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  "timestamp": "2018-01-30T03:44:06",
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    {
      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://nourishnurturemama.com/2017/08/26/bbq-kale-w-peaches-walnut-cranberry-goat-cheese/",
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  "timestamp": "2018-01-30T03:43:24",
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      "author": "littlesteats",
      "body": "Some things take convincing, even when they are extremely popular! If you're not into kale salads yet, maybe I can convince you with this recipe. Savoury, sweet, creamy, crunchy and healthy, SERIOUSLY, all the right elements for a delicious salad.\n\n ![KaleSalad-26.jpg](https://steemitimages.com/DQmQ8pPkByBtUz5JaPzXGTmpdegPQ5ZmYEH9sRsEFQ7xzZj/KaleSalad-26.jpg)\n\n \nIngredients:\n1 bunch kale\n1 tbsp olive oil\n2 tsp lemon juice\npinch of salt and pepper\n3 Ripe Peaches\n1 small purple onion\n1/4 cup of walnut\n1/4 cup of dried cranberries\n4 tbsp goat cheese\nOptional: Balsamic Reduction\n\n![KaleSalad-11.jpg](https://steemitimages.com/DQmb7dEeqNWfDbTQyy4VuCWPNNTMxe9diPvsAZYDR8BHiqN/KaleSalad-11.jpg)\n\nInstructions:\n1. Preheat BBQ on medium heat and lightly oil the grate.\n2. Mix olive oil, lemon juice, salt and pepper together. Wash and dry kale. Drizzle with olive oil mixutre and gently massage the leaves with your hands until the leaves have soften. Be sure to let your energy and positive vibes radiate from your fingertips into the kale while massaging it. Trust me, it makes a huge difference.\n3. Cut peaches into quarters being sure to remove the pit. Lightly drizzle with olive oil. Set aside.\n4. Peel the purple onion and cut in half. Lightly drizzle with olive oil. Set aside.\n5. Working in batches, place the kale on the grill being sure to turn them often until they are slightly charred and wilted. About 2 - 3 minutes per batch.\n6. Place peach and purple onion on the hot grill and cook until they have grill marks. About 4 - 5 minutes.\n7. Roughly chop grilled kale and transfer to a serving bowl or platter. Top with warm grilled peaches, purple onion, walnut, cranberry and goat cheese.\n8. Drizzle with balsamic reduction and serve.",
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      "title": "BBQ Kale w/ Peaches, Walnut, Cranberry & Goat Cheese"
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      "author": "littlesteats",
      "body": "Some things take convincing, even when they are extremely popular! If you're not into kale salads yet, maybe I can convince you with this recipe. Savoury, sweet, creamy, crunchy and healthy, SERIOUSLY, all the right elements for a delicious salad.\n\n ![KaleSalad-26.jpg](https://steemitimages.com/DQmQ8pPkByBtUz5JaPzXGTmpdegPQ5ZmYEH9sRsEFQ7xzZj/KaleSalad-26.jpg)\n\n \nIngredients:\n1 bunch kale\n1 tbsp olive oil\n2 tsp lemon juice\npinch of salt and pepper\n3 Ripe Peaches\n1 small purple onion\n1/4 cup of walnut\n1/4 cup of dried cranberries\n4 tbsp goat cheese\nOptional: Balsamic Reduction\n\n![KaleSalad-11.jpg](https://steemitimages.com/DQmb7dEeqNWfDbTQyy4VuCWPNNTMxe9diPvsAZYDR8BHiqN/KaleSalad-11.jpg)\n\nInstructions:\n1. Preheat BBQ on medium heat and lightly oil the grate.\n2. Mix olive oil, lemon juice, salt and pepper together. Wash and dry kale. Drizzle with olive oil mixutre and gently massage the leaves with your hands until the leaves have soften. Be sure to let your energy and positive vibes radiate from your fingertips into the kale while massaging it. Trust me, it makes a huge difference.\n3. Cut peaches into quarters being sure to remove the pit. Lightly drizzle with olive oil. Set aside.\n4. Peel the purple onion and cut in half. Lightly drizzle with olive oil. Set aside.\n5. Working in batches, place the kale on the grill being sure to turn them often until they are slightly charred and wilted. About 2 - 3 minutes per batch.\n6. Place peach and purple onion on the hot grill and cook until they have grill marks. About 4 - 5 minutes.\n7. Roughly chop grilled kale and transfer to a serving bowl or platter. Top with warm grilled peaches, purple onion, walnut, cranberry and goat cheese.\n8. Drizzle with balsamic reduction and serve.",
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  "timestamp": "2018-01-30T03:42:21",
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  "op": [
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    {
      "author": "littlesteats",
      "body": "Thats our favourite time to year to enjoy this delicious salad.",
      "json_metadata": "{\"tags\":[\"food\"],\"app\":\"steemit/0.1\"}",
      "parent_author": "rolokime",
