Chai Spiced Quinoa Porridge

Quinoa is a grain that can be used in sweet and savory cooking. I love making breakfast porridges with it. I always play with different flavorings and this one has been one of my favorites so far.

 

Ingredients

 

3/4 cup chai tea, strongly steeped 

1/4 cup uncooked quinoa, soaked for at least 1 hour

1 cup coconut milk (I used canned organic coconut milk)

pinch of ground cinnamon

pinch of ground cloves

pinch of ground nutmeg

pinch of sea salt

 

Optional toppings:

Raw pumpkin seeds or sunflower seeds Chopped nuts

Goji berries 

Shredded coconut

Chia seeds

Fresh fruit Coconut milk

 

Procedure

1. Steep chai tea and place in a small pot. Drain and rinse quinoa until water runs clear and place in pot with tea. Bring to a simmer, cover, and cook until quinoa is cooked or liquid is absorbed, about 15-20 minutes. Drain if quinoa cooks before liquid is absorbed.
2. Place cooked quinoa back in pot and add 1 cup coconut milk, spices, and salt to your own taste (You might not need the extra spices if your tea was strong enough, I personally like the extra spice). Let milk warm through and transfer porridge to a bowl.
3. Top with desired toppings and extra coconut milk.

Enjoy!

7 Easy Ways to Detox Daily

We are a ways into the new year and some of us are still looking to start out fresh and rid our body of all toxins. There are many types of cleanses and detoxes that last anywhere from 1 to 30 days. For most of us, when we hear the word "cleanse" or "detox" we think of a juice fast, or liquid diet, or a strictly fruit and vegetable diet. Although some of these may help you loose some weight (water weight), not all of them are actually good for you. A detox and cleanse are always interchanged, but are two different things.  Detox. When you detox, you rid your organs of toxins such as chemicals, heavy metals, cigarette smoke, etc. A detox targets an organ like the liver, for example. The liver is a highly important organ in the body with many functions such as detoxifying the body, building proteins, and helping digestion. Although one of it's functions is to detoxify the body naturally, if we over consume foods that stress out the liver like alcohol, refined sugar, gluten, or lactose, we are giving it more toxins than it can handle and keeping it from functioning properly thus leading to low energy, inflammation, poor digestion, and not detoxifying the body as it should. Cleanse. When doing a cleanse, you are mainly cleansing your digestive tract and eliminating toxins and bacteria. A liquid or juice fast is mostly a cleanse because it's giving your digestive tract a rest but still providing nutrients.  No matter which you choose to do, what you're really doing is giving your organs a break from anything that strains them and keeps them from working properly. They are both great ways to feel good and energized while eliminating toxins in a safe and natural manner.   The best way to cleanse or detox is to eliminate inflammatory foods and introduce foods that support the liver. Fortunately, there are many foods that support the liver such as leafy greens, lemon, sauerkraut, eggs, herbs including parsley and cilantro, cruciferous vegetables, garlic, ginger, spices, green tea, onion, sea vegetables, apple cider vinegar, beets, chamomile, artichokes, and omega-3 oils. Ideally, we would include all of these foods in our every day diet, but the most important thing is to eliminate the ingredients that cause inflammation. Doing either a cleanse or detox can be intimidating and takes some planning and dedication. Most of us have hectic lives or are simply afraid to commit to an eating plan that will last a few days or weeks. A juice cleanse is ideal, but if you're not ready for that, there are things you can do on a daily basis to help detox without feeling deprived of solid food.  No need to stress, take it one day at a time and do the best you can that day to take care of your body. At the end of the day, check in with yourself. How do you feel? How was your mood, energy, awareness, and productivity that day? You might just find that you feel great and want to do it all over again, or you might need a few days of this in order to see any changes in mood, but focus on finishing that one day knowing that you are doing something for yourself and don't let others discourage you. You are the one that will feel great and benefit from this.

