Green Gnocchi Bake:


  • 500g gnocchi
  • 1 courgette diced
  • 1 broccoli chopped
  • 2 handfuls frozen peas
  • 200g mushrooms
  • Glug of soya milk
  • 1 tbsp garlic cream cheese vegan
  • 1 tbsp vegan creme fraiche
  • 2 tbsp nooch
  • 2 tbsp golden breadcrumbs



  1. Cover the broccoli and courgette in  oil and bake in oven at 200C.
  2. Meanwhile put a big pan to boil and cook gnocchi with peasfor a few mins until the gnocchi floats.
  3. Then drain and leave to one side.
  4. Fry mushrooms in a little vegan butter and pinch of salt.
  5. Mix milk, creme fraiche and cream cheese in a pan and put gnocchi and peas back in. Coat evenly.
  6. When broccoli and courgette have started browning, add to the gnocchi and stir together. Add mushrooms.
  7. Put all in oven proof dish and sprinkle breadcrumbs and nooch all over the top!
  8. Bake for 15 mins and enjoy!

Sweet Potato & Spinach Dahl:


  • 2 sweet potatoes cubed
  • 4 handfuls of spinach
  • 1 green pepper sliced
  • 250g red lentils
  • 500ml veg stock
  • 1 red onion sliced
  • 1 leek sliced
  • 2 garlic cloves crushed
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1.5 tsp cumin


  1. Fry onion and leek until soft.
  2. Add garlic and spices in more oil until fully coated.
  3. Add sweet potatoes and peppers and coat in spice mixture.
  4. Now add the lentils and stock and bring to boil.
  5. Put lid on and simmer for 20 mins until lentils are cooked and potato still has its shape.
  6. Take off heat and stir in the spinach until wilted.

I served mine with cauliflower rice (just grate!).


Satay Dip:

{I reckon this is better than chocolate but try it for yourself and let me know what you think!}


  • 500ml coconut milk
  • 100g red thai paste
  • 100g roasted peanuts



  1. In a food processor, blitz the curry paste and peanuts until combined.
  2. In a medium pan, over medium heat, pour in the coconut milk and simmer until the oil rises to the surface. Add the curry paste mixture, and stir until fully combined. Allow to reduce for 5 minutes, remove from the heat then leave to cool.


Stuffed Aubergines:


  • 2 aubergines sliced in half
  • 3 tomatoes diced
  • 1 red onion diced
  • 1 red pepper diced
  • 1 courgette diced
  • 1 crushed garlic clove
  • 1 cup cooked bulgur wheat
  • 4 tbsp mixed seeds/pine nuts
  • 2 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1 tbsp miso paste
  • 1 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1 tbsp thyme
  • Salt & pepper to taste



  1. Use griddle pan to char each half of aubergine in a drop of oil. 3 mins on each side.
  2. In a bowl mix the maple syrup, 2 tbsp of the oil and miso.
  3. Heat oven to 180C and drizzle miso sauce over each aubergine half. Then bake for 10 mins.
  4. Meanwhile fry the onion, garlic, pepper, tomato and courgette.
  5. Add the herbs and spices.
  6. Then add the bulgur wheat and salt and pepper.
  7. Take aubergine out and use two forks to pulp up the flesh of each half. Leave 1cm gap around edge.
  8. Top with the stuffing mixture and bake for further 15 mins.
  9. And done! I served mine with hummus.



Buffalo Cauli Wings:

Nice and easy!


  • Cauliflower florets
  • 1/3 cup plain flour
  • 1 tsp paprika
  • Half tsp salt & pepper
  • 1 tsp cumin
  • DF milk
  • DF butter
  • Hot sauce
  • Breadcrumbs


  1. Turn oven to 180 fan and meanwhile prepare a bowl for wet ingredients with the flour, salt, pepper, paprika, cumin and milk.
  2. Now prepare another bowl just with breadcrumbs.
  3. Roll each floret into the wet mixture then the breadcrumbs until fully coated.
  4. Lay each covered floret on baking tray and bake for 15-20 mins.
  5. Meanwhile melt the butter and mix with the hot sauce.
  6. When the wings are golden, roll each in the hot sauce and serve!

