In this podcast Julieanna Hever lends insight into the topic of dairy, calcium, and bone strength with a focus on pregnancy and early childhood. Are dairy, calcium, and bone strength linked? Listen in to learn… (I learned a lot!)
Julieanna Hever, also known as The Plant-Based Dietitian is a Best Selling Author, TV Show Host, Nutrition Columnist, Lecturer, Consultant, EarthSave Director, and a Registered Dietitian, with a Masters of Science in nutrition.
Below is a recipe from Julieanna’s book: The Vegiterranean Diet, I’m looking forward to trying it! Let us know how your salad making goes and what you thought of this podcast content – did you learn anything new?
Quinoa and Chickpea Tabbouleh Salad
Makes 4 servings
Light and herb-infused, this salad is refreshing and extremely nutritious. Traditionally made with bulgur wheat, this gluten-free version boasts similar flavors, but it’s friendly for those eschewing gluten and more substantial because of the added chickpeas.
- 3 to 4 tablespoons freshly squeezed lemon juice with zest
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon salt (optional)
- 1 garlic clove, minced (optional)
- 2 cups cooked quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large unpeeled cucumber, seeded and diced
- 3⁄4 cup halved grape or cherry tomatoes
- 3⁄4 cup finely chopped Italian flat-leaf parsley
- 3⁄4 cup finely chopped fresh mint leaves
- 1⁄4 cup chopped finely scallions
1. In a medium bowl, whisk together the lemon juice and zest, pepper, salt, and garlic. Fold in the quinoa, chickpeas, cucumber, tomatoes, pars- ley, mint, and scallions, and combine well.
2. Serve immediately, or cover and refrigerate. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
See more at: plantbaseddietitian.com