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08.05.10
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 With a husband nicknamed Meat Boy, it's unlikely I'll ever be a vegan. Not that there's anything wrong with being a vegan.
 
 In fact, Core Foods of San Francisco just made it easier to maintain not only a vegan diet, but a healthful one. The company, established on Earth Day this year, was founded by Corey Rennell, who studied centuries of human nutrition for his Harvard University thesis. His new company, which will donate net profits to charity, has come up with two types of nutrition bars: Core Warrior, a high protein meal replacement; and Core Defender, a vegan meal replacement. They are raw, organic, and contain no added sweeteners, flour, oils or preservatives. Unlike other energy bars, these are also perishable. Stored in the fridge, they'll last three months; in the freezer, up to two years.
 
 Both types of bars come in each of two flavors: Raw Almond & Raisin; and Raw Cashew & Cacao. The difference between the Core Warrior and Core Defender? The non-vegan bar contains organic whey protein (milk).

 

 These bars are extremely dense, so you'll definitely want a beverage to wash them down with. If a standard energy bar usually leaves you still hungry afterward, you won't have that issue here. The Core Warrior is slightly gooey in texture. The Core Defender is slightly softer. The flavor of the raw almonds really comes through, as does the earthy, bitterness of the cacao. The bars have 360 to 410 calories, depending upon the variety. If you prefer energy bars that are more like candy or granola, these are probably not for you. But if you want a very substantial, nutritious bar that's very filling, then this might be right up your alley. The bars are at select Whole Foods for $3.49 each. 
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  Who doesn't need to eat more fruits and veggies? (You know who you are.)
 
 
 I like to get mine from tender, moist muffins.
OK, my idea of fruits and veggies comes wrapped in butter, eggs, vanilla and sugar. But that got you attention, right?
 
 
 
These "Zucchini, Carrott, and Cranberry Muffins" come courtesy of the "SoNo Baking Company Cookbook" (Clarkson Potter). The new cookbook is by third-generation bakerJohn Barricelli, who graduated from the Culinary Institute of America at Hyde Park, N.Y., then worked at Le Bernardin in New York and Martha Stewart Lvining Omnimedia, before opening his SoNo Baking Company & Cafe in South Norwalk, Conn.
 
 
 If you've got zucchini taking over your backyard like zombies and no place else to go, this is the recipe for you. If you have cranberries stashed in your freezer from last Thanksgiving and have been wondering what the heck to do with them, this is the recipefor you.