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      "body": "You first have to cook them if using dried chickpeas for this recipe so you can use baking soda first.  We actually never have any issues in digesting chickpeas. Have a great day.",
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      "body": "Awesome, thanks for the feedback. Sounds really tasty :)",
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      "body": "I was looking for more ways to use quinoa.  Thanks for sharing!",
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      "title": "Healthy Quinoa Salad with Avocado & Almonds",
      "body": "![quinoa salad.jpg](https://steemitimages.com/DQmWfLBzxTKE1NHZn7FCWKpCdidn7SS91iFBM17dDLYtJ5N/quinoa%20salad.jpg)\n\nThis is a classic in my diet... I love this recipe. It's healthy and delicious at the same time.\n\nPreparation: 20 min\nCooking: 15 min\nServings: 6\n\n**Ingredients:**\n\n- 2 cups quinoa (mix of red and regular)\n- 4 + 1/3 cup chicken broth\n- 1 avocado (sliced)\n- 10 olives (cut in small pieces)\n- 1/4 cup sliced almonds\n- 1 green onion\n- A few leaves of baby spinach, kale (and dandelion leaves if available)\n- Fresh basil (cut)\n- Nutritional yeast (optional)\n\n**Dressing:**\n\n- 3 lemon juice\n- 5 tablespoons olive oil\n- 5 tablespoons apple cider vinegar\n- 1 tablespoon mustard\n- 2 cloves of garlic (minced)\n- Salt\n- Cayenne pepper\n\n \nDirections\n- Rince quinoa.\n- Cook quinoa in broth in a rice cooker. No rice cooker? Cook it in a sauce pan and wait until it fluffs up, about 15-20 minutes (stirring occasionally).\n- When quinoa is finished cooking, allow to cool slightly.\n- Add avocado, olives, green onion, herbs, and dressing. Stir to combine well.\n- Add more salt and pepper to taste, sprinkle with nutritional yeast and chill before serving.\n\nEnjoy it :)",
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      "body": "Yes, they are yummy :) Oh, another idea is to add rosemary and coarse salt. One of my favorites!",
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      "body": "Feel free to share your recipes! I love baking bread too. I'm into making my own sourdough...",
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      "body": "Good question...  I didn't notice a strong doughy taste. The consistency is between muffin and bread I find. What I like about this recipe is that I can be creative and add whatever I feel like. I add seeds, herbs de provence, and even curry.  I personally really like the taste!",
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      "body": "Oooh this recipes looks really good! And I think I have all these ingredients in my pantry :) Honestly I've had trouble with doughs and breads in the past because I hate that doughy taste that can occur, and I'm not exactly sure how to avoid it with homemade breads. Do you find that this has a doughy taste?",
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      "body": "What kind of fat would you suggest?",
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      "body": "Thanks so much @jobeck, I really appreciate your comments",
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      "body": "That looks good! I love baking bread",
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      "body": "Looks very delicious!",
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      "body": "I have to make these, thye really look delicious............upv & rsd 🍇🍍🍑🌸🍑🍍🍉",
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      "body": "Yeeah, super easy actually I made that batch on the 8/12\n\nStart with some good organic cabbage, everything has to be super clean first of all I use water and vinegar also boil the jars sometimes, sometimes I don't, glass  jar and distilled water if possible. that way chances of ruining it go down.  \nand then just chop the cabbage down and then massage it with some salt. depending on the ammount of cabbage I would use around 2 oz per lb of cabbage maybe, sometimes less. \nMassage it good and smash it let it rest, it will create juice then just put all on the jar, Save the outher leaves and wash them good to put inside the jar and press the cabbage down you want to keep it cover with liquid if it didn't drop enough liquid just add water, Distilled water is preferred because is cleaner but I just use tap water, sometimes I boil it and cool it down.\n\nI add caraway seeds it gives it a good flavor, but I have done some garlic, or jalapeno, one time I made a beet one color was super nice ahahah\n\nJust play with it luckily cabbage isn't that expensive",
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      "body": "Thank you so much Dear @jobeck and nice to meet you............I am very happy you like this idea, especially being a fellow Canadian 🍇🍍🍑🌸🍑🍍🍉",