I made these on a whim with ingredients I had in the cupboard!


Mushroom Stew:


  • 1 kg assorted mushrooms (I used chestnut, white closed and shiitake)
  • 1 red onion chopped
  • 3 tomatoes chopped
  • 4 garlic cloves
  • 1 litre veg stock
  • 4 tbsp flour
  • 1/2 tsp nutmeg
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Pinch pepper
  • 1 large handful of chopped frsh parsley
  • 2 bay leaves.


  1. Fry half the mushrooms with the onion and tomatoes in a deep pan.
  2. When softened, add the other half of mushrooms.
  3. Add garlic, stock and all herbs & spices. Let boil.
  4. Add the flour and bay leaves until thickened slightly and let simmer for 30 mins.
  5. Serve with greens and crusty bread or mash potato!


Butternut squash & spinach pie

(4 servings)


  • 1 medium butternut squash
  • Half a bag of spinach
  • 1 clove of garlic minced
  • 1 red onion
  • A handful of cherry tomatoes
  • 1 red pepper
  • Vegan cheez
  • Sprinkle of dried thyme
  • Pinch of salt
  • Sprinkle of tumeric


  1. Cut the squash into small chunks and chop the onion, tomatoes and pepper roughly. Toss in oil and the herbs/spices and put in the oven at 180c for 35 mins.
  2. Meanwhile, fry spinach with the minced garlic until wilted down.
  3. When the veggies have cooked through, mash together slightly in a big bowl.
  4. Unravel the puff pastry on a baking tray and spread the veg mixture on one side. Sprinkle with cheez and fold over the other half of pastry. Bake at 180C for around 20 mins until golden.

Mexican Taco Bowls


  • Pulled jackfruit
  • Peppers
  • Onions
  • Tomatoes
  • Kidney beans
  • Pasata
  • Chili flakes
  • Tortillas
  • Mexican microwaveable rice


  1. Fry off all the veggies in a bit of oil. Then add the chili flakes and pasata.
  2. Put the oven on to 180C and pop each tortilla in a bowl then put in the oven so it takes its shape.
  3. Add kidney beans to the veggie mixture.
  4. Pop the rice packs in the microwave for 2 mins.
  5. When the tortillas have hardened and gone golden, take out and spoon the rice into each taco bowl. Then layer on spinach and veg mixture. I topped mine with avocado, cheez and coconut yogurt.

Roasted Parsnip & Potato Soup


  • 2 large parsnips
  • 300g chopped white potatoes
  • 1 large onion, chopped
  • 3 unpeeled garlic cloves
  • 1 tbsp cumin
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1 litre veg stock


  1. Preheat oven to 200C. Meanwhile, peel and chop parsnips and add in a bowl with the onion and garlic cloves. Sprinkle over the cumin, salt and oil and mix well.
  2. Pour the veg in a deep roasting tin and pop in oven to roast for about 30 mins.
  3. While the veggies are in the oven, start gently bringing the potatoes to boil IN the veg stock for about 15 mins. Turn off when soft and let sit.
  4. When veggies are done, carefully peel the garlic out of the skins.
  5. Add the veggies to the potato stock and use hand blender to blitz.
  6. Enjoy!


My Nutroast:


  • Chickpeas 2 tins (drained)
  • 1 small onion (chopped)
  • Hazelnuts (chopped) ½ handful
  • Flaked Almonds 1/3 handful
  • Sunflower seeds 1/3 handful
  • Salt pinch
  • Curry powder 1 tablespoon
  • Tumeric 1 tablespoon
  • Cumin powder ½ tablespoon
  • Olives (chopped) 1 tablespoon
  • Sundried tomatoes (chopped) 5 pieces
  • Plain flour 1 Tablespoon (more if needed)
  • Olive oil 2 tablespoons


  1. Mix everything in a bowl with your hands.
  2. Scoop into a loaf tin and press down.
  3. Refrigerate overnight
  4. Bake for 30 min at 180 C.
  5. Cool down, cut into shape you want!


