SHIVAMOON
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Vegan Fitness and Nutrition          
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Comments
  • v SNOWYOGA
    emoticon Thank you I just hope that in time I can do as well as it sound that you are. I do want it! emoticon
    464 days ago
  • v PRODUCELOVER52
    Thank you for the welcome to the team. Looking forward to being apart of it.
    544 days ago
  • v TWINKIEQUEEN
    in what part of Hawaii do you stay? I am from Honolulu, altho my family is from Peepeekeo, Big Island (sugar plantation portages).....married a haole who promised we would always live in Hawaii, but we have been in the South for almost 30 yrs...also lived in Guam and Palau...I sure miss the islands emoticon
    574 days ago
  • v PETALIA
    I cut my kale stems into one inch pieces before freezing them. When I run low on greens I might eat a big plate of a dish I call "Stems": steamed, then sautéed in ginger and garlic, kale and collard stems. Sometimes I add a handful of stems to a green smoothie. When I had the use of a food processor, I pulverized them and used the green powdery mash in homemade protein bars. It was an interesting flavor, not unfamiliar but a little misplaced. What do you think you might do with your stems?
    662 days ago
  • v PETALIA
    I do that, too. I save my vegetable scraps in the freezer and the bits of water I used to steam vegetables with, saved also in the freezer. When I've got enough to fill my stock pot, I simmer it for no more than 30-45 minutes. It gets bitter otherwise. I use a colander and a wooden spoon to strain and then press the liquid stock out of the vegetable scraps. Oh. I add some spice. I never use cruciferous vegetables for stock. They make everything bitter. Speaking of beets, if you add beet peels, stalks, and scraps, your stock will be red! It's exciting.

    P.S. Thanks for telling me that she peeled her onions and garlic. I was assuming that she didn't. I was imagining....
    663 days ago

    Comment edited on: 2/15/2015 9:38:31 PM
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