Tuscan Bean and Kale Soup with Crispy Quinoa and Kaniwa

One of my son’s referred to this soup as “A hug in a bowl”!  It must have something to do with the copious amount of really great Italian olive oil and the love that goes into making a soup stock from scratch! This is my version of a hearty soup that I had on a recent trip to Tuscany. Feel free to mix up the beans. In Italy they use a lot of pinto beans however I have made it with navy beans and chickpeas with equally delicious results.  Kaniwa is a cousin to quinoa and is more nutrient-dense. It has a grittier texture than quinoa and I find it more palatable to combine the two.  I have steamed the two together to create a crunchy topping that replaces croutons in the traditional version of this soup.

 

 

The Stock: (You can substitute the home made stock for 8 cups of store bought vegetarian broth)

Ingredients:

  • 8 cups of water
  • 2 roughly chopped carrots
  • 1 yellow onion, roughly chopped
  • a hand full of parsley stalks
  • 2 bay leaves

Combine all of the ingredients in a large pot. Simmer for about an hour. Set aside.

 

The Soup:

makes 6-8 servings

  • 1 large yellow onion, minced
  • 2 sprigs of fresh rosemary
  • 2 cloves of minced garlic
  • 1 tbsp. of extra virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 3 cups of potatoes, cubed (no need to peel if you are using organic potatoes)
  • 2 heads of tuscan kale (this is the one that has a scaly appearance) Remove ribs and chop.
  • 1 398 ml. can of pinto beans, chickpeas or navy beans
  • 2 Tbsp. of extra virgin olive oil
  • 2 tsp. pink himalayan salt
  • lots of fresh cracked pepper

In a large pot heat 1 Tbsp. of olive oil. Saute the onions until translucent. Add the minced garlic, chopped carrot,  and the full sprigs of rosemary.

 

 

Stir to coat the vegetables with the olive oil. Add the potatoes.

 

 

Add 8 cups of your prepared broth to the pot along with the additional 2 tbsp. of olive oil.  Simmer over medium heat until the potatoes are tender. Add 2 tsp. of salt or more to taste. Keep in mind that if you are using a store bought stock that it might be salted. You may need to reduce the amount of salt added.  Add the chopped kale and the beans. Simmer until the kale is tender.

 

 

 

 

 

Season with lots of fresh cracked pepper. Remove from the heat while you prepare the Quinoa Kaniwa crumble.

 

The Quinoa Kaniwa Crisp:

  • 1/2 cup of quinoa
  • 1/2 cup of kaniwa
  • 1 tsp. salt
  • 3 tbsp. extra virgin olive oil
  • 3 heaping tbsp. of nutritional yeast ( a cheesy tasting flaked yeast that contains loads of protein and b vitamins)

 

 

In a medium sized pot combine quinoa and kaniwa with 1 3/4 cups of water and 1 tsp. of salt. Bring to a boil and then simmer for 15 min. or until all of the water has been absorbed. Allow it to sit covered for an additional 15 minutes before fluffing with a fork.

Preheat your oven to 350 F.

 

 

 

Scoop the cooked quinoa and kaniwa onto a large cookie sheet. Toss with 3 tbsp. of olive oil and the 3 heaping tbsp. of nutritional yeast. With your hands mix well to combine. Place in the 350 degree oven for about 30 min. stirring several times throughout to make sure that it is evenly crisped.

To Serve:

Fill bowls with soup and top with a few tbsp. of Quinoa Kaniwa Crisp. Left over crisp can be stored in an air tight container. It is also delicious sprinkled on salads for texture and added nutrition.

 

Roasted Chili Lime Acorn Squash with Toasted Pumpkin Seeds and Dried Cranberries

 

Roasted acorn squash tossed in a chili, lime, and cilantro vinaigrette is the perfect accompaniment to a fall or holiday meal. You can use any squash apart from spaghetti and butternut. Kabocha is another one of my favourites!

