Celebrate the season with this warmly spiced, toasty, nutty granola. Our newly harvested kuri squashes are so delicious. Sweet, nutty and buttery, everything you want from a winter squash. Add some to your next order here, we anticipate they’ll be flying out of our packing shed. We also stock organic oats, maple syrup, cinnamon, ginger, olive oil, nuts, linseeds and pumpkin seeds in compostables bags…everything you need to make this recipe. Liz x
Ingredients
500g porridge oats
200g pumpkin seeds
200g chopped nuts (I used hazelnuts this time, pecan nuts would be amazing)
50g linseeds
400g-ish of kuri squash, chopped and de-seeded (half a medium squash)
250ml maple syrup (or sweetener of choice) – add more if you prefer a sweeter granola
250ml olive oil (or oil of your choice)
1 tsp salt
3 tsp each of ground cinnamon and ginger
1/2 tsp each of ground nutmeg and cloves (optional)
Method
Preheat your oven to 200C and roast the chopped squash until soft (approx 20 minutes). Then turn your oven down to 150C.
Place the roasted squash into a deep bowl or jug with the maple syrup, olive oil, salt and spices. Blend until smooth with a stick blender.
Measure the oats, nuts and seeds into a large mixing bowl then pour over the spiced squash puree and mix well. Taste and add more syrup or spices if you like it sweeter or spicier.
4. Spread the mixture out onto large, lined baking trays and bake until crispy and golden. This can take over an hour depending on your oven. Keep an eye on the trays. Remove them from the oven every 15 minutes and stir the granola so that it gets evenly toasted.
5. Allow the granola to cool completely on the trays before storing in an airtight container. Enjoy with yoghurt or milk for breakfast or serve on smoothie bowl or ice cream… Homemade granola stays fresh for 2 weeks in an airtight container at room temperature.
Gnocchi are easy to make but they do require a bit of time and a fair few steps. So save this recipe for when you have the time to really take your time and enjoy the process. These colourful autumn gnocchi are made with an exciting new harvest on the farm, uchi kuri squash, and our beautiful beetroot.
Serve simply sautéd with butter, garlic, herbs and kale, or make a rich tomato pasta sauce to pop them on. Here’s a 30 second video to show you the process, otherwise, read on below. Liz x
Ingredients (serves approx 8)
a small winter squash like our uchi kuri (or sub with a butternut squash)
8 small beetroots, or 4 large
salt & pepper to taste
4 tbsp olive oil
plain flour (or a gluten free plain flour blend) – amounts vary, see method below
6 cloves of garlic
6 sprigs of rosemary (or sage?)
enough butter (or more olive oil) to sauté
8 leaves of kale (sub with beetroot leaves if you have any fresh)
a few handfuls of hazelnuts (we sell compostable bags of organic hazelnuts here)
Method
Preheat your oven to 200C and get two baking dishes ready.
Chop your squash in half and scoop out the seeds. Chop the squash into chunks and put it into one roasting dish. Scrub the beetroots and chop them into chunks too. Put them into the other dish. No need to peel either of these lovely, organic vegetables.
Season both dishes with salt and pepper and drizzle with olive oil. Then get them into the oven to roast until soft. This usually takes around 20-30 minutes, just keep an eye on them.
Allow the roasted veg to cool a little, then blend the squash into a purée. Taste and slightly over-season with salt. It needs to be a little too salty as you will be adding a fair bit of flour next.
Add 4 large serving spoons of plain flour to the food processor and gently pulse the mixture together. Be very careful not to over-mix as this can make the dough tough. I do this in a large food processor with the ‘S’ blade attachment, but you can use a stick blender to purée then just fold in the flour in a large bowl. Add more flour as needed (amounts vary as different vegetables have different water content) until you achieve a soft dough.
Scoop the dough into a bowl, then repeat the process with the beetroot. You will probably find that the beetroot dough needs less flour.
Cut the dough into manageable portions. Generously flour a clean work surface and roll the dough into thick snakes. Cut the snakes into bite size pieces.
Gently roll each bite over a ridged gnocchi board or the back of a fork. Place the gnocchi onto large, floured plates or trays.