Here are 7 easy natural things you can do on a daily basis to help your body detox: 

1. Avoid gluten and introduce gluten-free grains. Gluten is a protein found in wheat (white or whole wheat products) that causes inflammation in the body, even to those that are not gluten intolerant. Also, look out for gluten-free products as they are mostly always packed with refined sugar. Stick to gluten-free grains such as quinoa, brown rice, millet, and amaranth. For gluten-free snacks, check out my post on Healthy Snacking.
2. Avoid refined sugar. Refined sugar weakens your immune system and causes inflammation in the body. Let your sugar come from natural sources such as fresh fruit, honey (good for sore throat and cough), dates, and root vegetables like carrots, sweet potatoes, squash/pumpkin, and beets. 
3. Drink water and lemon water. Water is essential for cleansing the body. It helps flush toxins out and helps regulate metabolism. Not being well hydrated stresses out our system and prevents detoxification. Dehydration is often confused with hunger, so next time you feel hungry when you've just eaten, drink a glass of water. If you're not fond of water you can add cucumber slices, fresh fruit, or lemon juice to make it flavorful. Lemon water also supports the immune system, supports liver in cleansing out the body, helps digestion, acts as a natural diuretic, balances pH, and aids with weight loss. Start your day off by drinking a cup of warm water with lemon juice on an empty stomach. Add some apple cider vinegar to have even more detoxifying properties. 
4. Drink apple cider vinegar. Apple cider vinegar has many health benefits. It's good for digestion, skin care, detoxifying, anti-bacterial, weight loss, cures allergies, kills candida and fungus, eases arthritis, and balances the inner ecosystem. Add 1-2 Tablespoons to about 6 oz of water and sip. 
5. Eat leafy greens. Leafy greens such as kale, collard greens, spinach, bok choy, arugula, celery, and dandelion are alkalinizing to the body which helps attack bad bacteria and reduce cravings. They contain chlorella which helps cleanse the body. Most of these are also bitter and bitter foods support the liver with detoxification. Incorporate leafy greens in smoothies, salads, and vegetable sautéed dishes. 
6. Slow Down. Slow eating = conscious eating. By eating slow you are usually more conscious about how much you eat and will often find that you get full before eating everything on the plate because you give yourself time to feel satieated. Take time to chew your food to digest it better. Better digestion will also lead to better absorption of nutrients. 
7. Sweat. Sweating is a way of flushing toxins out of the body. Take at least 30 minutes of the day to do some sort of physical activity that will get you sweating. Exercise burns calories and will help weight loss. Sitting in a sauna or getting a massage also help detoxification. 

Kale and Walnut Pesto

I love pesto. Pesto is a great way to incorporate healthy fats, greens, and herbs into an every day diet. It is high in protein and pairs well with almost any type of vegetable or meat. I use it as a spread, dip, marinade, or dressing. There are many different recipes and types of pesto. Here is a recipe that I recently came up with and I eat with absolutely everything! 

Ingredients

1/2 cup walnuts, toasted

8 small kale leaves (about 2 cups), stemmed

2 Tablespoons thyme leaves

1 clove garlic

Juice of one lemon

3 Tablespoons extra virgin olive oil

1/4 teaspoon cayenne pepper

1/2 + 1/4 teaspoon sea salt

Procedure

1. Preheat oven to 300 F.
2. Place walnuts on a parchment-lined baking sheet and toast in oven until fragrant, about 8 minutes. 
3. Place all ingredients in a food processor and process until smooth. Taste and adjust with sea salt or lemon juice. If pesto is too thick, add more olive oil. 

Notes

• Toasting of nuts is not necessary, but it will enhance their flavor. 

Coconut Chia Pudding

I'm currently obsessed with this pudding. Not only is it delicious, but it doesn't contain any refined sugar or sweetener. It's a great health-supportive dessert or snack that provides energy and lots of fiber. Just a few simple steps and it's ready to enjoy. 

Ingredients

1 cup coconut milk

6 dried figs or dates

2 teaspoons cinnamon

¼ teaspoon nutmeg

1 ½ teaspoons vanilla

1/8 teaspoon sea salt

3 Tablespoons chia seeds

Procedure  

1. Place all ingredients, except chia seeds, in a blender and blend until smooth.
2. Transfer to a medium bowl and whisk in chia seeds.
3. Pour into small glass bowls or cups and let sit in refrigerator for at least 30 minutes. 

      Servings: 4

Acorn Squash with Sautéed Kale

Fall is here! I know you're all just as excited about it as I am. Who doesn't love pumpkin and squash? Not only are they delicious, but they also have a great nutritional profile. They are a good source of complex carbohydrates, vitamin A, vitamin C, and high in fiber. These vegetables are anti-inflammatory and cancer preventative. 

