Gluten Free Goodness

First, an ode to my peppers, from their very beginnings
Just a baby

Seedling

Go, baby, go!

Red peppers are one of my favorite foods. They’re amazing roasted, better grilled, and best, grilled with fresh herbs. There’s something about adding herbs and sea salt that just adds another dimension of yum that just puts them over the edge of total yumminess. My favorite is with thyme, but I’ve used rosemary for a change, too. You just can’t go wrong.

Not only that, the leftovers are incredible! Red pepper soup. Red pepper sauce. Red pepper dip. Are you drooling yet? And no, I do not discriminate. Yellow and orange peppers are just as welcome on my grill, but they’re usually harder to come by. I usually use bells, but smaller ones work, too. About half of the ones in the picture of grilled peppers above are actually from my garden

My poor husband knows that no matter how many peppers we make, I’m eating most of them, and so help him if he tries to steal my peppers. Seriously, good grilled red peppers are up there with chocolate in my book.

9 peppers, seeded and chopped or torn in 4ths (depending on the size)
2 loosely packed tablespoons of fresh thyme leaves
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne (optional)
1/2 teaspoon of vitamin c crystals, a good squeeze of lemon, or splash of balsamic vinegar (optional)
3 Tablespoons high heat oil (almond, avocado, rice bran, high heat sunflower or safflower, etc)

Mix peppers with seasonings. This can be done a few hours in advance if needed. Put peppers on grill on low to medium heat skin side down. Turn once they’ve started browning (about 5 minutes) and grill 3-4 minutes more on the second side.

This is my submission for Weekend Herb Blogging, originated by Kalyn’s Kitchen. Our host this week is Ulrike from Kuchenlatein. The posts look so yum that I’m going to have to find a site that does translations!

This soup is a celebration of summer veggies, and is one of my favorites!  I make a huge batch and freeze it, and it’s such a treat to devour a bowl of summertime in the middle of the winter.

Growing up, I wasn’t a fan of tomatoes.  It was only once I started having them straight out of the garden that I discovered they were actually quite yummy!  So I never had tomato soup growing up, nor did I really develop a concept  of what tomato soup should be like.  I made a bunch of batches last year, and discovered that I like thick, serious soup…none of that thin, watery soup for me.  That’s why I seed everything by hand rather than using a food mill, because it gives a much heartier soup.  This does take a while, but it’s totally worth it–trust me!

As you’ll notice, the ingredients are as simple as can be.  That’s because when veggies are totally ripe and garden fresh, they shine best with little adornment.  For variety, I’ve roasted the tomatoes with fresh thyme, or added in a little cayenne.

I caramelize onions with just a little oil and long, slow cooking.  I do stir, simply because I like doing huge batches.  Otherwise, there’s so little left to enjoy! on!  This summer, I’ve only found sweet onions at the market, which are super yummy, but very watery, so i periodically “bail out” some onion juice and save it to add it back in later.  That’s not needed with yellow onions.   As you can see, they cook way down.

The cashew cream on top isn’t necessary, but boy, is it the icing on the cake.  You can also use a dollop of pesto, if you’ve got some handy.

4 large onions, sliced thinly
2 Tablespoons oil
pinch of sea salt
4 lbs of tomatoes, seeded and peeled
fresh ground pepper
1/4 cup fresh basil

2 tablespoons of fresh thyme (optional)

Cashew Cream:
2/3 cup cashews
1/2 cup water
1 teaspoon agave or maple syrup

Thinly slice the onions.  If you have a mandolin slicer, it’s much easier.  Heat the oil in a big heavy pot on medium heat, and add onions, stirring every 2-3 minutes for the first 10 minutes.   Add in a pinch of salt.  Onions should keep cooking over medium low heat for 70 min or so until dark and gorgeous.  They require little attention, just stir every 10 min or so while you’re working with the tomatoes.

Preheat oven to 350.

De- seed tomatoes, by chopping and squeezing gently.  For Romas or plum tomatoes, cutting in half is perfect, for a huge heirloom tomato, smaller pieces might be necessary.

Place tomatoes skin up on a WELL LINED cookie sheet.  Spray or drizzle with oil (if desired), thyme (if desired), black pepper and sea salt.  Roast for 15-20 minutes.  You will have more than one tray.  If you have a Vitamix or a high powered blender, it’s not necessary to peel the tomatoes.   If you don’t, it’s easy to pull the skins off as they are cooling.