      "parent_permlink": "re-littlesteats-watermelon-and-feta-salad-w-garden-fresh-grapefruit-mint-20180129t205832239z",
      "permlink": "re-rolokime-re-littlesteats-watermelon-and-feta-salad-w-garden-fresh-grapefruit-mint-20180130t033837867z",
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      "author": "littlesteats",
      "body": "Thank you! Its so easy to make and very delicious.",
      "json_metadata": "{\"tags\":[\"food\"],\"app\":\"steemit/0.1\"}",
      "parent_author": "mapetit",
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      "author": "rolokime",
      "body": "This would be great on a hot summer day",
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      "parent_author": "littlesteats",
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{
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      "author": "littlesteats",
      "body": "![Watermelon-8.jpg](https://steemitimages.com/DQmQzodJK7AFgt8GnbqZQZFYBBkEuLpXopeCD7pcJFH16vp/Watermelon-8.jpg)\nNothing says summer like a juicy slice of watermelon. About 92% of this delicious fruit is water but its packed with nutrients. Each bite contains a significant amount of vitamin C, antioxidants, lycopene and best of all, its fat free. I have been dreaming of making this salad since our garden has gifted us with an abundance of mint this year.\n\nIn 2016, my husband and I bought our first home. We were trilled to finally have a backyard to grow our own food (well, some of our own food! I would be so happy to grow everything we eat but I'm not quite there yet, haha). It was an upgrade from our small condo balcony garden and we we were ecstatic!\n\nOur love for homemade mojitos pushed us to plant a variety of different types of mint. You would honestly be shocked by the vast variety of mint plants you can purchase at your local gardening store. Anyways, we decided on pineapple, strawberry, apple and grapefruit mint. If you haven't tried growing your own mint, I surly recommend it! Its super easy to grow, low maintaince and it comes back every year. Be sure to keep it in its own pot or it could take over your garden! It spreads like crazy and extremely quickly.\n\nAs our summer season is quickly coming to an end I will be sure to share all my favourite ways to preserve mint to last you all through winter. Hope you enjoy this delicious salad featuring the fresh and pungent grapefruit mint that summer has gifted us.\n\n![Watermelon-2.jpg](https://steemitimages.com/DQmcFCTsbqWtMbawwKt6vfrSis8wTy2yYAYoCGh91WKgBdW/Watermelon-2.jpg)\n\nIngredients:\n4 cups watermelon, cubed\n1 cup feta cheese, cubed\n1/2 cup fresh grapefruit mint leaves, chopped\nhandful of kalamata olives\nSea salt & Cracked pepper, to taste\nCold pressed olive oil\n\nInstructions:\nChop and discard rind from watermelon, then chop the fruit into cubes and place on a serving dish.\nCut feta cheese into cubes or simply crumble on top of watermelon.\nPlace fresh mint on top of salad being sure to tear any large leaves.\nLiberally place handful of olives onto salad and drizzle over with olive oil and season with salt and pepper.\nEnjoy!",
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      "author": "mapetit",
      "body": "@littlesteats this stew is all i want right now...it looks yummy😍",
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{
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      "author": "littlesteats",
      "body": "This Moroccan lamb stew is one of my favourite meals to cook. Its comforting, packed with flavour and a stress free meal to prepare. It really is a one pot wonder! In this recipe we are using boneless leg of lamb but you can replace it with lamb shoulder chops (boned or boneless). Below you will find a recipe to help you make your own Moroccan spice mixture, but if you have a pre made one sitting in your cupboard, that would be perfect too. We love serving the stew with brown rice, cous cous or plain pita bread. Its also perfect all on its own!\n\n![Valencias Food Journal-5.jpg](https://steemitimages.com/DQmQhjJ4VqNnx1NJWQ2xDea2jraTQ8fcGVCbaiAdzgXF5CZ/Valencias%20Food%20Journal-5.jpg)\n\nMoroccan Spice Mix (makes 2 tbsp):\n\n1 tbsp ground cumin\n1/2 tsp ground coriander\n1 tsp ground ginger\n1 tsp salt\n1/4 tsp black pepper\n1/2 tsp ground cinnamon\n1/8 tsp cayenne\n1/2 tsp ground all spice\n1/4 tsp ground clove\nIngredients:\n\n2 lb boneless leg of lamb, fat trimmed, cubed\n6 tbsp Olive Oil\n1 large onion, chopped\n4 cloves of garlic, chopped\n1 tbsp tomato paste\n1 cup chopped carrots\n1 cup chopped potato\n1/2 cup chopped celery\n1/2 cup dried apricots, chopped\n2 cups chicken (or vegetable) broth\n2 large tomatoes, chopped\n1 cinnamon stick\nSalt & pepper to taste\nOptional: chopped spinach\nInstructions:\n\nMix all 9 spices together in a large bowl to make Moroccan spice mixture. Add lamb and toss to coat. Heat 3 tbsp olive oil in a large dutch oven pot over medium heat. Add lamb and cook until brown on all sides. If your pot is not large enough, do this in two batches. Once browned, remove lamb from pot and set aside.