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Recipe compiled by Gitta Rembel, posted
This cream is very good on bread and salads where you normally use yogurt or sour cream.
Squeeze tofu through cheese cloth until most liquid is extracted.Put into blender together with all other ingredients.
Blend on high speed,using a spatula to turn until tofu is smooth like sour cream. Store in fridge.
This recipe can also be used with boiled or baked potatoes.For this purpose I would add the following ingredients:
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Supplementing a poor diet with vitamins and minerals does not reap the benefits of a naturally nutrient-rich diet. A study that looked at data from the First National Health and Nutrition Examination Survey showed that consuming dietary supplements (vitamins and minerals) had no impact upon longevity.
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