 

The Squash

Ingredients:

serves 4-6

  • 2 acorn squash seeded and sliced into 1 inch thick slices
  • 3 tbsp. of olive oil
  • 3 tbsp. of tamari
  • 1/2 cup of toasted raw pumpkin seeds (toasted in a skillet over medium heat until browned)
  • 1/4 cup of fruit juice sweetened dried cranberries

Preheat your oven to 400 degrees F. Cut the squash in half and then scoop out the seeds with a large spoon. Cut the squash into 1 in. thick slices.  On a large cookie sheet, toss the squash with the olive oil and tamari. Rearrange the squash so that it sits individually on the cookie sheet. Reserve the pumpkin seeds and cranberries to garnish.

 

Bake for about 30 min. flipping the squash half way through. It should browned on both sides and tender when pierced with a fork. While the squash bakes, prepare the dressing. (recipe follows)

 

 

The dressing:

  • 1/4 of fresh squeezed lime juice
  • 1/2 tsp. pink himalayan salt
  • 1 clove of minced garlic
  • 1/2 cup of extra virgin olive oil
  • 1/4 tsp. red chili flakes
  • 1/4 cup fresh, chopped cilantro

Whisk all of the ingredients together in a small bowl. Set aside.

 

 

To serve, toss the roasted squash with the vinaigrette. Serve on a platter topped with toasted pumpkin seeds and dried cranberries!

 

 

 

Slim Bits with Salted Caramel Coconut Butter Icing

I have teased you enough with photos of these raw “donut holes” over the last few months, here is the recipe! The base of the icing is coconut butter which is essentially raw dried coconut ground into a butter. I make my own in my stone grinder but I will give instructions to either make it in a high speed blender or a food processor. You will need either a Vitamix, a Blend Tech Blender, or a food processor to make the coconut butter from scratch. You can also purchase coconut butter in your local health food store. The caramel flavour comes from Medicine Flower Extracts. They have a line of all natural extracts that can be purchased either on line or at specialty stores in the city. I know that Bite Market in Calgary carries them. If you can’t find the extract you can simply use vanilla extract. The coconut sugar gives the icing a caramel- like flavour and colour on its own.

 

 

The Donut Holes:

makes 12

  • 2/3 cup of gluten free rolled oats
  • 2/3 cup of raw cashews soaked in water for at least 2 hours and then drained
  • 2/3 cup of soft medjool dates, pitted
  • 1/8 tsp. of pink himalayan salt
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. chia seeds

In a food processor, grind the oats to a coarse flour.

 

 

Add the soaked and drained cashews to the oat flour along with the dates, chia seeds, salt and vanilla.

 

Process until the mixture comes together as a fairly stiff dough.

 

 

By hand, form into 1 inch balls and then set in the freezer while you prepare the icing. The donut holes are best dipped in the icing frozen. The icing will go on much thicker if the holes are frozen.

 

 

Salted Caramel Coconut Icing:

  • 4  heaping cups of raw dried unsweetened coconut ribbons ( or 11/3 cups of purchased coconut butter warmed to a liquid)
  • 1/2 cup of coconut sugar (powdered)
  • 8-10 drops of Medicine Flower Caramel Extract or 1 tsp. of pure vanilla extract
  • 1/4 tsp. pink himalayan salt

To powder the coconut sugar, blend a few cups in a high speed blender until powdered. You will need to powder more than the 1/2 cup that you need in order to get it moving in the blender. Remove it from the blender and set it aside.

If you are making your own coconut butter, place the 4 heaping cups of raw dried coconut ribbons into your blender. Blend on high for a few minutes using the tamper to push it into the blade to ensure that all of it is incorporated into the mix. The coconut will quickly liquify. Be careful here not to let the coconut over-heat. Once it is blended into a smooth paste stop the blending process to add the rest of the ingredients. You should end up with about 11/3 cups of coconut butter.

If using a food processor, let the processor run until the coconut is smooth and liquified.

If using purchased coconut butter, warm it over low heat until liquified and proceed with the next step in a blender or food processor.

Add the powdered coconut sugar, caramel or vanilla extract and salt. Blend or process again until the coconut butter is warmed and well combined. As the mixture warms in the blender or food processor the coconut sugar will blend into the icing.

