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Slide13

Cardiologist Kim Williams interviewed in NYT tells patients to go vegan

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Coconut Basmati Rice
Creamy Vegetable Curry
Polenta with Mushrooms & Balsamic Tomatoes
Crunchy Kale Chips
Baked Falafel: Crispy, Herb-Loaded, and Weeknight-Friendly
Plant-Based Prep, Simplified

Beantown Kitchen
Boston, MA

Chef and Plant-based Culinary Nutrition Educator
Diana Goldman

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