Bring a large pot of water to a rolling boil. Then drop the squash gnocchi in, in small batches. Boil briefly, just until they start to rise to the surface, then scoop them out with a slotted spoon and place in a tray, ready to sauté. Repeat this process until all the squash gnocchi are boiled, then do the same with the beetroot. Do the beetroot AFTER the squash so that the squash gnocchi don’t get stained pink.
At this point you can space out any gnocchi you won’t be needing right away on a tray and freeze. When they are frozen solid they can be tipped into a box in the freezer to use another day.
Gnocchi can be sautéed, roasted, boiled, baked in a sauce… I think they are best sautéed in butter or olive oil and winter herbs. Get a large frying pan on the hob with a very generous knob of butter, tumble in as many gnocchi as you like and sauté until hot and starting to take on some colour.
Add torn kale leaves, sliced garlic, rosemary and chopped hazelnuts to the pan and cook until the kale has wilted and the nuts are toasty. Season as needed and serve.
Green smoothies are not a punishment! Mine is sweet, creamy and deliciously refreshing! Give it a try, it’s full of goodness!
🌱SPINACH is high in iron, calcium and vitamins C and K.
💪TAHINI is a great source of healthy fats, protein, B vitamins and vitamin E.
🍌BANANAS are an excellent source of potassium, B6 and energy-giving carbohydrates. They’re also a brilliant prebiotic with a high fibre content.
🌴DATES are a natural sweetener, high in fibre, antioxidants and minerals.
🌾OAT MILK is environmentally friendly, high in fibre and deliciously creamy.
Add the certified organic ingredients to your next order here. We deliver to every address in Ireland and Northern Ireland.
Liz x
Ingredients
spinach or kale – rinsed, one large handful per person
banana – half of one per person (chopped and frozen for an extra creamy texture)
dates – pitted, 1 or 2 per person for added sweetness
tahini – 1 heaped tsp per person
oat milk (or any milk you like) – 1/2 a glass per person
optional ice – especially good if your banana is not frozen
watch the easy method here or read on below
Method
Add all the ingredients to a strong blender and blend until smooth.
Pour into glasses and drink immediately.
TOP TIPS: *If you don’t have frozen banana, add a couple of ice cubes per person to the blender too for a chilled smoothie. *If your blender is not very strong, soak the dates before blending to help them break down faster.
I saw these pop up on the fabulous Tabitha Brown’s Instagram months ago and haven’t been able to get them out of my head since. So when we finished a jar of pickles the other day I knew exactly what I was going to make. My yolk recipe is quite different (more of a European version than her American one I guess?) but all credit to @iamtabithabrown for the genius idea. These are such fun little retro canapés or as an Easter starter. Give my version a try and let me know what you think. Liz x
Ingredients
a jar of pickle liquor left after eating the pickled cucumbers
small mushrooms – white is best for the look of the dish but chestnut mushrooms work fine too – enough to fill the jar
1 tin of chickpeas
1 tsp black salt (kala namak)
1/2 tsp ground black pepper
1 tsp ground turmeric
1 tbsp dijon mustard
1 tbsp tomato puree (or ketchup)
6 tbsp mayonaise (try my aquafaba mayo recipe here and use the liquid from the tin of chickpeas to make it!)
smoked paprika (or hot paprika or chilli powder)
optional dill or chives to sprinkle on top
Method
Clean the mushrooms with a paper towel or pastry brush. Then pull out the stalks and peel them (like in the picture above). Keep the stalks and peels, do not throw them away! They are great crumbled up and sautéed as a base for a lentil pie or a soup or in tofu scramble.
Put the peeled mushrooms in the jar of leftover pickle juice. Give the jar a gentle shake and put it in the fridge. Every time you open the fridge, turn the jar the other way up so that the mushrooms all get an even soak in the juice. Leave them to soak and lightly pickle overnight.
Then just before you are ready to serve, make the yolky filling. Drain a can of chickpeas (reserve the aquafaba to make mayonnaise or a clafoutis?) and put them in a food processor or blender.
Add the black salt (this tastes like egg, if you don’t have it then regular salt is fine), pepper, turmeric, mayo, tomato puree/ketchup and mustard in the blender too. Then blend until smooth. Taste the mixture and adjust the seasoning if needed. You may need more mayonnaise or salt? The mixture should be thick but pipeable.
Put the mushrooms out onto a platter and put the ‘yolk’ mixture into a piping bag with the star shaped nozzle attached. Pipe a generous amount of the mixture into each mushroom.
