|Celery ribs, chopped||3|
|Garlic cloves, minced||2|
|Kale, chopped||2 cups|
|Crushed tomatoes||1 can (28 ounces)|
|Barley, dry||½ cup|
|Chickpeas, drained||1 can (14 ounces)|
|Vegetable broth, low sodium||1½ cup|
|Ground black pepper||1 teaspoon|
- Combine all ingredients in slow cooker.
- Cover and cook on low for 6-8 hours or until vegetables are tender.
Fruit: 0; Vegetables: 4; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
|Serving Size||1/6 recipe|
|Calories from Fat||15|
|Saturated Fat||0 g|
|Dietary Fiber||10 g|
|Vitamin A||150% DV|
|Vitamin C||90% DV|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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