Thai Chickpea Burgers:



  • 2 cans chickpeas
  • 1 tbsp soy sauce
  • Spring onions, chopped
  • 2 cups frozen sweetcorn
  • 2 cups plain flour
  • 50g red Thai paste

Peanut sauce

  • 2 tbsp crunchy peanut butter
  • 3 tbsp coconut milk
  • 1 tbsp soy sauce
  • 1 tsp tamarind paste



  1. Blitz the chickpeas in a processor but make sure not into a paste.
  2. Mix well in a bowl with the other patty ingredients. Then break off chunks, roll into balls and squish to make burger shapes.
  3. Dust with more flour.
  4. Meantime, mix all ingredients for the peanut sauce and heat gently in a saucepan.
  5. Fry the patties in 3 tbsp oil until golden and crispy.
  6. Layer up on a burger bun with gherkins and finally dollop sauce over the top!







Broccoli Soup:


  • 1 broccoli head
  • 1 cup soaked cashews
  • 2 tsp olive oil
  • 1 red onion
  • 1 courgette
  • 6 cups veg stock
  • Salt
  • Pepper



  1. Boil the broccoli then drain
  2. Fry onion, courgette and garlic
  3. Add veg stock into pan with all cooked ingredients
  4. Blitz all together with hand blender along with cashews.
  5. Add seasoning and enjoy!!

Cashew Cheese Sauce:


  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • Pinch salt
  • Pinch pepper
  • 150g soaked cashews
  • Drop American mustard
  • 50ml almond milk



  1. Put all ingredients in a blender and blitz!


Curried Sweet Potato Soup:


  • 1 large sweet potato, chopped
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp yellow hot curry powdee
  • 1 can coconut milk
  • 1 tbsp tahini
  • Salt
  • Pepper



  1. Sweat the onion in a saucepan in some coconut oil.
  2. Add the garlic until brown.
  3. Add the sweet potato chunks and stir in the curry powder. Add a pinch of salt and pepper. Fry for 5 mins.
  4. Add coconut milk and bring to boil for a further 5 mins.
  5. Add lid on pan and simmer for 20 mins.
  6. Taste test it and if all to your liking then use a hand blender to blitz it up!


Garlic Pasta with Cajun Cauliflower:

My take on Vegan Richa’s recipe.


Cajun cauliflower

  • 1 cauliflower broken into florets
  • 1 tsp garlic powder
  • 1 tsp hot paprika
  • 1/2 tsp black pepper
  • 1/2 tsp dried coriander
  • 1 tsp oregano
  • 1/2 tsp salt
  • 2 tbsp veg oil

Pasta & sauce

  • 2 cups soya milk
  • 4 garlic cloves
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tbsp flour
  • 2 tbsp nutritional yeast
  • cooked pasta (I use fusilli)
  • 2 garlic cloves, minced
  • 1 red onion
  • handful of mushrooms, sliced


  1. Mix together all spices for the Cajun spice in a bowl.
  2. Then cover the cauliflower florets in the oil and roll around in the Cajun mix.
  3. Spread on a baking tray and bake for 20 mins on 180C (fan).
  4. Brown the minced garlic in a frying pan, add onions and mushrooms.
  5. Meanwhile blitz the milk, flour and other herbs/spices in a blender and add to the mushroom mixture. Bring to the boil then simmer.
  6. When thickened, fold in the cooked pasta.
  7. Plate up with the Cajun cauliflower on top! Et voila!



Chickpea Salad sandwich filler:

Just like Tuna mayo but Vegan!


  • 1 can drained chickpeas
  • 1 tbsp. vegan mayo
  • 1 tsp hummus
  • handful of sliced cherry tomatoes
  • handful of sliced gherkins
  • 1/2 sliced red onion
  • pinch of salt and pepper


  1. Crush the chickpeas in a bowl using a potato masher
  2. Mix in the red onion, gherkins, hummus and mayo
  3. Then season to taste

I layered it in a sesame bread roll with dairy free butter and lettuce! Yum!

Vegan Mayo!


