Alisha Miles's Public Library

While it is not available in my area it is an awesome idea. I would like to see it combine the local options with online options so it could be opened to the world. Imagine an online class that you could teach and be viewed worldwide. Very interesting idea. I would also like to see Skillshare hire a librarian to manage the knowledge management part of their site, for instance adding tags to quickly find specific classes you are interested in. Like tags for "shoes," "Vegan" cooking, etc. This would be in addition to the categories. Yes I can search for the item, but it's nice to see the "cloud" of tags to get an idea of what's available without scrolling through a long list. Still a great idea with lots of potential.

education learning social teaching technology

#vegan #chocolate #cupcakes A great way to start any day! April 22, 2012 at 09:26AM

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medical library

Clearing the shelf at Kroger! Awesome price for these delicious #vegan chocolate bars! April 17, 2012 at 05:06PM

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Medical health governement

This is just my way of organizing recipes and ingredients. Please see Healthy Happy Life for full instructions

Vegan recipe cupcake dessert

recipe

Grilled Peaches 
A fabulous appetizer with a bit of creamy goat cheese or Feta.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Appetizers, Dips & Salsa

Think Variety; Think Color:
Preparation time: 30 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: ½

Ingredients:

4 fresh ripe, medium peaches
1 Tbsp. dry Thai spice mixture OR
1 Tbsp. mixture of red chili flakes, dry leaf thyme, garlic powder, lemon pepper, and ground coriander
Non-stick spray

16 whole wheat crackers
Fresh herb sprigs for garnish
Peel peaches, cut in half and remove pits. Dust well with spice mixture. Cover and hold for 30 minutes. Before cooking, spray peaches lightly with non-stick spray. Grill or broil until lightly browned on each side, turning often. Cook only until slightly softened. Remove and cool briefly.  Cut peaches into large wedges and place on a bed of lettuce. Sprinkle with whole wheat crackers.

 

Each serving provides:  An excellent source of fiber, and a good source of vitamin C.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 206 Carbohydrates: 33g
Total Fat: 7.4g 
Saturated Fat: 2.1g Dietary Fiber: 6g
% of Calories from Fat: 31% Sodium: 285mg
Protein: 5g

vegan recipe appetizer

Cosmic Cucumber Wrap

**Edited to veganize recipe***

From the Cool Fuel Cookbook for Kids This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes Think Variety; Think Color:

Preparation time: 15 Minutes

Serves: 1 Cups of Fruits and Vegetables per Serving:

1 ½ Ingredients: 1 oz. Veggie crumbles
1 tablespoon onion,
chopped 1 cup Romaine lettuce,
shredded ¼ cup fresh tomatoes,
diced ¼ cup cucumber,
diced 1 (8 inch) whole wheat tortilla
1 tablespoon vegganaise
Cook crumbles according to packet Brown and onion in skillet over medium heat, drain excess fat. Mix lettuce and tomato together with ground beef mixture. Chop cucumber and mix with salad dressing. Place tortilla on a plate and spread with beef mixture. Top with cucumber and salad dressing mixture and roll wrap. Each serving provides: An excellent source of vitamins A and C, and folate, and a good source of potassium and fiber. From the Cool Fuel Cookbook for Kids Credit: Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc.

This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving Calories: 238 Carbohydrates: 33g Total Fat: 5.4g Cholesterol: 22mg Saturated Fat: 1g Dietary Fiber: 4g % of Calories from Fat: 21% Sodium: 373mg Protein: 13g April 13, 2012 at 06:52PM

vegan recipe sandwich wrap

Corn and Black Bean Salad 
This colorful salad looks great on the table and can be made ahead then pulled out of the fridge at the last minute to save you prep time!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color:
Preparation time: 20 minutes

Serves: 8

Cups of Fruits and Vegetables per Serving: 1

Ingredients:


2      15-oz. cans black beans*, rinsed and drained
2      cups frozen corn kernels
¾    cup red bell pepper, seeded and chopped
¾    cup orange bell pepper, seeded and chopped
¾    cup white sweet onion, finely chopped
1      large fresh tomato, chopped
2      small jalapeno peppers, seeded and finely minced
½    cup fresh cilantro or parsley, finely chopped
¼    cup fresh lime juice
1      clove garlic, minced
½     teaspoon ground cumin
½    teaspoon ground coriander
¼    cup olive oil
Place all ingredients in a large bowl. Fold gently to mix well.  Chill and serve.

Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 204 Carbohydrates: 27g
Total Fat: 8g Cholesterol: 0mg
Saturated Fat: 1g Dietary Fiber: 8g
% of Calories from Fat: 35% Sodium: 330mg
Protein: 7g

vegan recipe salad

Tomato Basil Open-Faced Sandwich 
Crusty bread smothered in fresh basil and red-ripe tomatoes.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color:
Preparation time: 30 minutes or less

Serves: 4

Cups of Fruits and Vegetables per Serving: ½

Ingredients:

1 ½ Tbsp. olive oil
1 clove garlic, crushed
1 Tbsp. finely minced fresh basil
8 ¾-inch slices, crusty hearth style bread
16-24 fresh basil leaves, enough to cover bread slices
4 medium red ripe tomatoes, stem end removed
Salt (optional)
Fresh ground black pepper
Gently heat oil and garlic in small skillet over MEDIUM heat. Add minced basil and stir well. Remove from heat, allow to cool.  Lightly toast slices of bread and brush lightly with flavored, cooled oil. Place oil-side up and layer with fresh basil leaves, about 2 or 3 per toast. Slice tomatoes and arrange slices over basil leaves. Sprinkle with optional salt and a grinding of fresh black pepper. Serve immediately.

 

*Optional ingredients are not included in dietary analysis.

 

Each serving provides:  An excellent source of vitamin A, vitamin C and calcium, and a good source of potassium and fiber.

 

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 182 Carbohydrates: 26g
Total Fat: 6.8g Cholesterol: 0mg
Saturated Fat: 1.1g Dietary Fiber: 3g
% of Calories from Fat: 33% Sodium: 241mg
Protein: 5g

vegan recipe side lunch sandwich

Zucchini with Walnuts 
A tasty and interesting combination of texture and flavor.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Side Dishes

Think Variety; Think Color:
Preparation time: 20 minutes or less

Serves: 4

Cups of Fruits and Vegetables per Serving: 1 ½

Ingredients:

4 medium zucchini, washed and stems removed
½ Tbsp. olive oil
1 tsp. walnut oil, optional*
2 tsp. coarsely chopped walnuts
1 tsp. dried thyme leaves, crushed, or 2 tsp. fresh thyme leaves
1 lemon, grated peel and juice
black pepper, to taste
½ tsp. salt
Cut zucchini in quarters lengthwise and then into ¾-inch chunks. Heat oil(s) in a 10-inch skillet over MEDIUM-HIGH heat. Add zucchini and sauté, stirring constantly and gently. When zucchini is almost tender, add walnut pieces and thyme, and continue to cook for about 45 to 60 seconds. Zucchini should still be bright green in color. Season with lemon juice, grated lemon peel, pepper, and salt. Serve hot.



*Chef's Notes: Walnut oil is available in specialty food shops and select grocery stores. It will turn rancid quickly, so please store between uses in an airtight container in the refrigerator.



*Optional ingredients are not included in dietary analysis.

 

Each serving provides:  An excellent source of vitamin C and fiber, and a good source of folate and potassium.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 59 Carbohydrates: 8g
Total Fat: 3g Cholesterol: 0mg
Saturated Fat: 0.4g Dietary Fiber: 3g
% of Calories from Fat: 32% Sodium: 311mg
Protein: 3g

vegan recipe side

Green Beans with Roasted Red Peppers 
The contrast of color and flavor in this vegetable combination truly makes this dish great for family and guests alike!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Side Dishes

Think Variety; Think Color:
Preparation time: 30 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

2 medium red sweet bell peppers or small jar of red peppers (drained)*
½ lb. fresh green beans (to yield 3 ½ cups) or canned or frozen equivalent
½ Tbsp. olive oil
½ tsp. salt
1 Tbsp. balsamic vinegar
ground black pepper, to taste
Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn the peppers often to char or blacken most of the skin. The peppers will cook inside during this time. Do not allow them to scorch or burn on the inside. Turning often will help.

When soft and well blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using a paper bag, wrap the entire bag in a heavy old towel. This will help maintain the inner heat to continue to soften the peppers. Allow the peppers to cool to warm, easy-to-handle temperature. 

Remove one pepper at a time and, on a cutting surface, using the back of a knife; scrape the pepper skin from the flesh. Remove all the skin and the stem end. Split open pepper and remove all soft inner veins and seeds. Cut the roasted pepper into short strips and set aside. Proceed with remaining pepper. (This process may be done up to one day ahead, and the roasted pepper strips chilled, ready for use.) 

Meanwhile, wash and stem green beans.* Place a steaming rack in a medium-sized saucepan and place beans onto rack. Be certain there is at least 1 inch of water in bottom of pan. Cover and bring to full, rolling boil over MEDIUM-HIGH heat. Steam about 3 to 4 minutes or until tender and still bright green. (Steaming time will vary depending on size, freshness, and amount of beans being steamed.) Remove immediately and place in serving bowl.

Toss with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.



*Quick Tip: Use canned or frozen beans, heat or cook as directed, and then drain and toss with jarred roasted pepper strips.

 

Each serving provides: An excellent source of vitamin A, vitamin C and calcium, and a good source of folate and fiber.
 

