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Cultured foods and vegan spreads salsas and sauces are flavorful and nutrient dense. Most commercial versions are full of neurotoxins in the form of chemical flavor additives and preservatives. Generally they use low grade oils, especially if they are shelf stable. These add to cellulite and metal fog. Instead make your own in 5 to 20 minutes and have in your fridge for a week to a month. They tend to have higher concentration of phytochemicals, polyphenols, and healthy fats. Cultures contribute to a healthy microbiome which is essential for weight maintenance, prevention of disease, and mental clarity.

A red lentil burger dappled by the sun is openfaced on a plate loaded with roasted carrots and a salad of hydroponic lettuce blanketed with red onions. The small lipped white plate is on a beige and off white latticed cloth napkin on a wooden slatted table
A red lentil burger dappled by the sun is open faced on a plate loaded with roasted carrots and a salad of hydroponic lettuce blanketed with cultured red onions.
A brown lipped grey pottery bowl is on top a white cloth napkin embrowdereid with pale pink and blue flowers with greenery. The bowl is full of deep red cherry pudding flecked with chia sees. A gold and rose spoon is in the bowl. A sliver of teff crepes are visible on the bottom of the image.
Cherry Chia Sauce can be used on top of anything from a slice of bread to a bowl of oatmeal, a grain and seed bowl, or the traditional use in crepes or on pancakes.
A light white table wine accompanies dinner made up of arugula pesto crusted sea bass on a bed of green beans complemented by tomatillo rice, tomatillo salsa, and vegan creamy calabaza soup.
A light organic white table wine accompanies a dinner made up of arugula pesto crusted sea bass on a bed of green beans complemented by tomatillo rice, tomatillo salsa, and vegan creamy calabaza soup.