GLAD YOU FOUND ME AND WELCOME

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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Made this delicious recipe Cast Iron Chickpea Quiche with Toasted Almond Romesco and Cashew Ricotta (and many more) from the new Cafe Gratitude, Gracias Madre and Gratitude Cookbook Love is Served, Inspired Plant Based Recipes from Southern California.  Click the hyperlink to buy your copy.

Self Quarantine Friday Night In

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We may be stuck in the house but that doesn't mean we have to miss our Friday night out....just that this is Friday night in.  This Pasta Bolognese is delicious and is paired with a TJ's Cabernet Sauvignon and Chopped Salad with a Tri-Citrus Salad dressing (Lemon, Tangerine and Lime) with fruit from our trees.  We can't visit our favorite local Italian restaurant due to the Corona Virus, so this is our favorite from the blog. 




Summer Zucchini Crop

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It's that time of year again when there is so much zucchini in your garden that you don't know what to do with it. You can freeze (I shred using a Cuisinart and put them in one cup amounts in baggies to be frozen), dehydrate, sautee', make ratatouille or spiralize it into zucchini pasta.  The one that everyone goes back to and is the most satsfying is this zucchini bread recipe.




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