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      "body": "Thanks for sharing your recipe. Have you ever thought of making your own sourdough? Personally, I love the taste of sourdough and it prevents the effects of the phytic acid and makes the bread easier for us to digest.",
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      "body": "Yummy! Next time I make my own sushi, I'll try your recipe! Do you make your own sauerkraut too?",
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      "body": "Thank you for sharing this recipe. I love making vegetarian curries. I've travelled to India and it also gave me lots of inspiration :) As I live in Canada, I'll try your recipe with butternut squash. Great idea!",
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      "title": "Gluten-free Bread/Bun Recipe - It's Delicious!!!",
      "body": "![muffin.jpg](https://steemitimages.com/DQmbHmX9MUghFrwynidKS64xxGVvnzg1apZJUYbQjnMpxaK/muffin.jpg)\nIf you're trying to avoid sugar, yeast, gluten, this recipe is a great alternative to \"normal\" bread. I created this recipe when I was trying to limit candida overgrowth. I'm French and I love bread!!! This recipe is a good compromise and seriously, it's delicious.\n\n**Ingredients**:\n- Gluten-free flour – 3 1/4 cups (450g)\n- Baking powder – 5 teaspoons (20g)\n- Himalayan salt – 1/2 teaspoon (5g)\n- Water – 2 cups (470ml)\n- Extra virgin Olive oil – 1/4 cup (60ml)\n- Seeds: sunflower, pumpkin, sesame seeds. You can also add herbs de provence on top.\n\n**Instructions**:\n- Mix together the dry ingredients (flour, baking powder, salt, seeds).\n- Add water and oil\n- Mix well\n\nUse a 12-cup muffin pan. To grease the muffin pan, use coconut oil or another vegetable oil you have at home. \n\nPut in the oven and bake at 400 degrees Fahrenheit for about 30-35 minutes or until the buns are light brown. Plant your knife in one of them to be sure it is well baked.\n\n![muffins.jpg](https://steemitimages.com/DQmUMtNxSWSgRdmF1e3pbfbeDA9sMr8BxUmp2qwtEZ2yW9p/muffins.jpg)\n\nYou should try this recipe! It's super easy to make... Let me know how it goes for you!",
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      "title": "",
      "body": "I also wanted to add that you need to add a little bit of fat and pepper for better absorption of turmeric... In case you want to adapt your recipe :)",
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      "body": "Such a good idea to add turmeric to your smoothie. I use turmeric a lot especially for its anti-inflammatory properties. Your smoothie looks delicious and it's a great way to start your day :)",
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      "title": "Make Smarter Food Choices to Slow Aging!",
      "body": "Aging is a normal process, but staying active and eating a nutrient-packed diet definitely help slow the aging process! \n\nHere are a few recommendations ([source](https://www.optiderma.com/healthy-skin-tips/wrinkles/)):\n\n- Eat a diet rich in **Vitamin C** (ie oranges, watermelon, strawberries, broccoli). Your skin requires this nutrient to form collagen and elastin.\n\n- Include **B Vitamins** into your diet (ie bananas, beans, peas, broccoli, and green leafy veggies). These also contribute to collagen manufacture.\n\n- **Vitamin E** prevents UV damage (ie wheat germ, nuts, and seeds).\n\n- Add **phytoestrogens** to your diet (ie flaxseeds, beans). Did you know that these plant chemicals can inhibit the breakdown of collagen and elastin? ([source](http://healthyeating.sfgate.com/foods-build-collagen-elastin-2217.html))\n\n**What food should you limit?** White sugar, processed and deep-fried foods, alcohol... I know, it's difficult to limit these foods. It doesn't mean you shouldn't enjoy them once in a while, but if you can avoid excessive consumption, it will help slow aging and be healthier. Try to adopt a healthy lifestyle and food routine and your body will thank you!\n\nThe infographic here below will help you make smarter choices:\n\n![top-9-anti-aging-foods.jpg](https://steemitimages.com/DQmZjCsBrKs3VmxsqA5XPeN7bABBRU9Z2RW4w5oRgtTFkGt/top-9-anti-aging-foods.jpg)",
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      "parent_permlink": "re-amy-goodrich-green-smoothie-of-the-day-tropical-carrot-cake-smoothie-20170811t010311541z",
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      "title": "",
      "body": "That's the beauty of making smoothies. You can put anything in there.  I love celery smoothies too but my hubby is not a fan.  Thanks for stopping by ;)",
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      "body": "I love artichoke for its taste and properties. It helps me with digestive issues. I even take it as a supplement sometimes when I don't digest well.",
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