 

Below is one of my first recipes of the season with roasted acorn squash. Roasting is an easy way to cook pumpkin or squash to bring out their amazing flavor and either eat as is with some spices or incorporate into a dish. 

 

Ingredients

 

1 acorn squash, halved

filtered water

1 Tablespoon coconut oil

1/2 white onion, sliced

1 clove garlic, minced

1/2 bunch kale, chopped

2 teaspoons ground cinnamon, more to taste

sea salt, to taste

1/4 cup almonds, chopped

 

Procedure

1. Preheat oven to 400 F. 
2. Cut squash in half, lengthwise, from stem to end. Scoop out seeds with a spoon. 
3. Place squash halves in a baking dish, face side up. Add about 1/2 inch filtered water to bottom of baking dish and place in oven. Bake for 35-40 minutes, until squash is soft and a fork can easily be inserted into it. When cooked, peel skin off with knife or hands and dice squash. 
4. While squash is baking, heat a medium size saucepan over high heat. Add coconut oil and let melt. Add onion and generous pinch of sea salt and sauté until fragrant and translucent, about 3 minutes. 
5. Add garlic and kale and sauté for another few minutes, until kale starts to wilt. Add cinnamon and mix in. Taste and adjust with sea salt and more cinnamon if desired. 
6. Turn off heat. Add cooked squash and combine well. Transfer to a serving plate and garnish with chopped almonds. Serve. 

Serves 4

Tips for Weight Management

There are many factors that contribute to a person being overweight. It can be frustrating to manage weight when we don't know what the issue is. "Calories in and calories out" does play a role in weight management, but there is more to look at. It's mostly the quality of the calories that matters.

Most popular weight management diets just restrict calorie intake and don't consider the quality of the food going into our bodies. If a diet is low in calories and still full of refined sugar and carbohydrates, a person might lose some weight at first, but the sugar cravings, mood imbalances, and old eating habits will still be there. A weight management plan should be a lifestyle change and not temporary restrictions or eliminations that are not realistic to stick with.

 

Factors that contribute to a person being overweight:

• Behavioral
  • Eating when not hungry
  • Skipping meals
  • Lack of exercise
• Emotional
  • Overeating due to stress, anxiety, depression, or frustration
• Metabolic
  • Low thyroid
  • Slow metabolism
  • Medical drugs
  • Low muscle mass
  • Lack of exercise
  • Age
  • Gender
  • Toxicity
    • Metals
    • Food colorings, preservative, and flavorings
    • Plastics and pesticides
    • Bacteria or parasitic overgrowth
• Nutritional
  • Eating too many foods that lack nutrients such as processed foods, high sugar foods, and refined carbohydrates
  • Consuming more energy (calories) than expanded 
  • Having an imbalance of essential nutrients (usually it's an excess amount of carbohydrates and not enough protein and healthy fats)

Factors that contribute to a person being underweight:

• Not consuming enough energy (calories)
• Not getting enough nutrients
• Digestive issues
• Anorexia/Bulimia
• Excessive exercise
• Allergies
• Stress
• Crohn's and Celiac Disease (gut issues)
• Mal-absorption of nutrients
• High thyroid
• Medication side effects

Tips to manage weight:

• Detox/Cleanse: A detox is not the same as fasting and should not be a calorie restriction diet
  • Feed your liver: The liver is an organ with many important functions such as making enzymes, making proteins, making bile (helps digest fats), detoxifying chemicals, detoxifying drugs and alcohol, filters about 95% of microbes and toxins from the bloodstream, and regulates blood sugar
    • Increase protein: eggs, meats, yogurt, nuts, seeds, legumes
    • Increase bitter foods: arugula, dandelion greens, chard, raw cacao powder
    • Increase greens: leafy greens, sea vegetables
    • Increase sour foods: sauerkraut, vinegars, lemon juice
    • Increase herbs and spices: parsley, cilantro, licorice root, cinnamon
• Regulate blood sugar: Weight gain around the waist is usually a blood sugar issue
  • Decrease gluten-containing grains and sugar intake (refined carbohydrates)
    • Eat gluten-free grains: amaranth, millet, quinoa, brown rice
    • Avoid tropical fruits (banana, pineapple, mango) because they are very high in sugar, stick to berries and seasonal fruits
  • Increase non-starchy vegetables: greens, greens, and more greens
  • Increase healthy fats: coconut oil, nuts, seeds, nut butters, olive oil
  • Increase protein: protein at every meal is important, especially at breakfast (Ideally within an hour of waking up)
  • Increase fiber: vegetables, legumes (good source of fiber and protein), flax seeds, chia seeds
• Increase metabolism
  • Cinnamon
  • Cardamom
  • Green Tea
  • Ginger
  • Garlic
  • Apple Cider Vinegar
  • Sea Vegetables
  • Cumin and Curry Powder
  • Hot Peppers (Cayenne)
• Exercise daily
  • Exercising in the morning is best because training hard at night messes up cortisol balance and can cause you to hang on to weight
• Get enough sleep!
  • Aim for 7-8 hours of sleep each night
  • Lack of sleep leads to cravings and overeating
• Stay hydrated
  • Water
  • Herbal teas