Sprinkle the devilled eggs with smoked paprika and dill or whatever you like (chilli powder, tabasco, shopped scallions, parsley, chives, capers…) and enjoy them cold and fresh.
Butternut squashes are the most common squash that we deliver on repeat at Green Earth Organics and it’s no wonder. Organic vegetables just taste better! If you’ve ever been disappointed by a bland, watery supermarket squash, we urge you to try one of ours. These vibrant veggies are sweet and nutty and their fabulous flavour is more than matched by their incredible nutritional profile. Butternut squash is a great source of fibre, vitamins and minerals including A, B, C, E, calcium, magnesium and zinc.
Here are just 4 ways I cook a butternut squash regularly. Let us know your favourite butternut recipes in the comments or over on our friendly facebook group. We love to see what you’ve been making with our vegetables.
Head to our shop here to sign up for a veg box subscription or order from our wide selection of organic fruit, veg and groceries.
Liz x
Lentil Pie with Squash Mash
Ingredients (serves 4)
1 onion, diced
3 cloves of garlic, crushed
10 diced mushrooms or two grated carrots or beetroots (use any base veg that is in season or a combination of veg that you like, diced or grated)
2 sticks of celery, diced
2 tbsp olive oil
1 vegetable stock cube or a big pinch of dried, crumbled mushrooms
1 mug of green/brown lentils (or two tins of cooked lentils, drained)
1/4 to 1/2 a butternut squash (or about 400g if you want to weigh it), peeled
a similar amount of potato as the squash, around 400g
salt, pepper and olive oil or butter for the mash – to taste
Method
Sauté the onion, garlic in a little olive oil over a medium-high heat until starting to soften and take on some colour.
Add the diced mushrooms/carrot/beetroot and celery and a big pinch of salt and sauté for a bout 5-10 minutes until they have cooked down a little.
If you are using raw lentils, add them now and the stock cub or dried, crumbled mushrooms and herbs if using. Cover with water and simmer and stir until the lentils are cooked through. Keep tasting and adding more liquid if needed.
If you are using pre-cooked lentils from a tin, add the stock/dried mushrooms/herbs and a mug of water and simmer the vegetables in that for 5 minutes first, then add the drained lentils to the pot and a touch more water if needed to make a nice (not too dry, not too wet) base for your pie.
Taste and adjust the seasoning if needed with salt and pepper. Pour the lentil pie mixture into a baking dish and preheat your oven to 200C.
Meanwhile peel, chop and boil the potato and squash together until soft. Drain and mash with salt, pepper and a little oil or butter. Taste for seasoning.
Top the lentil base with your sunny, butternut mash. Rough it up a little with a fork and drizzle with olive oil.
Bake for 20-30 minutes or until hot, bubbling and crisp and golden on top. Enjoy with seasonal greens.
Butternut Squash Hummus
Ingredients (makes about 600g of hummus)
1 tin of chickpeas, drained over a jug to reserve the aquafaba
1 heaped tbsp tahini
1 clove of garlic, crushed
1/4 of a preserved lemon or the juice of 1 lemon
salt to taste
1/4 of a butternut squash (about 400g or so)
1 tsp cumin seeds
1 tsp smoked paprika and olive oil to drizzle
Method
Roast the butternut squash with a drizzle of olive oil, a tsp of cumin seeds and a pinch of salt until soft. This could take 20-3- minutes at 200C depending on the exact size of your squash, just keep an eye on it.
Place the drained chickpeas, preserved lemon, crushed garlic, tahini and cooked butternut into a food processor. If you are using lemon juice, start with the juice of half the lemon and see how you go.
Add a splash of aquafaba and a pinch of salt and blend into a smooth paste.
Taste and adjust the seasoning as you like with more lemon, salt, tahini, garlic as you prefer. If you like a lighter, fluffier hummus, add an extra splash of the aquafaba or some cold water and blend again.
Serve drizzled with extra virgin olive oil and a sprinkle of smoked paprika.