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 54 Carbohydrates: 8g
Total Fat: 1.9g Cholesterol: 0mg
Saturated Fat: 0.3g Dietary Fiber: 3g
% of Calories from Fat: 31% Sodium: 358mg
Protein: 1g

vegan recipe side

Broccoli Mandarin Orange Salad 
Colorful and full of crunch, this salad will please even the non-veggie people!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Appetizers, Dips & Salsa

Think Variety; Think Color:
Preparation time: 30 minutes

Serves: 6

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

5 cups broccoli florets
2 Tbsp. almonds
2 - 11 oz. cans of mandarin orange sections, well drained
1 orange, grated peel and juice
5 green onions, chopped
3 Tbsp. white vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
salt and pepper, optional*
Steam broccoli flowerets in covered saucepan for 3 minutes only. Remove quickly and rinse with cold running water until broccoli is no longer warm. Do not cook further. Place in serving bowl and chill, covered. Meanwhile, in a medium-sized bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, and remaining ingredients except for salt and pepper. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.  When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, if desired, and serve.*

 

Chef's Notes: Vividly green vegetables such as green beans, cucumbers, broccoli, and zucchini will slowly turn a drab yellow-green color when in the presence of acids for a moderate period. To keep this salad bright in color, the orange-flavored salad dressing is added just before serving.

 

*Optional ingredients are not included in dietary analysis.

 

Each serving provides:  An excellent source of vitamins A and C, and a good source of folate and fiber.

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 84 Carbohydrates: 13g
Total Fat: 3.4g Cholesterol: 0mg
Saturated Fat: 0.4g Dietary Fiber: 3g
% of Calories from Fat: 33% Sodium: 19mg
Protein: 3g

vegan recipe salad

Fresh Tomato and Pita Chip Salad 
Try this fun and tasty salad!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color:
Preparation time: 15 minutes excluding marinating time

Serves: 4

Cups of Fruits and Vegetables per Serving: 3

Ingredients:


Dressing
4 tablespoons chopped fresh parsley
2 tablespoons grated lemon rind
4 teaspoons chopped fresh mint
1 cup thinly sliced green onions
1 tablespoon extra virgin olive oil
¼ teaspoon salt

Salad
1 pound romaine lettuce, shredded (about 6 cups)
2 to 3 medium fresh tomatoes, cubed (about 3 cups)
1 cucumber, peeled, quartered lengthwise and sliced thin
2 whole wheat pitas (6 ½ inches diameter)

For dressing, combine parsley, lemon rind, mint and green onions with olive oil and salt in small bowl. Mix well and let stand at least 1 hour. Meanwhile, combine lettuce, tomatoes and cucumber in a large bowl; set aside to chill. Heat oven to 400°F. Arrange pitas in a single layer on baking sheet. Bake at 400°F for 6 minutes or until toasted. Break into bite sized pieces and set aside. When ready to serve, add pita chips to salad mixture and toss with dressing.

Each serving provides:  An excellent source of vitamins A and C, folate, potassium and fiber.


Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 159 Carbohydrates: 25g
Total Fat: 4.9g Cholesterol: 0mg
Saturated Fat: 0.6g Dietary Fiber: 7g
% of Calories from Fat: 26% Sodium: 327mg
Protein: 6g

vegan recipe salad

Extreme Zucchini 
From the Cool Fuel Cookbook for Kids

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Side Dishes

Think Variety; Think Color:
Preparation time: 30 Minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: ½

Ingredients:


1 cup zucchini, with skin, cut into 1” cubes
1 medium tomato, chopped into 1” chunks
¼ cup yellow bell pepper, diced
¼ cup onion, diced
½ tablespoon low-fat vegganaise

Combine first 4 ingredients in a small sauce pan. Cook on MEDIUM-LOW heat until vegetables are tender, about 20 minutes, stirring occasionally. Remove from stove top and mix in the mayonnaise. Add salt and pepper to taste (optional).

Each serving provides:  An excellent source of vitamin C.

From the Cool Fuel Cookbook for Kids


Credit: Recipe is courtesy of Produce for Better Health Foundation and Shoney's, Inc. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 19 Carbohydrates: 4g
Total Fat: 0.4g Cholesterol: 0mg
Saturated Fat: 0.1g Dietary Fiber: 1g
% of Calories from Fat: 16% Sodium: 22mg
Protein: 1g  

vegan recipe side

Avocado Garden Salad 
This beautiful salad is easy to fix, delicious and impressive to serve.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color:
Preparation time: 20 minutes or less

Serves: 6

Cups of Fruits and Vegetables per Serving: 2

Ingredients:

6 cups mixed salad greens
3 medium ripe tomatoes, cut into ¾-inch cubes
5 green onions, chopped
1 small cucumber, partially peeled and cut into ¾-inch cubes
3 Tbsp. lemon juice, divided
1/3 tsp. garlic powder
1 tsp. of coarsely ground black pepper
½ tsp. salt
1 large ripe California avocado, peeled
Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl. Toss with 2 tablespoons lemon juice, garlic powder, black pepper and salt. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick. Arrange slices on top of salad like a starburst. Brush remaining lemon juice and serve immediately.

