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Indian-Spiced Creamy Kale with Rutabaga

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This week’s recipe stems from putting my foot down last week. Has anyone seen the Planet of the Apes 1? Pretty creepy, right? Did anyone’s spouse try to talk them into seeing the second one (in theatre, no less!)? Well, mine did. He will see any movie marketed towards males, which means that I wind up seeing a lot of them too. Growing up in a house full of girls, I hadn’t seen most shoot’em ups until I was more than old enough to know it was all pretend. Don’t worry though, thanks to my husband, I have been making up for lost time, and have now seen almost every worthwhile (and not so worthwhile) gun-infused/sci-fi weirdness movie spanning the last several decades, and am so much smarter for it ☺

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I read the book The Hundred-Foot Journey a few years ago and was excited when I heard they were going to turn it into a movie (it is all about cooking and food and is sooo visual!). After somehow manipulating my husband into seeing this instead of the talking, giant apes taking over the world part 2, we sat through 122 minutes of mouth watering French and Indian food, coming alive on screen. I’m still drooling just thinking about it. Somehow, we both enjoyed it immensely and were inspired to throw our previous dinner plans out the window and go to our favourite casual Indian restaurant for dinner. And cook Indian-style food for the rest of the week…

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Stuffed Grapevine Leaves

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This tail-end of the summer business really appeals to me. It’s this in-between summer and fall time when we seem to get the best of both worlds. Sweaters with shorts, jeans with t-shirts, less squinting while on the computer, fewer terrible runs, going to bed at 10pm without feeling nerdy (because it’s actually dark outside), I love it all. Equally great, the subtle shifts in food; soup is back, the tomatoes are still here, apples are crisp and juicy, warm breakfasts, and it’s no longer a sweat-based decision whether or not to turn your oven on.

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Cozying right into ‘pre-fall’, my oven is back in action and I’m making one of my favourite things. Just like this special time of year, this dish reminds me of my Mom, and embraces both really good tomatoes and the (slightly) cooler weather.

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Grain-free Falafel

Having just spent a couple of weeks in parts of Europe where the food, is smooth, rich, mild, and temperate, I need a change of (flavour) scene. It was all so delicious, but now I crave spices, herbs, bitter, tart, and a little bit of aggression. I hope you do too.

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Hello falafel! I indulged in a couple of Maoz moments while I was away, to counter some of the delicious but rich and thematic everyday fare (Maoz -a veggie falafel stand that has a tendancy to pop up exactly when you need it, all over Europe). This is where the inspiration is coming from this week (in part, because I couldn’t wrap my head around Crushing Cancer Croissants. Yet.)

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The healthier, Crushing Cancer version of the falafel is baked at a low temperature instead of fried, refined oil-free (all of the fats are whole fats, derived from nuts and seeds), and gluten and bean-free. Everything on my site is naturally gluten-free, (we are looking to lower inflammation, not cause it, right?) and the lack of beans in this recipe is good news if you have trouble digesting them, but the culinary reason that I am using almonds, pumpkin seeds and flax in place of the mighty chickpea is that they create a firmer texture with a bit of crunch (we are looking for crunch from somewhere other than the deep fryer).

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Zucchini Noodles

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It is hard to be told to cut something out of your diet to benefit your health. Especially if your health is stressing you out and the food is bringing you comfort. Refined flours, including pasta, are some of those sad cut-out comfort foods when it comes to cancer (and most health issues). If you love pasta in all of its refined flour glory, there is a quirky, fresh and brilliant alternative within your grasp, that I promise you, tastes better than you think it will. Zucchini noodles almost seamlessly swap out for traditional pasta noodles. Zucchini, not an overly inspired vegetable in most ways, was possibly put on this earth to create raw, whole-food, unrefined legitimately healthy noodles. Also to make rookie gardeners feel good about themselves.

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There are many ways to make these brilliant proxies come to be. A peeler is the easiest noodle-making tool for small batches (less cleaning). A regular vegetable peeler, used to peel the zucchini all the way down to nothing, will give you a pappardelle–style noodle (fat and flat).

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