria. </em>\n<em>2. I had trouble getting the bread out of the bowl, but managed.. Some recipes advocate the use of cling wrap - and as much as I would prefer not to recommend this I do think it\'s the answer for those preferring to err on the side of caution. Alternatively try baking paper.</em>\n<em>3. I don\'t enjoy super sweet desserts - that being said, make the puree to the recipe and add more sweetness to taste if necessary. Feel free to sub coconut sugar with rice malt syrup or raw honey. </em>\n\nLooking for some more festive season inspiration for your Christmas menus? Check out our Top Ten healthy (and sweet) Christmas Recipes or our Top Ten Healthy (and Savoury) Christmas Recipes.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Gluten-Free-Summer-Pudding-2.jpg?v=1481778773\" alt=\"Gluten Free Summer Pudding \" />\n\n<em>Feel free to share this recipe with the gluten free\'ers in your life, or better still,pin it to your healthy pinterest board so it\'s at your fingertips when you\'re ready to get creative.</em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Gluten Free Summer Pudding','','publish','open','closed','','gluten-free-summer-pudding','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',0,'http://inspireui.com/?p=417',0,'post','',0),(418,1,'2017-02-07 07:24:57','2017-02-07 07:24:57','','Gluten-Free-Summer-Pudding','','inherit','open','closed','','gluten-free-summer-pudding','','','2017-02-07 07:24:57','2017-02-07 07:24:57','',0,'http://mstore.local/wp-content/uploads/2017/02/Gluten-Free-Summer-Pudding.jpg',0,'attachment','image/jpeg',0),(419,1,'2015-08-13 15:47:07','2015-08-13 15:47:07','<ul>\n	<li>Soft-touch jersey</li>\n	<li>Crew neck</li>\n	<li>Printed front</li>\n	<li>Raw sleeve seams</li>\n	<li>Dropped armholes</li>\n	<li>Longline cut</li>\n	<li>Cut longer than standard length</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Longline Sleeveless T-Shirt With Dropped Armhole And Print','','publish','open','closed','','longline-sleeveless-t-shirt-with-dropped-armhole-and-print','','','2015-08-13 15:47:07','2015-08-13 15:47:07','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=419',0,'product','',0),(420,1,'2017-02-07 07:28:52','2017-02-07 07:28:52','Nature got it right with purple food - delicious <em>and</em> wonderfully good for you. Full of antioxidants with amazing anti-inflammatory and other health benefits, there really isn\'t anything <em>not</em> to like about them.\n\nPurple foods have nutrients that just aren\'t found in many other fruits and veggies, so next time you\'re sitting down to \'eat the rainbow\' you might want to add some for those wonderful health benefits we discussed last week. For now though, we\'ve made it a little easier for you! Some of the cleverest wellness experts in the land have given us their favorite purple-inspired recipes for you to try. Time to pump up the purple!\n\nEnjoy!\n<h4>Berry Delicious \'Ice-Cream\' with Macadamia Crunch</h4>\nBerries have the ability to make every dish look super special with very little effort. I mean, look at this Berry \'Ice-cream\'! Five minutes to make and probably less time to devour. You\'ll find the recipe (by Yours Truly) here.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/berry-delicious-icecream-1200x800a_515f06a0-19af-436f-a1fc-f621a2b8f899.jpg?v=1479178063\" alt=\"Berry delicious icecream\" />\n<h4>Easy Grilled Pork Cutlets &amp; Hazelnut Red Cabbage Slaw</h4>\nThis super simple slaw recipe is from the very lovely Irena of Eat Drink Paleo. It\'s one of her go-to dinners and it might well become one of yours too.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/paleo-pork-cutlets-with-slaw-1200x800.jpg?v=1479178128\" alt=\"Easy grilled paleo pork and slaw\" />\n<h4>Quick Red Cabbage with Cranberries, Almonds &amp; Goat’s Cheese</h4>\nDid someone say quick? Anything that is easy to make and super nutritious always grabs my attention. You won\'t go wrong with this amazing recipe from Happy Body Formula.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/quick-red-cabbage-recipe-1200x800.jpg?v=1479178137\" alt=\"Quick red cabbage salad\" />\n<h4>Anticancer Eastern Dragon Salad (picture top of page)</h4>\nDragons have superpowers and so does this Eastern Dragon Salad courtesy of the very clever Lauren of Ascension Kitchen.\n<h4>Roast Beetroot, Onion and Macadamia Dip</h4>\nLook at that colour! Thank you Becomingness for this gorgeous recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/roast-beetroot-onion-macadamia-dip_1200x800.jpeg?v=1479178147\" alt=\"Roast beetroot onion macadamia dip\" />\n<h4>Rustic Baba Ganoush</h4>\nThis recipe uses every last bit of eggplant (doesn\'t get more wholefood than that!). Thank you Rachael Allanah for your delish Baba Ganoush recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/rustic-baba-ganoush-1200x800.jpg?v=1479178158\" alt=\"Rustic baba ganoush\" />\n<h4>Blueberry Smoothie</h4>\nThree simple ingredients makes one powerful smoothie. Thanks to my special friend Zara D\'Cotta from Oh My Goodness for this luscious recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/oh-my-goodness-blueberry-smoothie-1200x800.jpg?v=1479178117\" alt=\"Oh my goodness blueberry smoothie\" />\n<h4>Sweet Eggplant &amp; Pumpkin Indian Curry</h4>\nWarm, aromatic and wonderfully nutritious is how I would describe this. Thank you The Whole Daily - this recipe is a standard in my kitchen.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/eggplant-and-pumpkin-indian-curry-1200x800.jpg?v=1479178106\" alt=\"Eggplant and pumpkin indian curry\" />\n<h4>Blueberry Cheesecake Bliss Balls</h4>\nI\'m fairly certain that if you put a plate of these in front of me, they won\'t last long. Thank you Thermo Foodie and the Chef for these snowy delicacies.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/blueberry-cheesecake-balls-1200x800.jpg?v=1479178076\" alt=\"Blueberry cheesecake balls\" />\n<h4>Blueberry Pancakes with Tahini Drizzle</h4>\nAnother Oh My Goodness delight. Love the combination of blueberries and tahini! You\'ll find this recipe here.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/blueberry-pancakes-1200x800.jpg?v=1479178085\" alt=\"Blueberry pancakes with tahini drizzle\" />\n\n<em>Well, I\'ve a feeling that will keep you busy for a little while won\'t it! So tell me, what\'s your favourite way to up the purple foods in your diet? I dare say we\'ve a few berry fans in our midst! </em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Ten of the Best Purple Food Recipes.','','publish','open','closed','','ten-of-the-best-purple-food-recipes','','','2017-07-26 04:22:42','2017-07-26 04:22:42','',0,'http://inspireui.com/?p=420',0,'post','',0),(421,1,'2015-08-13 15:46:53','2015-08-13 15:46:53','','image2xxl','','inherit','open','open','','image2xxl-17','','','2015-08-13 15:46:53','2015-08-13 15:46:53','',419,'http://mstore.local/wp-content/uploads/2015/08/image2xxl8.jpg',0,'attachment','image/jpeg',0),(422,1,'2015-08-13 15:46:55','2015-08-13 15:46:55','','image4xxl','','inherit','open','open','','image4xxl-14','','','2015-08-13 15:46:55','2015-08-13 15:46:55','',419,'http://mstore.local/wp-content/uploads/2015/08/image4xxl4.jpg',0,'attachment','image/jpeg',0),(423,1,'2017-02-07 07:32:50','2017-02-07 07:32:50','You know, I ummed and ahhed about sharing this recipe; I\'ve done similar versions before and questioned whether I was bringing enough variety to your weekly menu. I also questioned its simplicity. Then I reconsidered, because it\'s exactly what I am trying to do on this website - show you how easy it is to make real, simple, uncomplicated food; food that doesn\'t require bells and whistles and knife skills training; food that still looks like real food when you eat it.\n\nIn any case, SIMPLE is where it needs to be in my kitchen or it just doesn\'t get made.\n\nIt\'s a very good thing I decided to take a couple of photos of my breakfast the day these babies came into the world isn\'t it, because here we are.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Almond-meal-hotcakes.jpg?2288405862029532380\" alt=\"Almond meal flaxseed hotcakes\" />\n<h4>Serves 2, makes 6-8 hot cakes.</h4>\n<h4>1/2 cup almond meal\n2 tablespoons ground flaxseed\n2 eggs\n1/4 - 1/2 cup milk of choice (I used coconut)\n1 tablespoon maple or rice malt syrup (or sweetener of choice, to taste), optional\n1 teaspoon ground cinnamon\nPinch sea salt\nCoconut oil, for frying</h4>\nPop a frying pan on medium heat on the stove.\n\nWhisk or beat your eggs until fluffy, then combine all other ingredients (start with 1/4 milk and add as necessary) and continue to whisk until well combined. Taste and add more sweetener if required. The mixture needs to be like pancake batter, just pourable.\n\nAdd a heaped teaspoon coconut oil to your hot pan. Pour or spoon pikelet sized hotcakes onto your pan and cook for approximately 3 minutes, until bubbles start appearing. Using an egg slice, gently flip them over and cook for a further 2-3 minutes or until golden either side.\n\nThey would be beautiful layered with banana and/or fresh berries. Here I\'ve layered them with coconut yoghurt and paw paw. It\'s worth mentioning that they are best devoured quickly because as you can see, mine are about to swim away..\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/ten-minute-almond-meal-hotcakes?17298865797933461211\" alt=\"ten minute hot cakes\" />\n\nVery soon I am going to share my other go-to vegan hot cake recipe, for those of who who prefer an egg free option.\n\n<em>I\'m keen to know from you though, what\'s your simple go to breakfast option (that isn\'t out of a packet)?  Let\'s create some inspiration for all. Personally I love my smoked salmon and avocado on <a title=\"Gluten free bread\" href=\"http://www.theholisticingredient.com/blogs/wholesome-food/13591910-perfect-gluten-free-bread-the-ultimate-salad-sandwich-material\">toast</a>. Takes no time at all and sustains me until lunch. </em>\n\nSource: theholisticingredient.com','Ten minute Almond Meal, Flaxseed and Cinnamon Hot Cakes','','publish','open','closed','','ten-minute-almond-meal-flaxseed-and-cinnamon-hot-cakes-2','','','2017-07-26 04:22:09','2017-07-26 04:22:09','',0,'http://inspireui.com/?p=423',0,'post','',0),(424,1,'2017-02-07 07:32:44','2017-02-07 07:32:44','','Almond-meal-hotcakes','','inherit','open','closed','','almond-meal-hotcakes-2','','','2017-02-07 07:32:44','2017-02-07 07:32:44','',0,'http://mstore.local/wp-content/uploads/2017/02/Almond-meal-hotcakes-1.jpg',0,'attachment','image/jpeg',0),(425,1,'2015-08-13 15:47:46','2015-08-13 15:47:46','','image2xxl (1)','','inherit','open','open','','image2xxl-1-11','','','2015-08-13 15:47:46','2015-08-13 15:47:46','',905,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-17.jpg',0,'attachment','image/jpeg',0),(426,1,'2017-02-07 07:35:30','2017-02-07 07:35:30','If I could bake this loaf every day, I would. Laden with so much goddam goodness, it is seriously deeeeeeeLISH! This loaf made its first glorious appearance in my A Nourishing Morning eBook and it\'s been a standard in my kitchen ever since. An all-round good guy in the nutritious and delicious stakes, it’s a dead-set winner. Need I go on?\n\nOkay, I will. So where do I start? Well, firstly, there’s the hero of the loaf – turmeric. A powerful anti-inflammatory with a list-as-long-as-my-arm of benefits. Goats curd, high in calcium and great for anyone with a dairy intolerance. Onion, not often given much cred, but a wonderful immune-booster. And finally, those little nutritional powerhouses, seeds, including the little dynamo of plant-based omega-3 fatty acids, flaxseed.\n\nEat it on its own or top it off with some extra goats curd or my kale pesto and you have yourself a meal. Me thinks, sorry knows, you\'ll love it!\n<h4>Makes 1 loaf</h4>\n<h4>1 2/3 cup white rice flour\n1 ½ cup mixed seeds\n150g goats curd, coarsely crumbled\n4 eggs\n2 cloves garlic, peeled, crushed\n1 brown onion, peeled, finely chopped\n½ cup parsley leaves, roughly chopped\n½ cup basil leaves, roughly chopped\n½ cup flaxseeds\n2 tablespoons coconut oil, melted\n1 tablespoon turmeric, ground\n½ teaspoon bicarbonate soda\n¾ teaspoon sea salt\nBlack pepper to taste</h4>\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/turmeric-goats-curd-onion-seed-load-1200x800b.jpg?v=1480113527\" alt=\"Turmeric goats curd onion seed loaf\" />\n\nPreheat the oven to 180 degrees C. Grease and line a loaf tin.\n\nIn a large bowl place the white rice flour, turmeric, bicarbonate soda, salt, pepper and mixed seeds. Add the onion, garlic, goats curd and herbs, mixing gently to incorporate.\n\nIn a small bowl whisk the eggs until foamy then incorporate the coconut oil. Pour the egg mix over the dry mix and combine.\n\nScatter half the flaxseeds over the base of the loaf tin. Add the batter to the tin. Scatter the remaining flaxseeds on top. Cover the loaf with foil, place in oven and cook for 25 minutes. Remove foil and cook for another 15 minutes until golden and a skewer inserted into the centre comes out clean.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/turmeric-goats-curd-onion-seed-load-1200x800c.jpg?v=1480113394\" alt=\"Turmeric goats curd onion seed loaf\" />\n\nFor more turmeric love, try my golden turmeric milk - a great accompaniment to this recipe - or maybe these moorish Roasted Turmeric and Chilli Cashews.\n\n<em>Remember to let me know if you love this recipe as much as I do - any and all feedback is always welcome down below. Oh and and any topping combos you try - we love a little inspiration around here.\n</em>\n\n&nbsp;\n<h3>It\'s giveaway time!<em>\n</em></h3>\nThis week I am giving away <strong>THREE</strong> copies of my A Nourishing Morning eBook, full of super healthy, gluten and refined sugar-free delicious recipes, 75 of them in fact (for any time before noon).\n\nAll you need to do is share in the comments below <strong>one simple thing you do in your morning routine to boost your health or happiness,</strong> by COB Friday 2nd December. No more than 50 words (and don\'t worry if it\'s the same as anyone else\'s, the winner will be chosen by random number generator). I\'m rather looking forward to reading everyone\'s tips!\n\n<em>Conditions of entry: you must be a THI subscriber. If you\'re yet to join this tribe you can do so by popping your email address in towards the bottom right of this page. </em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Turmeric, Goats Curd - Onion Seeded Loaf','','publish','open','closed','','turmeric-goats-curd-onion-seeded-loaf','','','2017-02-07 07:35:30','2017-02-07 07:35:30','',0,'http://inspireui.com/?p=426',0,'post','',0),(427,1,'2017-02-07 07:35:16','2017-02-07 07:35:16','','turmeric-goats-curd-onion-seed-loaf','','inherit','open','closed','','turmeric-goats-curd-onion-seed-loaf','','','2017-02-07 07:35:16','2017-02-07 07:35:16','',0,'http://mstore.local/wp-content/uploads/2017/02/turmeric-goats-curd-onion-seed-loaf.jpg',0,'attachment','image/jpeg',0),(428,1,'2015-08-13 15:50:15','2015-08-13 15:50:15','','image1xxl (2)','','inherit','open','open','','image1xxl-2-10','','','2015-08-13 15:50:15','2015-08-13 15:50:15','',906,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-27.jpg',0,'attachment','image/jpeg',0),(429,1,'2015-08-13 15:50:17','2015-08-13 15:50:17','','image2xxl (2)','','inherit','open','open','','image2xxl-2-11','','','2015-08-13 15:50:17','2015-08-13 15:50:17','',906,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-27.jpg',0,'attachment','image/jpeg',0),(430,1,'2017-02-07 07:37:12','2017-02-07 07:37:12','','berry-delicious-icecream','','inherit','open','closed','','berry-delicious-icecream','','','2017-02-07 07:37:12','2017-02-07 07:37:12','',0,'http://mstore.local/wp-content/uploads/2017/02/berry-delicious-icecream.jpg',0,'attachment','image/jpeg',0),(431,1,'2015-08-13 15:52:09','2015-08-13 15:52:09','<ul>\n	<li>Soft-touch, marl jersey</li>\n	<li>V-neck</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>\n&nbsp;','Long Sleeve T-Shirt With V Neck In Grey Marl','','publish','open','closed','','long-sleeve-t-shirt-with-v-neck-in-grey-marl','','','2015-08-13 15:52:09','2015-08-13 15:52:09','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=431',0,'product','',0),(432,1,'2015-08-13 15:51:43','2015-08-13 15:51:43','','image1xxl (3)','','inherit','open','open','','image1xxl-3-11','','','2015-08-13 15:51:43','2015-08-13 15:51:43','',431,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-37.jpg',0,'attachment','image/jpeg',0),(433,1,'2015-08-13 15:51:46','2015-08-13 15:51:46','','image2xxl (3)','','inherit','open','open','','image2xxl-3-10','','','2015-08-13 15:51:46','2015-08-13 15:51:46','',431,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-37.jpg',0,'attachment','image/jpeg',0),(434,1,'2015-08-13 15:51:48','2015-08-13 15:51:48','','image4xxl (3)','','inherit','open','open','','image4xxl-3-6','','','2015-08-13 15:51:48','2015-08-13 15:51:48','',431,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-33.jpg',0,'attachment','image/jpeg',0),(436,1,'2015-08-13 15:53:21','2015-08-13 15:53:21','<ul>\n	<li>Soft-touch jersey</li>\n	<li>Crew neck</li>\n	<li>Printed sleeves</li>\n	<li>Embroidered logo</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','3/4 Length Sleeve T-Shirt','','publish','open','closed','','34-length-sleeve-t-shirt','','','2019-10-14 06:37:39','2019-10-14 06:37:39','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=436',0,'product','',0),(437,1,'2015-08-13 15:53:04','2015-08-13 15:53:04','','image1xxl (4)','','inherit','open','open','','image1xxl-4-10','','','2015-08-13 15:53:04','2015-08-13 15:53:04','',436,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-47.jpg',0,'attachment','image/jpeg',0),(438,1,'2015-08-13 15:53:07','2015-08-13 15:53:07','','image2xxl (4)','','inherit','open','open','','image2xxl-4-11','','','2015-08-13 15:53:07','2015-08-13 15:53:07','',436,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-47.jpg',0,'attachment','image/jpeg',0),(439,1,'2015-08-13 15:53:09','2015-08-13 15:53:09','','image4xxl (4)','','inherit','open','open','','image4xxl-4-7','','','2015-08-13 15:53:09','2015-08-13 15:53:09','',436,'http://mstore.local/wp-content/uploads/2015/08/image4xxl-44.jpg',0,'attachment','image/jpeg',0),(440,1,'2015-08-13 15:54:08','2015-08-13 15:54:08','<ul>\n	<li>Soft-touch jersey</li>\n	<li>Drawstring hood</li>\n	<li>Pouch pocket</li>\n	<li>Fitted trims</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>60% Cotton, 40% Polyester</li>\n</ul>','Hoodie in Jersey','','publish','open','closed','','hoodie-in-jersey','','','2015-08-13 15:54:08','2015-08-13 15:54:08','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=440',0,'product','',0),(441,1,'2015-08-13 15:53:56','2015-08-13 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21:03:05','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=506',0,'product','',0),(507,1,'2015-08-13 21:02:53','2015-08-13 21:02:53','','image1xxl (3)','','inherit','open','open','','image1xxl-3-12','','','2015-08-13 21:02:53','2015-08-13 21:02:53','',506,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-38.jpg',0,'attachment','image/jpeg',0),(508,1,'2015-08-13 21:02:56','2015-08-13 21:02:56','','image2xxl (3)','','inherit','open','open','','image2xxl-3-11','','','2015-08-13 21:02:56','2015-08-13 21:02:56','',506,'http://mstore.local/wp-content/uploads/2015/08/image2xxl-38.jpg',0,'attachment','image/jpeg',0),(511,1,'2015-08-13 21:03:40','2015-08-13 21:03:40','','image1xxl (4)','','inherit','open','open','','image1xxl-4-11','','','2015-08-13 21:03:40','2015-08-13 21:03:40','',0,'http://mstore.local/wp-content/uploads/2015/08/image1xxl-48.jpg',0,'attachment','image/jpeg',0),(512,1,'2017-02-20 03:04:36','2017-02-20 03:04:36','My thoughts are this - most protein powders are not our friends. The vast majority seem to be full of ingredients made in a laboratory, ingredients that are highly processed and full of synthetic ingredients (including artificial sweeteners) that are toxic to our bodies. If what you are putting on your fork is not actually adding value to your health in the long term, why would you eat it? By choosing whole foods, as close to nature as possible, you are nourishing your body with the goodness it needs and deserves. But there is indeed a \'but\'. Not all protein powders are created equal and my personal opinion is that there is a place for <strong>some</strong> high quality protein powders on the market today.\n\n<strong>So why do I include a protein powder in my diet anyway?</strong>\nWell mainly for variety. My body needs high quality protein in at least two out of three main meals each day (I couldn\'t be vegan if I tried...and I have). My \'high quality\' options are eggs, chicken, red meat and a little fish (I have had terrible trouble with heavy metals in my body so am cautious of eating too much fish) and occasionally I tire of these options. For that reason, I\'ve always chosen 100% whey protein to throw into a smoothie and create a full meal for breakfast or lunch; until that is, I discovered an awesome new protein superfood range by <a href=\"http://www.thinkvitalitynutrition.com/\">Think Vitality Nutrition</a>. These guys use protein blends that are whole foods, with a focus on natural nutrition (seemingly revolutionary in the protein powder market today). They use quality ingredients and combine them to create complete super food sources. It\'d be remiss of me not share my find quite frankly!\n\n<strong>A little about TVN and their protein sources.</strong>\nTVN is the brainchild of Vicky and Tahi Reihana. Vicky is a certified holistic health coach, personal trainer, and Tahi a fitness industry lecturer, former international rugby player and strength and conditioning coach. Both have owned gyms in their time so their knowledge and experience equips them to devise a superior product within the health, wellness and fitness industry. TVN use both whey and pea protein within their superfood blends, and it is the quality of these ingredients (and those they combine them with) that sets this brand apart.\n\n<strong>Whey Protein Isolate</strong>\nThe whey is sourced from New Zealand pasture fed, hormone free, raw cows milk. Free from chemicals, additives and artificial sweeteners. It is low allergen, therefore suitable for those with gluten and food intolerances. The whey is easy to digest, gentle on the stomach and promotes gut health.\n\n<strong>Pea Protein Isolate</strong>\nThe pea protein is a 100% natural plant based protein derived from golden peas. It is easily absorbed because it has the most balanced amino acid profile of any plant based protein. Pea protein is ideal for vegetarians and vegans who are looking to incorporate quality protein into their diet.\n\nWhat I love in particular about this range is the beautiful list of whole foods in their blends - jump onto their website and check out their <a href=\"http://www.thinkvitalitynutrition.com/Catalog/Protein_Superfood_Blends/wpi-superfood-blend-coconut-1-5kg\">coconut</a> or <a href=\"http://www.thinkvitalitynutrition.com/Catalog/Protein_Superfood_Blends/pea-protein-isolate-superfood-blend-cinnamon-1-5kg\">cinnamon</a> superfood protein powders, for example.  This range is perfect for quick to prepare and easy to devour meals or between meal snacks. And not only are they great to include in smoothies, but they\'re also amazing to bake with. Check out our latest cake recipe, if you may.\n<h3>Coconut &amp; Apple Pro-TEA-n Cake with Cinnamon Glaze.