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            [id] => 25170
            [title] => African Nut Stew
            [permalink] => http://www.alive.com/health/african-nut-stew/
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                    [0] => Health
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            [subtitle] => 
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    [1] => stdClass Object
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            [id] => 25417
            [title] => A Fighting Chance
            [permalink] => http://www.alive.com/food/a-fighting-chance/
            [Categories] => Array
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                    [0] => Food
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            [Tags] => Array
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                    [0] => Cancer Prevention
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            [subtitle] => Fresh foods combat cancer
            [lead-in] => Healthy food is one of our most powerful allies when it comes to dealing with cancer. Try these cancer fighting foods and healthy recipes and live cancer free.

            [author] => stdClass Object
                (
                    [ID] => 237
                    [user_firstname] => Lisa
                    [user_lastname] => Marie Bhattacharya
                    [nickname] => lisa-marie-bhattacharya
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                    [display_name] => Lisa Marie Bhattacharya
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                    [user_url] => 
                    [user_registered] => 2015-04-20 23:23:30
                    [user_description] => Lisa Marie Bhattacharya, holistic nutritionist, resides on Bowen Island, BC. She works at Inspire Health, an integrative cancer care centre, and teaches at the Canadian School of Natural Nutrition in Vancouver.
                    [user_avatar] => 
                )

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    [2] => stdClass Object
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            [id] => 57993
            [title] => Super Bowls with Poppy Seed Crusted Tofu
            [permalink] => http://www.alive.com/?post_type=recipe&p=57993
            [Categories] => Array
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                    [0] => Food
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            [subtitle] => Serves 4.
            [lead-in] => 
            [ingredients] => Lemony Sunflower Seed Dressing
1/2 cup (125 mL) very hot, recently boiled water
1/3 cup (80 mL) raw, unsalted sunflower seeds
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) maple syrup or honey
1 tsp (5 mL) gluten-free tamari
1 garlic clove, peeled
Bowls
1 – 12 oz (350 g) package extra-firm organic tofu, drained, pressed, and cut into cubes
2 tsp (10 mL) extra-virgin olive oil
1 tsp (5 mL) gluten-free low-sodium tamari
1 Tbsp (15 mL) poppy seeds
2 cups (500 mL) cooked, hot quinoa
1 head broccoli, cut into florets and steamed until tender-crisp
Sunflower seed sprouts or alfalfa sprouts, for garnish

            [directions] => Preheat oven to 375 F (190 C). Line large baking sheet with parchment paper.
Add hot water and sunflower seeds to blender. Let sit for 1 hour. Add remaining dressing ingredients and blend on high until smooth and creamy. If not using immediately, store in glass jar in refrigerator for up to 1 week, stirring before use.
On prepared baking sheet, coat tofu in oil and tamari, followed by poppy seeds. Bake for 15 to 20 minutes, until tofu has puffed and seeds have adhered to surface.
To assemble bowls, add sections of cooked quinoa, broccoli, and tofu. Drizzle generously with dressing and garnish with sprouts. Tastes great warm or chilled.

            [nutritional_info] => Each serving contains: 364 calories; 18 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 35 g total carbohydrates (5 g sugars, 8 g fibre); 208 mg sodium

            [author] => stdClass Object
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                    [ID] => 3586
                    [user_firstname] => Allison
                    [user_lastname] => Day, RHN
                    [nickname] => allison-day-rhn
                    [user_nicename] => allison-day-rhn-16
                    [display_name] => Allison Day, RHN
                    [user_email] => 11050af6@example.com
                    [user_url] => 
                    [user_registered] => 2015-04-22 18:12:27
                    [user_description] => Allison Day, RHN, is a nutritionist, blogger, writer, and recipe developer.
                    [user_avatar] => 
                )

            [photography_by] => 
            [styled_by] => 
            [source] => "Cooking with Superseeds", alive #397, November 2015
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                    [author] => 4688
                    [description] => 
                    [caption] => 
                    [name] => super-bowls-with-poppy-seed-crusted-tofu-jama9953
                    [date] => 2015-10-29 17:38:42
                    [modified] => 2015-10-29 22:14:30
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    [3] => stdClass Object
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            [id] => 57938
            [title] => Sweet Potato, Egg, and Tofu Squares
            [permalink] => http://www.alive.com/recipe/sweet-potato-egg-and-tofu-squares/
            [Categories] => Array
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                    [0] => Food
                )

            [Meals] => Array
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                    [0] => Lunch
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            [subtitle] => Serves 4.
            [lead-in] => 
            [ingredients] => 6 organic eggs
1/2 – 300 g package soft tofu
3 sun-dried tomatoes, packed in oil, chopped
Sea salt, to taste
1 large sweet potato, cooked, peeled, and chopped
1/2 red pepper, chopped
1 cup (250 mL) chopped broccoli florets
3/4 cup (180 mL) crumbled feta or grated cheddar

            [directions] => Preheat oven to 350 F (180 C).
Crack eggs into large bowl and crumble in tofu. Add sun-dried tomatoes and salt. Using hand blender, whirl until well mixed. Stir in sweet potato, red pepper, and broccoli.
Pour into 8 in (20 cm) square baking dish lined with parchment paper (to make serving and clean-up easier). Sprinkle with cheese, and then bake until eggs are set, 35 to 40 minutes. Let stand for 5 minutes, and then cut into squares.