 

Each serving provides: An excellent source of vitamin A, vitamin C and folate, and a good source of potassium and fiber.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 81 Carbohydrates: 10g
Total Fat: 4.8g Cholesterol: 0mg
Saturated Fat: 0.7g Dietary Fiber: 5g
% of Calories from Fat: 47% Sodium: 216mg
Protein: 3g

vegan recipe salad

Perfectly Peachy Waffles 
Even confirmed breakfast skippers will find time to enjoy these delicious fruit topped waffles.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Desserts

Think Variety; Think Color:
Preparation time: 30 minutes

Serves: 8

Cups of Fruits and Vegetables per Serving: ½

Ingredients:

26 oz. sliced peaches canned in juice
1 tablespoon cornstarch
¾ teaspoon ground cinnamon
1 banana, sliced
1 tablespoon fresh lemon juice
1 cup red seedless grapes
8 low-fat, whole grain waffles (4” diameter)
Drain the peaches reserving 1 cup of juice.  Pour the juice into a small saucepan, set the peaches aside.  Add the cornstarch and cinnamon to the juice, stirring until blended and smooth.  Cook over MEDIUM-HIGH heat stirring constantly, until the mixture thickens and boils.  Toast waffles and keep warm.  Carefully mix the banana slices with the lemon juice to prevent browning.  In a large bowl, combine the banana slices, drained peaches, and grapes with the juice mixture.  Place a waffle on each plate and top with equal portions of the fruit mixture.

Each serving provides: A good source of vitamin A, vitamin C and fiber.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 143 Carbohydrates: 33g
Total Fat: 1.2g Cholesterol: 0mg
Saturated Fat: 0.2g Dietary Fiber: 3g
% of Calories from Fat: 7% Sodium: 219mg
Protein: 3g

vegan recipe breakfast

Heart Warming Oatmeal w/ Fruit and Nuts 
A great way to begin your day!

This is one of our own Fruits & Veggies-More Matters® recipes. It meets the Centers for Disease Control and Prevention's strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color:
Preparation time: 10-15 minutes

Serves: 2

Cups of Fruits and Vegetables per Serving: 1

Ingredients:


¾ cup pink grapefruit juice
¾ cup water
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup old fashioned oats
1 tablespoon and 1 teaspoon brown sugar, firmly packed
2 seedless oranges or tangerines, sectioned, chopped
4 dates (2 tablespoons), chopped
1 tablespoon almonds, slivered
In a medium saucepan, combine grapefruit juice, water, cinnamon, and salt; bring to a boil over HIGH heat. Stir in the oats and reduce the heat to MEDIUM-LOW. Cook for 5 minutes, stirring occasionally; remove from heat. Cover the oatmeal and let stand for 8 minutes, or until desired consistency is reached (it will continue to thicken as it stands). Stir in brown sugar.  Spoon the oatmeal into bowls and top with oranges, dates and almonds.

Each serving provides:  An excellent source of vitamin C, magnesium and fiber and a good source of vitamin A, folate, calcium and potassium.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 276 Carbohydrates: 59g
Total Fat: 3.8g Cholesterol: 0mg
Saturated Fat: 0.4g Dietary Fiber: 7g
% of Calories from Fat: 11% Sodium: 152mg
Protein: 6g

vegan recipe breakfast

Peachy Chipotle Salsa 
An elegant way to dress-up a main dish with fruits and vegetables.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Appetizers, Dips & Salsa

Think Variety; Think Color:
Preparation time: 30 minutes plus marinating time

Serves: 6

Cups of Fruits and Vegetables per Serving: .5

Ingredients:

2 cups diced ripe peaches  
¾ cup fresh lemon juice     
½ cup red onion, diced       
½ cup red bell pepper, diced      
¼ cup canned chipotle chili peppers, seeded and minced 
1 ½ teaspoons minced garlic      
1 ½ teaspoon toasted and crushed cumin seeds    
½ teaspoon minced fresh oregano      
1/8 teaspoon salt 
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a large bowl. Cover and refrigerate for up to 3 days.  Delicious over baked fish, chicken or pork.

Each serving provides: An excellent source of vitamin C and a good source of vitamin A. 

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Nutritional Information per Serving
Calories: 47 Carbohydrates: 11g
Total Fat: 0.4g Cholesterol: 0mg
Saturated Fat: 0g Dietary Fiber: 2g
% of Calories from Fat: 8% Sodium: 82mg
Protein: 1g

vegan recipe