</h3>\n<h4>For the tea cake:\n2 cups almond flour\n1 cup <a href=\"http://www.thinkvitalitynutrition.com/Catalog/Protein_Superfood_Blends/wpi-superfood-blend-coconut-1-5kg\">TVN WPI coconut superfood blend</a>\n2/3 cup coconut nectar\n1/4 cup coconut oil, melted\n2 teaspoons cinnamon\n1 teaspoon cardamom\n1/2 teaspoon baking soda\n3 eggs\n2 apples, peeled and cored\nJuice of one lemon\n\nFor the cinnamon glaze:\n2 tablespoons coconut oil, melted\n2 tablespoons coconut cream\n2 tablespoons coconut nectar\n1 tablespoon cinnamon</h4>\nPreheat your oven to 180 degrees celsius. Grease a round cake tin (approx 25cm diameter) with coconut oil, and line the base with baking paper.\n\nRoughly dice the apples and place them in a bowl, cover them in the lemon juice, set aside. Combine the dry ingredients (almond meal, Think Vitality Nutrition Coconut Protein Blend, cinnamon, cardamom and baking soda) on one bowl, and the wet ingredients (coconut nectar, coconut oil and the eggs) in another. Whisk the wet ingredients. Add the wet mix to the dry and fold through the apples.\n\nSpoon the cake batter into the baking tin and place in the oven for 20 minutes or until a skewer inserted comes out clean.\n\nTo make the glaze, simply combine the above listed ingredients and stir to remove any lumps. Drizzle over the slices of cake as you serve.\n\nNote: You may substitute coconut flour for the WPI coconut protein blend.\n\nSource : www.theholisticingredient.com','My thoughts on protein powder (plus an apple tea cake recipe)','','publish','open','closed','','my-thoughts-on-protein-powder-plus-an-apple-tea-cake-recipe','','','2017-02-20 03:04:36','2017-02-20 03:04:36','',0,'http://inspireui.com/?p=512',0,'post','',0),(513,1,'2017-02-20 03:04:29','2017-02-20 03:04:29','','Protein-Cake','','inherit','open','closed','','protein-cake','','','2017-02-20 03:04:29','2017-02-20 03:04:29','',0,'http://mstore.local/wp-content/uploads/2017/02/Protein-Cake.jpg',0,'attachment','image/jpeg',0),(514,1,'2015-08-13 21:05:35','2015-08-13 21:05:35','<ul>\n	<li>Suede upper</li>\n	<li>Back tab</li>\n	<li>Elasticated inserts</li>\n	<li>Round shaped toe</li>\n	<li>Flat sole</li>\n	<li>Treat with a leather protector</li>\n	<li>100% Real Leather Upper</li>\n</ul>','Camroon Suede Chelsea Boots','','publish','open','closed','','camroon-suede-chelsea-boots','','','2015-08-13 21:05:35','2015-08-13 21:05:35','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=514',0,'product','',0),(515,1,'2017-02-20 03:06:32','2017-02-20 03:06:32','As promised, today on the blog we share a recipe contributed by our inspirational <a href=\"http://www.theholisticingredient.com/blogs/wholesome-living/10371086-guest-of-the-month-lola-berry\">March Guest of the Month, Lola Berry</a>. This scrumptious Roast Chicken is a recipe from Lola\'s beautiful new cook book, The 20/20 Diet Cookbook. As the weather cools here in the South, there\'s no better time to be sharing a tummy and kitchen warming roast chook. Who doesn\'t love a roast for goodness sake? Thank you Lola for sharing the love with us today, I\'m so looking forward to a long roast lunch.\n\n<strong>Serves 6.</strong>\n<h4>You will need:\n1 x 1.5kg chicken\n1 cup quinoa, rinsed\n1/3 cup coconut oil\n1/2 cup pistachios, chopped\n1/2 cup dried cranberries\n6 thyme sprigs\n2 carrots, chopped\n2 celery stalks, chopped\n1 brown onion\n1 pear, cored, finely diced\n1 lemon, quartered\n1 red onion, chopped\nFreshly ground black pepper\nSalt</h4>\nPreheat the oven to 220 degrees C. Place the quinoa in a saucepan with 2 cups of water, cover and bring to the boil. Reduce the heat and simmer for 10 minutes until quinoa is cooked (it triples in size and sprouts little \'tails\').\n\nHeat 2 tablespoons of the coconut oil in a frying pan over a medium heat. Sauté the onion for 2 minutes or until translucent. Add the pear and cook until it begins to soften (about 4-6 minutes). Remove from the heat.\n\nIn a large bowl place the pistachios, cranberries and cooked quinoa. Fold through the onion and pear combo and mix well. Spoon the mixture into the chicken cavity, pressing firming. Finally, pop the four lemon quarters and thyme sprigs in.\n\nPlace the carrots, celery and red onion in the baking dish (this will become the \'trivet\', which elevates the chicken so it cooks evenly). Pop the stuffed chicken on top. Rub the remaining 2 tablespoons of coconut oil into the chicken skin and give it a generous seasoning with salt and pepper (this will help it become crispy). Reduce the oven temperature to 200 degrees C and roast for 1-1&amp;1/4 hours or until the skin is golden and the juices run clear when you pierce the thigh with a knife point. (If the juices are pink, roast for another 10 minutes).\n\nRemove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve with the trivet vegetables (or a side of your choosing) and some stuffing, and I promise you everyone will be coming back for seconds!\n\n<span id=\":8r\" dir=\"ltr\">Follow Lola on <a href=\"https://www.facebook.com/lolaberryX?ref=br_tf\">Facebook</a>, <a href=\"https://twitter.com/yummololaberry\">Twitter</a> and <a href=\"http://www.theholisticingredient.com/blogs/wholesome-living/instagram.com/yummololaberry\">Instagram</a>, and find her 20/20 Diet Cookbook at your local bookstore.</span>\n\nSource: theholisticingredient.com','Roast Chicken with Quinoa, Pistachio &amp; Cranberry Stuffing, a recipe by Lola Berry','','publish','open','closed','','roast-chicken-with-quinoa-pistachio-cranberry-stuffing-a-recipe-by-lola-berry','','','2017-07-26 04:22:06','2017-07-26 04:22:06','',0,'http://inspireui.com/?p=515',0,'post','',0),(516,1,'2017-02-20 03:06:23','2017-02-20 03:06:23','','Roast-Chicken','','inherit','open','closed','','roast-chicken','','','2017-02-20 03:06:23','2017-02-20 03:06:23','',0,'http://mstore.local/wp-content/uploads/2017/02/Roast-Chicken.jpg',0,'attachment','image/jpeg',0),(517,1,'2015-08-13 21:06:29','2015-08-13 21:06:29','<ul>\n	<li>Suede upper</li>\n	<li>Lace-up fastening</li>\n	<li>Signature branding</li>\n	<li>Padded, shaped cuff</li>\n	<li>Chunky flat sole</li>\n	<li>Textured tread</li>\n	<li>Treat with a leather protector</li>\n	<li>100% Real Leather Upper</li>\n</ul>','Suede Mono Trainers','','publish','open','closed','','suede-mono-trainers','','','2015-08-13 21:06:29','2015-08-13 21:06:29','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=517',0,'product','',0),(518,1,'2017-02-20 03:09:15','2017-02-20 03:09:15','<strong>Serves 1.</strong>\n\nA great example of a healthy morning or afternoon snack that will take as long as it takes for you to walk to your pantry/cupboard, come back with these ingredients, pour them into a blender and hit blend. What\'s that...5 minutes? If even? Why not make a triple batch of this and throw it in the work fridge for the next few days (just be sure to add your \'get your mitts OFF!\' sticky to your container of course ;-) - that way you\'re guaranteed to get a dose of goodness when you\'re so busy you (almost) forget to eat. Know too that you can use frozen berries in this recipe. Fresh frozen fruit and veg retain their nutrient content well (assuming they are indeed frozen fresh) and can in fact hold more nutrients than vegies going a little soft in your crisper.\n\nIf you see any ingredients listed below that you are not aware of, know that over the next few weeks we will be featuring articles on the health benefits of various superfoods, including those listed, so stay tuned!\n<h4>You\'ll need:\n130g coconut water\n1/4 cup coconut cream or coconut milk\n3 strawberries\n1 handful blueberries\n1 heaped tablespoon <a href=\"http://www.fiveam.com.au/\">five:am natural organic yoghurt</a>\n1 dessert spoon chia seeds\n1 heaped teaspoon maca powder\n1 heaped teaspoon yacon syrup\n1 heaped teaspoon maqui berry</h4>\nCombine all ingredients in a high powered blender and whizz until smooth and creamy. Allow to stand for at least 10-15 minutes to let the chia seeds emulsify and thicken the smoothie. Serve.\n\nWe\'d love to hear how you incorporate superfoods into your day. What are your favourites?\n\nSource : theholisticingredient.com','Creamy Coconut Berry Parfait','','publish','open','closed','','creamy-coconut-berry-parfait','','','2017-02-20 03:09:15','2017-02-20 03:09:15','',0,'http://inspireui.com/?p=518',0,'post','',0),(519,1,'2017-02-20 03:08:47','2017-02-20 03:08:47','','Creamy-Cococnut-Berry-Parfait','','inherit','open','closed','','creamy-cococnut-berry-parfait','','','2017-02-20 03:08:47','2017-02-20 03:08:47','',0,'http://mstore.local/wp-content/uploads/2017/02/Creamy-Cococnut-Berry-Parfait.jpg',0,'attachment','image/jpeg',0),(521,1,'2017-02-20 03:11:13','2017-02-20 03:11:13','Who doesn\'t know about cashew nuts?\n\nWell, cashew nuts are the kidney shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree which is native to the coastal areas of northeastern Brazil. This nut, which as I mentioned is actually a seed, is jam packed with nutritional content. Containing a significant 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, zinc, phosphorus, copper and manganese.\n\nSome of you may be deterred from eating nuts due to their high fat content? And it is true, cashews are relatively high in fat (12 grams per ounce, with 2 grams being saturated fat). But it is a \"good fat\", due to the agreeable fat ratio in the nut (1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which scientists say is the ideal ratio for optimal health).\n\nAnd even with the relatively high fat content, cashews are considered to be a \'low-fat\' nut. Cashews contain less fat per serve than other popular nuts, including almonds, walnuts and pecans. The advice from this end though, as with any food or indulgence, consume mindfully and with moderation in mind.\n\nSo let\'s talk about how this little nut can benefit our bodies in a big way.\n\n<strong>Reduce the risk of heart disease.</strong>\nIt is the fatty acid profile of cashews that contributes to our good health. Phytosterols, tocopherols, and squalene, all constituents of fatty acids, all serve to lower the risk of heart disease.\n\n<strong>Cardiovascular and Circulatory Health\n</strong>The cashew contains no cholesterol, which is a rarity for such a great tasting treat! As such, cashew nuts are a healthy fat food for those wanting to foster cardiovascular health and those with heart concerns. High levels of monounsaturated fatty acids mean they also help support healthy levels of good (HDL) cholesterol, imperative to healthy heart function.\n\nThe cashew\'s high magnesium content also takes the credit for its healthy heart qualities. One ounce will contribute to 21% of your daily recommended intake of this heart healthy mineral, which also protects against high blood pressure, muscle spasms, migraine headaches, tension, soreness and fatigue.\n\nMagnesium also works with calcium to support healthy muscles and bones in the human body.\n\n<strong>Reduce the signs of aging\n</strong>Cashews have a high copper content, too, meaning they assist the body in utilizing iron, eliminating free radicals, developing bone and connective tissue, supporting and regenerating joints, and producing the skin and hair pigment melanin.\n\nSo how about we just eat some cashews then! My dear friend and mentor <a href=\"http://www.joanneantoun.com/\">Jo Antoun</a> has created a delicious way to prepare them into bite size treats. I find that having a few of these balls on hand is a smart way to moderate my nut consumption (rather than sitting and devouring a whole bag of nuts) and a handy between meals snack. I also recommend making a big batch and freezing them for last minute guest arrivals. Here is the recipe for her <strong>Lemony Coconut Cake Balls.</strong>\n<h4>2 1/2 cups raw cashews\n1 1/2 cups raw shredded coconut\n2 tablespoons raw honey\nJuice of 2 lemons\nRind from 2 lemons\nDesiccated coconut (optional)</h4>\nUsing a lemon zester, peel the rind from the lemons and then juice them. Into a blender, place just the cashews and process until they are a fine powder. Then add the lemon juice, rind, honey and shredded coconut to the blender to combine. The resulting mixture should be tacky and moist. Roll into bite sized balls with your hands. Coat in desiccated coconut (optional) and pop in the fridge. Simple, yet effective.\n\nSo now I\'ve got you crazy for cashew nuts, you might like to experiment with them (and a multitude of other nuts) in different ways. You can find many a nut based recipes in A Nourishing Kitchen:\n\nSource: theholisticingredient.com','Lemony Coconut Cake Balls (and why we should love cashew nuts)','','publish','open','closed','','lemony-coconut-cake-balls-and-why-we-should-love-cashew-nuts','','','2017-07-26 04:21:58','2017-07-26 04:21:58','',0,'http://inspireui.com/?p=521',0,'post','',0),(522,1,'2017-02-20 03:10:52','2017-02-20 03:10:52','','Lemon-Balls-1200x800','','inherit','open','closed','','lemon-balls-1200x800','','','2017-02-20 03:10:52','2017-02-20 03:10:52','',0,'http://mstore.local/wp-content/uploads/2017/02/Lemon-Balls-1200x800.jpg',0,'attachment','image/jpeg',0),(524,1,'2017-02-20 03:12:59','2017-02-20 03:12:59','<strong>Makes: 20 balls</strong>\n\nKAPOW! These little \'pack a punch\' protein balls are our latest healthy treat creation, laden with sustaining goodness to fill that lengthy in between meal gap. With just enough chilli to give your metabolism a boost and plenty of cacao to kick free-radicals to the curb, you\'ll be eyeing off the last of these beauties too quick for your likening. Try not to eat them all in one go, if you can possibly refrain.\n\nMake a heap and throw them in the freezer for rainy/hungry days.\n<h4>You\'ll need:\n2 cups activated nuts (we used walnuts, brasil &amp; almond)\n1/2 cup pure whey protein (or natural protein powder of choice)\n1/4 cup chia seeds\n1/4 cup water\n8 fresh medjool dates, pips removed and cut into pieces\n3 heaped tablespoons raw cacao\n3 tablespoons coconut oil\n2 tablespoon goji berries\n1 red chilli, finely chopped\n1/2 teaspoon ground cinnamon</h4>\nPlace your nuts into the blender and blend roughly. If you want your protein balls to come with a hot kick, keep the seeds in the chilli. If not, remove the seeds prior to blending. Add all remaining ingredients and blend thoroughly for a good minute or two. The resulting mixture should be moist and tacky. Spoon into bite size balls and use your hands to roll. Roll in raw cacao or dessicated coconut.\n\nSource: theholisticingredient.com','Choc Chilli Protein Balls','','publish','open','closed','','choc-chilli-protein-balls','','','2017-07-25 02:20:06','2017-07-25 02:20:06','',0,'http://inspireui.com/?p=524',0,'post','',0),(525,1,'2017-02-20 03:12:50','2017-02-20 03:12:50','','Protein-balls','','inherit','open','closed','','protein-balls','','','2017-02-20 03:12:50','2017-02-20 03:12:50','',0,'http://mstore.local/wp-content/uploads/2017/02/Protein-balls.jpg',0,'attachment','image/jpeg',0),(527,1,'2017-02-20 03:14:00','2017-02-20 03:14:00','I can\'t remember the last time I actually bought a dip from the store, it\'s been that long. Admittedly, on occasion you can find dips that are full of the good stuff but a huge majority are full of a whole bunch of ingredients and numbers that are more likely made in a laboratory than a farm. This particular recipe is the simplest of them all. I\'ve always got a can of organic chickpeas in my pantry (yes, canned is not ideal but if you\'re in a hurry this is a far better alternative than choosing store bought). If I could suggest, next time you grab your dip from the supermarket, take the time to turn it around and read the label. If its use by date is beyond a week you know you\'re consuming additives that your body doesn\'t need. In fact, if there are numbers or words on the back you don\'t understand, my advice would be to pop it back on the shelf. Why eat food that doesn\'t add value to your awesome life?\n\nYou may well have noticed the hummus slathered generously over the <a href=\"http://theholisticingredient.com/blogs/wholesome-food/10370474-a-nourished-ebook-review-plus-an-awesome-falafel-recipe\">Hearty Tempeh Falafels</a> we whipped up from Lesh Karan\'s (aka The Mindful Foodie) eBook Nourished earlier in the week. Well these two recipes really do go hand in hand. So who am I to keep you from experiencing the taste sensation of this delicious duo? Here is the recipe for the most quick, simple and rubbish free hummus you will ever eat.\n\nThis recipe creates a hummus that is smooth and reasonably runny, a traditional Middle Eastern consistency. If you\'d like it thicker, perhaps if you intend to use it as a dip with crackers, simply reduce the quantity of water included in the directions below.\n<h4>You\'ll need:\n1 can chickpeas\n2 tablespoons extra virgin olive oil\n2 tablespoons lemon juice\n2 tablespoons tahini\n1/3 -2/3 cups water\n1/2 teaspoon cumin\n1 garlic clove\nSea salt to taste</h4>\nOpen the can of chickpeas and place them into a colander or strainer. Rinse very well. Allow the tap to run over the chickpeas for a good couple of minutes. Place all ingredients into a blender or food processor and combine until smooth. Hummus are awesome with crunchy crackers, raw crudites, dolloped over salads, in wraps...you name it!\n\n&nbsp;\n\nSource: theholisticingredient.com','A Middle Eastern Inspired Hummus','','publish','open','closed','','a-middle-eastern-inspired-hummus','','','2017-07-25 02:20:02','2017-07-25 02:20:02','',0,'http://inspireui.com/?p=527',0,'post','',0),(528,1,'2017-02-20 03:13:47','2017-02-20 03:13:47','','Hummus','','inherit','open','closed','','hummus','','','2017-02-20 03:13:47','2017-02-20 03:13:47','',0,'http://mstore.local/wp-content/uploads/2017/02/Hummus.jpg',0,'attachment','image/jpeg',0),(530,1,'2017-02-20 03:15:25','2017-02-20 03:15:25','<strong>Serves: 2</strong>\n\nYou\'ve got friends (or even a special someone) coming around for dinner and drinks on Friday, friends (or that special someone) who appreciate good grub (for the non Aussies, grub = food) and expect a little more than spag bol. The problem is, you get home from work at 6.30pm and you\'re worrying about delivering a frazzle-free meal to the table by 7.30pm (whilst remaining the cool, calm and collected home chef that you are).\n\nFear not my friends, because I have just the answer. A meal that is relaxed enough for a Friday night dinner yet interesting enough to garner acceptable nods from your guests. It\'ll also satisfy any gluten free requirements. Bingo!\n<h4>For the base:\n3/4 cup almond meal\n3/4 - 1 cup chickpea (besan) flour\n2 eggs, beaten\n1 garlic clove, crushed\n1 tablespoon finely chopped basil or parsley\n1 dessert spoon nutritional yeast flakes\n1 tablespoon lemon juice\n1 tablespoon coconut oil, melted\nGood pinch Himalayan or Celtic sea salt</h4>\n<h4>For the topping:\n1-2 peaches, cut into eighths\n50 grams prosciutto (approx.)\n40 grams goats cheese\n6 cherry tomatoes, halved\n1 large handful rocket\n1/2 lemon to squeeze\nDrizzle of olive oil\n1 garlic clove, halved</h4>\nPreheat the oven to 220C and prepare a greased baking tray.\n\nTo make the pizza base throw all the ingredients into a bowl and combine. Once the egg is mixed through I find it easier to get my (clean!) hands in there. If you find the mixture is too wet and sticky (it should have a similar texture to bread dough) slowly add more chickpea flour. When ready, place the dough between two pieces of baking paper and roll into an even thin circle. Pop onto the greased tray and into the oven for 10 minutes, checking half way through to make sure it is not burning.\n\nFor the topping, roast the peach slices on a hot grill or barbeque for 2-3 minutes each side (you\'re ideally looking for griddle lines on your peaches - for maximum aesthetic effect). Grab your garlic halves and rub them all over the now cooked base. Scatter your grilled peaches, prosciutto and goats cheese around the pizza. Pop back into the oven for 10 minutes or until the cheese is melting. Remove from the oven and top with rocket and a drizzle of olive oil.\n\nSource: theholisticingredient.com','Grilled Peach, Proscuitto &amp; Rocket Pizza','','publish','open','closed','','grilled-peach-proscuitto-rocket-pizza','','','2017-07-26 04:21:50','2017-07-26 04:21:50','',0,'http://inspireui.com/?p=530',0,'post','',0),(531,1,'2017-02-20 03:15:07','2017-02-20 03:15:07','','Peach-Pizza','','inherit','open','closed','','peach-pizza','','','2017-02-20 03:15:07','2017-02-20 03:15:07','',0,'http://mstore.local/wp-content/uploads/2017/02/Peach-Pizza.jpg',0,'attachment','image/jpeg',0),(532,1,'2015-08-18 16:46:32','2015-08-18 16:46:32','','banner1','','inherit','open','open','','banner1','','','2015-08-18 16:46:32','2015-08-18 16:46:32','',0,'http://mstore.local/wp-content/uploads/2015/08/banner1.jpg',0,'attachment','image/jpeg',0),(533,1,'2017-02-20 03:17:18','2017-02-20 03:17:18','<strong>Makes: 1 generous serving</strong>\n\nThis quick and easy recipe pays tribute to my awesome years residing in Sydney, in particular that time spent living by the beach at Bondi. How I loved that life. Jumping out of bed in the morning for a Bondi to Bronte jog and a quick dip before pulling on a (pin striped) suit and heels to jump on the 389 bus to Bondi Junction (it was the 389 wasn\'t in Bondi peeps?) and heading off to my corporate job. I remember those days so clearly. I had a flat at North Bondi with a best friend. We have such happy memories of sitting on our balcony on a balmy Saturday night with a big bag of cheesy CC\'s or Doritos and (cask) Yalumba chardonnay – before hitting the local clubs. Clearly a little has changed in the 15 (or so) years since.\n\nTropical fruits are so much affordable and resplendent in Sydney – I recall eating mangos like an apple back then.\n<h4>You\'ll need:\n1 cup coconut water\n1 banana\n1 mango cheek\n1 heaped tablespoon natural or Greek yoghurt (I use five:am organic yoghurt\n1 dessertspoon ground flax seeds\n1 dessertspoon chia seeds\n1 heaped teaspoon maca powder\nJuice 1/2 lime</h4>\nThrow all ingredients into a blender and blend until smooth. Leave to sit for at least 20 minutes to allow the chia seeds to soften and thicken the smoothie.\n\nFor more simple, summery smoothie inspiration, you\'ll find some scrumptious ideas in my eBook, A Nourishing Kitchen.\n\nSource: theholisticingredient.com','The &#039;Breakfast in Bondi&#039; Smoothie','','publish','open','closed','','the-breakfast-in-bondi-smoothie','','','2017-07-26 04:21:46','2017-07-26 04:21:46','',0,'http://inspireui.com/?p=533',0,'post','',0),(534,1,'2017-02-20 03:17:09','2017-02-20 03:17:09','','breakfast-in-bondi-smoothie','','inherit','open','closed','','breakfast-in-bondi-smoothie','','','2017-02-20 03:17:09','2017-02-20 03:17:09','',0,'http://mstore.local/wp-content/uploads/2017/02/breakfast-in-bondi-smoothie.jpg',0,'attachment','image/jpeg',0),(535,1,'2015-08-18 16:55:37','2015-08-18 16:55:37','','banner2','','inherit','open','open','','banner2','','','2015-08-18 16:55:37','2015-08-18 16:55:37','',0,'http://mstore.local/wp-content/uploads/2015/08/banner2.jpg',0,'attachment','image/jpeg',0),(536,1,'2017-02-20 03:18:22','2017-02-20 03:18:22','<strong>Preparation Time: 5 minutes\nServes: 1</strong>\n\nEvery once in a while I plate up a new creation that leaves me wondering how on earth I got by for so long without it in my life. Much like the 5 minute 40 second egg you see adorning this dish. That recipe is on repeat every single week, without fail. This recipe creation was a suggestion by my friend Tash, and a mighty fine one at that. To all of you gluten-free peeps out there, let\'s be honest - eggs are definitely better on toast. I don\'t care what you say..that golden yolk needs toast - it needs something to dribble on!\n\nGiven many of us choose not to eat toast often (if at all), I\'m hoping this alternative will win your hearts, as it did mine. Just don\'t blink, you\'ll miss it for sure.