 

Sources

 

Bauman College Workbook, Spring 2012

Breakfast On The Go

We've all heard it before, breakfast is the most important meal of the day. It really is! This is where you have the chance to get important nutrients in and set the stage for the rest of the day. Do you want to start your day off with a good quality, balanced meal or with a blood sugar spike, followed by a crash? Most American breakfast foods are high in sugar and refined carbohydrates, high in caffeine, low in nutrients, and don't provide sufficient energy to sustain us through the morning. A good breakfast should be nutrient-dense and should balance blood sugar. A protein-based breakfast is key in order to sustain energy and stay full longer. Protein sources include: eggs, plain yogurt, cheese, nuts, nut butters, seeds, meats, and protein powders (Without genetically modified ingredients or sugar additives. If it contains soy-lecithin, look for "non-GMO").  Breakfast can be anything you want it to be as long as it has the right ingredients. Try having left overs for breakfast (keeping portion size in mind) if you're not big on "breakfast foods." For example, a green salad with fish or chicken is a great option. My favorite way to start the day is with a high nutrient smoothie. It's the fastest and easiest way for me to get everything I need in the morning. I choose a source of protein and throw in some herbs, vegetables, fruit, and spices to make a delicious meal. Liquids are also easier to digest than solid foods, so it's not a bad idea to give your digestive system a break every now and then.  Below are some smoothie recipes to try. Don't be afraid to play with ingredients and get creative to accommodate your tastebuds.  Strawberry, Spinach, and Chia Smoothie

Ingredients 1/2 cup kefir or yogurt 1/4 - 1/2 cup almond milk or water 5 ice cubes 1 cup spinach 3/4 cup strawberries 1/2 cup cilantro 1 large hard boiled egg 1 Tablespoon chia seeds 1 teaspoon cinnamon 1 Tablespoon ground flax seeds pinch sea salt Procedure

1. Place all ingredients in a blender and blend until smooth. Enjoy!

Almond Butter, Cacao, and Kale Smoothie Ingredients 1/2 cup yogurt or kefir 1/2 cup almond milk or water (less for a thicker smoothie) 5 ice cubes 1/2 cup berries (blueberries, blackberries, raspberries, strawberries) 1 cup kale 2 celery stalks 1 1/2 Tablespoon almond butter 1 Tablespoon raw cacao powder 1 teaspoon cinnamon 1/2 teaspoon vanilla extract pinch sea salt Procedure

1. Place all ingredients in a blender and blend until smooth. 

 Beet, Cucumber, and Avocado Smoothie  (Tastes better than it sounds, I promise)

 

Ingredients

3/4-1 cup almond milk or water

4-5 ice cubes

1/2 cup steamed beets

1 cup leafy greens (kale, spinach, arugula, chard, dandelion) 1/2 cucumber 1 scoop protein powder (protein powder of choice: pea, hemp, brown rice, whey) 1/4 avocado

1 teaspoon vanilla extract, more to taste 1/2 teaspoon cinnamon pinch sea salt Procedure

1. Place all ingredients in a blender and blend until smooth. 

Almond Pulp Crackers

Don't know what to do with that left over almond pulp from making almond milk? Here are some ideas. There are lots of ways you can use the remaining pulp without sending it to waste. You can use a dehydrator to make almond flour and use it in baking, make dips with it, make crackers, or simply sprinkle it on your salad or throw it in your smoothie. If you're not planning on using the pulp right away, you can freeze it and use it at a later time.  My favorite way to use the left over pulp is to make crackers with it. These crackers are a great high-fiber snack and are vegan, gluten-free, and dairy-free. Enjoy them with some cheese, hummus, or your choice of spread. 