 

 

 

 

 

The Salted Caramel Icing can be poured into a container with a lid to use later or can be used right away in its liquid form to coat the Slim Bits. If left at room temperature it will solidify and will need to be warmed to use.

 

 

To Ice the Slim Bits:

Pour or spoon the Salted Caramel Icing into a small saucepan and warm over low heat. Stir well. Turn off the heat.

Remove the frozen Tim Bits from the freezer and one at a time, dip the donut holes into the icing. Using a spoon roll the donut around to make sure it is well coated.

 

 

 

 

 

Place the iced donut hole onto a parchment lined cookie sheet to set. I like to drizzle a little more of the icing over top once they are on the parchment. Sprinkle with true cinnamon and either allow the icing to set at room temperature or in the fridge. As you remove them from the parchment you can clean up the edges by breaking off the overflowing coconut butter. Store in a sealed container in the fridge for up to 10 days. I guarantee they won’t last that long!

 

 

 

 

 

 

 

Pumpkin Mousse with Candied Ginger and Maple Almonds

When my family requested a curry for Thanksgiving I wanted to come up with a festive but lighter dessert that would sit well on top of a heavy curry! This fluffy mousse was perfect topped with a small scoop of cashew ice cream (I love the So Delicious brand), a few slivers of candied ginger, and a smattering of toasted maple almonds.

 

 

Ingredients:

  • 1 cup of raw cashews soaked in water for 2 hours
  • 1/2 cup of melted coconut oil
  • 1 large can (796ml) of organic pumpkin puree or the equivalent amount of pureed roasted fresh sugar pumpkin.
  • 2 tsp. of pumpkin pie spice
  • 1/2 tsp. of cardamom powder (ground fresh from the whole pods is always best) *
  • 1 tsp. of true cinnamon
  • 1 tsp. of vanilla extract
  • 1/2 cup plus 2 tbsp. of maple syrup
  • several chunks of crystallized ginger to garnish
  • one recipe of maple almonds (recipe follows)

 

*  If using whole cardamom pods, gently crush the pods with a pestle to expose the seeds.

 

 

Remove the husks and then crush the seeds with your pestle into a fine powder.

 

 

 

Drain and rinse the soaked cashews.

 

 

 

In a high speed blender combine the cashews with the melted coconut oil until smooth and creamy.

 

 

 

 

Add the pumpkin puree, pumpkin pie spice, cardamom powder, cinnamon, vanilla, and maple syrup to the cashew cream and blend until smooth and well combined.

 

 

Spoon the mixture evenly into 6 1/2 cup mason jars or 12 1/4 cup mason jars.

 

 

Place the filled jars in the refrigerator to set while you prepare the almonds.

To make almonds:

You can either dehydrate these for 12 hours prior to preparing the mousse or just toast them on a parchment lined baking sheet in a 350 degree oven.

  • 1 cup of raw almonds (soaked overnight and first dehydrated if you are going for the dehydrator option, otherwise just raw almonds is fine.)
  • a few tablespoons of maple syrup
  • a pinch of sea salt
  • 1/2 tsp. true cinnamon

Preheat your oven to 350 degrees F. In a small bowl combine the almonds with maple syrup, sea salt and cinnamon. Mix well to coat. Spread the maple coated almonds onto a parchment lined baking sheet and bake until the almonds are toasted and the maple syrup has mostly evaporated. (about 25 min.) Remove from the oven and allow to cool. Once cooled, chop into smaller pieces. If using the dehydrator, spread the mixture onto a teflex sheet and dehydrate at 117 degrees F. for 12 hours.

 

 

To serve, add a scoop of ice cream of your choice, a sprinkling of maple almonds and a tsp. or so of chopped crystallized ginger!

 

 

Kohlrabi Granny Smith Apple Slaw

Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage!  I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!

 

 

Ingredients:

Serves 4 as a side salad

  • 1 fist sized kohlrabi, peeled
  • 1 large organic granny smith apple

With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

The Dressing:

  • 1/2 cups of raw cashews
  • 1/2 cup of water
  • 1/2 tsp. pink himalayan salt
  • 1 tsp. maple syrup
  • 1 Tbsp. avocado oil
  • juice of one lime (about 2 Tbsp.)
  • 1/4 cup of chopped fresh mint
  • 2 sliced green onions
  • lots of fresh cracked black pepper

Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!