Butternut, Beetroot & Tofeta, Lentil Salad
Ingredients (serves 4-6)
1/4 of a butternut squash
2 beetroots
1 red onion
olive oil, salt and pepper to taste to season the above
1 mug of lentils boiled in 2-3 mugs of vegetable stock or water (or 2 drained cans of pre-cooked lentils)
dressing – 1 crushed clove of garlic, 1 tbsp wholegrain mustard, 1 tsp maple syrup, 2 tbsp apple cider vinegar, 3 tbsp extra virgin olive oil, pinch of salt
3 handfuls of chopped fresh herbs (dill, parsley and mint?)
This dish is really special with the addition of my tofeta. You can find the easy recipe illustration in this bog post here or in my book which is available to add to your order here. Otherwise use whichever cheese you prefer or replace the feta with toasted nuts or seeds.
Pre-heat the oven to 200C and find a large baking dish.
Boil green lentils in stock or water until cooked through. Drain off any excess liquid and leave to cool while your prepare the vegetables, herbs and dressing.
Chop the squash, beetroots and red onion into slim wedges, season them with salt, pepper and olive oil, then roast them until they are soft and slightly charred.
Mix up the dressing ingredients and stir it through the cooked lentils.
Chop the fresh herbs then arrange the salad into a large salad bowl or platter.
Put the dressed lentils on the base, spoon over the roasted vegetables, scatter over the fresh herbs and crumble the tortes on top.
Enjoy warm or cold. This keeps well in the fridge for no more than three days. Keep the tofeta seperately and it will last longer.
Butternut & Swede Gratin
Ingredients (serves 4)
1/2 a butternut squash
1 small swede or half a large one
2 crush cloves of garlic
a small handful of wintery herbs like thyme/rosemary/sage
salt and pepper
olive oil
oat milk
4 or 5 handfuls of breadcrumbs (add chopped herbs and nutritional yeast to your breadcrumbs to make them more flavoursome – or replace the bread crumbs with crushed nuts/seeds)
Method
Pre-heat the oven to 200C.
Thinly slice the butternut and swede and mix them together in a large, lidded baking dish with the crushed garlic, a generous drizzle of olive oil and salt and pepper to your taste.
Pour in enough oat milk (or use cream for a richer gratin) to cover about a cm of the base.
Put the lid on the dish and bake until the vegetables are soft all the way through. This should take about 30-40 minutes.
Remove the lid and add a little more oat milk. Scatter over a thin layer of breadcrumbs, drizzle with olive oil and return to the oven for a further 10-15 minutes, lid off, to brown on top.
Serve with seasonal greens or as a side to a roast.
Ragu is a rich, slow cooked pasta sauce, traditionally made with meat and served with a wide pasta like pappadelle or tagliatelle. Of course you can also eat it however you like – with polenta or in layers in a lasagne with a béchamel? I love it with rigatoni, those large, ridged tubes of pasta pick up the sauce beautifully. My version uses earthy beetroots, satisfying green lentils and crumbled, rich, fatty walnuts. Delicious! Did you know we sell organic lentils and walnuts in our grocery section? If you have a slow cooker, this is a good one to get going in the morning and enjoy for supper. Simply boil some pasta and you’ve got a hearty, healthy meal ready to go. The ragu also freezes well so I always make a big batch and freeze some for a rainy day. And we are not short of those right now are we?
If you make this recipe please share it with us on our friendly facebook group, and please feel free to share this blog post with your friends and family of course! The illustration above is from my 2021 recipe calendar. While stocks last I’m including a free one with every book order this month. You can add my cookbook to your shopping here. Thank you.
I usually start a ragu with a soffritto. Soffritto is the word for gently cooking diced vegetables (usually onion, celery and carrot) in a little oil until soft to provide a base flavour to build a sauce, soup or stew from. In this case start with 1 diced onion, 1 large diced beetroot (or 2 small – just give it a scrub and don’t bother peeling, also finely chop & add the purple stalks from any leaves should you be lucky enough to have some – save the green leaves to wilt as a side), 3 diced cloves of garlic and a generous handful or two of crumbled walnuts. If you have celery to hand then definitely add a few diced stalks for extra depth of flavour!
Sauté the diced vegetables and nuts in the tbsp of olive oil in a large pot until soft. Then add a mug of green lentils, 2 bay leaves, 3 sprigs of thyme, a glass of red wine & a tin of chopped tomatoes. If you prefer more Italian herbs with this sauce then sub the thyme with some fennel seeds and a pinch of dried oregano. Add a tin of water or veg stock to swirl out the last of the tomatoey juices from the tin. Season with salt and black pepper.