Ingredients 1 cup firmly packed almond pulp (or however much you have leftover from Almond Milk Recipe) 2 Tablespoons ground flax seeds 1 Tablespoon extra virgin coconut oil (melted) 1 Tablespoon cilantro, finely chopped 1/2 teaspoon curry powder 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper Procedure

1. Preheat oven to lowest temperature possible (mine only goes as low as 170 F)
2. Combine all ingredients in a large bowl and press into a ball
3. Transfer "dough" to a baking sheet lined with parchment paper and roll out to 1/4 inch thickness
4. Cut dough into squares with a knife or pizza cutter
5. Bake for about 17 hours, or until crunchy (I leave them in the oven overnight)
6. Let crackers cool completely on baking sheet before serving

Notes Get creative and use your favorite herbs and spices to create different flavors.  Store crackers in a cool, dry place. They will only keep for about 4 days (Trust me, they'll be gone sooner than that) Sources Adapted from Elana's Pantry www.elanaspantry.com

Whole Foods Pantry Essentials

In order to cook healthy you need to have healthy ingredients to choose from. I've created a table to help. Eating a variety of these foods every day will ensure that you are getting all the nutrients your body needs. Purchase foods organic when possible for the highest nutritional value. Organic unrefined ingredients might cost more, but investing in your health now will prevent having to invest in medical bills later.  All the ingredients I use in my recipes are found in this list. Feel free to print this out and keep it somewhere handy for when you go to the grocery store. Happy shopping!