Puree tomatoes in batches, adding in onion “water” if there is any.  Pour pureed tomatoes into the caramelized onion mix.

If you’re using the cashew cream, soak cashews in water overnight, then blend with water until smooth (this may take a long time!)  Add sweetener to taste.

Gently heat tomato soup, and serve with fresh chopped basil and cashew cream.

Cool to room temp before freezing.

This is my entry to the August edition of Go ahead honey, it’s GF, as hosted by the Crispy Cook.  This month’s theme is seasonal veggies.  What’s more seasonal than tomatoes?

Sometimes I choose my menus, sometimes they choose me.  I meant to make red curry paste with my lovely Thai red peppers (shown here while still green!) but kept putting it off.  Then I happened upon galangal at Wegman’s, and it was a done deal.  Ginger is good in a pinch, but galangal is the real deal, and it’s hard to come by around here.

The recipe is an amalgamation of a bunch of recipes, with more than a few twists to accommodate my inherent desire for maximum taste with minimum work.  I didn’t want to bother seeding peppers, so I made up for it by adding in a mild pepper.  I used garlic scapes (frozen from my garden a few months ago) in the recipe because I couldn’t find shallots that looked good and was out of garlic.

The taste was quite delightful, and we had a lovely dish with coconut milk, the paste, of course, and stir fried veggies.  This recipe makes a lot of paste, so I’ve got a bunch in my freezer in ice cube trays to last me much of the winter!

I saw Kalyn’s Entry for “Grow your own” and I knew I had to participate. Especially since our host, Andrea of Andrea’s recipes is actually a neighbor of sorts. I love my garden, and always welcome the chance to show off my goodies. And besides, doesn’t it just taste better if you grow it? So the lemongrass, Thai peppers, garlic scapes and mild peppers are from my very own garden.

20 fresh red Thai peppers (2-3 inch long)
1 heaping Tablespoon of coriander seeds, toasted
2 big fresh lemongrass stalks, 1 or 2 outer leaves discarded
1 teaspoon whole white peppercorns
4 teaspoons galangal
8 fresh or frozen Kaffir lime leaves
2 tablespoons chopped fresh cilantro roots or stems
1 mild or small bell pepper
1/2 cup garlic scapes
5 serrano peppers
2 anchovies* (more traditional is fish sauce or shrimp paste, but due to allergies, those don’t work for me) OR vegan fish sauce OR extra salt and a little soy sauce
1/3 cup of water, or as much as it takes to run the blender.

Toast the coriander seeds in a dry skillet over medium heat for a few minutes.  Put all ingredients in a Vitamix and blend for 2 minutes or until smooth.

If you don’t have a vitamix, regretfully, there’s a lot of chopping, pounding, and grinding in your future.  Pretty much you have to chop everything finely, then toss into a food processor.

Just a tidbit of news, since it’s making my day: Karina, the GF Goddess is posting low glycemic (low carb) recipes. As a nutritionist who is very into low glycemic foods, and someone who loves to eat, I’m delighted.  Wait, you’re not gluten free?  No worries, good food has no boundaries!  So check out her luscious blog, you’ll be glad you did.

Now on to other tasty topics: ground cherries.  I was reading a seed catalog, which isn’t as boring as it sounds. Hey, I was on a plane and didn’t have much else to do! The description was intriguing: they “have a flavor reminiscent of pineapple”.  How could I resist?  I’d never heard of them before, but hey, that’s never stopped me in the past!

Lo and behold, they’re totally delicious, and probably the happiest member of my garden.  They’re a relative of tomato, but are much sweeter, like a typical fruit.  Like tomatillos, they have a papery peel, which you remove to get the fruit.   Unlike tomatoes,  they grow close to the ground, and they are super low maintenece (i.e. all I do is pick ‘em and they’re happy)

As far as preparation, usually I don’t really do much with them aside from peeling and popping them into my mouth.  I’ve used them in salsa, and in salads as a colorful addition.  I found recipes to make a jam with them, but adding sugar to them seems totally unnecessary.  Besides, I end up eating them so quickly I’d have a hard time getting enough!