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/cauliflower-toast-1200x800b.jpg?5340\" />\n<h4>You\'ll need:\nHalf a head cauliflower, minimum\nGood drizzle extra virgin olive oil\nSpice of choice (I used a sumac spice rub, you could also use cumin or your spice of the moment!)</h4>\nHeat your oven to 200C and line a tray with baking paper. Cut the cauliflower into 1.5 centimeter slices, utilising the core to hold it all together. Drizzle with olive oil, rubbing it all over, then rub generously with the spice. Place the \'toast\' on the baking tray, and into the oven for 30 minutes at 200C (or until golden). Serve immediately, with 5 minute 40 second eggs, of course.\n\nSource : theholisticingredient.com','Cauliflower Toast','','publish','open','closed','','cauliflower-toast','','','2017-02-20 03:18:22','2017-02-20 03:18:22','',0,'http://inspireui.com/?p=536',0,'post','',0),(537,1,'2017-02-20 03:18:12','2017-02-20 03:18:12','','cauliflower-toast','','inherit','open','closed','','cauliflower-toast-2','','','2017-02-20 03:18:12','2017-02-20 03:18:12','',0,'http://mstore.local/wp-content/uploads/2017/02/cauliflower-toast.jpg',0,'attachment','image/jpeg',0),(539,1,'2017-02-20 03:19:29','2017-02-20 03:19:29','Kimchi is a spicy and tangy fermented food originating from Korea, where it is typically eaten with every meal, thus making it is a day-long family affair. Kimchi works well in fried rice, in spicy kimchi soup, or simply as a side dish. It is a great digestive aid to get the juices flowing before dinner. And, if you have never ventured into the world of fermented foods, Kimchi is a great place to start.\n\nAs I mentioned in yesterday\'s post, fermented foods are a very important part of our diet and have been used in many cultures to preserve foods, aid digestion and promote the balance of health bacteria within the gut. Read more about the benefits of Fermented Foods here.\n\nIt is important to note that fermented foods (e.g. kimchi, sauerkraut) differ from cultured foods in that they ferment by way of bacteria naturally present in the food. Cultured foods (e.g. yoghurt, tempeh, kombucha) add bacteria and require a starter. Both fermented and cultured foods add \'good\' bacteria to your digestive system, they just do so through differing processes.\n\nWith all this talk of bacteria, you\'re probably wondering, \"...am I going to get ill from this bacteria laden kimchi?\" Let me assure you, it is only good bacteria we are talking about, and this recipe is completely safe. Keep it in the fridge once prepared though, ok?!\n\nSo, as promised, here is a delicious recipe for kimchi. Adapted from a book by Sandor Ellix Katz \"Wild Fermentation\", this recipe was given to me by a delightful Gwinganna Naturopath, Sarah McKenzie, during my recent visit to the extraordinary lifestyle retreat. This is a great project to consider for the weekend as the recipe takes two days to complete.\n<h4>You\'ll need:\nSea Salt (or Celtic/Himalayan)\nHalf a large drum cabbage\n12 radishes\n2 carrots\n1 onion\n1 large chilli\n1/2 bulb of garlic\n3 tablespoons fresh ginger</h4>\nMix a brine of about 1 litre of filtered water and salt to taste (approximately 1 tablespoon). Taste as you go and add the salt gradually so as not to over salt. Stir to dissolve. The brine should be salty, yet palatable.\n\nCoarsely chop the cabbage, slice the radishes and carrot (I like to use purple carrots). Let these vegetables soak in the brine overnight, covered with a plate to submerge. At this stage you may ad other vegetable if you so wish (seaweeds, green beans, beetroot etc).\n\nThe following day, prepare the herbs and spices. Grate the ginger, chop the garlic and onion, remove the seeds from the chilli and chop finely (or throw them in whole). Kimchi can absorb a lot of spice so go for it! Don\'t worry to much about perfecting quantities.\n\nDrain the vegetables that were soaking, and reserve the brine, If the vegetables taste too salty you can give them a quick rinse with cold water. If not salty enough, add more salt and give a good stir.\n\nMix the vegetables with the ginger/garlic/chilli/onion paste, then pack into clean glass jars (500ml or 1 litre). Pack tightly and press down on the vegetables until the brine rises. If necessary, add a little of the reserved brine to submerge the vegetables. If you chose to screw on the lid at this stage you may want to open it every few days in order to let out some pressure. Or you may chose to cover the top of the jar with a muslin cloth and affix with a rubber band.\n\nFerment in your kitchen or other warm place. Taste the kimchi every day. After about a week of fermentation, and when the mix tastes \'ripe\', affix the lid and store in the fridge. Done! This recipe will keep for a couple of months, but let\'s face it, it\'s quite unlikely to last that long.\n\n<em>Speaking of gut health, if you\'d like to know how to make your own coconut yoghurt at home, you can find the recipe in A Nourishing Morning. I was actually very surprised at how simple it was to make. Affordable too.</em>\n\nSource: theholisticingredient.com','Spicy Kimchi','','publish','open','closed','','spicy-kimchi','','','2017-02-20 03:19:29','2017-02-20 03:19:29','',0,'http://inspireui.com/?p=539',0,'post','',0),(540,1,'2017-02-20 03:19:23','2017-02-20 03:19:23','','spicy-kimchi','','inherit','open','closed','','spicy-kimchi-2','','','2017-02-20 03:19:23','2017-02-20 03:19:23','',0,'http://mstore.local/wp-content/uploads/2017/02/spicy-kimchi.jpg',0,'attachment','image/jpeg',0),(542,1,'2017-02-20 03:21:05','2017-02-20 03:21:05','<strong>This marinade is enough for 2 small chicken breasts, or 1 large.</strong>\n\nI reckon I love yoghurt more than anyone I know. I probably eat more of it than anyone I know too - every single day without fail, I get closer to the bottom of the container. So I was a little bit chuffed to be asked to be an ambassador for five:am yoghurt, because let\'s be honest, supporting a product you love is anything but work. One of my promises to five:am is to create yoghurt inspired recipes so you\'ll be seeing many more of these in time. I am determined to start bridging the gap between sweet and savoury yoghurt creations. This (quite clearly), sits firmly in the savoury camp. Easy as and tasty to boot.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/spicy-yoghurt-marinated-chicken-breast-1200x800b.jpg?5353\" />\n<h4>You\'ll need:\n2 small/1 large chicken breast, sliced into strips\n1/3 cup full fat natural or greek yoghurt (I used Five:am natural)\n1 tablespoon lemon juice\n1 teaspoon lemon rind\n1/2 teaspoon paprika\n1/2 teaspoon ground cumin\n1/3 teaspoon ground turmeric\n1 garlic clove, crushed\n5cm piece fresh ginger, finely grated\n<strong>Good pinch of salt and pepper</strong></h4>\nMix the marinade ingredients in a bowl. Add the chicken and pop in for the fridge for at least 4 hours or over night. To cook the chicken, heat large pan until hot and add coconut oil. Cook on both sides for a few minutes, until golden brown. Do not turn chicken too often, this can make it tough. You could also pop this under the grill.\n\nThis chicken is delish for left overs - it goes beautifully with a lovely fresh salad, combined with steamed vegetables or with quinoa cooked in veggie stock.\n\nSource: theholisticingredient.com','Spicy Yoghurt Marinated Chicken Breast','','publish','open','closed','','spicy-yoghurt-marinated-chicken-breast','','','2017-02-20 03:21:05','2017-02-20 03:21:05','',0,'http://inspireui.com/?p=542',0,'post','',0),(543,1,'2017-02-20 03:20:44','2017-02-20 03:20:44','','spicy-yoghurt-marinated-chicken-breast','','inherit','open','closed','','spicy-yoghurt-marinated-chicken-breast-2','','','2017-02-20 03:20:44','2017-02-20 03:20:44','',0,'http://mstore.local/wp-content/uploads/2017/02/spicy-yoghurt-marinated-chicken-breast.jpg',0,'attachment','image/jpeg',0),(544,1,'2015-08-18 17:46:38','2015-08-18 17:46:38','','return','','inherit','open','open','','return','','','2015-08-18 17:46:38','2015-08-18 17:46:38','',0,'http://mstore.local/wp-content/uploads/2015/08/return.jpg',0,'attachment','image/jpeg',0),(545,1,'2017-05-02 03:22:34','2017-05-02 03:22:34','<strong>Serves: 1</strong>\n\nSeriously, I\'m not entirely sure what possessed me to share this very last minute, made-up-on-the-spot-recipe, if not simply because I’d rather not forget it exists. As far as I am aware there are no rules for simplicity of recipes on blogs, so it seems I’m safe.\n\nI have said this before and I\'ll say it again. Curried eggs are OVERRATED! As a child, the curried egg sandwiches (complete with fluffy white supermarket bread and butter) were THE business. Moist, squeezing out the sides deliciousness. Strangely though they disappeared from my diet, along with Friday night fried dimmies (the treat when mum and dad went out), Kraft cheddar (heaven forbid) and what’s that processed meat roll called? The one we had with home made tomato sauce? I forget. Irrespective, curried eggs died an unjustified death with the rest of the processed rubbish that I (only occasionally) ate, as a treat. Shame.\n\nAnyway, what was a very quick and easy lunch (above) was a total delight and I think it needs replicating (sans store bought mayo and any other nasties in sight).\n<h4>You\'ll need:\n2 eggs, hard boiled, mashed up with a fork\n1 heaped teaspoon Greek or natural yoghurt (I use five:am Greek)\n1 teaspoon curry powder\n1 teaspoon apple cider vinegar\n1 pinch of salt</h4>\nMash up all the ingredients together and dollop onto your cracker, sandwich...whatever tickles your fancy. Enjoy.\n\nSource: theholisticingredient.com','Healthy-as Curried Egg','','publish','open','closed','','healthy-as-curried-egg','','','2017-05-02 03:22:34','2017-05-02 03:22:34','',0,'http://inspireui.com/?p=545',0,'post','',0),(546,1,'2017-02-20 03:22:25','2017-02-20 03:22:25','','curried-egg','','inherit','open','closed','','curried-egg','','','2017-02-20 03:22:25','2017-02-20 03:22:25','',0,'http://mstore.local/wp-content/uploads/2017/02/curried-egg.jpg',0,'attachment','image/jpeg',0),(547,1,'2015-08-18 19:17:24','2015-08-18 19:17:24','','banner12','','inherit','open','open','','banner12','','','2015-08-18 19:17:24','2015-08-18 19:17:24','',0,'http://mstore.local/wp-content/uploads/2015/08/banner12.jpg',0,'attachment','image/jpeg',0),(548,1,'2017-02-20 03:23:31','2017-02-20 03:23:31','<strong>Serves: 3</strong>\n\nI do believe this is now the sixth quinoa recipe I have posted - clearly I hold it in very high esteem. Here\'s hoping I am not the quinoa Lone Ranger because this is a beautiful take on the Steaming Hot Quinoa porridge which has undoubtedly been one of the most popular recipes on this blog.\n<h4>You\'ll need:\n1 cup quinoa, well rinsed\n2 cups of chai tea, cooled\n6 small dried apricots, chopped\n4 dates, chopped\n1 teaspoon cinnamon\nZest of half an orange\nJuice of half an orange</h4>\nThe night before brew your tea. I simply used a couple of chai tea bags, infused them in 2 cups of hot water (in a saucepan) for 15 minutes or so and removed them. I then left the saucepan on the stove (heat free!) for the night, to cool. In the morning simply add the quinoa to the tea and bring to the boil. Once boiling, turn down to a simmer, add the remaining ingredients and simmer for 12 minutes. At this point I give it a fluff with a fork and then pop the lid back on for a couple of minutes. Top with whatever your heart desires. The left overs (assuming there are any) will keep in the fridge for 4-5 days.\n\nSource: theholisticingredient.com','Quinoa Porridge Infused with Chai Tea and Orange','','publish','open','closed','','quinoa-porridge-infused-with-chai-tea-and-orange','','','2017-07-25 02:19:52','2017-07-25 02:19:52','',0,'http://inspireui.com/?p=548',0,'post','',0),(549,1,'2017-02-20 03:23:21','2017-02-20 03:23:21','','quinoa-infused-with-orange-and-chai','','inherit','open','closed','','quinoa-infused-with-orange-and-chai','','','2017-02-20 03:23:21','2017-02-20 03:23:21','',0,'http://mstore.local/wp-content/uploads/2017/02/quinoa-infused-with-orange-and-chai.jpg',0,'attachment','image/jpeg',0),(550,1,'2015-08-18 19:18:44','2015-08-18 19:18:44','','banner33','','inherit','open','open','','banner33','','','2015-08-18 19:18:44','2015-08-18 19:18:44','',0,'http://mstore.local/wp-content/uploads/2015/08/banner33.jpg',0,'attachment','image/jpeg',0),(551,1,'2017-02-20 03:24:46','2017-02-20 03:24:46','<strong>Makes: about 3 cups of milk and a large cup of sesame pulp.</strong>\n\nEvery single thing happens for a reason; there is a blessing in every challenge; always see the positive in the negative....I could go on all morning! The point here is that my Vanilla infused sesame seed milk is indeed a blessing from a challenge...that being I purchased the hugest bag of sesame seeds recently (self service, got a bit carried away), got home and wondered on earth I was going to do with all of these little seeds. I\'m not talking 1/2 cup here, I had about 6 cups - now that\'s a challenge! So, I put my thinking cap and Hey Presto! We have this lovely creamy, vanilla infused, dairy and nut-free milk.\n\nFirstly though, let\'s not ignore the humble sesame seed and it\'s nutritional value. It may be tiny but my goodness it packs a punch (it also turns into tahini.....and oh my goodness me, my teaspoon LOVES a bit of tahini).\n\nSesame seeds are a great source of manganese, copper (which provides relief from rheumatoid arthritis), calcium (helps prevent PMS, colon cancer, osteoporosis), magnesium (supports vascular and respiratory health), iron, phosphorous, vitamin B1, zinc (supports bone health) and dietary fibre. Significantly they also contain two unique substances called sesamin and sesamolin which have been shown to have a cholesterol lowering effect in humans. Sesamin is also said to help protect the liver from oxidative damage.\n<h4>You\'ll need:\n1 cup sesame seeds, soaked overnight in water\n4 cups filtered water\nSeeds of one vanilla pod\nSweetener of choice, to taste (I used 2 heaped teaspoons maple syrup)\nPinch of sea salt</h4>\nThrow all of the above ingredients in your high powered blender and blend for 1-2 minutes, depending on the quality of your blender. You want it to be really smooth. Pour the mixture through a nut bag or strainer into a bowl, straining really well until you get all the liquid out of the pulp. Store in the fridge in an air tight bottle or jug for 3-5 days. The pulp can be dehydrated and used as meal (as you would almond meal...I\'ll post a recipe for this next week). You could also add it to porridge, soups etc.\n\n<em>If you would prefer your pulp not to have a vanilla flavour, don\'t hesitate to make the milk without the vanilla and sweetener, strain it and then pop the milk back into your blender with those ingredients. </em><em>If you choose to heat this for a hot drink I discovered yesterday that it doesn\'t curdle (like my almond milk does). Perfect!</em>\n\nSource: theholisticingredient.com','Vanilla Infused Sesame Seed Milk','','publish','open','closed','','vanilla-infused-sesame-seed-milk','','','2017-07-26 04:21:41','2017-07-26 04:21:41','',0,'http://inspireui.com/?p=551',0,'post','',0),(552,1,'2017-02-20 03:24:37','2017-02-20 03:24:37','','vanilla-infused-sesame-milk','','inherit','open','closed','','vanilla-infused-sesame-milk','','','2017-02-20 03:24:37','2017-02-20 03:24:37','',0,'http://mstore.local/wp-content/uploads/2017/02/vanilla-infused-sesame-milk.jpg',0,'attachment','image/jpeg',0),(554,1,'2017-03-20 03:25:50','2017-03-20 03:25:50','Last weekend I went to the markets on Sunday afternoon. As many of you would know, visiting the markets at the end of the week has it\'s upside - you get loads of produce very, very cheaply! The downside can be the sheer volume of people with the very same idea, which is one reason I don\'t tend to go on a Sunday. Anyway. This particular Sunday I bought a LOT of strawberries (a lot of very ripe strawberries) which needed immediate attention. After the recent success of my Raw Raspberry and Vanilla Chia Jam, I decided to create an equally delicious jam, only this time using fresh strawberries. As with the last recipe - jam was never easier to make, mark my words! Oh and a special little shout out to the gorgeous Catie at The Staple Store, who is one of the most loved functional food store owners going around (in Melbourne). She rocks.\n<h4>You\'ll need:\n1.5 cups fresh strawberries\n3 tablespoons chia seeds\n1/2 orange, peeled\n1 teaspoon orange peel or zest (I literally just sliced a little of the peel, omit if you prefer less tang)\nSeeds of one vanilla pod (or vanilla essence)\nSweetener to taste (I used 4 drops of liquid stevia, the orange is quite sweet so you don\'t need much).</h4>\nSimply throw all your ingredients into your blender and blend until smooth. Cover and pop in the fridge for a minimum of an hour or overnight. The jam should last in your fridge for up to a week. If you prefers yours runnier, add 1/4 cup water to the blender.\n\nSource: theholisticingredient.com','Strawberry, Orange and Vanilla Chia Jam','','publish','open','closed','','strawberry-orange-and-vanilla-chia-jam','','','2017-03-20 03:25:50','2017-03-20 03:25:50','',0,'http://inspireui.com/?p=554',0,'post','',0),(555,1,'2017-02-20 03:25:41','2017-02-20 03:25:41','','strawberry-orange-and-vanilla-chia-jam','','inherit','open','closed','','strawberry-orange-and-vanilla-chia-jam-2','','','2017-02-20 03:25:41','2017-02-20 03:25:41','',0,'http://mstore.local/wp-content/uploads/2017/02/strawberry-orange-and-vanilla-chia-jam.jpg',0,'attachment','image/jpeg',0),(556,1,'2015-08-19 02:52:36','2015-08-19 02:52:36','','Blog','','publish','closed','closed','','blog-2','','','2015-08-19 02:52:36','2015-08-19 02:52:36','',0,'http://demo.quemalabs.com/shophistic-lite/?page_id=556',0,'page','',0),(557,1,'2017-02-20 03:34:13','2017-02-20 03:34:13','About five months ago I started eating sardines, for the first time in my young (ish ;-)) life. I wasn\'t fed them as a child and they\'re certainly not appealing on face value so I was happy to keep them at arms length. Irrespective, there is little fish in my diet. I eat a piece of farmed salmon once a month and canned wild red Alaskan salmon every couple of weeks. I eat the farmed salmon purely to give me variety, not because of it\'s nutritional value (of which I believe there is little?) and because it is likely to have a lower mercury content than a lot of non-farmed, large fish. I wrote a post about my fish intake here, but if you\'ve not got time to take a look at that I rarely eat fish because of it\'s mercury content and terrible trouble with heavy metals in my system.\n\n<img class=\"aligncenter size-full wp-image-516\" src=\"http://demo.inspireui.com/wp-content/uploads/2017/02/Roast-Chicken.jpg\" alt=\"Roast-Chicken\" width=\"1200\" height=\"800\" />\n\nWhy then would I starting eating sardines you may ask? Well it\'s simple, and goes a bit like this: big fish eat smaller fish eat smaller fish eat smaller fish...got it?!  On that basis, BIG fish have a high mercury content because of all the smaller fish they\'ve consumed (I will not touch tuna as a result). Little fish, like sardines and anchovies have a lower mercury count and are therefore a healthier option for those of us needing to be extra special careful. And other sweeteners? Sardines are one of the highest sources of Omega-3, are an excellent source of B12, a rich source of Vitamin D and  packed with protein. That\'ll do me!\n\n<img class=\"aligncenter size-full wp-image-467\" src=\"http://demo.inspireui.com/wp-content/uploads/2017/02/yogurt-love.jpg\" alt=\"yogurt-love\" width=\"1200\" height=\"800\" />\n\nIt was during a visit to my local organic store Plump\n\nthat I discovered the organic sardines and a recipe kindly shared over the counter by a very helpful staff member (not sure I\'ve got it 100% right but it\'s pretty good regardless, if I don\'t mind saying so myself).\n\nYou don\'t have to have this on bread (gluten free or otherwise), but it\'s definitely a great combo and is pretty much the only time I eat this beautiful sprouted bread/toast (which is by \'Pure Life\' by the way, you\'ll find it in the fridge of most health stores in Australia).\n<h4>You\'ll need:\n1 slice of toasted bread of choice\n1/2 can organic sardines\nApproximately 6 cherry tomatoes, halved\nA good handful of coriander leaves, roughly chopped\nA good handful of parsley, roughly chopped (note, I used rocket in this photo, had run out of parsley damn it)\n1 spring onion, finely chopped\nA heaped teaspoon (or two) of capers, rinsed\n1/2 teaspoon harissa paste or a sprinkling of dried chilli flakes\nDrizzle of extra virgin olive oil (optional)\nSalt &amp; Pepper</h4>\nRoughly mix the harissa through the sardines, not mushing them completely but enough so that the harissa assimilates. Mix through the remaining ingredients and tumble over a piece of toast. Grab a knife and fork, turn the TV off, put the newspaper away, and enjoy a mindful, relaxed and very easy lunchtime treat.\n\n<em>P.S if my friendly Plump recipe sharer has any tips/alterations to this recipe I\'m all ears! Thank you for sharing!</em>\n\nSource: theholisticingredient.com','Spicy Sardine, Cherry Tomato &amp; Coriander Open Sandwich','','publish','open','closed','','spicy-sardine-cherry-tomato-coriander-open-sandwich','','','2017-02-20 03:34:13','2017-02-20 03:34:13','',0,'http://inspireui.com/?p=557',0,'post','',0),(558,1,'2017-02-20 03:34:00','2017-02-20 03:34:00','','spicy-sardine-open-sandwich','','inherit','open','closed','','spicy-sardine-open-sandwich','','','2017-02-20 03:34:00','2017-02-20 03:34:00','',0,'http://mstore.local/wp-content/uploads/2017/02/spicy-sardine-open-sandwich.jpg',0,'attachment','image/jpeg',0),(559,1,'2015-08-19 03:00:33','2015-08-19 03:00:33','As a gift to you, our dear readers, we sifted through all of the stylish bits of advice on the web, talked to experts and pulled together some tips of our own to compile an all-mighty list of 50 fashion tips you can actually use this year. They\'re practical (organize your jewellery) and easy to learn (get depilling your sweaters!).\n<!--more-->\n\nNullam id dolor id nibh ultricies vehicula ut id elit. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Donec sed odio dui. Curabitur blandit tempus porttitor.\n\nFusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Etiam porta sem malesuada magna mollis euismod. Vestibulum id ligula porta felis euismod semper. Donec sed odio dui. Cras justo odio, dapibus ac facilisis in, egestas eget quam.','50 Best Fashion Tips: The Only Style Advice You\'ll Ever Need','','publish','open','open','','50-best-fashion-tips-the-only-style-advice-youll-ever-need','','','2015-08-19 03:00:33','2015-08-19 03:00:33','',0,'http://demo.quemalabs.com/shophistic-lite/?p=559',0,'post','',0),(560,1,'2017-01-20 03:43:55','2017-01-20 03:43:55','For me, the cost of burn out was massive. I had to close a business I was hugely passionate about; I wasn\'t able to earn money; I could rarely see my friends; I couldn\'t live alone; I lost my independence; I couldn\'t drive more than a few minutes without bringing on a crash; during my worst a 5 minute walk was a huge achievement. I made a huge mistake, in fact I made many huge mistakes. Countless times the universe presented me with a virus that would send me crashing, year after year. Yet I chose not to slow down, to alter my course. I became so addicted to the adrenalin rush I felt throughout my career that life felt quite dull without it. The upshot was Chronic Fatigue Syndrome.