Tempeh Kale Salad with Asian Ginger Dressing

The past 2 weeks I had the pleasure to work with Laura Fafard.  Laura is a dietetic intern at Stony Brook University, who is very interested in the low FODMAP diet.  She has developed a Vegan Menu Planning handout for those on the low FODMAP diet.  Click here for Laura’s Vegan Menu Handout

This week, we tried one of the recipes from her handout.LAURA

Here’s Laura’s post for you:

While developing the Vegan Menu Planning handout I came across this recipe for marinated tempeh; which I thought would be tasty on top of kale.  I decided to test it out with Kate this week. Tempeh has a whopping 12 grams of fiber and 22 grams of protein per 4 ounces and is a good source of calcium and iron too.  We chose to use organic light life tempeh to avoid genetically modified organisms (GMO) which can be found in certain products.  90% of soy sold in the US contains GMOs.  Light life is a brand that chooses to use non-GMO soy in their products.  GMO’s could have potential negative effects on a person’s health.  One of the health concerns is the development of new allergens. When these GMO’d foods are consumed they may contain substances our bodies has never seen before and it is unknown how this may impact our health or not.

First, I marinated the tempeh in a nice mixture of freshly grated ginger, soy sauce, and water.

MARINATING

While the tempeh was marinating I whipped up the Asian Ginger Dressing. The original recipe I found had honey so I modified it and added maple syrup.   Ginger root has been tested by the Monash researchers and is considered low FODMAP or  “green lighted”. gingerGinger is well known for it’s anti-nausea affects.  It also helps with stomach emptying and movement, aiding digestion.dressing

When the tempeh was finished marinating, I sautéed it up over medium heat in a little sesame oil. Next,  I prepared the baby kale for our salad.  I chose baby kale because it is a little more tender than BIG leaf kale. baby kale

I made sure that the tempeh was golden brown on both sides, then I removed it from the heat. Kate and I felt the tempeh was best when really browned well.  I set each plate up with a nice serving of baby kale, placed a few pieces of sautéed tempeh on top, sprinkled a few pepita seeds, and drizzled some of the Asian Ginger Dressing.tempeh pepita salad

Finally, our Tempeh Kale Salad with Asian Ginger Dressing was ready to be consumed!!  The combination of the sesame oil and the fresh ginger made this dish DELICIOUS!

Tempeh Kale Salad with Asian Ginger Dressing

Ingredients

  • 8 ounces organic tempeh, cut in 1/4 inch strips
  • 3 tablespoons sesame oil
  • Marinade:
  • 1/4 cup low sodium Tamari (gluten free soy sauce)
  • 2 1/2 cups water
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 tablespoon sesame oil
  • Dressing:
  • 2 tablespoons fresh minced ginger root
  • 3/4 cup olive oil
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons maple syrup
  • 1/4 cup water

Instructions

  1. Place the cut tempeh strips into the marinade for 20-45 minutes
  2. Drain the fluid that is left and sauté in the sesame oil over medium heat until golden.
  3. Remove from heat, place on paper towel to remove any excess oil.
  4. Mix up dressing ingredients.
  5. Top your greens with the sautéed tempeh.
  6. Drizzle with dressing.
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Step out of your box and try something new.  This Tempeh Kale Salad with Asian Ginger Dressing may end up being your new favorite recipe, even if your NOT a vegetarian!!

 

Tips on Tea for the FODMAP crowd

With all the rain we are having in the Boston area, a nice cup of warm something sounds pretty relaxing.

But, ingredients in a warm cup of relaxing and soothing tea, can make a difference for those with IBS or FODMAP sensitivities!

Tea, coffee and cocoa are some of the recent products tested by Monash University.  And the testing resulted in a few surprises!tea picMost of the teas tested had polyols, fructans and GOS.  But some had low enough amounts to be deemed low FODMAP.

The lowest FODMAP tea options include: 

  • Peppermint tea
  • Green tea
  • White tea
  • Black tea

 HIGH FODMAP  teas:

  • Fennel tea
  • Chamomile tea

With the total FODMAP cut off per meal being 0.5 gram, Chamomile tea hit the o.8 g mark in one serving of tea and Fennel had a bit more!

