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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com

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EAT PLANT BASED TO FIGHT ALZHEIMER'S

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SUNDAY SUPPER

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Miss those Sunday Roast dinners? This is a delicious Roast Au Jus served over Yukon gold and sweet potato mash with roasted corn and fresh peas in a lemon soy sauce. 

Thinly sliced Seitan
Mashed combo of Yukon Gold potatoes and sweet potatoes with Vegan Sour Cream, sea salt and white pepper to taste
Mixture of roasted sweet corn and fresh sweet peas sautéed in a fresh lemon and soy sauce (Ponzu if you have it)

Au Jus:
2 tablespoons Vegan Worcestershire Sauce
3 tablespoons light soy sauce 
1 teaspoon Crushed Dried Rosemary (or 2 teaspoons fresh, finely chopped)
1 teaspoon dried Thyme (or 2 teaspoons fresh, finely chopped)
1 teaspoon dried Tarragon (or 2 teaspoons fresh, finely chopped)
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 cloves garlic crushed
Black pepper to taste

Bring all ingredients to a slow boil then turn down to a simmer for 10 minutes.  Let it rest until you're ready to use, then pour it through a fine mesh sieve. 


CHERRY TOMATO SLICING TRICK

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