We cannot possibly promote a locally-produced and globally-inspired message if we don’t promote sustainable foods that come from plants and animals. Meat is not the culprit – factory farming and unsafe farming practices are the problem.

There are just as many toxic sources of vegetarian foods as there are meat ones, and maybe more so due to the use of toxic feeds to animals on factory farms like soy, grains, and corn. Cattle and other ruminants are meant to eat grass, not grains/soy/corn. When they consume these substances, they become sick and farmers administer antibiotics and other drugs. Animals and poultry on pasture live longer and are virtually free of contaminants and diseases commonly associated with meat produced on the mass, mainstream market.

As a former customer, I urge Whole Foods to reconsider their position on this matter.

for crepes:
1 cup gluten free flour
1 cup coconut milk
2tsp yeast
2tbsp sugar
1/2 tsp salt
1/4 cup warm water
Puff the yeast by adding it to the warm water with sugar and salt ( 10 minutes)
combine all of the ingredients in a mixing bowl,whisk to make a pancake like batter, if needed add extra water.
Spread the batter, as thin as possible, on a heated non stick grill.
Flip once when it is half cooked.
Stuffing:
1/2 cup chopped onion
1 cup crab meat
2 tbsp veg oil
1 1/2 cup grated parmesan reggiano cheese
Saute Onion in oil, add the crab meat, stir for 3 minutes, add 1/2 cup cheese.
Stuff each crepe with one tbsp crab cheese mixture.
arrange stuffed crepe in a baking dish.
top with 1 cup grated parmesano reggiano cheese.
Cover loosely with Aluminum foil.
Bake at 350 degree oven until top is brown and bottom of pan begins to bubble.
Serve with a salad or garlic Bread.