            [nutritional_info] => Each serving contains: 266 calories; 19 g protein; 15 g total fat (7 g sat. fat, 0 g trans fat); 17 g total carbohydrates (6 g sugars, 3 g fibre); 465 mg sodium

            [author] => stdClass Object
                (
                    [ID] => 32
                    [user_firstname] => Jennifer
                    [user_lastname] => Danter
                    [nickname] => jennifer-danter
                    [user_nicename] => jennifer-danter-2
                    [display_name] => Jennifer Danter
                    [user_email] => 2e52c934@example.com
                    [user_url] => 
                    [user_registered] => 2015-04-20 23:07:08
                    [user_description] => Jennifer Danter is a freelance food writer and food stylist in Victoria, BC.
                    [user_avatar] => 
                )

            [photography_by] => 
            [styled_by] => 
            [source] => "Energizing Lunches", alive #397, November 2015
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                    [id] => 57873
                    [title] => Sweet Potato Squares
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                    [alt] => Sweet Potato Squares
                    [author] => 4688
                    [description] => 
                    [caption] => 
                    [name] => sweet-potato-squares-jama0079
                    [date] => 2015-10-29 17:38:47
                    [modified] => 2015-10-29 20:33:21
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                    [type] => image
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    [4] => stdClass Object
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            [id] => 57225
            [title] => Power Pesto Soup
            [permalink] => http://www.alive.com/recipe/power-pesto-soup/
            [Categories] => Array
                (
                    [0] => Food
                )

            [Courses] => Array
                (
                    [0] => Soup
                )

            [subtitle] => Serves 4.
            [lead-in] => 
            [ingredients] => 1 Tbsp (15 mL) extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 medium tomatoes, skinned and chopped
4 1/2 cups (1.125 L) low-sodium vegetable or chicken stock
1 Tbsp (15 mL) pesto, plus extra dash for garnish
Rind and juice of 1 lemon
Salt and pepper to taste (optional)
3/4 cup (180 mL) chopped broccoli
1 small zucchini, diced
1 cup (250 mL) frozen shelled edamame
2/3 cup (160 mL) small pasta shapes (such as ditalini)
1 cup (250 mL) shredded spinach
Fresh basil or parsley, to garnish

            [directions] => Heat oil in large saucepan over medium heat. Add onion and cook till softened and translucent. Add garlic, tomatoes, stock, pesto, lemon rind, and salt and pepper to taste, if using. Bring to a boil, then reduce heat to a gentle simmer and cook for 10 minutes.
Add broccoli, zucchini, edamame, and pasta, then simmer for a further 7 to 10 minutes. Add spinach and lemon juice; cook until spinach is soft and pasta shapes are al dente.
Serve immediately, topping each bowl of soup with a tiny dollop more of pesto, then garnish with fresh parsley or basil leaves.

            [nutritional_info] => Each serving contains: 288 calories; 16 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 36 g total carbohydrates (9 g sugars, 6 g fibre); 416 mg sodium

            [author] => stdClass Object
                (
                    [ID] => 88
                    [user_firstname] => Pamela
                    [user_lastname] => Durkin
                    [nickname] => pamela-durkin
                    [user_nicename] => pamela-durkin-7
                    [display_name] => Pamela Durkin
                    [user_email] => 4c413e81@example.com
                    [user_url] => 
                    [user_registered] => 2015-04-20 23:13:34
                    [user_description] => Pamela Durkin is a registered nutritional consultant and freelance health journalist based in Victoria, BC.
                    [user_avatar] => 
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            [photography_by] => 
            [styled_by] => 
            [source] => "Soup-er Simmers", alive #396, October 2015
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                    [title] => Power Pesto Soup
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    [5] => stdClass Object
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            [id] => 24049
            [title] => Cancer Fighting Foods
            [permalink] => http://www.alive.com/food/cancer-fighting-foods-2/
            [Categories] => Array
                (
                    [0] => Food
                )

            [Tags] => Array
                (
                    [0] => Cancer-Fighting Foods
                    [1] => Recipes
                    [2] => Superfoods
                )

            [subtitle] => Tantalize your taste buds
            [lead-in] => When it comes to preventing and fighting cancer, anti-inflammatory foods and recipes are important.

            [author] => stdClass Object
                (
                    [ID] => 57
                    [user_firstname] => Irene
                    [user_lastname] => McGuinness
                    [nickname] => irene-mcguinness
                    [user_nicename] => irene-mcguinness-8
                    [display_name] => Irene McGuinness
                    [user_email] => 00a7b84d@example.com
                    [user_url] => 
                    [user_registered] => 2015-04-20 23:09:51
                    [user_description] => Irene McGuinness is  food writer, food stylist, and editor
                    [user_avatar] => 
                )

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