I wanted to make sure I was following the WHB rules and give a recipe, so I tried dehydrating a few with a tray of apricots I was drying.  They’re interesting and not as sweet as I expected.  They’re a bit like raisins, but don’t have as full of a flavor.  However, if by some quirk of fate, you’re allergic to grapes (like me), they might make a decent substitute.

As a totally unexpected bonus, they also make an excellent cat toy.  I co-habitate with a large, lazy feline, and he went nuts for one that I dropped on the floor.  Apparently, it makes a great puck.  But the next morning I discovered they’d somehow maneuvered a bunch out of the bowl they were in so the guys would have more toys.  Gotta love it.

This is my entry into Weekend Herb Blogging, as originated by Kalyn’s Kitchen.  This week’s happy hostess is Marija from Palachinka, a fellow Daring Baker who has some seriously drool-worthy pictures on her site.

Mint was the food of the week for Menu Plan Monday, and so I figured it was a good excuse to make this.  This dish is in our standard rotation, sometimes done with chicken pieces and sometimes with chicken breast, and it’s always delicious and easy.  I use chocolate mint from my garden, which doesn’t even taste remotely like chocolate.  False advertising!  The stevia leaves give a subtle sweetness, but don’t worry, they’re not super sweet like powdered stevia.

Mint tends to be a potent tummy soother, and is a good source of fiber. It’s even got a neat story from Greek mythology about its origins. And, of course, if you grow it, you know that it’s very plentiful and a perennial, so I’m always looking for ways to keep up with my plant.

I enjoy this dish because it’s low carb, quick, easy, and using mint is a nice way to add a little variety. The chicken is yummy on a bed of lettuce with cucumbers and tomatoes, and I also like it with apple. We grilled a few ears of corn to go with it as well. And, of course, what I like most is that DH grills it and I can be lazy. For winter months, we just bake it in the oven.

1.5 cups of mint leaves, loosely packed
6 large stevia leaves
several good squeezes of lemon, or a pinch of unbuffered vitamin C powder
1 tablespoon fresh marjoram leaves
1/4 cup oil
2-3 tablespoons water

Either put everything in the blender or chop the mint leaves and combine. Marinate chicken for 2-3 hours (I tend to do all day for chicken pieces). Drain marinade, grill and enjoy!

This is my weekly “Weekend Herb Blogging” submission, founded by Kalyn’s Kitchen. Our host this week is Divya of Dil Se, a yummy blog chock full of East Indian dishes. I’ve bookmarked it and plan to try some!

I made sorrel soup for the first time last year, and told my husband. He started laughing, and said, squirrel soup? Um…not even close!.

Sorrel has a nice tart taste to it, and is supposed to be lovely with fish. Next time! It can be hard to come by, and I was happy to find it at the market.

I know I saw a recipe last year, but don’t remember where, so I decided to just wing it. I left some of the lettuce and veggies un-pureed because I like the texture and hint of crunch, but that’s a a matter of personal preference.

Last time, I thickened with a potato, but those are off limits, so I used a little coconut flour. I’m sure more walnuts or another root veggie like parsnips would work, too.

2 Tablespoons oil
1 cup diced onions
2 big romaine hearts, chopped (divided)
3 cups veg or chicken broth
4 cups or so sorrel
2 Tablespoons coconut flour, or potato flour (NOT starch)
1/2 cup walnuts, soaked overnight if you think of it!
sea salt
fresh mint
white pepper

Saute the onions for 5-6 min until soft with a pinch of salt. Add in 1 1/2 of the romaine hearts and saute a few minutes more. Add broth, bring to a boil and simmer for 10 minutes. Add sorrel and simmer 5 minutes more. Reserve 1 cup or so of cooked veggies and puree the rest with the (drained) walnuts. Add back reserved veggies and add in the last 1/2 chopped romaine heart. Add salt and pepper to taste, and sprinkle with fresh chopped mint.

Enjoy!

This is my weekly offering for Weekend Herb Blogging, the brainchild of Kalyn of Kalyn’s Kitchen. This week’s kind host is Sounding my Barbaric Gulp

~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.

I planned to make a simple peaches and cream ice cream as a fun raw recipe for July Go Ahead, Honey, It’s GF “UNCOOKING” edition, but the fates had something more interesting in mind.

