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    {
      "author": "karinanapoleon",
      "body": "That looks very nice. it can go very well with the cous cous :)",
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{
  "block": 4142483,
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      "author": "missrecipe",
      "body": "<html>\n<p><img src=\"https://1.bp.blogspot.com/-MSCflKZ_GDo/VzzxU_VJ32I/AAAAAAAAoRE/-WFFzVXmky0zWb-x2ohWm7OmSybQnSLpwCLcB/s1600/Nouilles-zucchini-marinara-crue-1.jpg\" width=\"1600\" height=\"1067\"/></p>\n<p>It was a hot summer day and I was thinking about marinara sauce but the idea of starting the oven was painful. Sooooo I decide to do a raw marinara, with fresh zoodles. Oh so yummy! So fresh and so healthy! Some of my friends made this recipe and it was a big hit with the kids :). You have a try this!&nbsp;</p>\n<p><strong>Ingredients</strong></p>\n<p>3 zucchinis</p>\n<p>2 tomatoes</p>\n<p>1 garlic clove</p>\n<p>1 tbsp maple syrup</p>\n<p>1 tsp basil</p>\n<p>1/2 tsp oregano</p>\n<p>1/2 tsp cilantro</p>\n<p>1 tsp Sri Racha</p>\n<p>1 tbsp nutritional yeast</p>\n<p><br></p>\n<p><strong>Instructions</strong></p>\n<p>1. With your spiralizer, cut your zucchinis into noodles. Reserve.</p>\n<p>2. In a food processor, put all the ingredients of the marinara and pulse until tomatoes are roughly chopped.</p>\n<p>3. Refrigerate one hour before serving on noodles.</p>\n<p><img src=\"https://3.bp.blogspot.com/-dBu6Kdu-SjQ/VzzxU1C6Z0I/AAAAAAAAoRA/0Tk-ahYVSsMd7eZi84i-1bjC7zAxT_IEACLcB/s1600/Nouilles-zucchini-marinara-crue-2.jpg\" width=\"1600\" height=\"1067\"/></p>\n</html>",
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      "author": "billykeed",
      "body": "yum. cilantro is indeed heavenly",
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{
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      "body": "<html>\n<p><br></p>\n<p><br></p>\n<p><img src=\"https://4.bp.blogspot.com/-QBrhuTjiXYc/V7JAuSvWR9I/AAAAAAAAo1M/lHuuXiwdvUwLhevLac60Bkb7R9bQclUSQCLcB/s1600/salade-choufleur-kale-coriandre-2.jpg\" width=\"1600\" height=\"1067\"/>Ohhhhhh so fresh, light and tasty! I love cilantro, it's an amazing herb, it tastes and smells like heaven.&nbsp;</p>\n<p>&nbsp;<strong>Ingredients</strong><br>\n<br>\n<strong>For the salad&nbsp;</strong><br>\n1 cauliflower head<br>\n1 cup kale<br>\n2 cups black beans<br>\n2 tbsp fresh cilantro<br>\n<br>\n<strong>For the dressing</strong><br>\nThe juice of half a lemon<br>\nThe juice of a lime<br>\n1 tbsp maple syrup<br>\n2 tbsp olive oil<br>\n1 tbsp apple cider vinegar<br>\n1 tsp sri racha<br>\n1 garlic clove, minced<br>\n1 tsp grilled sesame oil<br>\nSalt and pepper to taste<br>\n<br>\n<strong>Instructions</strong><br>\n<br>\n1. Put the cauliflower and the kale in a food processor and pulse until finely grounded.<br>\n2. Add the beans and the cilantro.<br>\n3. In a bowl, whisk together the dressing ingredients.&nbsp;</p>\n<p>4. Pour on the salad and mix well. Refrigerate before serving.</p>\n</html>",
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      "author": "healthyfood",
      "body": "Sounds really good to have sweet potato in the soup! I will try this one. If your interested, we now have a competition for the best italian recipe here: https://steemit.com/foodchallenge/@givemeyoursteem/steemit-food-challenge-2-italian-theme-and-more-prizes-to-win",
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{
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      "author": "missrecipe",