\nAdd remaining 3 tbsp olive oil, onion and garlic to dutch oven pot and cook until slightly golden. Add tomato paste, carrot, potato, celery, apricot and broth and bring to a boil. Add lamb back into the pot along with chopped tomatoes and the cinnamon stick. Reduce heat to low, cover and simmer for 2 hours.\nOnce 2 hours have passed do a taste test. If the lamb doesn’t instantly melt in your mouth, it needs more time to simmer. Return the lid onto the pot and let simmer for an additional 30 - 50 minutes. Regularly check the meat to see if its tender. Once its done to your liking, do a final taste test and add salt and pepper as desired. If you would like to add chopped spinach, now would be the time.",
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      "author": "littlesteats",
      "body": "After our fun day picking juicy blueberries at Wilmot Blueberry Farm, all I could think about was coming home and baking a delicious dessert. This recipe really makes the farm fresh blueberries shine. I added a touch of lime zest, cinnamon, allspice and nutmeg which really added to the bright and summery taste. The pie is lightly sweetened but you could also add more (or less) sugar depending on the sweetness of the berries.  I decided to make the pie crust from scratch and despite being super worried it was going to be a disaster, it turned out a lot better than I expected! Perhaps you are intimidated by making a pie from scratch and trust me, so was I. But this recipe is very easy to follow and the outcome is very rewarding.\n\n ![Insta Blueberry 2.jpg](https://steemitimages.com/DQmNcgaio1KkDJMMWWC2fuKr25S7Cr8oj7zKvRYvKdkjynh/Insta%20Blueberry%202.jpg)\n\nIngredients For 9in Pie Dough:\n\n2 1/2 cups of all purpose flour\n\n1 teaspoon salt\n\n1 cup very cold unsalted butter, cut into 1/2 inch cubes\n\n8 tablespoons ice cold water\n\nInstructions:\n\nAdd 1 1/2 cups flour and salt to a food processor and pulse 2 times to combine.\nPlace cold butter cubes over the flour and process until mixture looks crumbly. Add remaining flour and pulse approximately 5 times to mix evenly.\nTransfer flour mixture to a bowl and sprinkle 8 tablespoons of water over it. Using your hands, press the dough together to form large clusters. A great way to know if your dough is ready is by pinching it together. If it holds together when pinched, its ready! If it falls apart or crumbles when pinched, add another table spoon of water and press until it comes together.\nPlace dough mixture onto a clean surface. Gently kneed it until it forms a ball. Cut the ball in half and form each half into a disc. Wrap them with plastic wrap and refrigerate for at least 1 hour.\nAfter the hour has passed, remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes.\nFlour work surface and lightly flour the top of the dough. Use a rolling pin to roll out the dough into a 12 inch circle and about 1/8 thick. To prevent the dough from sticking to your work surface, roll from the centre of the dough and keep lifting it up and turning it as you roll.\nTo transfer the dough to pie dish, gently roll dough starting from one end around the rolling pin then unroll it over the dish. Press dough into the dish being sure to not pull or stretch it. If the dough is too large and hanging off the pie dish, use a knife and trim the edges.\n\n\nIngredients for Pie Filling:\n\n6 cups fresh blueberries\n\n3/4 cup granulated sugar (or more, depending on the sweetness of your blueberries)\n\n1/4 cup corn starch\n\n1 teaspoon freshly grated lime zest\n\n1/4 teaspoon cinnamon\n\n1/4 teaspoon vanilla bean powder\n\n1/8 teaspoon ground all spice\n\nDash of nutmeg\n\n1/8 salt\n\n1 tablespoon cold butter, cut into tiny squares\n\n1 tablespoon heavy cream\n\n1 egg yolk\n\nInstructions:\n\nMix sugar, corn starch, lime zest, cinnamon, vanilla powder, all spice, nutmeg and salt in a large bowl. Add the blueberries and gently mix until the blueberries are coated in mixture.\nTransfer the blueberry mixture into the prepared pie crust and place in the refrigerator while you work on the lattice crust topping.\nRemove second dough disc from the refrigerator and let it sit for 5 minutes.\nRoll out dough similar to the previous one. Insuring its a 12 inch circle and approximately 1/8 of an inch thick.