Simmer until the lentils are cooked through then taste and adjust the seasoning if necessary. This will take a minimum of 30-40 minutes, but if you have time to simmer for longer, the flavours will be richer. This is one of those sauces that is even better the next day. Keep an eye on the liquid levels as the lentils will absorb a lot. Add more water/stock as needed and give the pot a stir every now and then to prevent sticking.
Serve tossed through pasta or in a warm bowl with soft polenta and wilted greens.
Get hold of some of our beautiful, organic beetroots when they are in season, sign up for a veg box subscription!
I always keep a kitchen cupboard stocked with tins of beans, tomatoes, coconut milk and jackfruit. Having a repertoire of store-cupboard suppers is very useful when you are subscribed to a veg box delivery. Depending on what’s going on each week, sometimes I have a bit of fresh fruit and veg leftover when the new, weekly box arrives and sometimes I need to make a store-cupboard supper or two before it arrives and that’s totally fine! Especially with the range of brilliant, organic groceries at Green Earth Organics. What a luxury to be able to eat fresh, organic vegetables most days, and organic store-cupboard ingredients on other days!
Here’s one of our current store-cupboard staples, a spicy, Jamaican inspired jerk stew with the most delicious coconutty red beans and rice!
As always, please share your photos of your version of the recipe with our friendly community Facebook group. We love to see our recipes leave the blog! Liz x
Put the rice, coconut milk and drained tin of beans into a small pot. Add the onion wedge and whole cloves and a pinch of salt. Add a mug of water then stir briefly to combine.
Bring the rice pot to the boil with the lid on, then immediately as it comes to the boil, turn the heat down to the lowest setting, leave the lid on, do not stir, and allow the rice to gently simmer and absorb all the liquid in the pot.
For white rice this only takes about 15-20 minutes, brown rice takes double that time. So if you are using brown rice, get it assembled and on to boil first, if you are using white rice, get the stew on first then the rice.
Sauté the onion, celery, pepper and carrot in a large pot with the vegetable oil. Once it starts to soften and colour, add the jerk seasoning and stir to coat the vegetables and toast the spices.
Add the jackfruit pieces, break them up as you add them to the pot, then season with salt and pepper.
Add the tin of chopped tomatoes, 2/3rds fill the tin with water and swirl that out into the pot too. If you like it spicy, you can drop in a whole scotch bonnet chilli or two at this stage too.
Give the stew a stir and pop the lid on and allow it to simmer while the rice cooks. Remove the lid and give it a stir every now and then to make sure it’s not sticking on the bottom.
Serve with wilted dark leafy greens or with wedges of roast squash like I have done in the video above.
Ingredients for jerk seasoning – mix together in a jar
2 tsp ground cinnamon
2 tsp ground black pepper
6 tsp dried thyme
4 tsp ground allspice (or mixed spice if you can’t find allspice)
I am such a vegetable geek, I always get overexcited when a new vegetable comes into season. So I eagerly wrote a pumpkin custard pie recipe, back in October when pumpkins and squashes were the veg of the moment. But one of the many beauties of these sweet, fleshy gourds is that they keep well for up to 6 months if properly stored, so you can have pumpkin pies up until March if you like, they are not just for Autumn! Pumpkins and winter squashes can be stored in a well-ventilated position at a temperature under 15°C and no colder than 10°C. I suggest finding a chilly part of your home, for example a shady windowsill. Watch for signs of rot, and remove any affected fruit immediately. I think their cheerful, bright colour and sweet, nutty flavour make them a gorgeous addition to your festive table too.
An illustrated recipe of my Pumpkin Pie from October 2020
Pumpkin pie is a very American, Thanksgivingy thing and like much of American food culture, it’s seeping over the pond and onto our plates. Pumpkin spice lattes and the like don’t seem to be going anywhere and why would they? The sweet, heady mixture of cinnamon, ginger, nutmeg and cloves is pretty irresistible. Pecan pies are another classic American dish, traditionally served at the festive table, so I couldn’t resist combining the two here in my layered pumpkin and pecan pie. I think you’ll agree, it’s a great combination.
Did you make this recipe? Let us know how it went in the comments or over on our Healthy Eating facebook page. And don’t forget to share the recipe with your friends.