It was a bit of a comedy of errors. My first two recipe attempts–banana macadamia candies– were okay, but underwhelming, and time was running out. So I decided to go for one more attempt, peach ice cream, and as usual, I figured I could could wing it. I used young coconuts for a creamy texture, and blended in a few peaches, but you could barely taste them. Coconut milk is wonderfully creamy, but it takes a strong flavor, like chocolate, mint, berries, etc. to mask it. So I hastily ran out to the Farmer’s market, and pureed some more peaches. You could taste the peach, but still it wasn’t prominent.

Hmmm. So I had a vat of yummy, peach goop, and I needed inspiration. Pecans? Extracts? And then I realized, of course! Crystallized ginger.

The ginger and peach pairing worked really well, with the sweetness balancing the sharpness of the ginger. I would make vanilla ice cream again, and have chunks of peaches, but I wouldn’t do peaches by themselves again. I would try it with pineapple or banana in the future, and will certainly tinker with this recipe again!

You live, you learn. May all my “mistakes” be this yummy!

Makes a batch for a 4 quart ice cream maker

“meat” of 2 young coconuts
4 cups of water (I assume you can sub 2 cans of coconut milk for the coconut and water)
2 tablespoons of raw cashew butter
1/2 cup agave nectar
7 peaches
1 cup crystallized ginger, chopped
vanilla or almond extract, if desired

Puree all ingredients, except ginger, in batches. Stir together in a big bowl. Chill for 1 hour. Add in ginger chunks, and put in ice cream maker and follow instructions.

~from Cheryl’s kitchen ©2008

I have to share a secret: few people enjoy food as much as nutritionists. Honest. In grad school, I had a friend Michelle who is a wonderful baker, and I got her recipe for Nanaimo bars. I’d make a huge batch, and they’d be in the freezer. Late at night, we’d be studying, and I’d hear the footsteps, then the freezer door open….footsteps away…then 30 seconds later, footsteps scurrying back to the freezer to get another. The overwhelming consensus was that the bars are totally addictive.

With all of my food limitations, I usually don’t try to replicate recipes from the past. I generally explore new territory, because I don’t want to make things that are *almost* like the real thing, I’d much rather make something different, but wonderful in its own right. But when I heard about Chef Jeena’s “It’s all about memories” food event, I couldn’t resist giving these a whirl. If you’re Canadian or have had Nanaimos before, they need no introduction, but if not, they’re super rich, loaded with sugar and amazing My challenge was to de-gluten, dairy, corn, soy and egg them, take out all the artificials but mostly to de-sugar them.

I did them two ways, half close to my memory of the old way, just gluten free, and the other half a batch made of “real food”. Ether way, the bars are quite decadent, but the “redux” is rich from macadamias and coconut, instead of powdered sugar and powdered pudding.

I found the new version bars to be blissful and I think I quite literally swooned. My tasters enjoyed both versions of the bars. If you’re sugar free, the agave sweetened chocolate is quite lovely. If not, you can use the standard chocolate topping or even the traditional filling from the official recipe.

The bars are best kept in the freezer and are good for months, if you hide them well. I don’t know how they keep at room temperature. Here, they’re usually devoured upon sight.

Base (for TWO 8X8 or 1 9X13)
2 cups whole almonds
2/3 cup whole or chopped walnuts
1 cup shredded coconut (unsweetened works fine, and I used reduced fat because that’s what I had)
generous 1/3 cup coconut oil, melted
1-2 Tablespoons cocoa powder, to your preference
scant 1/4 teaspoon stevia powder (optional)
1/4 cup water with 2 teaspoons whole Salba or chia seeds (or an egg)

Filling (for 1 8X8: double for 2 or a 9X13)
2/3 cup raw macadamia nuts, cashews, or a mix
1/2 - 2/3 cup agave (to taste)
2 teaspoons honey or maple syrup
2 Tablespoons sweet rice flour
1 cup of water
2 teaspoon vanilla extract (you could sub vanilla powder, I’m sure)

Chocolate topping(for 1 8X8: double for 2 or a 9X13)
3 oz unsweetened chocolate, chopped
1.5 Tablespoons cocoa butter
1.5 Tablespoons coconut butter
1.5 Tablespoons Dari free, soy milk powder, coconut milk powder or *gasp!* powdered milk (optional)
1/4 cup agave nectar

Soak Salba seeds or chia in 1/4 cup of water (or, if not vegan or egg allergic, use an egg and add with wet ingredients). In a food processor, grind the almonds to a fine meal. Remove. Grind walnuts to a coarse meal. Add coconut, cocoa, stevia (if desired), Salba gel and combine with melted coconut oil. Press down into a 9X13 or 2 8X8 pyrex dishes. Bake for 15 min or so at 350 until slightly browned. Allow to cool.