  • 3/4 cup soya milk
  • 1 1/2 tbsp. fresh lemon juice
  • 1 tsp Dijon mustard
  • 3/4 cup olive oil
  • pinch of salt & pepper


  1. Mix soya milk, mustard and lemon juice with a hand blender for about 30 secs
  2. While blending, slowly add in the oil until it thickens.
  3. Add the salt & pepper and blend more.
  4. Enjoy!


My Golden Milk Breakfast Smoothie!


  • 1 banana, chopped
  • 1 cup almond milk
  • 1/4 cup orange juice
  • 1/2 tsp turmeric
  • 1/2 tsp grated fresh ginger
  • Pinch of cinnamon
  • Pinch of ground nutmeg (mine is brought back from Grenada but yours doesn’t have to be ;))
  • Sprinkle of black pepper


Literally blitz in a blender until smooth and enjoy!

This smoothie is great for providing you with antioxidants, is antiinflammotory and great for your digestive system!

Courgette, Carrot & Chickpea Fritters

Ingredients (makes 6 fritters):

  • 1 carrot, shredded
  • 1 courgette, shredded
  • 1 can chickpeas, drained and blitzed into finer chunks
  • 1/4 cup flour
  • 2 cloves of garlic, blitzed
  • 2 tbsp. wholemeal breadcrumbs
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dried coriander
  • pinch salt & pepper



  1. Squeeze as much excess moisture out of the shredded carrot and courgette with a paper towel.
  2. Mix with the chunky chickpeas, flour and breadcrumbs.
  3. Stir in all of the herbs and spices.
  4. Form 6 flat patties/fritters and spray with a little oil.
  5. Drop some vegetable oil in a frying pan and cook 2 at a time. Fry 5 minutes on each side.
  6. Pat dry with kitchen towel before serving with a generous helping of houmous.

My homemade #Vegan Fishcakes

Ingredients (makes 6 patties):

  • 2 medium potatoes (I used just normal white potatoes. They just take longer to boil but work well) boiled
  • 1 can mixed beans (use any beans except baked beans) drained
  • 2 sheets nori
  • 1 small red onion, finely diced
  • Half tsp garlic granules
  • Pinch of pepper
  • Half tsp cumin
  • Half tsp paprika
  • Wholemeal breadcrumbs



  1. Mash the boiled potatoes and drained beans together.
  2. Meanwhile blitz the nori sheets in a smoothie blender into tiny dust particles.
  3. Add chopped onion to the potato mixture and mix together with the nori dust.
  4. Add in all the spices and herbs and mix well.
  5. Add a dusting of plain flour and start forming 6 large patty shapes. Cover each in a spoonful of breadcrumbs.
  6. Meanwhile heat up grapeseed or vegetable oil in a pan to shallow fry. (They still fell apart a bit for me so maybe add more flour before putting in the oil).
  7. Drop each patty in one by one to shallow fry. When golden pat dry with kitchen towel.
  8. I served mine with smashed avocado and vegan mayo.


#Vegan Macaroni Cheez w/ Coconut Bacon Bits

Ingredients (serves 4):

  • 2 cups macaroni pasta
  • 1 small red onion, chopped
  • 2 cups frozen peas
  • 40g coconut flakes
  • Half tsp paprika
  • Pinch of salt
  • A good glug of liquid smoke
  • 1 cuo raw cashews plain
  • 2 cups soya milk
  • 3 tbsp nutritional yeast
  • 2 gloves garlic



  1. Fry off chopped onion in a small pan. Meanwhile turn oven on to 180 fan.
  2. In a small bowl mix the coconut chips with liquid smoke, paprika and salt. Spread the chips on a baking tray trying not to have any overlapping. Bake for 10-15 mins but keep checking they don’t burn.
  3. Put the cashews, garlic cloves, soya milk and nutritional yeast in a blender and whiz until smooth. We liked ours with tiny bits of nuts still but up to you. Add a pinch of salt and pepper.
  4. Pour the cheez sauce in the same pan as the fried onion to thicken up slightly. Keep checking on your bacon bits.
  5. Bring a large pan to boil and spray a bit of oil spray in to keep the macaroni separated. Add peas to the boiling macaroni and boil for 15-20 mins.
  6. Take the bacon bits out to cool.
  7. Drain macaroni and add the cheez sauce and mix together to ensure well covered. Add coconut bacon.