Dandelion and Chai tea were under the 0.5 gram mark but a bit higher than the lowest FODMAP options.

Oolong tea was in the moderate to high zone, so perhaps a 1/2 cup of this tea might be okay but would not have a full tea cup.

Instant coffee registered high in FODMAPs (about 1.0 grams per serving…again, the cut off is 0.5 grams) while expresso was low FODMAP (YAY!!)  Carob powder  registered VERY high FODMAP too.  Cocoa powder was high FODMAP Boo!;(

But of course, listen to your body, tolerance to FODMAPs is individual.

 

 

Color my run!

The new craze in running is color running and quite honestly this is right up my alley.

I love running and well, why not make it even funner?

This morning Russ and I participated in a Splash Color run….and we got messy and sweaty and we loved it!

We started out nice and clean.  bw color run

Note the wig, Russ thought it would make the run funner….and I agree.  Do you? :)

Here are our local photographers!   Russ’ Mom and Dad!our photographers

Here’s few pictures from our run!picframe

After the race, the runners threw up some color and got even more messy!colors flying

Learn more on Color Run or Splash of  Color sites.  IMG_9099

You can walk, run, skip….  Just do it!post run

And bring someone fun to share the experience with….wearing a wig I learned DOES make it funner!Image 3

The remarkable thing is, we have a choice everyday regarding the attitude we will embrace for that day. ~Charles Swindoll

 

Berry Chia Jam

I found a recipe on my Bob’s Red Mill package of chia seeds for blueberry jam that interested me! So…I made some!

I had some frozen wild blueberries on hand so I just used about a cup of them. blueberrys wild

Of course, I tweaked the recipe a bit!  Added some maple syrup instead of agave nectar.  Added a few strawberries too because strawberry jam is my favorite!

The recipe also called for chia seeds.  The chia forms a bit of a gel and thickens the fruit into a jam consistency.chia

Chia seeds are one of my favorite low FODMAP seeds rich in calcium, omega 3′s, and high fiber (1 Tablespoon has 5 grams of fiber).  Although innately gluten free, chia can be contaminated with gluten in the growing fields and during manufacturing.

I reached out to gluten expert, Tricia Thompson, MS, RD for advice on whether  chia seeds could be part of a  gluten free diet and she said, “In my opinion, chia seed should be labeled gluten-free. This labeling designation at least gives some indication that the manufacturer is aware of cross-contamination and hopefully tests for gluten.”  Tricia is not only a very knowledgable  dietitian, she also is the founder of glutenfreewatchdog.org.  Glutenfreewatchdog tests foods labeled gluten free or foods that should be gluten free by nature (think, rice, brown rice flour) to see if in fact these foods  REALLY contains acceptable low levels of gluten.  A great resource for individuals that have celiac disease.

The low FODMAP diet does remove most wheat, barley and rye from the diet, but it is not considered a gluten free diet.  So chia seeds are perfectly fine and tend to be very well tolerated.

This jam recipe cooked up in no time and was quite delish.photo-34

This jam is to be refrigerated and used up in 7 days….so I cut the recipe in a third so I would not be inundated with leftover jam!

I enjoyed the Berry Chia Jam today on Glutino Premium Round crackers and a little taste of freshly made almond butter.  So…good!jam & almond butter crax

Berry Chia Jam

Ingredients

  • 1 cup frozen wild blueberries
  • 1/4 cup strawberries
  • 1 1/2 Tablespoon maple syrup
  • 1 Tablespoon of chia seeds
  • 1/2 teaspoon vanilla extract or paste

Instructions

  1. Combine berries and maple syrup in small saucepan over medium heat.
  2. Cook while stirring for about 10 minutes.
  3. Using a potato masher, mash up fruit a bit.
  4. Cook another 5 minutes and then add chia seeds.
  5. While stirring, cook jam until thickened into 'jam consistency'
  6. Remove from heat, add vanilla.
  7. Store in refrigerator--up to 7 days!
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And if you need another berry chia inspiration, please do check out EA’s oatmeal chia berry crisp.  EA has one of the prettiest blogs and many of her recipes are low FODMAP!