Make the filling:
Soak 1/2 cup of macadamias or cashews overnight. Drain. Put nuts in a blender with the water, and blend on high, scraping down sides periodically, until smooth. This may take a while! Add in the sweet rice flour.

Cook over medium heat in a saucepan, stirring, until mixture thickens. It should be a good deal thicker than cream, and it will thicken after cooling, too. Remove from heat, whisk in the vanilla and coconut oil and refrigerate until cool (30 min or so). Pour onto the base, and freeze until firm.

The chocolate topping:
Melt chocolate and cocoa butter in the microwave or over a double boiler. Add in the rest of the ingredients and whisk together well. If it’s grainy, you may need to cook a little longer until it dissolves.

Quickly pour onto the base, chill in the freezer.

Once they’re hardened, slice with a sharp knife. Remove from freezer 20-30 min before serving, if you can handle that. (I can’t)

Enjoy.

What can I say? As long as I can have treats like these, I’m happy to keep the originals as a luscious memory.

~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.

I’m sneaking under the wire here to share one of my simple cooking favorites. Weekend Herb Blogging rules are changing so that we use exotic veggies and expand our horizons…and cauliflower doesn’t fit the bill!

Cauliflower has a bum rap, no way around it. Some people don’t like it raw or boiled, and so they assume that they don’t like it at all. But roasting gives a totally different dimension to the flavor, and there are so many great spices you can add. I thought I first read about roasted cauliflower with paprika in Joy of Cooking, but I looked back and it’s not there, so I have no idea where I first got the thought, but there are so many other flavors that work as well (or better, I think). I didn’t even offer it to my DH for a while, and then I got him to eat a piece. And gradually over months, he’s stealing all my cauliflower! I’ve had more success getting him to be a cauli-convert than I have with any other veggie.

So you can’t really go wrong as long as you roast. You can do high heat for a shorter time and stir more often, or lower heat, and get busy doing other things. I’ve tried it as low as 350, which takes a long time, and I’ve seen recipes as high as 450. However, the higher temperature you use, the bigger issue of development of acrylamide, a chemical which is cancer causing in high doses. I usually opt for lower and slower because I always have a ton to do and hey, I’m a nutritionist. What do you expect??

You can really get creative for spices, from cumin seeds, to panch phoron, to rosemary, to chili powder, to lemon and dill. Just use sea salt, the texture does matter here.

It’s hard to give an exact recipe, as caulis come in all sizes, and it depends on how much of the stems you use and all of that.

1 cauliflower, chopped into 1/2 inch pieces
1-3 Tablespoons of oil
1-2 teaspoons sea salt
1 bulb (not clove) of garlic
pepper, to taste

Cumin: add 1.5 teaspoons whole seeds
Panch phoron add 1.5 teaspoons whole seeds and 1/4 teaspoon nutmeg (optional)
Rosemary: add 3 Tablespoons or so fresh rosemary needles or 1 Tablespoon dried
Chili:Add 1 T chili powder
Lemon dill: squeeze juice of one lemon and add 3 Tablespoons fresh dill or 1 T dried. Omit garlic.

Preheat oven to 375-400*. Remove the biggest garlic bulbs from the garlic ‘paper’ but leave the small ones. Chop cauliflower and toss with salt and seasonings. Spread out on a cookie sheet LINED with parchment (you’ll be glad you did.)

Roast until nicely browned around the edges, stirring every 15-20 minutes.

Rediscover cauliflower…isn’t it good?!

*see discussion above

This is my entry to Weekend Herb Blogging, a fabulous way to celebrate the herbs and produce of teh season, and our hostess is Simona from Briciole.

