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Amaranth is a food which is native to the Americas although not to the Coachella Valley. It does, however, grow well here and is a really good source for many nutrients. Check out this article from +VeggieHarvest .com. +CHERISE Everett +Meilani MacDonald .

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forest honey is a rich source of essential vitamins such as Vitamin C and B6 and nutrients such as magnesium, phosphorous, sodium, calcium, potassium, zinc and iron. It is also enriched with sucrose and fructose which are great energy sources.

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This is a picture of some corn and acorn polenta made with queso panela, queso cotija, and queso cheddar, otherwise known as Tillamook sharp chedda cheese. I cooked the polenta with both water and a small bit of half and half and added in the cheeses and some butter twords the end of the cooking. After it cooled, I broiled it on low topped with sliced tomatos and sprinkled with more cotija cheese. It was a big hit with all my my family and friends! +Meilani MacDonald, it could be made vegan by substituting margerine for the butter and eliminating the cheese. Perhaps some sage sprinkled on top before grilling would taste good.
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It's the Holiday party pot luck season and I am going to introduce my book club members to some dishes made with acon flour. I think I will try a sort of acorn polenta with a sauce and an acorn pancake cube with a korean sauce. I'll let you know how it turns out.

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Happy Thanksgiving to All!
I am extrememely happy to be able to make my Prickly Pear-Cranberry Sauce for Thanksgiving dinner. It's really good!
Here's how I make it:
Put: a bag of cranberries in a pot with a cup of water, 1/3 of a cup of prickly pear juice, 1/4 cup of merlot, (optional), some small pieces of candied ginger, 3/4 - 1 cup of coconut sugar , (or whatever kind of sugar you like).
Bring to a boil and then simmer until the cranberries pop and the consitancy is as you like it. Add sugar or maple syrup if needed.
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