I won’t take credit for this idea, because it was my sister who made it first, in her attempt to replicate one of our favorite childhood foods, eggplant salad. The salad was not really a salad, but a spread, we would eat it on slices of white bread with fresh tomatoes. And it was delicious. This creamy artichoke spread resembles in texture, but it’s not exactly the same thing.
Ok, I have good news and bad news. The good news is that I made this amazing sweet potato hummus that is finger-licking good, and the bad news is that I might be sensitive to sweet potato. I know, not bad news for y’all, unless that means I’m not going to play with sweet potato as much as I used to.
Nori rolls are one of my favorite foods to eat. They are relatively easy to make, once you learn how to roll it using a sushi rolling mat. This is one of the food combinations that work well in a nori rolls, but this is also a frame for you to experiment with whatever you have available.
I usually start my posts with telling you how easy is to make a recipe. Well, I would lie if I said this was easy, and that’s the reason I don’t make it more often. It’s funny because when you look at it seems simple, but when you start spreading everything on the working surface and cauliflower rice is everywhere, well, expect a mess. Did I just talk you out of making this lectin-free sushi rolls recipe? What if I tell you is all worth it?
I love my salads to be colorful and textured. And simple. This lectin free, nutritious salad is made of four main ingredients: raw red beets, raw yellow beets, raw jicama and parsley.
There are two easy ways to eat a lot of veggies at one time: smoothies and soups. Smoothies are a little restrictive, as you can’t make a collard greens and cauliflower smoothie, right? But soups, you can add any vegetables you want, cook and blend them and you get some creamy goodness. This lectin-free creamy soup, only plant based, it’s delicious and packs a lot of nutrients. Continue Reading…
Let’s take one thing out of the way. I love olives. I’m obsessed with olives. This is a long time love affair, I’ve been obsessed with olives since I was a kid. I could eat so many of them it’s crazy. When I read the Plant Paradox book, at one point Dr. Steven Gundry makes this statement: “all olives are allowed”. That was the decisive moment for me, when I thought I could totally do this.
In case you don’t know what mini bellas are, they are baby Portobello mushrooms. Just making sure because I didn’t know they existed until recently. This is a very easy recipe, plant centered and plant paradox friendly. The stuffing is made with almond ricotta and fresh oregano so these lectin free stuffed mushrooms are also dairy free.
I remember first time I had Brazilian cheese bread. It was at a Churrasco restaurant in Dubai, and I ate so much I was barely able to have any meat after. They were so good. Since they are originally made with cassava flour and easy to make Plant Paradox compliant, I’ve been contemplating making them for a long time, but I’ve always been intimidated by the recipes that seemed rather complicated. Well, what I have here is a treasure, because is absolutely delicious, it takes 10 minutes to put together, and the recipe comes straight from Brazil. You guessed, from Auntie Jovita.
Who is eating avocado daily? I do and sometimes I’m bored with all the classic ways of eating it. This morning, while reading the new Special Issue of National Geographic about Blue Zones and the science of living longer, I found this recipe of avocado salsa inspired by Loma Linda vegetarian cuisine (Loma Linda in California is one of the seven blue zones in the world, where people live the longest and healthiest lives).