      "body": "<html>\n<p><img src=\"https://1.bp.blogspot.com/-50kv4nWJVjo/VuRRaBzpdAI/AAAAAAAAnbc/GIsxhvYA0D4j3Hr43NErtjw4PIjwo7kVQ/s1600/cr%25C3%25A8me-carotte-paprika-1.jpg\" width=\"1600\" height=\"1067\"/></p>\n<p><br></p>\n<p>This colorful soup is the perfect starter of light dinner. My boyfriend is a huge fan of potage and soups. In summer or winter, he's always asking me for a soup. With a huge sliced of whole wheat bread, it's a satisfying lunch.</p>\n<p>&nbsp;<strong>Ingredients</strong><br>\n<br>\n8 huge carrots, sliced<br>\n1 sweet potato, diced<br>\n1/2 red onion, chopped<br>\n4 garlic cloves, minced<br>\n2 cups 1/4 almond milk (or soy milk, rice milk)<br>\n1/2 curcuma root<br>\n2 tsp smoked paprika<br>\n1 tsp garlic salt<br>\nSalt and pepper to taste<br>\n<br>\n<strong>Instructions</strong><br>\n<br>\n1. In a sauce pan, cover the carrots and the sweet potato with water and then bring to a boil, reduce the heat, cover and cook for about 30 minutes.<br>\n2.Drain the vegetables. In the same sauce pan, stir the onion, garlic and curcuma in olive oil. Add the vegetables, almond milk and seasonnings and put on the food processor or reduce in cream with a foot blender. Put back in the sauce pan, rectify the seasonnings and heat on medium high heat until the cream is hot.&nbsp;</p>\n<p><br></p>\n<p><img src=\"https://3.bp.blogspot.com/-ZpfzPSdi8WQ/VuRRaDZcyGI/AAAAAAAAnbY/aIx_1YR3VIUhkby2oDt_bdeExn8uEhJsQ/s1600/cr%25C3%25A8me-carotte-paprika-2.jpg\" width=\"1600\" height=\"1181\"/></p>\n</html>",
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      "author": "missrecipe",
      "body": "No but I looooooove beet so it must be an amazing idea :D Thanks, I will try that!",
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      "body": "<html>\n<p>When we took the decision, as a family, to reduce our meat and dairy consommation, I was really sad about the fact that I would stop eating salmon tartare each week. I'm a huuuuuuge fan of tartares, my common-law husband taught me how to do it and it became my favorite meal.&nbsp;</p>\n<p>So one day he came to me with the idea of a vegetable tartare. What an awesome idea! It's fresh, tasty and suprisingly beautiful as a side dish or starter. This dish appears on the website www.msn.com in an article on the best side dishes of the Internet.</p>\n<p><img src=\"https://4.bp.blogspot.com/-feOrfjOONE4/Vvgaq28fS3I/AAAAAAAAnn4/Oy7_ID1AGXI9FE9q4fJeC8Jj2ep9dU5EA/s1600/tartare-l%25C3%25A9gumes-chips-patates-douces-2.jpg\" width=\"1600\" height=\"1067\"/></p>\n<p><strong>Ingredients</strong></p>\n<p><strong>For the tartare</strong></p>\n<p>1/2 cucumber</p>\n<p>10 cherry tomatoes</p>\n<p>15 green olives</p>\n<p>3 cremini mushrooms</p>\n<p>1/2 red bell pepper</p>\n<p>1 tbsp full of cilantro pesto (or pesto of your choice)</p>\n<p>Salt and pepper to taste</p>\n<p><br></p>\n<p><strong>For the chips</strong></p>\n<p>2 sweet potatoes finely sliced</p>\n<p>2 tbsp olive oil</p>\n<p>1 tbsp nutritionnal yeast</p>\n<p>Salt and pepper to taste</p>\n<p><br></p>\n<p><strong>Instructions</strong></p>\n<p>1. Cut the vegetables in tiny tiny cubes. In a bowl, mix the vegetables, the pesto and the seasonnings. Refrigerate while you're making the chips.</p>\n<p>2. Preheat the oven at 350 degrees.</p>\n<p>3. On a greased baking sheet, spread the slices of potatoes evenly. Drizzle some olive oil on each slice. Put in the oven for 8 minutes. Flip over the chips, drizzle again with olive oil and put on the oven for another 10 to 12 minutes or until the chips are crunchy.</p>\n<p>4. To assemble; Press your tartare in a ramekin and flip it over on the plate. Serve with some hot chips and enjoy :D</p>\n<p><img src=\"https://4.bp.blogspot.com/-UkgmyZbnjvM/Vvgaq_IoCFI/AAAAAAAAnn8/KZ1V3_trL4IDNkDyuogBYMcQtcEor5drw/s1600/tartare-l%25C3%25A9gumes-chips-patates-douces-3.jpg\" width=\"1600\" height=\"1067\"/></p>\n<p><br></p>\n</html>",
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