I’ve got a few names for these brownies: Mayan brownies, Brazil nut brownies, and (dare I say it?) Black bean brownies.  Are you still there?  Please don’t run away!  I know the idea sounds wrong, but I can say, for sure, black bean brownies are really quite yummy.

I heard about black bean brownies years ago, in my pre-gf life, and never got around to trying them.  Then when Heidi posted them on 101 cookbooks and I kept seeing them in different places, like Diet Dessert and Dogs and Have Cake Will Travel.  I was intrigued, but there were so many eggs, and/or more sugar (or succant) than my body can handle.  So I adapted the general spirit, threw caution to the wind and hoped for the best.  It took a few tries.  I dabbled with a carob version, had one with coconut flour, etc. and finally, success!  Fudgy, yummy, moist and light brownies, which were promptly gobbled by a group of folks used to a “normal” diet.   And dare I say they’re even healthy?  They’re not low calorie (well, maybe compared to normal brownies!), but the ingredients are nutrient rich, with good-for-you fats, not empty calories.   I don’t even feel guilty that I had one for breakfast.  In the interests of full disclosure, black bean brownies are tasty and very moist, but not over the top decadent.  So they’re great for an every day treat, but not so much when you’re craving a total chocolate/sugar bomb.

The magic ingredient (besides the beans, of course!) is the Brazil nut butter.  I’ve had a long term, enduring love affair with nut butter.  Peanuts and I parted ways years ago, and I truly missed sticky creamy goodness of peanut butter until I ventured out into the wild world of nut butter   It’s great that you can get almond butter easily, but if you’ve never had hazelnut, pecan or brazil nut butter, baby…get your food processor and let’s get cracking! I’ve been known to creep into the kitchen in the wee hours and eat it by the spoon.

Oh, and the Mayan part of the name?  That’s a tribute to the beans, cinnamon, cayenne, Salba and the mesquite, all common South of the border ingredients.  The cayenne adds a nice zing, and I’ve used anywhere from a pinch to 1/4 teaspoon.  Each level of heat is yummy, and is a matter of personal preference.  If you’ve never mixed chocolate and cayenne, do give it a go.

As an added bonus, your food processor does pretty much all the work, you only need one bowl, and they’re vegan, gluten free, egg free, dairy free, corn free, soy free, sugar free, grain free and delicious.

Mayan brownies

1 can black beans, well washed (1 ¾ cup)
1 ½ cup of toasted brazil nuts, divided (or 2/3 cup chopped nuts and 6T nut butter de jour)
2 oz unsweetened baking chocolate
2 teaspoons whole salba or chia seeds
½ cup agave (or 1/4 cup agave, 1/4 cup honey)
generous 2/3 cup fresh or frozen cherries
2 Tablespoons carob powder
¼ cup plus 2 T cocoa powder
1 t mesquite (optional)
2 teaspoons baking soda
1 teaspoon baking powder
pinch- ¼ teaspoon cayenne
pinch of cinnamon
½ teaspoon salt
1.5 teaspoons almond extract
3 or 4 drops oil of orange (optional)
1/2 cup of chocolate chips (optional)

Line an 8X8 pan with parchment and set aside.  Preheat oven to 325.

Toast about 1.5 cups of brazil nuts for 10-15 min at 350.  Pulse in the processor to grind very coarsely, and reserve 3/4 cup of chopped brazils (somehow, by the point where I add them to the recipe, there’s only 2/3 a cup left).  Grind the rest until they become nut butter, which takes a minute or two.  Scoop out and reserve.  Put chopped unsweetened chocolate in the processor, and grind until you’ve got fine pieces.  Add the rinsed beans, Salba, sweetener and cherries and let it run 3-4 minutes.  Add back the nut butter and everything except the reserved brazil nuts and chips (optional) and process until smooth.

Mix in brazil nut chunks into the batter.  (If you’re feeling really lazy, you can mix within the processor bowl, but it’s a tight squeeze.  Put the batter into a prepared pan and smooth out.  Bake 30 min at 325, then cover loosely with foil and continue to bake until a toothpick comes out clean, about 45-50 minutes.

This lovely brazil nut butter treat is a part of the Peanut Butter Boy’s PB exhibition. It’s not quite peanut butter, it’s not quite a cake, but it’s along those lines and hey, it’s all in good fun. If I could try it with PB, I would, and I bet it would be awesome!

~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.