\n\nFor obvious reasons I now feel quite passionately about teaching people how to become more in tune with their bodies and their minds, so that they can better manage their health and not let things get to \'that\' point. For this reason I wanted to share a wonderful post written by Melbourne Kinesiologist, Kerry Belviso, who has just launched a Heal my Adrenal Fatigue eCourse  commencing on 8th September. If you, like me, are feeling the warning signs, I strongly recommend you look into this e-course. I was interviewed for this e-course, along with over ten other experts, to share my story, discussing the impact whole foods had on my return to health. Here\'s a snapshot:\n\nIn this video, Kerry Belviso talks about three of the costs of burn-out.\n\n<iframe src=\"http://www.youtube.com/embed/w5oMYSnnz_I?rel=0\" width=\"710\" height=\"399\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"></iframe>\n\nOf course, there can be many more.\n\nIn our society, burn-out can sometimes be worn like a badge of honour. I was talking to a colleague about my Heal My Adrenal Fatigue e-course the other day and mentioned I burnt myself out a few years ago, \"Oh yes, haven\'t we all,\" she said.\n\nMaybe it\'s a rite of passage to burn yourself out in today\'s society? Or <em>maybe,</em> by getting really clear and conscious about what we\'re doing and the impact, we can still work hard and achieve, but maintain our health too. Maybe we can learn to value how we feel and our wellbeing as much (or more than!) our achievements. I think so. That\'s what I\'ve been learning to do over the past 18 months, and what I can\'t wait to help others to do too, through my course.\n\nLet\'s have a look at these costs:\n\n<strong>Physical cost</strong>\nWhen we\'re experiencing chronic (long-term) or high levels of stress, we can experience a wide range of physical symptoms, such as ongoing colds or illnesses, allergies, intolerances, digestive issues, fertility issues and many more. Sometimes, rather than recognising these are being created as a response to the stress we\'re experiencing, we might have a range of tests or consult a range of experts which may create positive outcomes - but ultimately, we do need to address our stress levels and how we care for ourselves in an ongoing way to feel healthy and vital.\n\n<strong>Emotional and social cost</strong>\nOften, if we\'re experiencing high levels of stress, we can develop a kind of \"tunnel-vision\" where we\'re extremely focused on what we\'re trying to achieve, attain or do, which can often come at the expense of our emotional wellbeing and our relationships. Clients often tell me that they start to feel frustrated, impatient or intolerant of their partner, friends, family members and/or colleagues when they\'re experiencing high levels of stress. Time with loved ones is often reduced and sometimes people will tell me they hardly have a social life.\n\nOver time this has a cost, which sometimes can\'t be seen until you finally (whether by choice or not) slow down. Even if you continue to have good relationships with those around you when you\'re under high levels of stress, it\'s unlikely you\'re experiencing the levels of closeness and intimacy in your relationships that would be possible if your life was more balanced.\n\nFeelings of overwhelm, confusion, depression or anxiety can become more common, and clients often tell me that their memory and ability to concentrate are poor.\n\n<strong>Financial cost</strong>\nIf we reach the point of burn-out, there will be a cost in terms of time, energy and also money in order to recover. Recovery is generally considered to take between 6 months - 2 years and it\'s important to get to the underlying issues that have led to the situation, or you\'ll more than likely re-create it again.\n\nIf you do burn-out, you might need to take time off work, or reduce your hours. How you\'ll feel about that, and how much of a financial impact it has will probably depend on whether you work for yourself or someone else, and how possible this is if you do work for someone else. I have worked with clients who have reached the point where they need to leave their job and take time out altogether - a huge cost!\n\nFor some people I\'ve known, burn-out has reached the point that hospitalisation is required. Obviously if you reach that point, you are extremely depleted. Others have had to shut down businesses, scale right back or change direction. Sometimes a crisis point is reached and all of a sudden there are problems to deal with in many parts of life. Jobs or clients may be lost, relationships break-down, mistakes are made, often in dramatic fashion.\n\nSource: www.theholisticingredient.com','What is the cost of burn-out?','','publish','open','closed','','what-is-the-cost-of-burn-out','','','2017-01-20 03:43:55','2017-01-20 03:43:55','',0,'http://inspireui.com/?p=560',0,'post','',0),(562,1,'2015-08-19 03:11:14','2015-08-19 03:11:14','Nothing truly brings back the joy of shopping like back-to-school season. While some of us are no longer at the throes of class registrations and campus move-in chaos, there’s still a welcome wash of nostalgia that comes from starting a new season with a fresh wardrobe. The trickiest part of all, of course, is sorting out a proper budget for all your wishlist items.\n<!--more-->\n\nEtiam porta sem malesuada magna mollis euismod. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Integer posuere erat a ante venenatis dapibus posuere velit aliquet.\n\nNulla vitae elit libero, a pharetra augue. Donec ullamcorper nulla non metus auctor fringilla. Etiam porta sem malesuada magna mollis euismod. Etiam porta sem malesuada magna mollis euismod. Nullam quis risus eget urna mollis ornare vel eu leo. Vestibulum id ligula porta felis euismod semper. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.\n\nDonec ullamcorper nulla non metus auctor fringilla. Nulla vitae elit libero, a pharetra augue. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nulla vitae elit libero, a pharetra augue. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.','5 Back-To-School Fashion Essentials Everyone Should Have','','publish','open','open','','5-back-to-school-fashion-essentials-everyone-should-have','','','2015-08-19 03:11:14','2015-08-19 03:11:14','',0,'http://demo.quemalabs.com/shophistic-lite/?p=562',0,'post','',0),(563,1,'2015-08-19 03:10:49','2015-08-19 03:10:49','','xIsiRLngSRWN02yA2BbK_submission-photo-7','','inherit','open','closed','','xisirlngsrwn02ya2bbk_submission-photo-7','','','2015-08-19 03:10:49','2015-08-19 03:10:49','',562,'http://mstore.local/wp-content/uploads/2015/08/xIsiRLngSRWN02yA2BbK_submission-photo-7.jpg',0,'attachment','image/jpeg',0),(565,1,'2017-02-20 03:48:15','2017-02-20 03:48:15','I honestly think the one meal I miss the MOST since being diagnosed with a wheat intolerance about seven years ago is a beautiful fresh salad roll or sandwich. The whole combo of fresh multi-grain bread and beautiful fresh salad (and ham off the bone if at Christmas time) was hard to beat. But when ingredients are omitted from your diet there is always a silver lining...if you just take the time to think outside the bread bin/box. I have become very sensitive to my body\'s daily fuel requirements and it\'s clear to me that I need good quality protein in at least two of my meals each day. Eggs (or \'magic bullets\') and I have a very close relationship and are my very favourite protein source. So I would like to share the recipe for my anti-bread salad wrap. Don\'t blink or you really will miss it.\n\nhttps://www.youtube.com/watch?v=TiNtS6wrgsk\n\nGive two eggs a really good whisk or beat. Finely chop a heaped teaspoon of parsley and mix into the eggs with a little salt and pepper. Heat oil (I use coconut oil) in a small omelette pan. Once the pan is hot pour in the eggy mixture and whirl it around the pan. As the edges are just drying, with your spatula drag the mixture into the centre allowing the wet egg mixture to fall to the sides. Do this around the pan until it looks almost cooked. Then flip the omelette over and cook the other side, for about 1-2 minutes. Turn onto a plate and lay along one end your chopped salad ingredients. Then very carefully roll your wrap up, cut in half and hey presto - an eggy wrap!\n\nYou can add whatever salad ingredients you like but I suggest the following are essential additions: chopped cherry tomatoes, avocado, herbs (heaps and any!), rocket or spinach.\n\nEnjoy x\n\nSource: theholisticingredient.com','Egg Salad Wrap','','publish','open','closed','','egg-salad-wrap','','','2017-02-20 03:48:15','2017-02-20 03:48:15','',0,'http://inspireui.com/?p=565',0,'post','',0),(566,1,'2015-08-19 03:13:01','2015-08-19 03:13:01','','photo-1437915015400-137312b61975','','inherit','open','closed','','photo-1437915015400-137312b61975','','','2015-08-19 03:13:01','2015-08-19 03:13:01','',884,'http://mstore.local/wp-content/uploads/2015/08/photo-1437915015400-137312b61975.jpeg',0,'attachment','image/jpeg',0),(568,1,'2017-05-01 03:50:20','2017-05-01 03:50:20','<strong>Serves: 1</strong>\n\nIt\'s just after 9pm and my mind has no sooner switched off from thinking about a dinner creation and it\'s moved straight onto breakfast. This is what happens when you\'re a bit food \'mad\' (I\'ve said this before and I\'ll say it again...I\'m no rabbit in the meals department). I have spent many years of a corporate career trying to find an outlet that satiates my creativity and I guess I\'ve found it. The purpose of those couple of sentences is to show you what often happens in my kitchen after dinner. Breakfast happens. And attached is yesterday\'s breakfast which was lovingly prepared in about two minutes.\n\nPeople, this is FAIL proof, seriously. As long as you don\'t add salt instead of stevia or pepper instead of chia seeds. You get my drift. In any case if you haven\'t yet discovered chia seeds, please give these little seeds of joy a go. They are so very good of you - they have the highest known plant source of Omega-3 - sold?! But the best thing is that they are super versatile. Add liquid to chia and it turns into jelly, thickens up in the space of 10 minutes. For a \"need-a-spoon-consistency\" smoothie lover like myself, chia is a dream come true.\n\nhttps://www.youtube.com/watch?v=uuw6LP2J_D8\n<h4>You\'ll need:\n1/3 cup chia seeds (white or black, no difference)\n3/4 cup almond milk (or your choice of milk, you could even use water)\n1/4 cup raspberries\n1 heaped teaspoon goji berries\n1 tablespoon of natural, full fat yoghurt\nStevia to taste (I used a fat pinch)\n1 dessert spoon ground flaxseed (or LSA and both optional)\nA few drops of vanilla essence or vanilla powder\n1 dessert spoon mesquite powder (or maca powder, both optional)</h4>\nThrow it all in the glass and stir. Cover and pop in the fridge for breakfast. Voila!\n\nA word of warning, don\'t leave your chia seeds sitting in the liquid at the bottom of the glass even for a minute. They\'ll solidify and you\'ll have a battle mixing in all the other ingredients. Also, never fear if you don\'t have all of these ingredients. You could throw chia, milk, a sweetener and berries and you\'ll have a beautiful thick parfait. You could also add nut butters, chopped nuts, coconut oil (oh lord that\'s good - it solidifies in little bits and adds great texture). Go for your life with it. Also, you can do this 15-30 minutes before breakfast. I\'m just a bit food mad and can\'t wait that long.\n\nSource:','Raspberry, Goji &amp; Vanilla Overnight Parfait','','publish','open','closed','','raspberry-goji-vanilla-overnight-parfait','','','2017-05-01 03:50:20','2017-05-01 03:50:20','',0,'http://inspireui.com/?p=568',0,'post','',0),(569,1,'2015-08-19 03:15:05','2015-08-19 03:15:05','','photo-1414604582943-2fd913b3cb17','','inherit','open','closed','','photo-1414604582943-2fd913b3cb17','','','2015-08-19 03:15:05','2015-08-19 03:15:05','',885,'http://mstore.local/wp-content/uploads/2015/08/photo-1414604582943-2fd913b3cb17.jpeg',0,'attachment','image/jpeg',0),(571,1,'2017-02-20 03:53:00','2017-02-20 03:53:00','To all those green juice addicts out there you’ll understand my sentiments here. I am a green juice addict. But with all habit forming activities this one took a while to set in. I remember (not so long ago) coming home from work and pouring myself a a big <strong>fat</strong> gin and tonic (with 3 large ice cubes and a hefty slice of lemon). I’d sit down and watch the SBS or ABC news every night with my \'relaxant\'. Far out I loved that little routine.\n\nI thought about that tonight when I came inside from the routine afternoon dog walk. How things have changed. These days there is something about the greenness of these green juices, the thought of the goodness running through my veins that keeps me coming back for more (I promise if this addiction happened to me, it could happen to anyone!). This evening I marched straight to the fridge, pulled out bundles of chilled greens and commenced my 5.30pm (ish) green juicing routine.\n\nhttps://www.youtube.com/watch?v=jU22hHEOa6Y\n\n&nbsp;\n\nSo you can throw anything green in a green juice, you can also throw lemon in green juice (which I recommend if you are new to green juices, it softens the flavour). It just needs to be raw (obviously), pesticide free, ideally organic and fresh (it\'s all well and good to juice your veg because they\'re going soft in the chiller but let\'s be honest, soft veg is lacking in the nutrients department). Green juices are seriously one of the best things you can do for your health.\n<h4>You\'ll need:\n1/2 bunch english spinach\n1 or 2 stalks silver beet and kale\n1 stalk celery\nHandful of parsley &amp; mint (if you\'ve got it)\n1 lemon\n1/2 cucumber\n1 knob of ginger (to taste)\n1 small piece of turmeric\n1 clove garlic</h4>\nThrow it all in the juicer and press play. Voila!\n\nSource: theholisticingredient.com','My Typical Green Juice Combo','','publish','open','closed','','my-typical-green-juice-combo','','','2017-02-20 03:53:00','2017-02-20 03:53:00','',0,'http://inspireui.com/?p=571',0,'post','',0),(572,1,'2015-08-19 03:16:36','2015-08-19 03:16:36','','photo-1439158771502-46975f6e44e9','','inherit','open','closed','','photo-1439158771502-46975f6e44e9','','','2015-08-19 03:16:36','2015-08-19 03:16:36','',886,'http://mstore.local/wp-content/uploads/2015/08/photo-1439158771502-46975f6e44e9.jpeg',0,'attachment','image/jpeg',0),(574,1,'2017-03-20 03:55:23','2017-03-20 03:55:23','Last week I posted a photo on my instagram feed and my Facebook page of one of the easiest dishes of all time and it attracted a little attention (seriously not worthy of it\'s lack of effort!). It almost feels like cheating putting this up as a recipe. But hey, if it helps you create a pretty (and pretty impressive looking) dish then isn\'t that the main thing?! I am not going to go through the entire dish today because the hero here is the quinoa side. Quite clearly you can see what we have here is a piece of baked salmon on beetroot quinoa with a big dollop (oh how I love the dollop) of dairy free basil pesto.\n\nThis recipe makes enough for the side you see in the photo, so one portion. For those of you who don\'t know this already, I\'ll let you in on a little secret. Cooked quinoa freezes beautifully. I always have a sweet and a savoury quinoa serve in my freezer ready to go. Simply whip it out on the day you need it and let it defrost (it defrosts quickly). To reheat just add a little more stock (if savoury) or a little milk etc (if sweet). Or water of course. You would never know it had been frozen.\n\nhttps://www.youtube.com/watch?v=ewnVRS2CBOY\n<h4>You\'ll need:\n1/2 cup cooked quinoa (you will need to use quinoa cooked in stock for this recipe I feel, it needs the extra oomph)\n1 heaped teaspoon grated lemon rind\n1/3 cup raw beetroot, grated</h4>\nIf you are cooking the quinoa from scratch throw the lemon rind in during the cooking process. If you\'re using frozen quinoa like me here, put the cold quinoa in a small saucepan with a little stock and the lemon rind and heat gently. Just before serving stir through the grated beetroot. The colour of the quinoa quickly stains the entire dish.\n\nAnd that my friends, is it!\n\nSource: theholisticingredient.com','Beetroot Quinoa','','publish','open','closed','','beetroot-quinoa','','','2017-07-25 02:19:47','2017-07-25 02:19:47','',0,'http://inspireui.com/?p=574',0,'post','',0),(575,1,'2015-08-19 03:19:11','2015-08-19 03:19:11','','photo-1416339698674-4f118dd3388b','','inherit','open','closed','','photo-1416339698674-4f118dd3388b','','','2015-08-19 03:19:11','2015-08-19 03:19:11','',887,'http://mstore.local/wp-content/uploads/2015/08/photo-1416339698674-4f118dd3388b.jpeg',0,'attachment','image/jpeg',0),(577,1,'2017-01-20 03:56:53','2017-01-20 03:56:53','<strong>Preparation Time: 5 minutes</strong>\n\nThis little stack was born out of a decision to remove myself from the kitchen on a more regular basis and to slooooowwww down on the recipe book creativity front (pressure mounting just a little too much for a not fully recovered CFS\'r). On this particular salmon stack day, I sat at my computer/on my couch listening to lectures and catching up on study all day. Given I\'m forever in my kitchen these days, come dinner time my creative withdrawals were kicking in big time. I had a can of salmon sitting on the bench that wasn\'t about to be simply strewn through a salad, no thanks!\n\nMany of you would know by now that I am not a meticulous placer of food on a plate - certainly not to the point it is ordered and precise. I know I like a herb strategically placed on top (for the purpose of colour poppage) but typically I prefer my food to look a little less \'fiddled with\'. So this was an \'outside of the box\' exercise for me.\n\nYou honestly won\'t believe how simple this was and it really did only take about 5 mins (mind you I did have cooked peas in the fridge). It has SO much potential to get even more creative (which I intend to do for recipe book purposes) but this is a goodie because it\'s totally uncomplicated and easy. Oh and if you\'re planning on whipping up this little number to impress a certain someone, you will need to double the recipe, in case you hadn\'t worked that out for yourself already.\n<h4>You\'ll need:\n1/2 can very well drained wild alaskan salmon\nA good squeeze of lemon\n1 heaped teaspoon additive/sugar free mayo (mine is homemade)\n1/2 chopped tomato\nApproximately 1/3 cup cooked peas\n1/4 avocado\n2 pinches of chilli flakes (optional)\nSalt &amp; pepper</h4>\nhttps://www.youtube.com/watch?v=_hSRwjMf_rc\n\nAnd this is all you do. Mix the salmon, lemon, one pinch of chilli, mayo and salt and pepper in a bowl. Place half the salmon mixture in a cookie cutter, pushing it down quite firmly. Top that with the tomato, then most of the peas followed by the rest of the salmon. This took me to the top of my cookie cutter so I had to stop there. Lift the cookie cutter up gently. Slice the avocado and place on top (very gently!). Finish off with a sprinkling of chilli flakes and the remaining peas.\n\n<em>The addition of fresh herbs would be awesome in this - chop up some dill and mix it through the salmon mix, and some parsley. Yummo.</em>\n\nSource: theholisticingredient.com','&#039;Feel Like a Real Chef for 5 mins&#039; Salmon Stack','','publish','open','closed','','feel-like-a-real-chef-for-5-mins-salmon-stack','','','2017-01-20 03:56:53','2017-01-20 03:56:53','',0,'http://inspireui.com/?p=577',0,'post','',0),(578,1,'2015-08-19 03:22:45','2015-08-19 03:22:45','','photo-1434123715472-19686d6cc442','','inherit','open','closed','','photo-1434123715472-19686d6cc442','','','2015-08-19 03:22:45','2015-08-19 03:22:45','',888,'http://mstore.local/wp-content/uploads/2015/08/photo-1434123715472-19686d6cc442.jpeg',0,'attachment','image/jpeg',0),(580,1,'2017-01-20 03:58:34','2017-01-20 03:58:34','<strong>Makes: 1.5 serves</strong>\n\nHello on this magical Christmas Eve! I hope everyone is having a wonderful festive season with your family and loved ones.\n\nHow are those digestive systems and livers faring I wonder? I will hazard a guess and say there\'s a whole lot of \"oh ok, I\'ll have another one, it\'s Christmas after all\" or \"yeah go on, it\'s just one day of the year that I let loose\" - don\'t worry, I know how it goes! And in fact, I am about to have my second alcoholic drink for the month of December (in the form of a glass of champagne) because it\'s Christmas Eve and there\'s not much better an excuse as far as I\'m concerned. Bring the bubbles on.\n\nI am no purist. I don\'t try and be 100% of anything - what I try and do is listen to my body and feed it, intuitively. The same goes with alcoholic drinks. For the whole month of December my body has rejected the idea of a glass of wine (honestly, if you knew me just three years ago you would struggle to imagine the possibility of that). I had a glass of wine early December (against my body\'s wishes and most importantly my intuition) and spent the next two days nauseas and peaky. That was followed with a minor 7 day relapse. I mean, honestly. That week I seriously wondered if I was in fact a sandwich short of a picnic.\n\nhttps://www.youtube.com/watch?v=ow9Bde7cXgk\n\nBack to purity though. I try and sit around the 90/10% rule. 90% of the time I\'m really good, 10% of the time I\'ll waiver (baring in mind that I have little choice around that 90%, I have a compromised immune system that needs a LOT of TLC). During those times I waiver I very consciously try and add in extra goodness into my diet. A glass of alcohol depletes us of much needed nutrients, a sugary fix compromises our immune system. So my answer to that? Show your body some love. And one of the best ways to do that is through a green juice with immediately available nutrients readily absorbing into the bloody stream.\n<h4>You\'ll need:\n2 celery stalks\n1 clove garlic\n1 big knob ginger\n1/2 lebanese cucumber\n4 lettuce leaves\n1/2 lemon\nA big handful of mint</h4>\nThrow all of the above in the juicer and hey presto. An instant energy boost for a sluggish, compromised system.\n\nI say this is a \'softer\' take because there is no dark green, leafy veg such as kale, silver beet or spinach. These are soooo very good for you but if you\'re warming up to the whole green juice idea add them in slowly.\n\nSource: theholisticingredient.com','A &#039;Softer&#039; Take on My Original Green Juice','','publish','open','closed','','a-softer-take-on-my-original-green-juice','','','2017-01-20 03:58:34','2017-01-20 03:58:34','',0,'http://inspireui.com/?p=580',0,'post','',0),(581,1,'2015-08-19 03:24:18','2015-08-19 03:24:18','','photo-1435954825382-b3a18dc888f3','','inherit','open','closed','','photo-1435954825382-b3a18dc888f3','','','2015-08-19 03:24:18','2015-08-19 03:24:18','',889,'http://mstore.local/wp-content/uploads/2015/08/photo-1435954825382-b3a18dc888f3.jpeg',0,'attachment','image/jpeg',0),(583,1,'2017-03-20 04:00:05','2017-03-20 04:00:05','Ok, no room for modesty on this blog today - holy moly was I happy with myself this morning when a teaspoon of this creamy, chocolatey delight made it into my mouth! As far as I\'m concerned healthy breakfast ideas need to be made multiple times over and enjoyed for their healthy, healing, nutritional value.\n\nAs per my instagram post at breakfast I listened to an amazing raw food lecture by David Wolfe yesterday where he shared the fact that there is a proven synergy between chocolate (the number one antioxidant food in the world - 15 times higher than blueberries and THIRTY times higher than red wine!) and berries. When these foods are combined the efficacy of the antioxidants actually getting into your blood is doubled if not tripled. I decided to listen to David and give my body a dose of what it no doubt needs - a beautifully easy and healthy breakfast idea that is also an antioxidant powerhouse! Any excuse for a chocolate hit will do.