A few FODMAP updates

My colleague Patsy Catsos attended the most recent Monash University seminar on the low FODMAP diet and is on her way back to the States as we speak!  To say I am excited to speak with Patsy on her return would be an understatement.

I LOVE learning more about FODMAPs.  I know it might sound silly to some people, but it’s such an interesting diet and to be involved with the diet as its evolving has been so very frustrating  I mean, exciting! :)

So, I was able to catch some news from the ‘twitter feed’ from the Monash seminar and this is what I have learned but I will get better confirmation when I speak to Patsy.  So FODMAPers…here’s the latest.

New News:

  • Camomile and fennel tea have fructans–boo! BUT, tolerance may vary.
  • Low FODMAP tea options: peppermint, white, black and green
  • Instant coffee is high FODMAP (fructans)
  • Cocoa is a source of FODMAPs–boo
  • Carob found to be very high in fructans
  • I think chocolate itself is okay–yay!  Of course, not milk chocolate because of the lactose
  • Hypnosis is therapeutic and they are undertaking a study looking at hypnotherapy with the low FODMAP diet (my clients already know this works!)
  • Low FODMAP diet promising to reduce infantile colic–more to come on that via study

Of course, this info was accessed off twitter from fellow dietitians reporting.  If anything changes or updates, I will be sure to post.

Enjoy the weekend.

 

 

Clinical Hypnosis for IBS

You know when you talk to someone and have a solid feeling you are on the same page…this is how I feel about Teresa Sienkiewicz.  I have actually never met Teresa in person yet.  But she and I have been working together to help manage our mutual clients who suffer from irritable bowel syndrome.

I learned about Teresa and her practice from one of my clients.  She felt that we should know each other.  She thought that we could benefit from understanding what we independently do for our clients with disruptive digestive problems.

So I placed the call and introduced myself.

Teresa provides clinical hypnosis.  She is passionate about her work.  She is compassionate and truly wants her clients to feel inner peace.  I  knew many of my clients needed her and I was so happy to find her.

Meet Teresa!teresa garden

Teresa and I know that working together for the better good of our clients is the way to go.  Two heads are always better than one, right?

I asked Teresa to tell me a little about her hypnosis sessions.  Teresa starts by telling me that the client needs to understand that they are in control and should ‘choose’ their feeling.  The notion of having control over how your body responds may not come naturally for patients with IBS that often have a sense of lack of control.   In some cases, it might feel like everything is failing them and for some, they feel not in control of anything.

Teresa has her clients focus on this simple phrase, “I choose peace.”  You CAN choose how you want to feel.

When she told me that, I felt goose bumps pop up all over my arms.  An ‘ah ha’ moment if you will. peace

After our call, I kept reiterating that message.  Yes, I do choose peace.  I want peace.  I strive for peace.  And you know what, I felt peace.  I allowed myself to feel more peaceful.  And, I liked it.

I asked Teresa to tell me a little about her hypnosis sessions. I mean, when I first thought about hypnosis, I thought about being in a trance with someone controlling my mind and perhaps a little watch going back in forth in front of my face! :) HA!

But clinical hypnotherapy is not like that at all.  In fact, during clinical hypnosis you are a conscious, focused, alert, and active participant. Teresa said that “all hypnosis is self-hypnosis” because the hypnotist only offers guidance. Th client creates images in their mind in reponse to instructions given by the hypnotist, so in hypnosis the client is in total control. Teresa told me that hypnosis process is very empowering for the clients because not only the client is in control during hypnosis session, but most importantly: through hypnosis clients learn how to control their emotions and their physical body on their own in “real life”. So IBS clients who engage in hypnosis learn to control stress, anxiety, and physical symptoms of IBS by using simple visualizations. That sense of control is so important to IBS sufferers who feel that they have lost control over their bodies and often have an overwhelming feeling that everything is falling apart.

As a result of hypnosis clients realize that they are in the driver seat and they learn that they can decide how they want to feel in a given situation.

