This lectin-free Italian biscotti is one of my favorite recipes. I used to love biscotti and I had to find a way to bake and eat them again and these are as good. Not too difficult to make, they can be prepared in advance, frozen and had whenever you feel like a crunchy treat. I even take them with me when I go on coffee or tea dates and I have friends who make them and do the same. Continue Reading…
These three ingredients energy bites, or call them turmeric macadamia fat bombs, are not only pretty but also tasty and healthy, and super easy to make, lectin free, sugar free. They are made of coconut flakes, macadamia butter and my (NOT so) secret ingredient, the Turmeric Tonic created by the amazing ladies at Further Food.
I don’t remember when and how I discovered California Country Gal grain free, lectin-free baking mixes. But I know I’ve used them so many times in so many shapes and forms, that I started experimenting with making my own recipes. Lectin-free bagels is one of them, even though is not really a new recipe, just a new way of using the mix and their recipes.
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 Since they are originally made with cassava flour and easy to make Plant Paradox compliant, I’ve been contemplating making them for a long time, but I’ve always been intimidated by the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).
It is the blueberry season and we must take advantage of it. I had some organic blueberries in the fridge I wasn’t sure how I wanted to use and asked for inspiration from the awesome Instagram community today and it seemed like a lot of people wanted something with lemon and blueberries. So I decided on making grain free, (added) sugar free, lectin free muffins with lemon and blueberries.
Since rhubarb has appeared in my local grocery store, I bought it twice and experimented with it. My first attempt to make a dessert failed, although it was still still eatable. It was a good base, but my ratio of crumble to filling was way off, too much crumble, at least for my taste. So this time I kept it to minimum, use pecans (because Texas) and one of my favorite new discoveries, the almond cream cheese from KiteHill.
Sunchokes or Jerusalem artichokes are one of those vegetables relatively new to my diet, which I only discovered after starting the Plant Paradox protocol. Sunchokes naturally contain inulin, therefore is part of the prebiotic plants group. This tuber is infamous for its gassy effects, but I think is rather unfair considering its health benefits, and a problem I have not experienced when I ate them.
While I find it easy now to bake a grain free, lectin free bread, I don’t always feel like it, and lettuce is a great replacement for bread in many dishes. This was what I had for brunch today, my only meal until dinner (which is cooking in the oven and smells amazing).
The Plant Paradox Cookbook by Dr. Steven Gundry was just launched and everyone is already raving about it, plus last time I checked, it was #3 New York Time’s Bestseller. The carrot cake muffins were on my priority list because carrot cake was one of my favorite cakes, and since the Plant Paradox program suggests only raw carrots are ok to eat, I did not attempt to break the rules. And I’m not going to complain.