 

 

Roasted Beet Salad with Apples and Raspberry Sauerkraut

Make a big batch of Raspberry Chipotle Sauerkraut (see my recipe) and give this recipe a try! Beets roasted in a bit of olive oil and tamari, and then tossed with chopped apple and sauerkraut harmonize perfectly to create this simple salad that doesn’t even have to be dressed. A hand full of chopped parsley is the perfect garnish along with crumbled macadamia style goat cheese (see Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in Honey Balsamic Vinaigrette for the cheese recipe) or crumbled Goat Cheese.

 

 

Ingredients:

  • 2 cups of peeled, chopped beets
  • 2 Tbsp. tamari
  • 3 Tbsp. olive oil
  • 2 gala apples, cored and chopped
  • 1/2 cup of Raspberry Chipotle Sauerkraut (See recipe)
  • fresh cracked pepper
  • 1/2 cup chopped parsley
  • crumbled Macadamia Style Goat Cheese or Goat Cheese (Optional and not pictured)

Preheat your oven to 350 F. Toss the chopped beets with the tamari and oil in a medium sized bowl. Spread onto a cookie sheet and bake for about 1/2 hour, tossing a few times throughout until tender. Remove from the oven and allow to cool while you chop the apples. Toss the cooled beets with chopped apples, and sauerkraut. Serve topped with lots of fresh cracked pepper and chopped parsley. The Goat Cheese (either dairy or non) is optional!

Nicoise Salad with Chickpea of the Sea

Nicoise salad originated in the French city of Nice. I have substituted a chickpea salad for the tuna but have otherwise stuck to the traditional ingredients that include potatoes, tomatoes, steamed green beans and olives. This is a perfect summer salad drizzled with plenty of balsamic olive oil vinaigrette. Left over Chickpea salad is delicious as a  spread on toast or crackers!

 

 

 

Chickpea of the Sea Salad:

  • 1 19 oz. can of organic chickpeas, drained and rinsed
  • 1/2 cup chopped celery
  • 1/3 cup of chopped dill pickles
  • 1 tsp. of dijon mustard
  • 1/2 cup of vegan mayonnaise or cashew mayonnaise (see recipe below)
  • 1 tsp. celery salt
  • 1 tsp. powdered kelp
  • 1 Tbsp. apple cider vinegar
  • a pinch of red chili flakes

Process the chickpeas in a food processor until chopped but not mushy.  Pulse to crush the chick peas but still keep some texture.

 

By hand, stir in the chopped celery, dill pickles, dijon, mayonnaise, celery salt, kelp, apple cider vinegar, and chili flakes. Stir well to combine. Adjust the flavours by adding more vinegar or celery salt if desired. Set aside.

 

 

 

 

Cashew Mayo:

  • 3/4 cup of raw cashews, soaked for at least 2 hours
  • 1/4 cup of avocado oil
  • 1/4 cup water
  • 1 tbsp. lemon juice
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. himalayan pink salt
  • 1 tsp. dijon mustard

Drain the soaked cashews. Blend well with the rest of the ingredients until silky smooth.Store in a sealed container in the fridge.

Balsamic Olive Oil Vinaigrette:

  • 2 Tbsp. raw honey
  • 1/3 cup balsamic vinegar
  • 1/2 tsp. pink himalayan salt
  • several cracks of fresh pepper
  • 1 cup of extra virgin olive oil

Whisk everything together in a small bowl. Set aside.

The Salad:

  • 1/2 cup of kalamata or green olives (your choice) halved
  • lots of cherry or grape tomatoes, halved
  • 1 lb. of fresh green beans, steamed until tender
  • 1 lb. of baby potatoes, halved and roasted in a 400 degree oven for 30 min. or until browned and tender.
  • lots of butter lettuce

Arrange the butter lettuce on plates. Put a big dollop of the Chick Pea Salad mixture in the centre of each plate. Artfully arrange the roasted potatoes, steamed green beans, halved tomatoes and olives around the chick pea mixture. Drizzle with a generous amount of the balsamic dressing and lots of fresh cracked pepper to serve!