For example, if you have 10 people facing the same situation, each one of them feels different emotion in response to that situation, so it is not the situation but the thoughts or pictures in the brain that cause the emotions we feel. So if something stressful happens, we have a choice to either choose “peace” inside us or to choose “stress” – the stressful situation is like a fork on the road and we take either a “peace” path or “stress” path. The thing is that we choose these paths automatically, habitually, without thinking. But we can learn new habits ad new automatic responses and that’s what we learn in hypnosis

Hypnosis does not require any specific skills – the only skill needed is the ability to follow verbal for simple mental tasks (and, of course, a willingness to actively participate).

Hypnosis is an active brain exercise which allows clients to develop new patterns of thinking (just like physical exercise develops new patterns of movement). It is the client who decides what patterns he/she wants to develop and what outcome he/she is looking for. The hypnotherapist uses her/his knowledge to choose specific techniques and formulate suggestions that will produce the results the client is looking for. The best thing is that with practice these new patterns become automatic, so the mind and body naturally respond to everyday events in a new, desirable way.

Why can’t we do that without hypnosis? Patterns of thinking are stored in the subconscious part of the brain, so to change them you need to use techniques that work on the subconscious level – and that’s what hypnosis does.

An interesting thing about hypnotic trance is that the “doubting” part of the brain is turned off, so you readily accept any suggestions and thoughts that you want to accept – you believe what you want to believe and you are not looking for reasons why this or that is not possible.

That allows you to “reprogram” your brain and establish new patterns of thinking. And because the way you think (consciously or subconsciously) affects how you feel emotionally, you feel different emotions. And because the way you think (consciously or subconsciously) affects how your body behaves and feels to you, you also fee different body sensations.

Teresa explained how important it was to expect positive results.  When my patients feel like they have tried everything to get better sometimes they arrive at my door feeling like the have very little reason to feel optimistic.   But you mold you brain into ‘owning’ your thoughts.  You are what you think your are…and expecting that positive life changes are possible certainly provides hope.  So believe your light can shine!

IMG_8931

Feeling lack of control is something all humans experience in life because we cannot control anything other than ourselves.  Teresa talks about the importance of learning to control what we can control (ourselves) and “going with the flow” / letting go all the rest. Unfortunately, when people don’t feel in control of themselves, they try to control their external environment (and others) in an attempt to take control. But that never works!

And so in time it leads to stress, frustration, feelings of insecurity,.. which affects emotional and physical health.

Clinical hypnotherapy and IBS is an emerging science and more and more research confirms its benefits.  For more on clinical hypnosis  click here!

Suffer with IBS and want to meet with Teresa click here for her website.

Another local Boston hypnosis practitioner, Chris Hartford will also work with IBS patients, check out Chris’ site here

A quick update!  Last night May 30 (May 31 in Australia) the Monash Uni researchers held a FODMAP seminar.  Some of the topic of discussion was hypnosis!!

Here’s a quick picture of the twitter feed straight from the conference.  I was glued to my phone for a couple hours! twitter

 

 

 

Fluffernutter Cookies

Happy Memorial Day, Friends.

We just got back from a bit of a whirlwind trip to NYC and Philadelphia!

My daughter, Chelsea Rose graduated from college!  And we couldn’t be more proud of her accomplishments!  graduation announcement

The fam.college graduation

We enjoyed 2 graduation ceremonies, lots of great food in the city (as always!) and even tried a Soul Cycle class.  If you haven’t heard about Soul Cycle–it’s a spinning class–an exercise class on bicycles.  To say you work your butt off would be an understatement.  Russ and I survived…we are proud to say, but we sure did sweat a lot! soul cycle

After graduation, we were off to a family wedding in Philadelphia.  Being one of nine children, family weddings are quite the event!  A great opportunity to catch up with my siblings that live all over the US!

We had such a GREAT time but we are in need of some chill time which is what we are doing now.

I do find cooking relaxing and have been wanting to try a recipe that one of my interns mentioned to me.  She provided the original recipe which I believe was from Snackgirl.com but I couldn’t find it to provide the proper link for you.  I did modify the recipe a little so provided it for you today.