\nUsing a pizza cutter or sharp knife cut dough into 1/2 inch to 3/4 inch strips (depends on how thick you want your lattice strips to be) and lay half the strips horizontally over the pie. Use the longer strips in the middle of the pie and the shorter ones towards the edges.\nThe best way to understand how to lattice a pie is watching a video. This is the video I watched that made it so easy for me to understand the concept. http://www.canadianliving.com/section/video/1011754835001\nBe sure to trim the dough strips around the edge of the dish. You can crimp the edges of the pie or leave it as is.\nUse the tiny cold butter squares, dot them into the open areas of the lattice. Make an egg wash with the egg yolk and cream and brush it over entire pie dough. After the egg wash, refrigerate the pie for 20 mixtures before baking.\nAfter the 20 minutes have passed, preheat oven to 400 degrees F. Place pie on a baking sheet (it will catch any drips from the pie) and position it onto the third rack of the oven. Bake for 20 minutes.\nOnce the 20 minutes have elapsed, lower the oven temperature to 350 degrees F and continue to bake pie for 55 - 70 minutes or until the crust is golden brown and the filling is bubbling.\nBe sure to cool the pie completely before cutting.",
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      "body": "![sparklingblueberrylemonade.jpg](https://steemitimages.com/DQmUmGAJVvDi5MMWkqryKzeViACYvNeGHpw1wudX5YsF6gV/sparklingblueberrylemonade.jpg)\nIngredients:\n1 1/2 cup fresh blueberries\n\n1 teaspoon lemon zest\n\n1 cup white sugar\n\n1 cup water\n\n1 cup freshly squeezed lemon juice (about 6 lemons)\n\n2 cups ice\n\n4 cups sparkling water\n\nMint leaves for garnish\n\nOptional: Vodka\n\n\nInstructions:\nCombine blueberries, lemon zest, sugar and water in a saucepan and bring to a gradual boil over medium heat. Simmer until sugar is melted and blueberries are starting to burst. About 6 - 8 minutes.\nRemove saucepan from stove and strain the blueberry mixture through a fine sieve. Allow syrup to completely cool.\nSqueeze lemons to get 1 cup of juice. I used a citrus juicer which made the job quick and easier! It allowed me to get every drop of juice out of the lemons which resulted in minimum waste.\nIn a large jug or bowl stir together blueberry syrup with ice cubes. Add sparkling water and vodka if desired.\nPour out single servings and garnish with fresh mint. Enjoy!",
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      "body": "Im so excited to be sharing this recipe with you! I have been making homemade granola religiously for the past year and have tried many different variations. This is by far my favourite basic (and simple) recipe which can be tweaked to your liking. Not to forget, it's gluten free, naturally sweetened and made with unrefined coconut oil. I enjoy it best with creamy homemade almond mylk but it can be eaten with any type of milk or by the handfuls as a quick snack.\n\n![granola_-16.jpg](https://steemitimages.com/DQmbPNcZNwZMZQ9kyM6HJMdqdfawZ7kMr2fAgF3EJq35AfW/granola_-16.jpg)\nIngredients:\n\n4 cups certified gluten free oats\n\n1 cup coconut flakes\n\n3/4 cup dried cranberries\n\n2/3 cup pumpkin seeds\n\n1/3 cup chia seeds\n\n1 teaspoon vanilla bean powder\n\n1/2 teaspoon cinammon\n\nPinch of salt\n\nDash of nutmeg\n\n1/2 cup coconut oil\n\n1/2 cup Canadian maple syrup\n\n \nInstructions:\n\n1. Preheat oven to 350 degrees. Line a 2 large baking sheet with parchment paper and set aside.\n\n2. Combine gluten free oats, coconut flakes, cranberries, pumpkin seeds, chia seeds, vanilla bean powder, cinammom, salt and nutmeg to a large bowl and mix.\n\n3. In a saucepan, add coconut oil and maple syrup. Heat on low until coconut oil is melted. Be sure to not burn the mixture. Once fully melted, add syrup to oat mixture and mix well until combined.\n\n4. Using a large spoon, divide the granola onto baking sheets and spread it into an even layer. Bake for 12 minutes and then remove it from oven and give it a stir (this helps it to bake evenly). Put it back into the oven for an additional 7-10 minutes. Let the granola cool completely before storing in an airtight container.",
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      "body": "![ValenciaFoodJournal_-2 copy 7.jpg](https://steemitimages.com/DQmWxCtqCgoZU4jrSeQPMWHYmLULFWPvU3XL1U3AoHS1hcW/ValenciaFoodJournal_-2%20copy%207.jpg)\nQuick and simple dairy free toddler breakfast!\nIngredients:\n- 1/2 cup vegan coconut yogurt\n- 1 kiwi, chopped \n- 1/2 persimmon, cut into bite size pieces \n- 1 tsp chia seeds\n- 1 tsp hemp seeds\n\nDirections:\nScoot yogurt into bowl and add toppings.",
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