Lacto Fermented Salsa Fresca

The diets of every traditional society have included some kind of lacto fermented food. This salsa is as simple as preparing a salsa fresca with the addition of a little kombucha and then leaving it on the counter for 2 or 3 days to ferment. It is not only delicious but loaded with enzymes and probiotics which will enhance the digestibility of whatever you serve it on. Tomatoes are at the peak of their season right now so check out the farmers market for the beefiest, ripest tomatoes that you can find!

 

 

 

Ingredients:

(makes about 3 cups)

  • 1 red onion, peeled and finely chopped
  • 2 large beefsteak tomatoes
  • 1 medium red pepper, seeded and chopped finely
  • 1 jalapeno pepper, seeded and minced
  • 1 clove of garlic peeled and minced
  • a hand full of fresh chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. of pink himalayan salt
  • 1/4 cup of kombucha
  • a 1 litre mason jar
  • a zip lock sandwich bag to make a weight

Combine all ingredients in a medium sized bowl. Mix with your hands to combine.

 

 

Scoop the mixture into a 1 litre mason jar. Press down gently with your hands until the veggies are submerged in liquid which will be a combination of tomato juices and kombucha.

 

 

 

Fill a zip lock bag about 2/3 full of water and then seal, pressing out the air as you seal it. You can alternatively use an air lock system if you have one or glass pebbles that sit on top of the mixture to keep it submerged.

 

 

Place the water filled bag on top of the salsa in the mason jar. As it settles it will press the veggies underneath the liquid which is crucial to avoid mold growing.

 

 

Allow the salsa to sit at room temperature for 2-3 days. The rate of fermentation will depend on the temperature in your kitchen. Taste it after 2 days. It should be slightly bubbly and have a fermented taste to it. If not, let it sit another day. When ready, remove the water filled bag, cap it with a mason jar seal and ring and store in the fridge until ready to eat!

Use it wherever you would an ordinary salsa!

A Sante!

Cold Brew Cacao with Hazelnut milk

Cold brew cacao is rich and smooth with subtle notes of true cinnamon, cardamom and chocolate. Whizzed in the blender with a splash of raw hazelnut milk and a drop of hazelnut flavoured stevia is my favourite way to enjoy this refreshing brew. I am not a coffee drinker, not because I don’t like it, it just doesn’t agree with me. Making a cold brew with cacao instead of coffee is the perfect way to reap the benefits of raw cacao on a hot summer day.  Theobromine, the stimulant in cacao results in a steady crash-free buzz unlike caffeine and is loaded with antioxidants and minerals.

Raw cacao nibs are readily available at your local health food store and if you want to make your own hazelnut milk, follow the instructions for hazelnut milk in the “Nut Nog” recipe.

Special equipment: food processor and blender

 

 

 

Ingredients:

  • 11/2 cups of raw cacao nibs
  • 9 cups of water
  • 1 tbsp. of true cinnamon
  • 1 tsp. crushed cardamom pods
  • a 1 gallon jug
  • a nut milk bag
  • 1 recipe of raw hazelnut milk or milk of your choice
  • hazelnut flavoured stevia

 

In a food processor, grind the cacao nibs to a coarse powder. Grinding it too fine will allow the beans to escape through the nut milk bag so keep it fairy coarse.

 

 

 

Line a 1 gallon jar or large pitcher with a nut milk bag, securing the bag around the top of the jar or jug. Scoop the ground cacao nibs, the cinnamon and crushed cardamom pods into the nut milk bag and then pour 9 cups of water over the ground cacao into the jar.

 

 

 

 

 

 

Cover the jar with a tea towel and let the cacao steep in the water overnight or up to 16 hours.

Remove the cacao filled nut milk bag from the jar, squeezing gently to remove the excess liquid. Strain the remaining cacao tea into a pitcher using a fine mesh strainer or a chinois as pictured below.

 

 

 

Store the mixture in the fridge.