Enjoy on a cold, snowy day like we did!

Macaroni cheez

#Vegan Chickpea Korma (spicy)!

Ingredients (serves 2):

  • 1 large sweet potato, peeled and boiled
  • 1 large red onion, peeled
  • 1 can of washed chickpeas
  • 1 can of chopped tomatoes
  • 1 can of coconut milk
  • Handful of frozen green beans
  • 2 lumps of frozen spinach
  • 1 tsp curry powder (yellow)
  • 1/2 tsp smoked paprika
  • 1/2 tsp hot chilli powder



  1. Fry off the red onion in a frying pan, add the spinach and green beans.
  2. Add the chopped tomatoes, chickpeas and sweet potato and simmer.
  3. Now add the coconut milk and all of the spices to simmer a bit longer.

Voila! Serve with brown rice.



#VEGAN Thai Green Curry! (The Best!)

Ingredients (serves 2):

  • Tofu (enough for 2)
  • 2 tbsp. soy sauce
  • a bunch of green beans (I used frozen)
  • 1 red pepper
  • Handful of frozen peas
  • Handful of frozen sweetcorn
  • 1-2 tbsp. vegetable oil
  • 2 tbsp. thai paste
  • 1 red onion, chopped
  • 1 green chilli, deseeded and chopped
  • 3 crushed garlic cloves
  • 1 x 400ml coconut cream
  • 1 courgette, in thin slices
  • Juice of 1 lime
  • 2 chopped spring onions



  1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.

2. Bring a pan of water to the boil and add the green beans, peas and sweetcorn for a minute.

3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently. Add in onion, peppers, garlic and chilli.

4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes.

5. Pour in the coconut cream, bring to a simmer, then add the green beans, peas and sweetcorn. Cook over a medium heat for 4-5 minutes then add sone of the spring onion. Simmer once again for a minute then lastly tip in the fresh lime juice.

6. Serve with the rest of the spring onions.


#The Best VEGAN Pad Thai

Ingredients (serves 2):

  • 4 tbsp. Thai green paste
  • 3 tbsp. vegetable oil
  • 2 crushed garlic cloves
  • 1 red chilli, deseeded and chopped
  • 1 thinly slices red onion
  • 2 tbsp. soy sauce
  • Juice of 1 lime
  • Handful of spring onions
  • Handful of chopped peanuts
  • 100g cooked rice noodles



  1. Fry off the garlic, chilli and red onion (adding a little more oil if necessary) and fry for 3-4 minutes, or until the onion is tender.
  2. Pour over the soy sauce and the lime juice, then stir this for just a few seconds before adding the noodles, toss them around for 2-3 minutes, or until the noodles are heated through.
  3. Mix in half the peanuts and spring onions and serve the rest on top.

#VEGAN Mushroom Stroganoff

Ingredients (serves 2/3):

  • A box of chopped closed cup and chestnut mushrooms
  • 1 white onion
  • 1 garlic clove
  • 1tsp paprika
  • Pinch of black pepper
  • Soya cream
  • 150ml vegetable stock
  • Brown rice
  • Handful frozen peas


  1. Fry off onion and mushrooms in a frying pan. Meanwhile boil a pan of water for the rice.
  2. Add minced garlic into mushroom mixture and fry off.
  3. Pour in the 150ml of veg stock into the mushroom mixture and bring to boil for 5 mins.
  4. Get rice and peas onto boil and simmer.
  5. When the mushroom mixture has thickened, bring the heat down and add the soya cream. Stir in a sprinkle of black pepper and paprika.
  6. When the rice is ready serve all  together. We had ours with some dairy free garlic bread too!


#Chewy GF/DF/SF Granola Bars


200g medjool dates
Tablespoon of peanut butter
325ml water
100g seed mix (pumpkin,sesame,flaxseed etc)
25g chia seeds
75g raisins
50g cacao nibs
Handful of crushed gluten free cornflakes
100g porridge oats


1)Preheat the oven to 180C/160C Fan/Gas 4, and line the bottom and sides of a 20cm/8in square tin with baking parchment. I only had a heart shaped one.