Shortcrust pastry is very easy to make if you have a food processor with a blade attachment. (And by the way this recipe makes a brilliant mince pie, apple pie or cherry pie crust too!) Just blend up the flour, butter, salt and sugar until it resembles wet beach sand. Then add a couple of tablespoons of very cold water and briefly blend again and it will magically form into a neat ball of dough!
If you don’t have a food processor you can just use your hands. Use the tips of your fingers to work the butter into the flour, salt and sugar until it reaches wet sand consistency, then add the water and gently bring it together into a ball of dough. The trick to a really short, melt in the mouth shortcrust pastry is not overworking the dough and getting it too warm. Then wrap it with a damp tea towel and let it rest in the fridge while you make the pumpkin custard.
4 tsp mixed spice (or 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each nutmeg, cloves and turmeric)
Method
I’ve never bought a tin of pumpkin puree, it seems that’s what most Americans use. Instead I just roast a halved and deseeded pumpkin or squash, cut side down, until it’s soft. Then scoop out the flesh and mash or blend it. I call this pie a ‘custard pie’ because this filling is a riff on my custard recipe. Simply blend all the ingredients until smooth. (And by the way, if you ever want to make regular plant based custard, just replace the pumpkin puree with another mug of oat milk, leave out the spices but keep the vanilla, then whisk and simmer on a low heat until thick and delicious.)
Then roll out the chilled pastry and carefully line a flan dish or a cake tin with it. Prick little holes in the base of the pastry with a fork to prevent a pocket of hot air forming under the crust and making it rise up in the oven. Then pour the custard into the pastry case and bake for about 30 minutes at 175C or until both the pastry and the custard are mostly cooked through. In the meantime, make the pecan pie topping.
Pecan Pie Ingredients
1.5 tbsp cornflour
1.5 tbsp milled linseeds (if you don’t buy them already milled, just blend some whole ones up in a small spice blender or smoothie maker until ground into a course flour consistency)
Mix all the ingredients except the pecan nuts together in a bowl. Then stir through the pecan nuts, ensuring they are all coated in the caramel-like mixture. Then once the pumpkin pie is par cooked enough so that the pumpkin custard is mostly set, carefully spoon the pecans and caramel over the top of the pie.
Return it to the oven to cook for another 10 minutes or until the custard, pastry and pecan pie mixture is all cooked through.
Allow the pie to cool and set before carefully removing it onto a serving plate and slicing it up. Serve it with whipped coconut cream or vanilla ice cream.
This is my plant based take on the classic French stew. Beetroots have a beautifully earthy, almost bloody quality which seeps and simmers into a spectacularly rounded sauce. I roast wedges of beetroot and onion, chunks or whole mushrooms and whole, peeled cloves of garlic before starting the lentil stew to create a complexity of flavour you wouldn’t get from simply simmering everything together.
Roasting caramelises the edges of vegetables and brings little sweet and smokey flavours and textures to the finished dish. It’s those layers of flavour…the outer edges that caramelise, the middle that is sweet and soft, the simmering richness, the fragrance of bay and thyme leaves, the tang and texture of red wine…that make a simple stew into a memorable meal. Serve on mashed potatoes or with good bread, some wilted greens, whatever is in season, and a dollop of Dijon mustard. Enjoy in front of a fire on a chilly winters evening with a glass of red wine. Liz x
Turn your oven on to 200C and put the beetroot, onion, garlic cloves and mushrooms in an oven and hob safe pot. Drizzle a tbsp or so of olive oil over the vegetables, season them generously with salt and pepper and mix well.
Roast the vegetables in the oven until they take on some colour and start to soften. This should take around 30 minutes. Take the pot out of the oven and stir the vegetables every 10 minutes or so to ensure each vegetable feels the full force of the heat and gets a little caramelised.
Then bring the pot onto the hob and add the mug of lentils, the thyme, bay leaves and mug of wine. Get the pot on to simmer and add the water or stock.
Let the dish simmer until the lentils are cooked through. This should take around 30 minutes. Keep an eye on it, you may need to add more water or stock if it starts to dry out.
Taste for seasoning and add more salt or pepper as you like. Then serve with good bread or mashed potatoes and some wilted greens.
Illustrations from my cookbook, Cook Draw Feed. Available to add to your next order here.
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