\n\nLet me preface this by saying I love chocolate and I love it dark. If you struggle with the intensity of rich chocolate perhaps start this recipe with less cacao and see how you go. In any\n<h4>You\'ll need:</h4>\n1 cup almond milk (or milk of choice) (this portion was edited to add more liquid 5/13)\n1/4 cup berries (I used frozen in the mousse)\n3 tbsp chia seeds\n1 tablespoon good quality, raw cacao (in my case, heaped)\n1-2 heaped tablespoons greek or natural yoghurt (or CoYo)\n1 heaped teaspoon maca powder\n2 teaspoons rice malt syrup or stevia to taste</h4>\nhttps://www.youtube.com/watch?v=Abq6LJKXVFE\n\nOptional toppings: a dollop of yoghurt and fresh berries (not optional in my book ;-)\n\nThrow all ingredients into your blender/Thermomix and blend until smooth. I like mine really, really thick and smooth so I let it run for a good minute or two. Given it\'s lack of liquid it will now be pretty thick. I poured mine into a glass and popped it into the fridge for 20 minutes to let the chia seeds soften (easier on your digestion).\n\nI am seriously really looking forward to your feedback so please share!\n\nSource: theholisticingredient.com','Very Berry Chocolate Chia Breakfast Mousse','','publish','open','closed','','very-berry-chocolate-chia-breakfast-mousse','','','2017-03-20 04:00:05','2017-03-20 04:00:05','',0,'http://inspireui.com/?p=583',0,'post','',0),(585,1,'2015-08-19 17:07:46','2015-08-19 17:07:46','','fashion-man-person-beach','','inherit','open','closed','','fashion-man-person-beach','','','2015-08-19 17:07:46','2015-08-19 17:07:46','',0,'http://mstore.local/wp-content/uploads/2015/08/fashion-man-person-beach.jpg',0,'attachment','image/jpeg',0),(586,1,'2015-08-19 17:09:03','2015-08-19 17:09:03','','summer','','inherit','open','closed','','summer','','','2015-08-19 17:09:03','2015-08-19 17:09:03','',0,'http://mstore.local/wp-content/uploads/2015/08/summer.png',0,'attachment','image/png',0),(587,1,'2015-08-19 17:30:15','2015-08-19 17:30:15','','slide3','','inherit','open','closed','','slide3','','','2015-08-19 17:30:15','2015-08-19 17:30:15','',0,'http://mstore.local/wp-content/uploads/2015/08/slide3.jpg',0,'attachment','image/jpeg',0),(588,1,'2015-08-19 17:30:35','2015-08-19 17:30:35','','logo_big','','inherit','open','closed','','logo_big','','','2015-08-19 17:30:35','2015-08-19 17:30:35','',0,'http://mstore.local/wp-content/uploads/2015/08/logo_big.png',0,'attachment','image/png',0),(589,1,'2015-08-19 17:30:50','2015-08-19 17:30:50','','theme','','inherit','open','closed','','theme','','','2015-08-19 17:30:50','2015-08-19 17:30:50','',0,'http://mstore.local/wp-content/uploads/2015/08/theme.png',0,'attachment','image/png',0),(590,1,'2015-08-19 17:41:26','2015-08-19 17:41:26','','sliderimg','','inherit','open','closed','','sliderimg','','','2015-08-19 17:41:26','2015-08-19 17:41:26','',0,'http://mstore.local/wp-content/uploads/2015/08/sliderimg.jpg',0,'attachment','image/jpeg',0),(595,1,'2015-08-21 21:02:17','2015-08-21 21:02:17','','logo','','inherit','open','closed','','logo','','','2015-08-21 21:02:17','2015-08-21 21:02:17','',0,'http://mstore.local/wp-content/uploads/2015/08/logo.png',0,'attachment','image/png',0),(596,1,'2015-08-21 21:04:26','2015-08-21 21:04:26','','logo_white','','inherit','open','closed','','logo_white','','','2015-08-21 21:04:26','2015-08-21 21:04:26','',0,'http://mstore.local/wp-content/uploads/2015/08/logo_white.png',0,'attachment','image/png',0),(597,1,'2015-08-25 15:36:25','2015-08-25 15:36:25','','dummy','','inherit','open','closed','','dummy','','','2015-08-25 15:36:25','2015-08-25 15:36:25','',0,'http://mstore.local/wp-content/uploads/2015/08/dummy.jpg',0,'attachment','image/jpeg',0),(600,1,'2015-08-25 21:13:20','2015-08-25 21:13:20','','menumen','','inherit','open','closed','','menumen-2','','','2015-08-25 21:13:20','2015-08-25 21:13:20','',0,'http://mstore.local/wp-content/uploads/2015/08/menumen1.jpg',0,'attachment','image/jpeg',0),(714,1,'2017-01-24 14:43:18','2017-01-24 14:43:18','I honestly think the one meal I miss the MOST since being diagnosed with a wheat intolerance about seven years ago is a beautiful fresh salad roll or sandwich. The whole combo of fresh multi-grain bread and beautiful fresh salad (and ham off the bone if at Christmas time) was hard to beat. But when ingredients are omitted from your diet there is always a silver lining...if you just take the time to think outside the bread bin/box. I have become very sensitive to my body\'s daily fuel requirements and it\'s clear to me that I need good quality protein in at least two of my meals each day. Eggs (or \'magic bullets\') and I have a very close relationship and are my very favourite protein source. So I would like to share the recipe for my anti-bread salad wrap. Don\'t blink or you really will miss it.\n\nhttps://www.youtube.com/watch?v=TiNtS6wrgsk\n\nGive two eggs a really good whisk or beat. Finely chop a heaped teaspoon of parsley and mix into the eggs with a little salt and pepper. Heat oil (I use coconut oil) in a small omelette pan. Once the pan is hot pour in the eggy mixture and whirl it around the pan. As the edges are just drying, with your spatula drag the mixture into the centre allowing the wet egg mixture to fall to the sides. Do this around the pan until it looks almost cooked. Then flip the omelette over and cook the other side, for about 1-2 minutes. Turn onto a plate and lay along one end your chopped salad ingredients. Then very carefully roll your wrap up, cut in half and hey presto - an eggy wrap!\n\nYou can add whatever salad ingredients you like but I suggest the following are essential additions: chopped cherry tomatoes, avocado, herbs (heaps and any!), rocket or spinach.\n\nEnjoy x\n\nSource: theholisticingredient.com','Egg Salad Salads','','publish','open','closed','','egg-salad-salads','','','2017-01-24 14:43:18','2017-01-24 14:43:18','',0,'http://inspireui.com/?p=714',0,'post','',0),(734,1,'2017-03-06 16:18:16','2017-03-06 16:18:16','','berry','','inherit','open','closed','','berry','','','2017-03-06 16:18:16','2017-03-06 16:18:16','',0,'http://mstore.local/wp-content/uploads/2017/02/berry.jpg',0,'attachment','image/jpeg',0),(735,1,'2017-03-06 16:19:52','2017-03-06 16:19:52','','sofetr-take-on-green','','inherit','open','closed','','sofetr-take-on-green','','','2017-03-06 16:19:52','2017-03-06 16:19:52','',0,'http://mstore.local/wp-content/uploads/2017/02/sofetr-take-on-green.jpg',0,'attachment','image/jpeg',0),(737,1,'2017-03-06 16:22:37','2017-03-06 16:22:37','','salmon-stac','','inherit','open','closed','','salmon-stac','','','2017-03-06 16:22:37','2017-03-06 16:22:37','',0,'http://mstore.local/wp-content/uploads/2017/02/salmon-stac.jpg',0,'attachment','image/jpeg',0),(738,1,'2017-03-06 16:23:55','2017-03-06 16:23:55','','beetroot-quinoa2','','inherit','open','closed','','beetroot-quinoa2','','','2017-03-06 16:23:55','2017-03-06 16:23:55','',0,'http://mstore.local/wp-content/uploads/2017/02/beetroot-quinoa2.jpg',0,'attachment','image/jpeg',0),(739,1,'2017-03-06 16:25:05','2017-03-06 16:25:05','','Green-Juice2','','inherit','open','closed','','green-juice2','','','2017-03-06 16:25:05','2017-03-06 16:25:05','',0,'http://mstore.local/wp-content/uploads/2017/02/Green-Juice2.jpg',0,'attachment','image/jpeg',0),(740,1,'2017-03-06 16:26:37','2017-03-06 16:26:37','','raspberry-goji-vanilla','','inherit','open','closed','','raspberry-goji-vanilla','','','2017-03-06 16:26:37','2017-03-06 16:26:37','',0,'http://mstore.local/wp-content/uploads/2017/02/raspberry-goji-vanilla.jpg',0,'attachment','image/jpeg',0),(741,1,'2017-03-06 16:27:59','2017-03-06 16:27:59','','egg-salad','','inherit','open','closed','','egg-salad','','','2017-03-06 16:27:59','2017-03-06 16:27:59','',0,'http://mstore.local/wp-content/uploads/2017/02/egg-salad.jpg',0,'attachment','image/jpeg',0),(742,1,'2017-03-06 16:29:31','2017-03-06 16:29:31','','DD','','inherit','open','closed','','dd','','','2017-03-06 16:29:31','2017-03-06 16:29:31','',0,'http://mstore.local/wp-content/uploads/2017/02/DD.jpg',0,'attachment','image/jpeg',0),(743,1,'2017-07-24 07:32:01','2017-07-24 07:32:01','','banner@2x','','inherit','open','closed','','banner2x','','','2017-07-24 07:32:01','2017-07-24 07:32:01','',405,'http://mstore.local/wp-content/uploads/2017/05/banner@2x.png',0,'attachment','image/png',0),(744,1,'2017-07-24 07:32:05','2017-07-24 07:32:05','<div class=\"entrybody\">\r\n\r\nOne-pot meals are the savior of weeknight cooking, and this pasta is one of my go-tos. It\'s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. I made a video of how it comes together, but the gist is to simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, and plate in shallow bowls with your favorite toppings (I include a list of suggestions). Variations couldn\'t be easier once you get the hang of the technique. The recipe is included here, and you can also see how I pull it together in the video. As I mention in it, you can easily do a vegan version of this, or use whatever gluten-free pasta you like. I think the reason I always come back to this recipe is because you\'ve got greens, protein from the lentils, and a range of whole healthful ingredients all in one pan. It\'s a total crowd-pleaser, and leftovers are A+ as well.\r\n\r\nAlso! A few of you have asked where to find a list of all my videos in one spot. There will always an up-to-date list on this <a href=\"https://www.youtube.com/c/HeidiSwansonXOXO\">You Tube page</a>. I\'m also posting the shorter ones to Instagram. If you subscribe on You Tube, you won\'t miss any, that\'s probably the safest bet. In addition to the recipe videos, I\'m super excited to post more travel videos. I\'m working on one from a trip to (beautiful, sunny!) Tucson, Arizona last week, and a separate video of what I made to take along with me as travel snacks. So, if you subscribe or follow on one of those channels, you\'ll likely get the heads up. I also link in the 101 Cookbooks newsletter (sign-ups are sprinkled all over)....The videos are far from perfect (especially the ones I\'m in laugh/cry), but they\'re <em>so</em> fun to make, and my hope is that I\'ll get better at it over the course of the year - 2017 goals! ;) xx! -h\r\n<div class=\"embed-responsive embed-responsive-16by9\"><iframe src=\"https://www.youtube.com/embed/EQnw2rmpr1I\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"></iframe></div>\r\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/one-pan-pasta-2.jpg\" alt=\"An Excellent One-pot Pasta Recipe\" width=\"620\" border=\"0\" data-pin-description=\"An Excellent, One-pan, Protein-packed Power Pasta - One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It\'s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. - from 101Cookbooks.com\" />\r\n<h5></h5>\r\n</div>\r\n<div id=\"recipe\">\r\n<h1>An Excellent, One-pan, Protein-packed Power Pasta</h1>\r\n<i>French lentils or black beluga lentils are both great choices here because they retain their shape.</i>\r\n<blockquote>1 pound dried pasta (garganelli is great)\r\n1 pound 14-ounce can crushed tomatoes\r\n2 tablespoons extra virgin olive oil\r\nZest of two lemons\r\n3 garlic cloves, peeled and smashed\r\n1 teaspoon fine grain sea salt, plus more to taste\r\n1 cup cooked lentils\r\n1 pound kale, de-stemmed and chopped\r\n\r\npinch of saffron and/or other favorite spice blend\r\n\r\nto serve: any/ all of the following: tahini, torn basil, lots of Parmesan, olives, toasted almonds, poached egg, basil</blockquote>\r\nPlace the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly. Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.\r\n\r\n<em>Serves 6.</em>\r\n<div class=\"recipetimes\">\r\n\r\nPrep time: <span class=\"preptime\">5 min </span>- Cook time: <span class=\"cooktime\">15 min</span>\r\n\r\n</div>\r\nSource: 101cookbooks.com\r\n\r\n</div>','An Excellent, One-pan, Protein-packed Power Pasta','','inherit','closed','closed','','405-revision-v1','','','2017-07-24 07:32:05','2017-07-24 07:32:05','',405,'http://mstore.local/405-revision-v1/',0,'revision','',0),(745,1,'2017-07-24 07:32:22','2017-07-24 07:32:22','','banner@3x','','inherit','open','closed','','banner3x','','','2017-07-24 07:32:22','2017-07-24 07:32:22','',405,'http://mstore.local/wp-content/uploads/2017/05/banner@3x.png',0,'attachment','image/png',0),(746,1,'2017-07-24 07:33:08','2017-07-24 07:33:08','','banner@3x','','inherit','open','closed','','banner3x-2','','','2017-07-24 07:33:08','2017-07-24 07:33:08','',405,'http://mstore.local/wp-content/uploads/2017/05/banner@3x-1.png',0,'attachment','image/png',0),(747,1,'2017-07-25 02:19:47','2017-07-25 02:19:47','Last week I posted a photo on my instagram feed and my Facebook page of one of the easiest dishes of all time and it attracted a little attention (seriously not worthy of it\'s lack of effort!). It almost feels like cheating putting this up as a recipe. But hey, if it helps you create a pretty (and pretty impressive looking) dish then isn\'t that the main thing?! I am not going to go through the entire dish today because the hero here is the quinoa side. Quite clearly you can see what we have here is a piece of baked salmon on beetroot quinoa with a big dollop (oh how I love the dollop) of dairy free basil pesto.\n\nThis recipe makes enough for the side you see in the photo, so one portion. For those of you who don\'t know this already, I\'ll let you in on a little secret. Cooked quinoa freezes beautifully. I always have a sweet and a savoury quinoa serve in my freezer ready to go. Simply whip it out on the day you need it and let it defrost (it defrosts quickly). To reheat just add a little more stock (if savoury) or a little milk etc (if sweet). Or water of course. You would never know it had been frozen.\n\nhttps://www.youtube.com/watch?v=ewnVRS2CBOY\n<h4>You\'ll need:\n1/2 cup cooked quinoa (you will need to use quinoa cooked in stock for this recipe I feel, it needs the extra oomph)\n1 heaped teaspoon grated lemon rind\n1/3 cup raw beetroot, grated</h4>\nIf you are cooking the quinoa from scratch throw the lemon rind in during the cooking process. If you\'re using frozen quinoa like me here, put the cold quinoa in a small saucepan with a little stock and the lemon rind and heat gently. Just before serving stir through the grated beetroot. The colour of the quinoa quickly stains the entire dish.\n\nAnd that my friends, is it!\n\nSource: theholisticingredient.com','Beetroot Quinoa','','inherit','closed','closed','','574-revision-v1','','','2017-07-25 02:19:47','2017-07-25 02:19:47','',574,'http://mstore.local/574-revision-v1/',0,'revision','',0),(748,1,'2017-07-25 02:19:52','2017-07-25 02:19:52','<strong>Serves: 3</strong>\n\nI do believe this is now the sixth quinoa recipe I have posted - clearly I hold it in very high esteem. Here\'s hoping I am not the quinoa Lone Ranger because this is a beautiful take on the Steaming Hot Quinoa porridge which has undoubtedly been one of the most popular recipes on this blog.\n<h4>You\'ll need:\n1 cup quinoa, well rinsed\n2 cups of chai tea, cooled\n6 small dried apricots, chopped\n4 dates, chopped\n1 teaspoon cinnamon\nZest of half an orange\nJuice of half an orange</h4>\nThe night before brew your tea. I simply used a couple of chai tea bags, infused them in 2 cups of hot water (in a saucepan) for 15 minutes or so and removed them. I then left the saucepan on the stove (heat free!) for the night, to cool. In the morning simply add the quinoa to the tea and bring to the boil. Once boiling, turn down to a simmer, add the remaining ingredients and simmer for 12 minutes. At this point I give it a fluff with a fork and then pop the lid back on for a couple of minutes. Top with whatever your heart desires. The left overs (assuming there are any) will keep in the fridge for 4-5 days.\n\nSource: theholisticingredient.com','Quinoa Porridge Infused with Chai Tea and Orange','','inherit','closed','closed','','548-revision-v1','','','2017-07-25 02:19:52','2017-07-25 02:19:52','',548,'http://mstore.local/548-revision-v1/',0,'revision','',0),(749,1,'2017-07-25 02:20:02','2017-07-25 02:20:02','I can\'t remember the last time I actually bought a dip from the store, it\'s been that long. Admittedly, on occasion you can find dips that are full of the good stuff but a huge majority are full of a whole bunch of ingredients and numbers that are more likely made in a laboratory than a farm. This particular recipe is the simplest of them all. I\'ve always got a can of organic chickpeas in my pantry (yes, canned is not ideal but if you\'re in a hurry this is a far better alternative than choosing store bought). If I could suggest, next time you grab your dip from the supermarket, take the time to turn it around and read the label. If its use by date is beyond a week you know you\'re consuming additives that your body doesn\'t need. In fact, if there are numbers or words on the back you don\'t understand, my advice would be to pop it back on the shelf. Why eat food that doesn\'t add value to your awesome life?\n\nYou may well have noticed the hummus slathered generously over the <a href=\"http://theholisticingredient.com/blogs/wholesome-food/10370474-a-nourished-ebook-review-plus-an-awesome-falafel-recipe\">Hearty Tempeh Falafels</a> we whipped up from Lesh Karan\'s (aka The Mindful Foodie) eBook Nourished earlier in the week. Well these two recipes really do go hand in hand. So who am I to keep you from experiencing the taste sensation of this delicious duo? Here is the recipe for the most quick, simple and rubbish free hummus you will ever eat.\n\nThis recipe creates a hummus that is smooth and reasonably runny, a traditional Middle Eastern consistency. If you\'d like it thicker, perhaps if you intend to use it as a dip with crackers, simply reduce the quantity of water included in the directions below.\n<h4>You\'ll need:\n1 can chickpeas\n2 tablespoons extra virgin olive oil\n2 tablespoons lemon juice\n2 tablespoons tahini\n1/3 -2/3 cups water\n1/2 teaspoon cumin\n1 garlic clove\nSea salt to taste</h4>\nOpen the can of chickpeas and place them into a colander or strainer. Rinse very well. Allow the tap to run over the chickpeas for a good couple of minutes. Place all ingredients into a blender or food processor and combine until smooth. Hummus are awesome with crunchy crackers, raw crudites, dolloped over salads, in wraps...you name it!\n\n&nbsp;\n\nSource: theholisticingredient.com','A Middle Eastern Inspired Hummus','','inherit','closed','closed','','527-revision-v1','','','2017-07-25 02:20:02','2017-07-25 02:20:02','',527,'http://mstore.local/527-revision-v1/',0,'revision','',0),(750,1,'2017-07-25 02:20:06','2017-07-25 02:20:06','<strong>Makes: 20 balls</strong>\n\nKAPOW! These little \'pack a punch\' protein balls are our latest healthy treat creation, laden with sustaining goodness to fill that lengthy in between meal gap. With just enough chilli to give your metabolism a boost and plenty of cacao to kick free-radicals to the curb, you\'ll be eyeing off the last of these beauties too quick for your likening. Try not to eat them all in one go, if you can possibly refrain.\n\nMake a heap and throw them in the freezer for rainy/hungry days.\n<h4>You\'ll need:\n2 cups activated nuts (we used walnuts, brasil &amp; almond)\n1/2 cup pure whey protein (or natural protein powder of choice)\n1/4 cup chia seeds\n1/4 cup water\n8 fresh medjool dates, pips removed and cut into pieces\n3 heaped tablespoons raw cacao\n3 tablespoons coconut oil\n2 tablespoon goji berries\n1 red chilli, finely chopped\n1/2 teaspoon ground cinnamon</h4>\nPlace your nuts into the blender and blend roughly. If you want your protein balls to come with a hot kick, keep the seeds in the chilli. If not, remove the seeds prior to blending. Add all remaining ingredients and blend thoroughly for a good minute or two. The resulting mixture should be moist and tacky. Spoon into bite size balls and use your hands to roll. Roll in raw cacao or dessicated coconut.\n\nSource: theholisticingredient.com','Choc Chilli Protein Balls','','inherit','closed','closed','','524-revision-v1','','','2017-07-25 02:20:06','2017-07-25 02:20:06','',524,'http://mstore.local/524-revision-v1/',0,'revision','',0),(751,1,'2017-07-26 04:21:41','2017-07-26 04:21:41','<strong>Makes: about 3 cups of milk and a large cup of sesame pulp.</strong>\n\nEvery single thing happens for a reason; there is a blessing in every challenge; always see the positive in the negative....I could go on all morning! The point here is that my Vanilla infused sesame seed milk is indeed a blessing from a challenge...that being I purchased the hugest bag of sesame seeds recently (self service, got a bit carried away), got home and wondered on earth I was going to do with all of these little seeds. I\'m not talking 1/2 cup here, I had about 6 cups - now that\'s a challenge! So, I put my thinking cap and Hey Presto! We have this lovely creamy, vanilla infused, dairy and nut-free milk.\n\nFirstly though, let\'s not ignore the humble sesame seed and it\'s nutritional value. It may be tiny but my goodness it packs a punch (it also turns into tahini.....and oh my goodness me, my teaspoon LOVES a bit of tahini).\n\nSesame seeds are a great source of manganese, copper (which provides relief from rheumatoid arthritis), calcium (helps prevent PMS, colon cancer, osteoporosis), magnesium (supports vascular and respiratory health), iron, phosphorous, vitamin B1, zinc (supports bone health) and dietary fibre. Significantly they also contain two unique substances called sesamin and sesamolin which have been shown to have a cholesterol lowering effect in humans. Sesamin is also said to help protect the liver from oxidative damage.\n<h4>You\'ll need:\n1 cup sesame seeds, soaked overnight in water\n4 cups filtered water\nSeeds of one vanilla pod\nSweetener of choice, to taste (I used 2 heaped teaspoons maple syrup)\nPinch of sea salt</h4>\nThrow all of the above ingredients in your high powered blender and blend for 1-2 minutes, depending on the quality of your blender. You want it to be really smooth. Pour the mixture through a nut bag or strainer into a bowl, straining really well until you get all the liquid out of the pulp. Store in the fridge in an air tight bottle or jug for 3-5 days. The pulp can be dehydrated and used as meal (as you would almond meal...I\'ll post a recipe for this next week). You could also add it to porridge, soups etc.\n\n<em>If you would prefer your pulp not to have a vanilla flavour, don\'t hesitate to make the milk without the vanilla and sweetener, strain it and then pop the milk back into your blender with those ingredients. </em><em>If you choose to heat this for a hot drink I discovered yesterday that it doesn\'t curdle (like my almond milk does). Perfect!</em>\n\nSource: theholisticingredient.com','Vanilla Infused Sesame Seed Milk','','inherit','closed','closed','','551-revision-v1','','','2017-07-26 04:21:41','2017-07-26 04:21:41','',551,'http://mstore.local/551-revision-v1/',0,'revision','',0),(752,1,'2017-07-26 04:21:46','2017-07-26 04:21:46','<strong>Makes: 1 generous serving</strong>\n\nThis quick and easy recipe pays tribute to my awesome years residing in Sydney, in particular that time spent living by the beach at Bondi. How I loved that life. Jumping out of bed in the morning for a Bondi to Bronte jog and a quick dip before pulling on a (pin striped) suit and heels to jump on the 389 bus to Bondi Junction (it was the 389 wasn\'t in Bondi peeps?) and heading off to my corporate job. I remember those days so clearly. I had a flat at North Bondi with a best friend. We have such happy memories of sitting on our balcony on a balmy Saturday night with a big bag of cheesy CC\'s or Doritos and (cask) Yalumba chardonnay – before hitting the local clubs. Clearly a little has changed in the 15 (or so) years since.\n\nTropical fruits are so much affordable and resplendent in Sydney – I recall eating mangos like an apple back then.