2) the fun, messy part…Pit the dates and tear them with your fingers into a small saucepan, cover with 325ml water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée. Add tablespoon of organic peanut butter and stir.

3)Put all the remaining dry ingredients into a large bowl, add the date mixture and mix until everything is combined.

4)Squish and squash it all into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

#Indonesian Nasi Goreng

I decided to make my own recipe for the first time ever. Nasi Goreng – a traditional Indonesian dish that I LOVE. I just want you all to try it and love it too:

Fried rice ingredients:

250g cooked basmati rice
2 chicken breasts diced
2 handfuls of prawns
1 duck egg beaten
6 shallots chopped
2 cloves garlic chopped
2 red chillies sliced
2 tbs fish sauce/shrimp paste
1 tsp pepper3 tbs wheat free soy sauce

Handful of spring onions chopped/stringed½ packet beansprouts2 handfuls peas

To Serve:

Gluten free prawn cracker each

2 duck eggs fried

Handful of chopped roasted peanuts


  1. Grind together shallots, chillies, garlic and shrimp paste in pestle and mortar.
  2. Start frying chicken in one pan.
  3. In the wok, start heating up the paste mixture and set aside to the edge of the wok. In the meantime, start heating up beaten egg and chop while it cooks. Then mix with shrimp paste mixture.
  4. Throw in the cooked rice, chicken and prawns into the wok.
  5. Pour in soy sauce and stir. Add in chopped spring onions, beansprouts and peas.
  6. Set all aside, heating up. Meanwhile fry 2 of the remaining duck eggs to serve with prawn crackers and peanuts on top.



#DairyFree Dauphinois Potatoes.


250ml Alpro Soya Original alternative to milk
250ml Alpro soya Single alternative to cream
1 clove garlic, crushed
1 bay leaf
2 tsp olive oil
1kg of potatoes
1 large courgette
150g grated cheese
Salt & Pepper


1. Pre-heat your oven. Put the Alpro Original and Alpro Soya Single in a saucepan with the garlic and bay leaf, bring to the boil and remove from the heat.
2. Take a deep baking dish and brush with olive oil.
3. Peel the potatoes and thinly slice, along with the courgette. Arrange in alternate layers in the dish, seasoning each one as you go and finishing with a layer of courgette.
4. Pour the creamy Alpro goodness over everything until it reaches around 2/3 of the depth of the dish. Sprinkle on the cheese and bake for 35 minutes until the vegetables are tender and the top crisp and golden.


Cornflake crusted chicken


4 bone-in, skinless chicken drumsticks
4 bone-in, skinless chicken thighs
Coarse salt and freshly ground pepper
1 large egg yolk
2 cups crushed cornflakes
1 tablespoon olive oil
1/2 teaspoon cayenne pepper, (optional)

#GF Fruit Scones


  • Gluten free flour 225gms
  • Butter (at room temperature) 40gms
  • Sugar 40gms
  • A pinch of salt (optional)
  • Sultanas 40gms
  • Lactose free/dairy free milk
  • Free range egg 1
  • Gluten free flour for rolling out


  1. The secret of light scones is handle as little and as lightly as possible, mix with love.
  2. Sift the flour with the salt into a bowl, cut the butter into small pieces and rub into the flour until the mixture resembles breadcrumbs. Lift your hands in the air as you rub to include as much air as possible.
  3. Add the sugar and fruit.
  4. Stir in the milk and beaten egg until you have a soft dough.
  5. Turn out onto a floured surface and kneed very gently into a round.
  6. Roll to a thickness of 2cm (3/4 inch).
  7. Cut out with a 4cm (1½ inch) cutter.
  8. You can re-roll leftover dough to make more scones.
  9. Place the scones on the baking tray (you can brush the top with beaten egg).
  10. Bake on the top shelf for about 15 mins.
  11. Your scones should be golden brown.
  12. Cool on rack and eat as soon as possible.
  13. These will freeze for up to one month.


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