To Serve:

Combine 1 cup of the cold brew cacao in a high speed blender with 1/4 cup of fresh hazelnut milk, a few ice cubes and a few drops of hazelnut flavoured liquid stevia or to taste. (Remember that stevia is extremely sweet so add a little at a time!)

Enjoy!

 

Raspberry Chipotle Sauerkraut

This red cabbage kraut jewelled with sweet summer raspberries and a pinch of dried chipotle is delicious on just about everything from tacos to salads to a toasted slice of sour dough bread with a thick layer of tree nut or goat cheese!  (See the recipe to make your own macadamia nut goat cheese under Salads, Kale with Hazelnuts, Pear, and Macadamia Goat Cheese in a Honey Balsamic Vinaigrette)  A small amount of sauerkraut everyday along with a meal adds a healthy dose of probiotics to your diet. I have a fermentation crock but I will also share with you a simple method for fermenting cabbage that doesn’t involve having a crock. A few litre mason jars and some heavy duty zip lock bags filled with water as a weight will do the trick.

 

 

Ingredients:

  • 2 medium organic purple cabbages, outer leaves removed
  • 5 Tbsp. of salt (unrefined sea salt or pink himalayan salt. I used some beautiful Icelandic sea salt that my son brought back for Iceland!
  • 2 tsp. of dried chipotle pepper powder

21/2 cups of fresh or frozen organic raspberries

Cut and core the cabbage and then with a sharp knife cut it into slices. Place the cabbage into a large bowl, one you can really get your hands into!  I cut it relatively thin but not too thin as I like a coarser texture to my sauerkraut. I had to include a photo of the purple cabbage goddess!

 

 

 

 

 

 

 

Add the 5 tbsp. of salt to the sliced cabbage. Massage the cabbage and salt well with clean hands until it begins to soften and some of water from the cabbage begins to pool in the bottom of the bowl. This will take a good 15-20 minutes. Add the chipotle powder and the raspberries to the cabbage and mix well with your hands until combined.

 

 

 

If using a fermentation crock:

With your hands, transfer the mixture to the crock and press down well with your hands to pack it tightly into the bottom of the crock. The liquid from the cabbage should begin to ooze toward the top of the mixture.

 

 

Place the weights that come with the crock on top of the cabbage mixture.

 

The liquid may not initially rise to cover the cabbage but after 8 hours or so the salt in the mixture will encourage the cabbage to release more moisture so that the liquid level rises above the cabbage. If after 8 hours this is not happening, add enough water to cover the cabbage. If the cabbage is not submerged mold will develop.  Fill the rim at the top of the crock with water to create a seal and put the lid on. This will allow C02 to escape but no air to get in. Place the crock out of direct sunlight in a spot that is between 15 and 20 degrees C. (55 and 72 degrees F) The sauerkraut will be fully fermented in two weeks although you can still remove small amounts and eat it before the full two weeks if desired.

 

 

If you are using a mason jar:

Follow the same procedure as if using a crock by filling your mason jars with the cabbage mixture and then pressing the mixture firmly into the bottom of the jars until the moisture from the cabbage rises to the level of the cabbage. Fill a heavy duty zip lock bag (sandwich size) with water and set it on top of the cabbage filled mason jar. The weight of the water filled bag will keep the cabbage submerged under the liquid. If after 8 hours, the liquid has still no risen to submerge the cabbage, top it up with a little water. It is important to keep the cabbage submerged so that mold doesn’t grow on the exposed cabbage. Place the kraut in a dark place between 15 and 20 degrees C. for 15 days. Check it periodically to make sure that all of the cabbage is submerged in the brine.

After fifteen days:

When the sauerkraut is fully fermented, scoop the kraut out of the crock or mason jars with clean hands into mason jars. Put lids on the jars.  At this point it must be stored in the fridge. It will last several months in the fridge.

Trouble shooting:

  • If mold develops on the top of your sauerkraut simply scoop it off. A greyish or greenish mold is completely normal however if it is black, pink, or orange make sure you discard it!
  • If your sauerkraut is soggy or lacks crunch, you didn’t use enough salt

 

 

 

 

 

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