Growing up, I was a HUGE Fluffernutter fan!  We used to toast up bread and smear the fluff (marshmallow cream) with globs of peanut butter.  The heat of the toast would melt both the fluff and the peanut butter into wonderful goodness.  This little cookie is grain free, FODMAP friendly and gluten free too.

photo-33

With this recipe, I used Teddie all natural peanut butter.Teddie all natural

Added just 1/2 cup of chopped mini marshmallows {and a few other ingredients, of course}chopped marshmallows

Put them in rounded spoonfuls on a cookie sheetfluffernutter cookies ready to bake

And baked ‘em up.  Enjoy!

Fluffernutter Cookies

Ingredients

  • 1 cup all natural peanut butter
  • 1 egg
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract or paste
  • 1/2 cup mini marshmallows, rough chopped

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. In medium bowl, mix peanut butter, egg, brown sugar, baking soda and vanilla.
  3. Fold in marshmallows.
  4. Drop by teaspoon onto cookie sheet.
  5. Bake for 8-10 minutes
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Sweet and Nutty Quinoa Parfait

One of my clients told me she used quinoa in place of granola in her yogurt parfaits.  I LOVE this idea! So I whipped up a recipe to share with you!

Check out this yumminess. Berry & Quinoa Parfait

Russ and I love to add quinoa to our hot breakfast cereals.  We toss in steel cut oats and oat bran. Add some chia seeds, strawberries and a few pepitas (shelled pumpkin seeds).  Maybe a little bit of maple sugar too if I need a little extra hint of sweetness.   Have you tried quinoa for breakfast yet?  Or better yet, have you tried quinoa yet?

Although I do enjoy a nice quinoa salad, I love quinoa sweetened up too!

Today, I cooked up some red quinoa.  Added some shredded sweetened coconut, a few sliced almonds and a hefty dash of cinnamon.Sweeetened quinoa

What a delicious looking mix.Mixed quinoa

Then I layered this amazing quinoa mixture with some Greek yogurt (FODMAPer can substitute in lactose free yogurt as necessary) and some fresh berries.  I am a fan of Chobani but Green Valley lactose free yogurt is good too.yogurts

My crazy chocolate lab, Lucy and I enjoy Greek yogurt.  We usually share a container….and this morning she not only enjoyed some Greek yogurt but is proudly wearing some on her chin. :)

I do love to add a few raspberries to pretty much anything when I get a chance.  Our neighbor, Mr. Hubbard grew BEAUTIFUL raspberry bushes that creeped over onto our property. Fresh sweet raspberries fondly remind me of our sweet neighbor, his tasty berries and my childhood.raspberries

So delicious!

After our wonderful parfait, Lucy and I went on a nice run.  A perfect start to a beautiful sunny day!Quinoa Parfait blog.katescarlata.com

Sweet and Nutty Quinoa Parfait

Ingredients

  • 1/2 cup cooked quinoa
  • 1 Tablespoon sliced almonds
  • 1 Tablespoon sweetened shredded coconut
  • Generous dash of cinnamon
  • 8 ounces Lactose vanilla or plain yogurt (such as Green Valley)
  • 1/2 cup washed fresh berries (strawberries, blueberries, and raspberries)

Instructions

  1. Blend quinoa with sliced almonds, shredded coconut and cinnamon. Set aside.
  2. Layer yogurt followed by 1/2 of quinoa and top again with remaining yogurt.
  3. Finish parfait with the rest of the quinoa mixture and add the berries as the final topping.
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Orange Cranberry Sorghum Salad with Pecans

One of my favorite Whole Foods Market’s salads is their Israeli Couscous salad.  Couscous is a source of wheat and so is not tolerated by everyone…so…

I thought I might create a similar salad with sorghum.  Sorghum is a high fiber gluten free grain.  Since I bought a big bag of it, I wanted to use it up and create a summer-y salad with it.

Did you see my posting on popping sorghum like popcorn? Here it is!

Here is what I came up with.  Not too shabby, right?sorghum salad with spoon

Sorghum is a chewy round grain.

sorghum

I found a version of the Whole Foods couscous salad on line here, and so tweaked it a bit for my sorghum salad keeping it pretty similar.