Food	Types	Servings	Nutritional Benefits
Healthy Fats/Oils and Nuts/Seeds (raw or dry roasted)	Walnuts Pecans Almonds Hazelnuts Brazil nuts Cashews Pistachios Sesame seeds Chia seeds Sunflower seeds Flax seeds Hemp seeds Pumpkin seeds Nut butters Tahini Extra Virgin Coconut Oil Extra Virgin Olive Oil Unrefined sesame oil	2-3 servings per day A serving of nuts and seeds is 2 Tablespoons  A serving of fats/oils is 1 Tablespoon	Nuts and seeds are good sources of essential fats (Omega-3 and Omega-6), vitamin E, protein, B vitamin, beta carotene, minerals, and folic acid Soaking nuts and seeds helps digest them better and increases nutrient availability Coconut oil reduces inflammation, aids digestion and metabolism, and decreases risk for heart disease, diabetes and cancer
Whole Grains	Gluten-Free: Quinoa Millet Amaranth Buckwheat Teff Rice (Brown, Jasmine, Short grain, Long grain, Wild, black) Contain Gluten: Wheat Rye Spelt Barley Oats (oats don't contain gluten, but are usually always cross-contaminated with other gluten containing grains unless gluten-free certified)	1-3 servings per day A serving is 1/2 cup cooked	Whole grains provide complex carbohydrates and fiber Gluten-free grains are hypoallergenic and provide B vitamins and magnesium to help with digestion and balance blood sugar Gluten-containing grains can be inflammatory and hard on digestion Soaking or rinsing grains before cooking helps their digestion
Spices, Condiments, Supplements, and Natural Sweeteners	Unrefined sea salt Peppercorns Tamari, low salt Vanilla, pure  Miso Nutritional yeast Dijon Mustard Apple Cider vinegar Balsamic vinegar Sea Vegetables (Nori, Sea Palm, Dulse, Agar flakes, Kombu, Wakame, Hijiki, Arame) Dried herb/spices: Bay leaves Cinnamon Nutmeg Coriander Cumin Oregano Pepper (Paprika, Cayenne)  Turmeric Fresh herbs: Basil Thyme Cilantro Dill Ginger root Parsley Rosemary Mint Powders/Supplements: Raw cacao powder Maca powder Spirulina powder Chlorella powder Protein powder (vegan, sugar-free) Mesquite powder Natural Sweeteners: Raw honey Grade B maple syrup Coconut sugar Maple sugar	2-4 servings per day A serving is 1 teaspoon - 1 Tablespoon	Spices and herbs add flavor and boost metabolism Sea vegetables provide amino acids (building blocks of protein), vitamin E, B vitamins, fiber, and minerals Nutritional yeast provides B vitamins, amino acids, and minerals Powders and supplements are ingredients that contain high nutrient value in small amounts Natural sweeteners are unrefined and provide more nutrients than white sugar or artificial sweeteners, but should still be consumed in moderation
Dairy (Choose organic and grass-fed. Choose whole, low-, or non- fat without any additives)	Raw dairy Yogurt Goat cheese or yogurt  Cottage cheese Kefir Mozzarella Parmesan Romano Feta	1-2 servings per day A serving of cheese is 1 ounce A serving of yogurt is about 4-6 ounces	Dairy are a great source of protein and calcium Calcium-rich foods help immune system, fat metabolism, and protect against bone damage and breast cancer
Dried Legumes and Soy (Choose soy products that are fermented and non-GMO)	Garbanzo beans Black beans Pinto beans Adzuki beans Mung beans Kidney beans Navy beans Cannellini beans Fava beans Lima beans Split peas Lentils Soy beans (Edamame) Tempeh Tofu	1-2 servings per day A serving is 1/2 cup cooked	Legumes are rich in fiber and complex carbohydrates 25% of their calories come from protein Darker legumes contain antioxidants Soak legumes overnight before cooking to reduce gas
Meats (Choose organic, pasture-raised [grass-fed, not grain-fed] lean meat and poultry; free of hormones, antibiotics, and nitrates)	Chicken Turkey Lamb Beef Eggs (organic and pasture-raised)	1-3 servings per week A serving is 3-4 ounces	Animal foods are a very good source of protein and also provide some vitamins and minerals  Eggs boost brain health, reduce inflammation, and provide heart health
Cold-Water Fish (Choose high in Omega-3, low mercury)	Salmon (wild caught) Scallops Tilapia Ahi Tuna Cod, Halibut Sole Tilapia (farmed in the U.S.) Trout	1-3 servings per week A serving is 3-4 ounces	Seafood is rich in protein, minerals, and essential fats (Omega-3)
Vegetables (Choose fresh, organic, seasonal, and locally grown)	Leafy: Arugula Bok choy Kale Collards Napa cabbage Cabbage, red/green Broccoli sprouts Brussels sprouts Mustard greens Chard, Swiss Leaf lettuce Spinach Mesclun salad mix Romaine lettuce Watercress Crunchy and Starchy: Broccoli Radish Daikon Cauliflower Beets Carrots Pumpkin Bell pepper, green/red/yellow Cucumber Celery Zucchini Summer squash Green beans Yam Sweet potatoes Mushrooms (button, crimini, enoki, maitake, oyster, portobello, shiitake) Burdock Asparagus  Artichoke Parsnip Peas, sugar snap Peas, green Tomatoes Fennel Jicama Onions, red/yellow Garlic Leeks Scallions	5-6 servings per day A serving is 1 cup raw or 1/2 cup cooked	Vegetables provide fiber, vitamins, and minerals that aid digestion, immune system, growth and development, and bone health Vegetables with the highest pesticide contamination (should be purchased organic) are: Bell peppers Celery Spinach Lettuce Potatoes
Fruits (Choose fresh, ripe, organic, and in season)	Blueberries Blackberries Cherimoya Cherries Cranberries Currants Figs Nectarines Grape, dark skin Plums Pomegranate Prunes Raisins Raspberries Rhubarb Strawberries Apricot Papaya Cantaloupe Kiwi Mango Nectarines Peach Persimmon Watermelon Oranges Kumquat Lemon Lime Grapefruit, pink Tangerine Apples Banana Pear Pineapple Plantain Quince	2-3 servings per day A serving is 1/2 cup or 1 medium piece of fruit	Fruits provide complex carbohydrates, vitamins, and minerals Fruits with the highest pesticide contamination (should be purchased organic) are: Peaches Apples Nectarines Strawberries Cherries Pears Grapes
Beverages	Filtered water Herbal tea Green tea Chai Vegetable juice Nut milk	Filtered water: 8-10 cups per day   Herbal tea: 2-4 cups per day	Beverages provide hydration and help detoxify

 

Sources

 

Natural Chef Textbook, Bauman College

www.whfoods.com