\n<h4>You\'ll need:\n1 cup coconut water\n1 banana\n1 mango cheek\n1 heaped tablespoon natural or Greek yoghurt (I use five:am organic yoghurt\n1 dessertspoon ground flax seeds\n1 dessertspoon chia seeds\n1 heaped teaspoon maca powder\nJuice 1/2 lime</h4>\nThrow all ingredients into a blender and blend until smooth. Leave to sit for at least 20 minutes to allow the chia seeds to soften and thicken the smoothie.\n\nFor more simple, summery smoothie inspiration, you\'ll find some scrumptious ideas in my eBook, A Nourishing Kitchen.\n\nSource: theholisticingredient.com','The &#039;Breakfast in Bondi&#039; Smoothie','','inherit','closed','closed','','533-revision-v1','','','2017-07-26 04:21:46','2017-07-26 04:21:46','',533,'http://mstore.local/533-revision-v1/',0,'revision','',0),(753,1,'2017-07-26 04:21:50','2017-07-26 04:21:50','<strong>Serves: 2</strong>\n\nYou\'ve got friends (or even a special someone) coming around for dinner and drinks on Friday, friends (or that special someone) who appreciate good grub (for the non Aussies, grub = food) and expect a little more than spag bol. The problem is, you get home from work at 6.30pm and you\'re worrying about delivering a frazzle-free meal to the table by 7.30pm (whilst remaining the cool, calm and collected home chef that you are).\n\nFear not my friends, because I have just the answer. A meal that is relaxed enough for a Friday night dinner yet interesting enough to garner acceptable nods from your guests. It\'ll also satisfy any gluten free requirements. Bingo!\n<h4>For the base:\n3/4 cup almond meal\n3/4 - 1 cup chickpea (besan) flour\n2 eggs, beaten\n1 garlic clove, crushed\n1 tablespoon finely chopped basil or parsley\n1 dessert spoon nutritional yeast flakes\n1 tablespoon lemon juice\n1 tablespoon coconut oil, melted\nGood pinch Himalayan or Celtic sea salt</h4>\n<h4>For the topping:\n1-2 peaches, cut into eighths\n50 grams prosciutto (approx.)\n40 grams goats cheese\n6 cherry tomatoes, halved\n1 large handful rocket\n1/2 lemon to squeeze\nDrizzle of olive oil\n1 garlic clove, halved</h4>\nPreheat the oven to 220C and prepare a greased baking tray.\n\nTo make the pizza base throw all the ingredients into a bowl and combine. Once the egg is mixed through I find it easier to get my (clean!) hands in there. If you find the mixture is too wet and sticky (it should have a similar texture to bread dough) slowly add more chickpea flour. When ready, place the dough between two pieces of baking paper and roll into an even thin circle. Pop onto the greased tray and into the oven for 10 minutes, checking half way through to make sure it is not burning.\n\nFor the topping, roast the peach slices on a hot grill or barbeque for 2-3 minutes each side (you\'re ideally looking for griddle lines on your peaches - for maximum aesthetic effect). Grab your garlic halves and rub them all over the now cooked base. Scatter your grilled peaches, prosciutto and goats cheese around the pizza. Pop back into the oven for 10 minutes or until the cheese is melting. Remove from the oven and top with rocket and a drizzle of olive oil.\n\nSource: theholisticingredient.com','Grilled Peach, Proscuitto &amp; Rocket Pizza','','inherit','closed','closed','','530-revision-v1','','','2017-07-26 04:21:50','2017-07-26 04:21:50','',530,'http://mstore.local/530-revision-v1/',0,'revision','',0),(754,1,'2017-07-26 04:21:58','2017-07-26 04:21:58','Who doesn\'t know about cashew nuts?\n\nWell, cashew nuts are the kidney shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree which is native to the coastal areas of northeastern Brazil. This nut, which as I mentioned is actually a seed, is jam packed with nutritional content. Containing a significant 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, zinc, phosphorus, copper and manganese.\n\nSome of you may be deterred from eating nuts due to their high fat content? And it is true, cashews are relatively high in fat (12 grams per ounce, with 2 grams being saturated fat). But it is a \"good fat\", due to the agreeable fat ratio in the nut (1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which scientists say is the ideal ratio for optimal health).\n\nAnd even with the relatively high fat content, cashews are considered to be a \'low-fat\' nut. Cashews contain less fat per serve than other popular nuts, including almonds, walnuts and pecans. The advice from this end though, as with any food or indulgence, consume mindfully and with moderation in mind.\n\nSo let\'s talk about how this little nut can benefit our bodies in a big way.\n\n<strong>Reduce the risk of heart disease.</strong>\nIt is the fatty acid profile of cashews that contributes to our good health. Phytosterols, tocopherols, and squalene, all constituents of fatty acids, all serve to lower the risk of heart disease.\n\n<strong>Cardiovascular and Circulatory Health\n</strong>The cashew contains no cholesterol, which is a rarity for such a great tasting treat! As such, cashew nuts are a healthy fat food for those wanting to foster cardiovascular health and those with heart concerns. High levels of monounsaturated fatty acids mean they also help support healthy levels of good (HDL) cholesterol, imperative to healthy heart function.\n\nThe cashew\'s high magnesium content also takes the credit for its healthy heart qualities. One ounce will contribute to 21% of your daily recommended intake of this heart healthy mineral, which also protects against high blood pressure, muscle spasms, migraine headaches, tension, soreness and fatigue.\n\nMagnesium also works with calcium to support healthy muscles and bones in the human body.\n\n<strong>Reduce the signs of aging\n</strong>Cashews have a high copper content, too, meaning they assist the body in utilizing iron, eliminating free radicals, developing bone and connective tissue, supporting and regenerating joints, and producing the skin and hair pigment melanin.\n\nSo how about we just eat some cashews then! My dear friend and mentor <a href=\"http://www.joanneantoun.com/\">Jo Antoun</a> has created a delicious way to prepare them into bite size treats. I find that having a few of these balls on hand is a smart way to moderate my nut consumption (rather than sitting and devouring a whole bag of nuts) and a handy between meals snack. I also recommend making a big batch and freezing them for last minute guest arrivals. Here is the recipe for her <strong>Lemony Coconut Cake Balls.</strong>\n<h4>2 1/2 cups raw cashews\n1 1/2 cups raw shredded coconut\n2 tablespoons raw honey\nJuice of 2 lemons\nRind from 2 lemons\nDesiccated coconut (optional)</h4>\nUsing a lemon zester, peel the rind from the lemons and then juice them. Into a blender, place just the cashews and process until they are a fine powder. Then add the lemon juice, rind, honey and shredded coconut to the blender to combine. The resulting mixture should be tacky and moist. Roll into bite sized balls with your hands. Coat in desiccated coconut (optional) and pop in the fridge. Simple, yet effective.\n\nSo now I\'ve got you crazy for cashew nuts, you might like to experiment with them (and a multitude of other nuts) in different ways. You can find many a nut based recipes in A Nourishing Kitchen:\n\nSource: theholisticingredient.com','Lemony Coconut Cake Balls (and why we should love cashew nuts)','','inherit','closed','closed','','521-revision-v1','','','2017-07-26 04:21:58','2017-07-26 04:21:58','',521,'http://mstore.local/521-revision-v1/',0,'revision','',0),(755,1,'2017-07-26 04:22:06','2017-07-26 04:22:06','As promised, today on the blog we share a recipe contributed by our inspirational <a href=\"http://www.theholisticingredient.com/blogs/wholesome-living/10371086-guest-of-the-month-lola-berry\">March Guest of the Month, Lola Berry</a>. This scrumptious Roast Chicken is a recipe from Lola\'s beautiful new cook book, The 20/20 Diet Cookbook. As the weather cools here in the South, there\'s no better time to be sharing a tummy and kitchen warming roast chook. Who doesn\'t love a roast for goodness sake? Thank you Lola for sharing the love with us today, I\'m so looking forward to a long roast lunch.\n\n<strong>Serves 6.</strong>\n<h4>You will need:\n1 x 1.5kg chicken\n1 cup quinoa, rinsed\n1/3 cup coconut oil\n1/2 cup pistachios, chopped\n1/2 cup dried cranberries\n6 thyme sprigs\n2 carrots, chopped\n2 celery stalks, chopped\n1 brown onion\n1 pear, cored, finely diced\n1 lemon, quartered\n1 red onion, chopped\nFreshly ground black pepper\nSalt</h4>\nPreheat the oven to 220 degrees C. Place the quinoa in a saucepan with 2 cups of water, cover and bring to the boil. Reduce the heat and simmer for 10 minutes until quinoa is cooked (it triples in size and sprouts little \'tails\').\n\nHeat 2 tablespoons of the coconut oil in a frying pan over a medium heat. Sauté the onion for 2 minutes or until translucent. Add the pear and cook until it begins to soften (about 4-6 minutes). Remove from the heat.\n\nIn a large bowl place the pistachios, cranberries and cooked quinoa. Fold through the onion and pear combo and mix well. Spoon the mixture into the chicken cavity, pressing firming. Finally, pop the four lemon quarters and thyme sprigs in.\n\nPlace the carrots, celery and red onion in the baking dish (this will become the \'trivet\', which elevates the chicken so it cooks evenly). Pop the stuffed chicken on top. Rub the remaining 2 tablespoons of coconut oil into the chicken skin and give it a generous seasoning with salt and pepper (this will help it become crispy). Reduce the oven temperature to 200 degrees C and roast for 1-1&amp;1/4 hours or until the skin is golden and the juices run clear when you pierce the thigh with a knife point. (If the juices are pink, roast for another 10 minutes).\n\nRemove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve with the trivet vegetables (or a side of your choosing) and some stuffing, and I promise you everyone will be coming back for seconds!\n\n<span id=\":8r\" dir=\"ltr\">Follow Lola on <a href=\"https://www.facebook.com/lolaberryX?ref=br_tf\">Facebook</a>, <a href=\"https://twitter.com/yummololaberry\">Twitter</a> and <a href=\"http://www.theholisticingredient.com/blogs/wholesome-living/instagram.com/yummololaberry\">Instagram</a>, and find her 20/20 Diet Cookbook at your local bookstore.</span>\n\nSource: theholisticingredient.com','Roast Chicken with Quinoa, Pistachio &amp; Cranberry Stuffing, a recipe by Lola Berry','','inherit','closed','closed','','515-revision-v1','','','2017-07-26 04:22:06','2017-07-26 04:22:06','',515,'http://mstore.local/515-revision-v1/',0,'revision','',0),(756,1,'2017-07-26 04:22:09','2017-07-26 04:22:09','You know, I ummed and ahhed about sharing this recipe; I\'ve done similar versions before and questioned whether I was bringing enough variety to your weekly menu. I also questioned its simplicity. Then I reconsidered, because it\'s exactly what I am trying to do on this website - show you how easy it is to make real, simple, uncomplicated food; food that doesn\'t require bells and whistles and knife skills training; food that still looks like real food when you eat it.\n\nIn any case, SIMPLE is where it needs to be in my kitchen or it just doesn\'t get made.\n\nIt\'s a very good thing I decided to take a couple of photos of my breakfast the day these babies came into the world isn\'t it, because here we are.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Almond-meal-hotcakes.jpg?2288405862029532380\" alt=\"Almond meal flaxseed hotcakes\" />\n<h4>Serves 2, makes 6-8 hot cakes.</h4>\n<h4>1/2 cup almond meal\n2 tablespoons ground flaxseed\n2 eggs\n1/4 - 1/2 cup milk of choice (I used coconut)\n1 tablespoon maple or rice malt syrup (or sweetener of choice, to taste), optional\n1 teaspoon ground cinnamon\nPinch sea salt\nCoconut oil, for frying</h4>\nPop a frying pan on medium heat on the stove.\n\nWhisk or beat your eggs until fluffy, then combine all other ingredients (start with 1/4 milk and add as necessary) and continue to whisk until well combined. Taste and add more sweetener if required. The mixture needs to be like pancake batter, just pourable.\n\nAdd a heaped teaspoon coconut oil to your hot pan. Pour or spoon pikelet sized hotcakes onto your pan and cook for approximately 3 minutes, until bubbles start appearing. Using an egg slice, gently flip them over and cook for a further 2-3 minutes or until golden either side.\n\nThey would be beautiful layered with banana and/or fresh berries. Here I\'ve layered them with coconut yoghurt and paw paw. It\'s worth mentioning that they are best devoured quickly because as you can see, mine are about to swim away..\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/ten-minute-almond-meal-hotcakes?17298865797933461211\" alt=\"ten minute hot cakes\" />\n\nVery soon I am going to share my other go-to vegan hot cake recipe, for those of who who prefer an egg free option.\n\n<em>I\'m keen to know from you though, what\'s your simple go to breakfast option (that isn\'t out of a packet)?  Let\'s create some inspiration for all. Personally I love my smoked salmon and avocado on <a title=\"Gluten free bread\" href=\"http://www.theholisticingredient.com/blogs/wholesome-food/13591910-perfect-gluten-free-bread-the-ultimate-salad-sandwich-material\">toast</a>. Takes no time at all and sustains me until lunch. </em>\n\nSource: theholisticingredient.com','Ten minute Almond Meal, Flaxseed and Cinnamon Hot Cakes','','inherit','closed','closed','','423-revision-v1','','','2017-07-26 04:22:09','2017-07-26 04:22:09','',423,'http://mstore.local/423-revision-v1/',0,'revision','',0),(757,1,'2017-07-26 04:22:17','2017-07-26 04:22:17','Nature got it right with purple food - delicious <em>and</em> wonderfully good for you. Full of antioxidants with amazing anti-inflammatory and other health benefits, there really isn\'t anything <em>not</em> to like about them.\n\nPurple foods have nutrients that just aren\'t found in many other fruits and veggies, so next time you\'re sitting down to \'eat the rainbow\' you might want to add some for those wonderful health benefits we discussed last week. For now though, we\'ve made it a little easier for you! Some of the cleverest wellness experts in the land have given us their favorite purple-inspired recipes for you to try. Time to pump up the purple!\n\nEnjoy!\n<h4>Berry Delicious \'Ice-Cream\' with Macadamia Crunch</h4>\nBerries have the ability to make every dish look super special with very little effort. I mean, look at this Berry \'Ice-cream\'! Five minutes to make and probably less time to devour. You\'ll find the recipe (by Yours Truly) here.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/berry-delicious-icecream-1200x800a_515f06a0-19af-436f-a1fc-f621a2b8f899.jpg?v=1479178063\" alt=\"Berry delicious icecream\" />\n<h4>Easy Grilled Pork Cutlets &amp; Hazelnut Red Cabbage Slaw</h4>\nThis super simple slaw recipe is from the very lovely Irena of Eat Drink Paleo. It\'s one of her go-to dinners and it might well become one of yours too.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/paleo-pork-cutlets-with-slaw-1200x800.jpg?v=1479178128\" alt=\"Easy grilled paleo pork and slaw\" />\n<h4>Quick Red Cabbage with Cranberries, Almonds &amp; Goat’s Cheese</h4>\nDid someone say quick? Anything that is easy to make and super nutritious always grabs my attention. You won\'t go wrong with this amazing recipe from Happy Body Formula.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/quick-red-cabbage-recipe-1200x800.jpg?v=1479178137\" alt=\"Quick red cabbage salad\" />\n<h4>Anticancer Eastern Dragon Salad (picture top of page)</h4>\nDragons have superpowers and so does this Eastern Dragon Salad courtesy of the very clever Lauren of Ascension Kitchen.\n<h4>Roast Beetroot, Onion and Macadamia Dip</h4>\nLook at that colour! Thank you Becomingness for this gorgeous recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/roast-beetroot-onion-macadamia-dip_1200x800.jpeg?v=1479178147\" alt=\"Roast beetroot onion macadamia dip\" />\n<h4>Rustic Baba Ganoush</h4>\nThis recipe uses every last bit of eggplant (doesn\'t get more wholefood than that!). Thank you Rachael Allanah for your delish Baba Ganoush recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/rustic-baba-ganoush-1200x800.jpg?v=1479178158\" alt=\"Rustic baba ganoush\" />\n<h4>Blueberry Smoothie</h4>\nThree simple ingredients makes one powerful smoothie. Thanks to my special friend Zara D\'Cotta from Oh My Goodness for this luscious recipe.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/oh-my-goodness-blueberry-smoothie-1200x800.jpg?v=1479178117\" alt=\"Oh my goodness blueberry smoothie\" />\n<h4>Sweet Eggplant &amp; Pumpkin Indian Curry</h4>\nWarm, aromatic and wonderfully nutritious is how I would describe this. Thank you The Whole Daily - this recipe is a standard in my kitchen.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/eggplant-and-pumpkin-indian-curry-1200x800.jpg?v=1479178106\" alt=\"Eggplant and pumpkin indian curry\" />\n<h4>Blueberry Cheesecake Bliss Balls</h4>\nI\'m fairly certain that if you put a plate of these in front of me, they won\'t last long. Thank you Thermo Foodie and the Chef for these snowy delicacies.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/blueberry-cheesecake-balls-1200x800.jpg?v=1479178076\" alt=\"Blueberry cheesecake balls\" />\n<h4>Blueberry Pancakes with Tahini Drizzle</h4>\nAnother Oh My Goodness delight. Love the combination of blueberries and tahini! You\'ll find this recipe here.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/blueberry-pancakes-1200x800.jpg?v=1479178085\" alt=\"Blueberry pancakes with tahini drizzle\" />\n\n<em>Well, I\'ve a feeling that will keep you busy for a little while won\'t it! So tell me, what\'s your favourite way to up the purple foods in your diet? I dare say we\'ve a few berry fans in our midst! </em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Ten of the Best Purple Food Recipes.','','inherit','closed','closed','','420-revision-v1','','','2017-07-26 04:22:17','2017-07-26 04:22:17','',420,'http://mstore.local/420-revision-v1/',0,'revision','',0),(758,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','Back in \"the day\" I\'d be all over a traditional Summer Pudding. Sugary-berry-puree-soaked-white-bread lining the bowl, cooked sugary berries filling its cavity. Of course the Summer Pudding was at it\'s finest when dolloped with vanilla infused whipped cream. Yum scrum.\n\nAll however, is not lost. I decided to set my hand to \'healthyfying\' this very pudding by removing the gluten and refined white sugar and by leaving the berries raw. The result? A far lighter, healthier and less indulgent version of the traditional pudding.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Gluten-Free-Summer-Pudding-1.jpg?v=1481778746\" alt=\"Gluten Free Summer Pudding \" />\n\n<em>* Pudding best made the day before consumption. See other recipe notes below to ensure summer pudding success. </em>\n\n<strong>Serves 6 min.</strong>\n\n<strong>700 grams fresh berries (raspberries, strawberries, blueberries etc)</strong>\n<strong>1 loaf gluten free bread (or approximately 12 slices)</strong>\n<strong>4 heaped tablespoons coconut sugar (or sweetener of choice)\n</strong><strong>Whipped coconut cream or Greek yoghurt to serve</strong>\n\n<strong>Extra fresh berries for serving.</strong>\n\nFind yourself a pudding mold or mixing bowl of similar shape to my pudding. In the absence of a pudding bowl I used a 1.5 litre mixing bowl.\n\nInto a bowl, measure out 250 grams of berries (cut strawberries in half if large) and mix through 2 heaped tablespoons of coconut sugar. Set aside.\n\nInto a food processor, place the remaining 450 grams of berries and 2 heaped tablespoons of coconut sugar. Puree until smooth. Strain the puree through a sieve to remove all the seeds. Test for sweetness, add more sweetener if your taste buds tell you too. Pour the mixture into a shallow bowl.\n\nRemove the crust from enough slices of bread to line your bowl. Next, dip the slices into the puree and spread around the entire bowl, making sure there are no gaps. Cut out shapes as necessary to fill remaining gaps. Return remaining puree to the fridge for later.\n\nFill the mold with the berries, pressing down firmly and line the top with more puree dipped bread.  Then, pop a saucer on top of the lot and weigh down with a heavy can (or two if they fit). Pop this into the fridge overnight (or 4 hours minimum, though I do feel overnight will produce better results).\n\nRemove from the fridge and with the saucer in place gently turn upside down to allow the pudding to fall out. If there are any white spots on the bread use extra puree to colour. Scatter fresh berries over the pudding. Serve with extra puree and whipped coconut yoghurt or vanilla infused Greek yoghurt.\n\n<strong><em>\nRecipe notes:</em></strong>\n<em>1. Opt for fresh gluten free bread (not frozen) that doesn\'t break in your hands whilst dunking it in the puree (we all know the cardboard-like gluten free bread I\'m talking about). I used a great brand called GF Precinct, made here in Victoria. </em>\n<em>2. I had trouble getting the bread out of the bowl, but managed.. Some recipes advocate the use of cling wrap - and as much as I would prefer not to recommend this I do think it\'s the answer for those preferring to err on the side of caution. Alternatively try baking paper.</em>\n<em>3. I don\'t enjoy super sweet desserts - that being said, make the puree to the recipe and add more sweetness to taste if necessary. Feel free to sub coconut sugar with rice malt syrup or raw honey. </em>\n\nLooking for some more festive season inspiration for your Christmas menus? Check out our Top Ten healthy (and sweet) Christmas Recipes or our Top Ten Healthy (and Savoury) Christmas Recipes.\n\n<img src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Gluten-Free-Summer-Pudding-2.jpg?v=1481778773\" alt=\"Gluten Free Summer Pudding \" />\n\n<em>Feel free to share this recipe with the gluten free\'ers in your life, or better still,pin it to your healthy pinterest board so it\'s at your fingertips when you\'re ready to get creative.</em>\n\n&nbsp;\n\nSource: theholisticingredient.com','Gluten Free Summer Pudding','','inherit','closed','closed','','417-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',417,'http://mstore.local/417-revision-v1/',0,'revision','',0),(759,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','One of the best things about eating only seasonal produce is the way it feels when their times comes around again - you get such a lovely suprise when they greet you in store, in the season for which they belong. Mangoes and raspberries in summer, figs towards the end of summer, mushrooms in autumn, and on it goes. It\'s difficult to tire of such foods when you know you\'ve got limited time together; it keeps things interesting and inspiring in the kitchen.\n\nOne of the most wonderful feelings for me each winter is the arrival of brussels sprouts and if I could be honest, by the time their season closes we are probably ready to part. The brussels sprout and I hang together a LOT.\n\nMost of us, we\'ve had our battles with these little bundles of goodness haven\'t we. As a kid I sat up at the kitchen table until each cold and soggy sprout was forced down my reluctant throat. If my memory serves me correctly I\'m pretty certain it was the way in which they were prepared that created such instant repulsion in my mouth.\n\nI\'ve decided that it\'s my job today to INSIST that the brussels sprouts haters amongst you TRY THIS RECIPE. You hear me? Try this recipe and if you still can\'t stand them you are hereby relieved from any further brussels sprouts consumption.