I added some pecans. Gotta love pecans, right?pecans

And some cranberries too.  FODMAPers 1 Tablespoon of dried cranberries is an appropriate serving size.

I whipped up a dressing made with thyme, tarragon and tumeric.  Tumeric has powerful anti inflammatory properties.  We could all use a little anti-inflammation, right? :)    It is found in curry dishes, added in stir-fry recipes and often used in Indian cuisine.ingredients in mason

I tossed the mixture together and garnished with a bit of green scallion and parsley.

When I make this again, I would consider using a mix of grains for even more texture such as rice, red quinoa and sorghum.

sorghum salad

Orange Cranberry Sorghum Salad with Pecans

Ingredients

  • Serves ~6
  • 3 cups COOKED sorghum (OR mix brown rice, sorghum & red quinoa) Wheat tolerant folks can substitute Israeli couscous, if desired
  • 1/3 cup chopped dried cranberries
  • 1/2 cup chopped pecans
  • 1 scallion, chopped (FODMAPers use green part only)
  • 2 Tablespoons fresh chopped parsley
  • Dressing:
  • 1 1/2 Tablespoons rice wine vinegar
  • 2 Tablespoons olive oil
  • 1/4 cup fresh squeezed orange juice
  • 1 Tablespoon orange zest, if desired
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon thyme
  • dash sea salt

Instructions

  1. In medium bowl, add cooked sorghum, chopped pecans and cranberries.
  2. Whisk dressing ingredients together and toss with sorghum mixture.
  3. Garnish with scallion and parsley.
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Shakin’ Up The Kitchen with Shakshuka

This is a guest post by Lauren Adler Dear, a dietetic intern, and very soon to be registered dietitian!  Who’s tried Shakshuka before?  READ on and learn more…

This past Sunday, my dad and I made a wonderful brunch for mom for Mother’s Day. On the menu: Shakshuka, a middle eastern dish of baked eggs in a tomato sauce. Shakshuka is traditionally made with peppers, onions, garlic, and tomatoes, but we decided to make one FODMAP friendly version and one non-FODMAP friendly version.

First we gathered all the ingredients. My dad is an incredible cook and he always lays out his mise en place before he begins. I, on the other hand tend to gather things as I go.

Ingredients

We sautéed the peppers over medium-low heat for about 25 minutes until they were nice and soft.peppers cookingNext in the pan were the spices: cumin, sweet paprika, and turmeric. Then we added chopped canned tomatoes, salt, and pepper. We cooked down the saucy tomatoes for about 10 minutes, added some feta cheese, cracked in some eggs and popped the pans into the oven for about 15 minutes.

Here are both versions….delicious!Lauren's recipe done!Shakshuka can be served with pita bread for the wheat tolerant or a side of quinoa, brown rice, or FODMAP friendly bread for the non-wheat tolerant.

Thanks Lauren for this great recipe and post! I, for one, had never heard of Shakshuka before I read this post!  I love getting great recipe inspirations from my talented colleagues.  I hope you all give Shakshuka a try! Sounds like a great brunch recipe!

Shakin’ Up The Kitchen with Shakshuka

Ingredients

  • Serves 2-3
  • 2 Tablespoons olive oil
  • A few slices of onion for infusing (or use oil you have already infused)
  • 1 large red bell pepper, sliced
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • ¼ teaspoon turmeric
  • 1 28-ounce can chopped tomatoes
  • 1 cup feta cheese, crumbled
  • 5 eggs
  • Chopped cilantro or parsley for garnish.

Instructions

  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low head. Add onion, cook for 5 minutes, then remove.
  3. Add red pepper and cook over medium-low head for 20-25 minutes. Add cumin, paprika, and turmeric and cook 1-2 minutes.
  4. Pour in tomatoes and season to taste. Simmer until tomatoes have thickend, about 10 minutes. Stir in feta.
  5. Make 5 wells in the mixture and crack the eggs into the wells. Cover the skillet with foil and transfer to the oven and bake for 5 minutes. Remove the foil and bake another 4-5 minutes, or until the eggs are set.
  6. Sprinkle with cilantro or parsley and serve with quinoa or FODMAP friendly bread.
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