\n\nI\'ll be honest though, I\'ll be suprised to hear if their beautiful flavoursome, caramely burnty bits don\'t win over your heart.. I\'m that confident.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Tamari-Wasabi-Roasted-Brussels-Sprouts.jpg?17814444349328087593\" alt=\"Wasabi and tamari roasted brussels sprouts\" />\n<h4>Serves 4 as a side.</h4>\n<h4>500 grams brussels sprouts\n1 tablespoon coconut oil, melted\n1 heaped teaspoon wasabi paste\n2 teaspoons tamari</h4>\nPreheat your oven to 200 degrees celsius and line a baking tray with baking paper.\n\nRinse and dry your sprouts and trim their ends, removing any spoiled leaves from the sprout at the same time. Slice in half length ways.\n\nIn a large mixing bowl combine the coconut oil, wasabi and tamari. Adding your brussels sprouts to the bowl, toss until the sprouts are very well coated.\n\nSpread out evenly onto your tray, cut side down and place in the oven for approximately 20 minutes, or until their edges turn a rich golden brown. Don\'t be worried if you get black bits like I have - burnt edges on a brussels sprout are nothing to be scoffed at! You may though like to turn your oven tray around during cooking if your oven temperature is uneven.\n\nRemove and serve immediately. These are also gorgeous over the next couple of days in a salad.\n\n<img class=\"aligncenter\" src=\"http://cdn.shopify.com/s/files/1/0276/7495/files/Roasted-Brussels-Sprouts-Recipe.jpg?16751346403329620002\" alt=\"Roasted Brussels Sprouts with Wasabi and Tamari\" />\n\n<em>So tell me, what is your favourite way to eat brussels sprouts? And if you\'re not a lover, PLEASE let me know if I actually do manage to convert you with this recipe!</em>\n\nSource: theholisticingredient.com','Wasabi and Tamari Roasted Brussels Sprouts','','inherit','closed','closed','','413-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',413,'http://mstore.local/413-revision-v1/',0,'revision','',0),(760,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.','Taco Salad','','inherit','closed','closed','','409-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',409,'http://mstore.local/409-revision-v1/',0,'revision','',0),(761,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','I thought I\'d highlight one of the ingredients I reach for most often. Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities. If you wrap it in cheesecloth and let it drain, you\'ll end up with creamy, delicious yogurt cheese (labneh), to which you can add herbs, spices, or citrus zest for a savory spread, or berries and honey if you\'re after something sweeter. Unsweetened plain yogurt is the perfect base for many dips, and a favorite component in a wide range of soups and grain bowls. I\'ve included a list of my favorite yogurt recipes below. Enjoy! xo - h\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/lentil_crostini.jpg\" alt=\"Lentils folded into Yogurt, Spinach, and Basil\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n\n<em>Lentils folded into Yogurt, Spinach, and Basil:</em> This recipe, from Lunch at the Shop: The Art and Practice of the Midday Meal was a big hit when I initially posted it. It\'s great on many fronts, fast and easy!\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/breakfast_yogurt_bowl.jpg\" alt=\"Pomegranate Yogurt Bowl Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Pomegranate Yogurt Bowl:</em> We\'re on the cusp of pomegranate season, so keep this in mind. A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/labneh.jpg\" alt=\"Labneh Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Labneh Recipe:</em>How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mastokhiar_yogurt_dip_recipe.jpg\" alt=\"Mast-o-Khiar Yogurt Dip\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Mast-o-Khiar Yogurt Dip:</em> The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mint_frozen_yogurt_recipe.jpg\" alt=\"Fresh Mint Chip Frozen Yogurt\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Fresh Mint Chip Frozen Yogurt:</em> A luscious fresh mint frozen yogurt recipe from the wonderful Sprouted Kitchen cookbook.\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/herbal-rice-salad-recipe.jpg\" alt=\"Herbal Rice Salad with Peanuts &amp; Yogurt\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n\n<em>Herbal Rice Salad with Peanuts &amp; Salted Garlic Yogurt:</em> An herb-packed rice salad recipe with peanuts, toasted coconut, a strong boost of fresh lime, and salted garlic yogurt. A recipe to keep in your back pocket.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/mung_yoga_bowl.jpg\" alt=\"Mung Yoga Bowl\" width=\"620\" border=\"0\" data-pin-description=\"Yogurt Love: A Dozen Favorite Recipes\n\n - Yogurt isn\'t just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy! - from 101Cookbooks.com\" />\n<em>Mung Yoga Bowl:</em> The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.\n\nOther yogurt recipe inspiration!\n\n- Cantaloupe and Mint Yogurt Pops (Sprouted Kitchen)\n\n- California Yogurt Bowl (Quitokeeto)\n\n- Turkish Style Vegetables with Yogurt and Green Chile oil (Ottolenghi)\n\n- Frying Pan Yogurt Flatbreads (Anna Jones)\n\n- Naz\'s Aash-e Reshteh for Norooz (A beautiful version of one of my favorite soups)\n\nA few last thoughts: When it comes down to something as straightforward as purchasing or sourcing yogurt, the only thing that matters is finding a good source or brand. That slick-packaged, synthetically sweetened stuff at the supermarket isn\'t what you\'re after. Look for fresh organic yogurt rich in live active cultures, or if you\'re more ambitious, try making your own. The live cultures in yogurt help maintain an optimum balance or microorganisms in the digestive tract. This supports healthy digestion, strengthens the immunes system, and provides a host of other benefits.\n\n&nbsp;\n\nSource: 101cookbooks.com','Yogurt Love: A Dozen Favorite Recipes','','inherit','closed','closed','','401-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',401,'http://mstore.local/401-revision-v1/',0,'revision','',0),(762,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','This is a favorite grab-and-go breakfast. You stir a generous spoonful of chia seeds into vanilla-spiked yogurt, and then top everything off with smashed berries, and a bit of something crunchy - toasted nuts or popped quinoa are both great options. It takes two minutes tops. The chia seeds plump overnight in the refrigerator, and you have a delicious, creamy, (seemingly) decadent parfait at the ready in the morning. It\'s perfect for days when you don\'t have any time to sit for a proper breakfast, and still want something A+ for the road.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/chia-yogurt-parfait-recipe-2.jpg\" alt=\"Chia Yogurt Parfait\" width=\"620\" border=\"0\" data-pin-description=\"Grab &amp; Go Chia Yogurt Parfait - A favorite grab-and-go breakfast flecked with lots of nutritional chia seeds, and topped with berries and whatever you like for crunch. Takes two minutes tops to pull together. - from 101Cookbooks.com\" />\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/chia-yogurt-parfait-recipe-3.jpg\" alt=\"Chia Yogurt Parfait\" width=\"620\" border=\"0\" data-pin-description=\"Grab &amp; Go Chia Yogurt Parfait - A favorite grab-and-go breakfast flecked with lots of nutritional chia seeds, and topped with berries and whatever you like for crunch. Takes two minutes tops to pull together. - from 101Cookbooks.com\" />\n\nI also posted a dairy-free / vegan chia breakfast bowl a couple of years back, it\'s posted here, for those of you who\'d prefer the alternative. Enjoy!\n\nSource: 101cookbooks.com','Grab - Go Chia Yogurt Parfait','','inherit','closed','closed','','396-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',396,'http://mstore.local/396-revision-v1/',0,'revision','',0),(763,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','<div class=\"entrybody\">\n\nI\'m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab - Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme\'s pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted - Josey\'s rye comes to mind, also Anna\'s Daughters\' Rye - a beautifully distinctive local bread. Once this was sorted, Josey got on with his afternoon, and I started thinking about what I\'d eventually put on the bread. Silvena Rowe\'s book had been in my bag for a few days, I was reading it when I was on the bus, or waiting on a coffee. So I started paging through, and settled on a beet spread I knew would be beautiful - the sweet earthiness of the roasted beets accented with toasted walnuts, chives, dates, a bit of booziness, and a swirl of creme fraiche.\n\n<img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_2.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_3.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_4.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" /><img class=\"aligncenter\" src=\"http://www.101cookbooks.com/mt-static/images/food/beet_caviar_recipe_5.jpg\" alt=\"Beet Caviar Recipe\" width=\"620\" border=\"0\" data-pin-description=\"Beet Caviar Recipe - Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. - from 101Cookbooks.com\" />\n\nSilvena has written a couple of other books I have in my library - I suspect a good number of you might find them inspiring as well. I first purchased Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean, and then Orient Express: Fast Food from the Eastern Mediterranean.\n\nThe beet caviar was a nice accompaniment to the einkorn, and I imagine it would be brilliant as a spread or dollop on just about anything - from toasted pita, to a harvest soup. A swirl would be nice in risotto, or as part of a mezze spread. Enjoy!\n\n</div>\n<div id=\"recipe\">\n<h1>Beet Caviar</h1>\n<i>If you have bourbon or vodka on hand, you can use one of those in place of the cognac.</i>\n<blockquote>4 medium beets, washed and trimmed\n5 plump dates, pitted and chopped\n2 tablespoons cognac (bourbon, or vodka)\n4 garlic cloves, peeled and smashed\n2 tablespoons lemon juice, plus more to taste\n1/2 cup chopped toasted walnuts\n3/4 teaspoon fine grain sea salt\n3 tablespoons creme fraiche, plain yogurt, or sour cream\n\nlots of freshly chopped chives</blockquote>\nPreheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.\n\nIn the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.\n\nWhen the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.\n\nTransfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.\n\nServes 6.\n<div class=\"recipetimes\">\n\nPrep time: <span class=\"preptime\">5 min </span>- Cook time: <span class=\"cooktime\">60 min</span>\n\nSource: 101cookbooks.com\n\n</div>\n</div>','Beet Caviar Recipe','','inherit','closed','closed','','390-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',390,'http://mstore.local/390-revision-v1/',0,'revision','',0),(764,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','<div class=\"recipe-description\">\n\nWhere I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!\n\nWhen making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.\n\n<img class=\"alignnone size-full wp-image-44846\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103237/2017-01-31-Sheetpan-Fish-Chips-12.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"2000\" height=\"1333\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />Use any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished.\n\nWhen ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy.\n\n<img class=\"alignnone size-full wp-image-44855\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104118/2017-01-31-Sheetpan-Fish-Chips-18.jpg\" alt=\"Sheet pan fish and Chips\" width=\"2000\" height=\"1328\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through.\n\nThe result is a healthier version of fish and chips than the original, and a surprisingly good one, too!\n\n</div>\n<div id=\"widget-ad-mid-comment-1\" class=\"widget-ad ad-mid-comment\"></div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat badge-counter center-align center-align flat badge-counter \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">710</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">58</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">19</span>\n<div class=\"share-button-sizing\"></div>\n</div>\n<div class=\"shareaholic-share-button-container\">Sheet Pan Fish and Chips Recipe</div>\n<div class=\"shareaholic-share-button-container\"></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-prep\"><span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span></li>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">40 minutes</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">4 to 6 servings</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-intronote\">\n\nIf the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.\n\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">6 tablespoons vegetable oil, or more if needed</li>\n 	<li class=\"ingredient\">2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled</li>\n 	<li class=\"ingredient\">1 teaspoon salt</li>\n 	<li class=\"ingredient\">1 cup Panko, or other unseasoned dry white breadcrumbs</li>\n 	<li class=\"ingredient\">1/2 teaspoon ground black pepper</li>\n 	<li class=\"ingredient\">2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region</li>\n 	<li class=\"ingredient\">1 tablespoon chopped fresh parsley</li>\n 	<li class=\"ingredient\">1 lemon, cut into wedges, to serve</li>\n 	<li class=\"ingredient\">Tartar sauce, to serve</li>\n</ul>\n</div>\n<div id=\"widget-ad-mid-comment-2\" class=\"widget-ad ad-mid-comment\">\n<div id=\"blogherads-middle2-2-outer\" class=\"blogherads-outer-container\">\n<div class=\"pubnation\" data-target=\"blogherads-middle2-2\">report this ad</div>\n</div>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<h3>Method<span class=\"method-photo-action\">Hide Photos</span></h3>\n<div>\n\n<strong>1 Heat the oven to 450F</strong>. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.\n\n<strong>2 Prepare the potatoes</strong>: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK).\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104116/2017-01-31-Sheetpan-Fish-Chips-16-1024x680.jpg\" alt=\"Sheet pan fish and Chips\" width=\"1024\" height=\"680\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>3 Roast the potatoes</strong>: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it\'s fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23104118/2017-01-31-Sheetpan-Fish-Chips-18-1024x680.jpg\" alt=\"Sheet pan fish and Chips\" width=\"1024\" height=\"680\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>4 Toast the panko: </strong>Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.\n\nRemove the skillet from heat. Stir the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103158/2017-01-31-Sheetpan-Fish-Chips-1-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" /> <img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103200/2017-01-31-Sheetpan-Fish-Chips-2-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>5 Prepare the fish</strong>: Cut the fish into large strips (\"fingers\") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.\n\n<strong>6 Coat the fish with panko</strong>: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/23103214/2017-01-31-Sheetpan-Fish-Chips-6-1024x683.jpg\" alt=\"Sheet Pan Fish and Chips\" width=\"1024\" height=\"683\" data-pin-description=\"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.\" />\n\n<strong>7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:</strong>  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake.\n\n<strong>7 Serve the fish and chips</strong>: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.\n\n</div>\n</div>\n</div>\nSource: simplyrecipes.com','Sheet Pan Fish and Chips','','inherit','closed','closed','','387-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',387,'http://mstore.local/387-revision-v1/',0,'revision','',0),(765,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','<div class=\"recipe-description\">\n\nWhat’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.\n\nThe wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.<span id=\"more-11121\"></span>\n\nYes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay.\n\n&nbsp;\n\n</div>\n<div id=\"widget-ad-mid-comment-1\" class=\"widget-ad ad-mid-comment\"></div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat   badge-counter  center-align center-align flat badge-counter  \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">32.3k</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">921</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\"><span class=\"share-button-counter ng-binding\">6.4k</span></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n<div class=\"callout-badge\"><span class=\"PIN_1486449132717_button_follow\" data-pin-log=\"button_follow\" data-pin-href=\"https://www.pinterest.com/simplyrecipes/pins/follow/?guid=DSWZ1ybiA0fq\">Follow me on Pinterest</span></div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<h2>Old Bay Chicken Wings Recipe</h2>\n<span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span>\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">30 minutes</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">Serves 4-6</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">3 pounds chicken wings, separated tips from drummettes</li>\n 	<li class=\"ingredient\">8 Tbsp (1/2 cup or 1 stick) unsalted butter</li>\n 	<li class=\"ingredient\">1 Tbsp Old Bay seasoning, plus more for dusting</li>\n 	<li class=\"ingredient\">1 Tbsp lemon juice</li>\n 	<li class=\"ingredient\">Cocktail sauce for dipping</li>\n</ul>\n</div>\n<div id=\"widget-ad-mid-comment-2\" class=\"widget-ad ad-mid-comment\">\n<div id=\"blogherads-middle2-2-outer\" class=\"blogherads-outer-container\">\n<div id=\"blogherads-middle2-2\" data-google-query-id=\"CKmhzsWu_dECFcdqvAodJCMD7g\"></div>\n<div class=\"pubnation\" data-target=\"blogherads-middle2-2\">Method</div>\n</div>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<div>\n\n<strong>1 Preheat the oven to 425°F.</strong> Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.\n\n<strong>2 Make Old Bay sauce:</strong> Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.\n\n<strong>3 Mix the sauce again and toss the chicken wings in half the sauce.</strong>\n\n<strong>4 Bake:</strong> Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.\n\n<strong>5 Broil:</strong> Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.\n\n<strong>6 To serve</strong>, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.\n\n</div>\n</div>\n</div>\n&nbsp;','Old Bay Chicken Wings','','inherit','closed','closed','','384-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',384,'http://mstore.local/384-revision-v1/',0,'revision','',0),(766,1,'2017-07-26 04:22:43','2017-07-26 04:22:43','<div class=\"recipe-description\">\n\nYou’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true.\n\nNot only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long.\n\nWhatever your breakfast situation, these French toast muffins are up to the challenge.\n\n<img class=\"alignnone size-full wp-image-44994\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110822/2017-02-27-FrenchToastMuffins-2.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"2000\" height=\"1333\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />My secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour.\n\nSince cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch.\n\n<img class=\"alignnone size-full wp-image-44995\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110825/2017-02-27-FrenchToastMuffins-3.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"2000\" height=\"1333\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />Soak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning.\n\nEither way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.\n\n</div>\n<div id=\"sticky-sharing\" class=\"fixed\">\n<div id=\"sticky-sharing-in\">\n<div id=\"sticky-sharing-bar\">\n<div id=\"shr_canvas2\" class=\"shareaholic-canvas share-buttons shareaholic-ui shareaholic-resolved-canvas ng-scope\" data-app=\"share_buttons\" data-app-id=\"7334109\">\n<div class=\"ng-scope\">\n<div class=\"shareaholic-share-buttons-container shareaholic-ui flat badge-counter center-align center-align flat badge-counter \">\n<div class=\"shareaholic-share-buttons-wrapper shareaholic-ui\">\n<ul class=\"shareaholic-share-buttons\">\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Pinterest\" data-service=\"pinterest\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">899</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Facebook\" data-service=\"facebook\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">75</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope has-shares\" title=\"Yummly\" data-service=\"yummly\">\n<div class=\"shareaholic-share-button-container\">\n\n<span class=\"share-button-counter ng-binding\">9</span>\n<div class=\"share-button-sizing\"></div>\n</div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Twitter\" data-service=\"twitter\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n 	<li class=\"shareaholic-share-button ng-scope\" title=\"Email This\" data-service=\"email_this\">\n<div class=\"shareaholic-share-button-container\"></div></li>\n</ul>\n</div>\n</div>\n</div>\n</div>\n<div class=\"callout-badge\"><span class=\"PIN_1486449131626_button_follow\" data-pin-log=\"button_follow\" data-pin-href=\"https://www.pinterest.com/simplyrecipes/pins/follow/?guid=QExFYLcX2paJ\">Follow me on Pinterest</span></div>\n</div>\n</div>\n</div>\n<div class=\"recipe-callout\">\n<h2>Apple-Cinnamon French Toast Muffins Recipe</h2>\n<div class=\"recipe-meta\">\n<ul>\n 	<li class=\"recipe-prep\"><span class=\"recipemeta-label\">Prep time:</span> <span class=\"preptime\">15 minutes</span></li>\n 	<li class=\"recipe-cook\"><span class=\"recipemeta-label\">Cook time:</span> <span class=\"cooktime\">25 minutes</span></li>\n 	<li class=\"recipe-other\"><span class=\"recipemeta-label\">Rest time time:</span> <span class=\"othertime\">4 hours</span></li>\n 	<li class=\"recipe-yield\"><span class=\"recipemeta-label\">Yield:</span> <span class=\"yield\">16 muffins</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-intronote\">\n\nAny apple will work for this recipe, so pick a favorite!\n\n</div>\n<div class=\"entry-details recipe-ingredients\">\n<h3>Ingredients</h3>\n<ul>\n 	<li class=\"ingredient\">1 loaf country-style bread (1 pound loaf)</li>\n 	<li class=\"ingredient\">5 large eggs</li>\n 	<li class=\"ingredient\">2 cups whole or 2% milk</li>\n 	<li class=\"ingredient\">2 teaspoons vanilla</li>\n 	<li class=\"ingredient\">4 teaspoons cinnamon</li>\n 	<li class=\"ingredient\">1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced)</li>\n 	<li class=\"ingredient\">4 tablespoons unsalted butter, melted</li>\n 	<li class=\"ingredient\">5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided</li>\n 	<li class=\"ingredient\">Maple syrup, to serve (optional)</li>\n</ul>\nSpecial equipment:\n<ul>\n 	<li class=\"ingredient\">2 12-cup muffin pansMethod<span class=\"method-photo-action\">Hide Photos</span></li>\n</ul>\n</div>\n<div class=\"entry-details recipe-method instructions\">\n<div>\n\n<strong>1 Slice the bread into cubes</strong>: Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110826/2017-02-27-FrenchToastMuffins-4-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>2 Make the French toast batter:</strong> In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter.\n\n<strong>3 Cover with plastic wrap and refrigerate for 4 hours, or overnight</strong>. Stir from time to time to help the bread absorb the custard.\n\n<strong>4 When ready to bake the muffins, heat the oven to 350F.</strong>\n\n<strong>5 S</strong><strong>tir the diced apples into the bread and custard mixture.</strong>\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110828/2017-02-27-FrenchToastMuffins-5-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>6 Line and fill the muffin cups:</strong> Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak.\n\n<strong>7 Top with sugar just before baking: </strong>With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each with 1 teaspoon of the turbinado sugar.\n\n<img class=\"attachment-large size-large\" src=\"http://assets.simplyrecipes.com/wp-content/uploads/2017/01/27110829/2017-02-27-FrenchToastMuffins-6-1024x683.jpg\" alt=\"Apple Cinnamon French Toast Muffins\" width=\"1024\" height=\"683\" data-pin-description=\"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.\" />\n\n<strong>8 Bake for 25 to 30 minutes, or until golden.</strong> Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. (Refrigerate leftovers for several days, or freeze them for up to one month, and reheat in the oven or microwave.)\n\n</div>\n</div>\n</div>\nSource: simplyrecipes.com','Apple-Cinnamon French Toast Muffins','','inherit','closed','closed','','381-revision-v1','','','2017-07-26 04:22:43','2017-07-26 04:22:43','',381,'http://mstore.local/381-revision-v1/',0,'revision','',0),(767,1,'0000-00-00 00:00:00','0000-00-00 00:00:00','','Mstore Check Out','','publish','closed','closed','','mstore-checkout','','','0000-00-00 00:00:00','0000-00-00 00:00:00','',0,'http://mstore.local/mstore-checkout',0,'page','',0),(793,1,'2015-07-31 17:44:26','2015-07-31 17:44:26','','image1xxl','','inherit','open','open','','image1xxl','','','2015-07-31 17:44:26','2015-07-31 17:44:26','',876,'http://mstore.local/wp-content/uploads/2015/07/image1xxl-1.jpg',0,'attachment','image/jpeg',0),(794,1,'2015-07-31 17:44:36','2015-07-31 17:44:36','','image2xxl','','inherit','open','open','','image2xxl','','','2015-07-31 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And while you may not consider yourself the most practical person just yet, these foolproof tips and tricks will transform you into a fashion handyman (err, woman).\n<!--more-->\n\nMaecenas faucibus mollis interdum. Vestibulum id ligula porta felis euismod semper. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Etiam porta sem malesuada magna mollis euismod. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Aenean lacinia bibendum nulla sed consectetur.\n\nCurabitur blandit tempus porttitor. Etiam porta sem malesuada magna mollis euismod. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Nulla vitae elit libero, a pharetra augue. Nullam quis risus eget urna mollis ornare vel eu leo. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum.\n\nDonec id elit non mi porta gravida at eget metus. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec ullamcorper nulla non metus auctor fringilla.','24 Fashion Hacks Every Woman Needs to Know','','publish','open','open','','24-fashion-hacks-every-woman-needs-to-know','','','2015-08-19 03:13:10','2015-08-19 03:13:10','',0,'http://demo.quemalabs.com/shophistic-lite/?p=565',0,'post','',0),(885,1,'2015-08-19 03:15:12','2015-08-19 03:15:12','I honestly never knew the importance of proper-fitting sunglasses until I had to start wearing my prescription frames every day. In the past, I’d buy a bunch of pairs that I thought looked good, but ended up being too big, too small, or just too, well, not right. I never really knew why some styles I liked never really looked that great, or that there there’s actually a science behind finding glasses that work with my features. Turns out, there is — and it’s easy to pin down.\n<!--more-->\n\nMaecenas sed diam eget risus varius blandit sit amet non magna. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nullam id dolor id nibh ultricies vehicula ut id elit.\n\nDonec sed odio dui. Nullam quis risus eget urna mollis ornare vel eu leo. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec sed odio dui. Donec id elit non mi porta gravida at eget metus. Curabitur blandit tempus porttitor.\n\nCum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Etiam porta sem malesuada magna mollis euismod. Maecenas faucibus mollis interdum. Maecenas sed diam eget risus varius blandit sit amet non magna. Vestibulum id ligula porta felis euismod semper. Donec sed odio dui. Sed posuere consectetur est at lobortis.','Which Sunglasses Best Fit Your Face?','','publish','open','open','','which-sunglasses-best-fit-your-face','','','2015-08-19 03:15:12','2015-08-19 03:15:12','',0,'http://demo.quemalabs.com/shophistic-lite/?p=568',0,'post','',0),(886,1,'2015-08-19 03:16:45','2015-08-19 03:16:45','Unless you work in an ultra-conservative office, the idea of acceptable workwear has definitely shifted in recent years. Jeans are often allowed, suits aren’t always necessary, and it’s not the end of the world for women to wear open-toed shoes. That said, it’s still work you’re going to every day—not a social outing—and should be treated as such. After all, you’re there for your skills, not your clothes. Even if you work in a freewheeling creative environment or an exceptionally stylish industry or office, there are still certain fashion choices that should be reserved for your OOO time.\n<!--more-->\n\nDonec ullamcorper nulla non metus auctor fringilla. Curabitur blandit tempus porttitor. Nulla vitae elit libero, a pharetra augue. Curabitur blandit tempus porttitor. Nulla vitae elit libero, a pharetra augue. Donec ullamcorper nulla non metus auctor fringilla.\n\nVestibulum id ligula porta felis euismod semper. Aenean lacinia bibendum nulla sed consectetur. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Vestibulum id ligula porta felis euismod semper. Nullam id dolor id nibh ultricies vehicula ut id elit. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Donec ullamcorper nulla non metus auctor fringilla.\n\nLorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum id ligula porta felis euismod semper. Nullam id dolor id nibh ultricies vehicula ut id elit. Aenean lacinia bibendum nulla sed consectetur.','9 Things to Never Wear to Work','','publish','open','open','','9-things-to-never-wear-to-work','','','2015-08-19 03:16:45','2015-08-19 03:16:45','',0,'http://demo.quemalabs.com/shophistic-lite/?p=571',0,'post','',0),(887,1,'2015-08-19 03:19:22','2015-08-19 03:19:22','Since we’re always on the hunt for newer, more modern tips to make our lives easier, we enlisted closet guru Melanie Charlton Fascitelli to share some of her organizing advice.\n<!--more-->\n\nLorem ipsum dolor sit amet, consectetur adipiscing elit. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Maecenas sed diam eget risus varius blandit sit amet non magna. Etiam porta sem malesuada magna mollis euismod. Lorem ipsum dolor sit amet, consectetur adipiscing elit.\n\nVivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Maecenas faucibus mollis interdum. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nulla vitae elit libero, a pharetra augue. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Donec sed odio dui. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum.\n\nPraesent commodo cursus magna, vel scelerisque nisl consectetur et. Aenean lacinia bibendum nulla sed consectetur. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Donec sed odio dui. Maecenas sed diam eget risus varius blandit sit amet non magna. Donec ullamcorper nulla non metus auctor fringilla.','The Only Closet Organizing Tip You Need','','publish','open','open','','the-only-closet-organizing-tip-you-need','','','2015-08-19 03:19:22','2015-08-19 03:19:22','',0,'http://demo.quemalabs.com/shophistic-lite/?p=574',0,'post','',0),(888,1,'2015-08-19 03:22:55','2015-08-19 03:22:55','Sometimes it’s easy to get stuck in an style rut, where you find yourself wearing the same colors over and over again. Perhaps you feel safest in black and white, or you’ve unconsciously bought all navy separates this season, but we all go through phases when we keep turning to the same colors when getting dressed in the morning.\n<!--more-->\n\nVestibulum id ligula porta felis euismod semper. Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec ullamcorper nulla non metus auctor fringilla. Sed posuere consectetur est at lobortis.\n\nCurabitur blandit tempus porttitor. Cras mattis consectetur purus sit amet fermentum. Nullam id dolor id nibh ultricies vehicula ut id elit. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Curabitur blandit tempus porttitor. Lorem ipsum dolor sit amet, consectetur adipiscing elit.\n\nAenean lacinia bibendum nulla sed consectetur. Vestibulum id ligula porta felis euismod semper. Etiam porta sem malesuada magna mollis euismod. Cras justo odio, dapibus ac facilisis in, egestas eget quam.','11 Unexpected Color Combinations','','publish','open','open','','11-unexpected-color-combinations','','','2015-08-19 03:22:55','2015-08-19 03:22:55','',0,'http://demo.quemalabs.com/shophistic-lite/?p=577',0,'post','',0),(889,1,'2015-08-19 03:24:32','2015-08-19 03:24:32','For some brides-to-be, shopping for a wedding dress can be utterly thrilling, while—for others—it’s an utter nightmare. Regardless of which category you fall into, it is inevitable that you’ll have to shop for a dress. To help make the arduous (and often dramatically overblown) process easier, we’ve compiled 8 wedding dress shopping tips that every bride should know.\n<!--more-->\n\nPraesent commodo cursus magna, vel scelerisque nisl consectetur et. Donec sed odio dui. Donec ullamcorper nulla non metus auctor fringilla. Maecenas sed diam eget risus varius blandit sit amet non magna. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus.\n\nInteger posuere erat a ante venenatis dapibus posuere velit aliquet. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Cras justo odio, dapibus ac facilisis in, egestas eget quam. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Etiam porta sem malesuada magna mollis euismod.','8 Essential Wedding Dress Shopping Tips','','publish','open','open','','8-essential-wedding-dress-shopping-tips','','','2015-08-19 03:24:32','2015-08-19 03:24:32','',0,'http://demo.quemalabs.com/shophistic-lite/?p=580',0,'post','',0),(890,1,'2015-07-31 18:14:20','2015-07-31 18:14:20','<ul>\n	<li>Lightweight linen mix</li>\n	<li>Shawl lapel</li>\n	<li>Button closure</li>\n	<li>Fully lined</li>\n	<li>Tacked pockets</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>53% Linen, 47% Viscose</li>\n</ul>','Clean Linen Blazer','','publish','open','closed','','clean-linen-blazer','','','2019-10-14 06:37:39','2019-10-14 06:37:39','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=49',0,'product','',0),(891,1,'2015-07-31 18:16:30','2015-07-31 18:16:30','<ul>\n	<li>Lightweight linen mix</li>\n	<li>Notch lapel</li>\n	<li>One button closure</li>\n	<li>Centre vent to back</li>\n	<li>Regular fit - true to size</li>\n	<li>Specialist dry clean</li>\n	<li>53% Linen, 47% Viscose</li>\n</ul>','Linen Tailored Blazer','','publish','open','closed','','linen-tailored-blazer','','','2017-12-02 14:39:50','2017-12-02 14:39:50','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&#038;p=53',0,'product','',0),(892,1,'2015-07-31 18:21:21','2015-07-31 18:21:21','<ul>\n	<li>Mid-weight, woven cotton</li>\n	<li>Fully lined</li>\n	<li>Removable hood</li>\n	<li>Ribbed collar and cuffs</li>\n	<li>Drawstring waist</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Parka With Bomber Detail And Ruched Back','','publish','open','closed','','parka-with-bomber-detail-and-ruched-back','','','2015-07-31 18:21:21','2015-07-31 18:21:21','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=57',0,'product','',0),(893,1,'2015-07-31 18:22:39','2015-07-31 18:22:39','<ul>\n	<li>Mid-weight woven fabric</li>\n	<li>Unlined design</li>\n</ul>\n<ul>\n	<li>Epaulettes to shoulders</li>\n	<li>Lapel collar</li>\n	<li>Button placket</li>\n	<li>Four buttoned pocket styling</li>\n	<li>Concealed drawstring waistband</li>\n	<li>Relaxed fit</li>\n	<li>Machine wash</li>\n	<li>68% Nylon, 32% Elastane</li>\n</ul>','New Look Camo Utility Jacket','','publish','open','closed','','new-look-camo-utility-jacket','','','2015-07-31 18:22:39','2015-07-31 18:22:39','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=61',0,'product','',0),(894,1,'2015-08-11 17:50:30','2015-08-11 17:50:30','<ul>\n	<li>Cotton-rich stretch denim</li>\n	<li>High waistband</li>\n	<li>Zip fly</li>\n	<li>Five pocket styling</li>\n	<li>Ripped details</li>\n	<li>Flared fit - cut with a straight leg that flares at the ankle</li>\n	<li>Machine wash</li>\n	<li>98% Cotton, 2% Elastane</li>\n</ul>','Bell Flare Jeans In Clean Black With Thigh Rips','','publish','open','closed','','bell-flare-jeans-in-clean-black-with-thigh-rips','','','2015-08-11 17:50:30','2015-08-11 17:50:30','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=182',0,'product','',0),(895,1,'2015-08-11 17:52:58','2015-08-11 17:52:58','<ul>\n	<li>Mid-weight woven denim</li>\n	<li>Acid wash finish</li>\n	<li>Drawstring waistband</li>\n	<li>Four pocket styling</li>\n	<li>Faux zip fly</li>\n	<li>Stretch cuffs</li>\n	<li>Relaxed fit</li>\n	<li>Machine wash</li>\n	<li>66% Cotton, 30% Polyester, 3% Viscose, 1% Elastane</li>\n</ul>','Nora Jogger Jean','','publish','open','closed','','nora-jogger-jean','','','2015-08-11 17:52:58','2015-08-11 17:52:58','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=190',0,'product','',0),(896,1,'2015-08-11 22:19:26','2015-08-11 22:19:26','<ul>\n	<li>Smooth, matte upper</li>\n	<li>Grid design</li>\n	<li>Grab handle</li>\n	<li>Zip around opening</li>\n	<li>Two external zip pockets</li>\n	<li>Padded adjustable shoulder straps</li>\n	<li>Wipe with a damp cloth</li>\n	<li>100% Polyurethane</li>\n</ul>','Backpack In Black Grid Print With Front Zip Detail','','publish','open','closed','','backpack-in-black-grid-print-with-front-zip-detail','','','2015-08-11 22:19:26','2015-08-11 22:19:26','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=234',0,'product','',0),(897,1,'2015-08-11 22:20:37','2015-08-11 22:20:37','<ul>\n	<li>Canvas outer</li>\n	<li>Contrast leather detailing</li>\n	<li>Flap top design with pin buckle fastening</li>\n	<li>Drawstring closure</li>\n	<li>External zip pockets</li>\n	<li>Adjustable shoulder straps</li>\n	<li>Treat with a leather protector</li>\n	<li>100% Cotton Canvas</li>\n</ul>','Legioner Mine Canvas Backpack','','publish','open','closed','','legioner-mine-canvas-backpack','','','2015-08-11 22:20:37','2015-08-11 22:20:37','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=238',0,'product','',0),(898,1,'2015-08-11 22:21:56','2015-08-11 22:21:56','<ul>\n	<li>Smooth outer</li>\n	<li>Grab handle</li>\n	<li>Zip around opening</li>\n	<li>Internal slip pocket</li>\n	<li>Large zip pocket to exterior</li>\n	<li>Branded patch to front</li>\n	<li>Padded, adjustable shoulder straps</li>\n	<li>Wipe with a damp cloth</li>\n	<li>100% Polyamide</li>\n</ul>\n&nbsp;','Nylon Padded Pak\'R Backpack','','publish','open','closed','','nylon-padded-pakr-backpack','','','2019-10-14 06:37:39','2019-10-14 06:37:39','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=242',0,'product','',0),(899,1,'2015-08-11 22:23:44','2015-08-11 22:23:44','<ul>\n	<li>Smooth woven outer</li>\n	<li>Grab handle</li>\n	<li>Zip around opening</li>\n	<li>Internal slip pocket</li>\n	<li>Pockets to exterior</li>\n	<li>Branded patch</li>\n	<li>Secure straps to front</li>\n	<li>Padded, adjustable shoulder straps</li>\n	<li>Wipe with a damp cloth</li>\n	<li>100% Polyester</li>\n</ul>','Transient II Backpack','','publish','open','closed','','transient-ii-backpack','','','2019-10-14 06:37:39','2019-10-14 06:37:39','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=246',0,'product','',0),(900,1,'2015-08-12 17:02:26','2015-08-12 17:02:26','<ul>\n	<li>Stretch denim</li>\n	<li>Light wash</li>\n	<li>Regular rise</li>\n	<li>Zip fly</li>\n	<li>Straight fit - cut with a straight leg</li>\n	<li>Machine wash</li>\n	<li>98% Cotton, 2% Elastane</li>\n</ul>','Jeans Geno Straight Fit Inox Preshrunk','','publish','open','closed','','jeans-geno-straight-fit-inox-preshrunk','','','2015-08-12 17:02:26','2015-08-12 17:02:26','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=356',0,'product','',0),(901,1,'2015-08-12 17:11:22','2015-08-12 17:11:22','<ul>\n	<li>Crisp cotton</li>\n	<li>Spread collar</li>\n	<li>Button placket</li>\n	<li>Slim fit - cut closely to the body</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Formal Shirt In Slim Fit','','publish','open','closed','','formal-shirt-in-slim-fit','','','2015-08-12 17:11:22','2015-08-12 17:11:22','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=372',0,'product','',0),(902,1,'2015-08-12 17:12:12','2015-08-12 17:12:12','<ul>\n	<li>Lightweight woven fabric</li>\n	<li>Secure collar</li>\n	<li>Three button placket</li>\n	<li>Curved hem</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>75% Viscose, 25% Linen</li>\n</ul>','Shirt in Long Sleeve with 3/4 Plackett in Viscose Linen Mix','','publish','open','closed','','shirt-in-long-sleeve-with-34-plackett-in-viscose-linen-mix','','','2015-08-12 17:12:12','2015-08-12 17:12:12','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=376',0,'product','',0),(903,1,'2015-08-12 17:14:13','2015-08-12 17:14:13','<ul>\n	<li>Breathable cotton</li>\n	<li>Fastened collar</li>\n	<li>Button placket</li>\n	<li>Contrast chest pocket</li>\n	<li>Embroidered logo</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Shirt with Contrast Pocket Short Sleeves','','publish','open','closed','','shirt-with-contrast-pocket-short-sleeves','','','2015-08-12 17:14:13','2015-08-12 17:14:13','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=384',0,'product','',0),(904,1,'2015-08-12 17:16:55','2015-08-12 17:16:55','<ul>\n	<li>Breathable cotton</li>\n	<li>Fastened point collar</li>\n	<li>Contrast yoke</li>\n	<li>Button placket</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Monochrome Shirt in Long Sleeve','','publish','open','closed','','monochrome-shirt-in-long-sleeve','','','2015-08-12 17:16:55','2015-08-12 17:16:55','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=396',0,'product','',0),(905,1,'2015-08-13 15:49:20','2015-08-13 15:49:20','<ul>\n	<li>Soft-touch jersey</li>\n	<li>Crew neck</li>\n	<li>Raw-edged sleeves</li>\n	<li>Dropped armholes</li>\n	<li>Applique design</li>\n	<li>Regular fit - true to size</li>\n	<li>Machine wash</li>\n	<li>100% Cotton</li>\n</ul>','Sleeveless T-Shirt With Extreme Dropped Armholes And Applique','','publish','open','closed','','sleeveless-t-shirt-with-extreme-dropped-armholes-and-applique','','','2015-08-13 15:49:20','2015-08-13 15:49:20','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=423',0,'product','',0),(906,1,'2015-08-13 15:50:57','2015-08-13 15:50:57','<ul>\n	<li>Ribbed jersey</li>\n	<li>Scoop neck</li>\n	<li>Longline cut</li>\n	<li>Cut longer than standard length</li>\n	<li>Machine wash</li>\n	<li>Our model wears a size Medium and is 185.5cm/6\'1\" tall</li>\n</ul>','Muscle Fit Long Sleeve T-Shirt With Burn Out Rib Jersey','','publish','open','closed','','muscle-fit-long-sleeve-t-shirt-with-burn-out-rib-jersey','','','2015-08-13 15:50:57','2015-08-13 15:50:57','',0,'http://demo.quemalabs.com/shophistic-lite/?post_type=product&amp;p=427',0,'product','',0),(907,1,'2015-07-31 17:52:37','2015-07-31 17:52:37','','Flared 70\'S Jean - 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If 30 days have passed since your purchase, we can’t offer you a full refund or exchange.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Several types of goods are exempt from being returned. Perishable goods such as food, flowers, newspapers or magazines cannot be returned. We also do not accept products that are intimate or sanitary goods, hazardous materials, or flammable liquids or gases.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Additional non-returnable items:</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:list -->\n<ul>\n<li>Gift cards</li>\n<li>Downloadable software products</li>\n<li>Some health and personal care items</li>\n</ul>\n<!-- /wp:list -->\n\n<!-- wp:paragraph -->\n<p>To complete your return, we require a receipt or proof of purchase.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Please do not send your purchase back to the manufacturer.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>There are certain situations where only partial refunds are granted:</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:list -->\n<ul>\n<li>Book with obvious signs of use</li>\n<li>CD, DVD, VHS tape, software, video game, cassette tape, or vinyl record that has been opened.</li>\n<li>Any item not in its original condition, is damaged or missing parts for reasons not due to our error.</li>\n<li>Any item that is returned more than 30 days after delivery</li>\n</ul>\n<!-- /wp:list -->\n\n<!-- wp:paragraph -->\n<h2>Refunds</h2>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<b>Late or missing refunds</b>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If you haven’t received a refund yet, first check your bank account again.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Then contact your credit card company, it may take some time before your refund is officially posted.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Next contact your bank. There is often some processing time before a refund is posted.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If you’ve done all of this and you still have not received your refund yet, please contact us at {email address}.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<b>Sale items</b>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Only regular priced items may be refunded. Sale items cannot be refunded.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<h2>Exchanges</h2>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>We only replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at {email address} and send your item to: {physical address}.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<h2>Gifts</h2>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If the item was marked as a gift when purchased and shipped directly to you, you’ll receive a gift credit for the value of your return. Once the returned item is received, a gift certificate will be mailed to you.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If the item wasn’t marked as a gift when purchased, or the gift giver had the order shipped to themselves to give to you later, we will send a refund to the gift giver and they will find out about your return.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<h2>Shipping returns</h2>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>To return your product, you should mail your product to: {physical address}.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Depending on where you live, the time it may take for your exchanged product to reach you may vary.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>If you are returning more expensive items, you may consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item.</p>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<h2>Need help?</h2>\n<!-- /wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Contact us at {email} for questions related to refunds and returns.</p>\n<!-- /wp:paragraph -->','Refund and Returns Policy','','draft','closed','closed','','refund_returns','','','2021-10-06 09:51:22','0000-00-00 00:00:00','',0,'http://localhost/?page_id=1184',0,'page','',0),(1185,1,'2023-02-27 09:51:36','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','open','','','','','2023-02-27 09:51:36','0000-00-00 00:00:00','',0,'https://sharrae.dot-zerone.com/?p=1185',0,'post','',0);
