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Low Lectin Meatball Soup, Romanian Style. In the Pressure Cooker.

“Ciorba de perisoare” – that’s how we call this meatball soup in Romania. It’s always been one of our favorites, and everytime we come home we ask my mom to make some for us. Technically, in Romania soup is not exactly the term we use for this type of broth, we rather use the Eastern European term “ciorba”. In Romania, a soup is sweet, while a “ciorba” is more or less sour, depending on taste.

July 28, 2020 By Claudia

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Roasted Cabbage With Crispy Chickpeas and Tahini Sauce

A few days ago I went to a family dinner to a nice restaurant in Aarhus (Denmark) and one of the side dishes immediately caught my attention. Mostly because it looked plant paradox compliant but also because I love cabbage. It was cabbage and tahini and I knew I would love it.

July 8, 2020 By Claudia

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Red Cabbage and Leeks Casserole with Dill

Since I came to Denmark, I cooked variations of this dish so many times, I figured what was my favorite combination and wanted to share it with the world. The cabbage I find here is particularly beautiful and tasty. Someone in Australia told me this variety is called particularly loaf. Any cabbage would work though, although if you want it to also look pretty, choose a red one.

June 18, 2020 By Claudia

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How to Prepare Nutritious and Tasty Low Lectin Meals in a Few Easy Steps

This post was inspired by all the meals I created during the Covid lockdown, while in Dallas. I noticed there was a pattern in the way I was preparing my meals and I thought that would be useful for some of you out there trying to stay healthy and not spend too much time (or money) cooking. It’s interesting, but for me, the lockdown didn’t inspire me to cook more, even though I had more time at home. I guess it was the stress and uncertainty, especially that we were in a limbo with our international relocation from the US to Denmark. Now I’m finalizing this post in Denmark, so in the end, even if with some delays, things worked out.

June 13, 2020 By Claudia

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Food in times of Coronavirus… A recipe, vegan, affordable, nutritionally dense

To be honest, I didn’t want to use the word “Coronavirus” in my article, because I’m never the one to write my articles based on dumb SEO rules… I just want my posts to be short and sweet, to the point, informative and easy to navigate. But today, really, I don’t know what else to write. I can’t even give a name to this recipe. All I see and hear and think about is this (see, I won’t use the name again, I promise).

March 13, 2020 By Claudia

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Greens and Sweet Potato Hash Bowl

Lately I’ve been eating out more than usual, in a place in Dallas called Origin. They are Plant Paradox friendly, although I’m not sure they are aware what the Plant Paradox is. They have these bowls that you can personalize and the one that works for me is half plain sweet potato hash, half Brussels sprouts. I also add some fresh arugula, and sometimes grass-fed hanger steak or pasture-raised eggs. So I created this bowl at home, with my adds-on I wish I could find in a restaurant. The result was delicious.

February 13, 2020 By Claudia

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Cream of Celeriac, Parsnip and Cauliflower

It’s winter and the celeriac and parsnip are everywhere. I say we take advantage of this as much as we can. I make a great pureed celeriac-parsnip-cauliflower and today I thought of turning it into a creamy soup.

January 27, 2020 By Claudia

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Crispy Onions

My husband loves to sprinkle crispy onions on his food, especially open sandwiches. We buy one brand from Whole Foods, which is pretty decent, but not something I would eat. I love onions and adding them on top of meals seems like a good idea, so I decided to make my own.

January 15, 2020 By Claudia

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Kohlrabi Chicken Soup with Lemongrass and Ginger

I have been having my eye on kohlrabi for quite some time, and I have been exploring different ways to cook it and eat it. In my new cookbook I have a recipe for kohlrabi fritters, and I enjoy eating it raw as part of my raw veggie platters. But this soup must be my favorite so far. Not only this soup is lectin-free, but it is also low histamine.

January 13, 2020 By Claudia

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Reintroducing Beans. Three Easy and Delicious Recipes

After 2.5 years following the plant paradox program, I finally reintroduced beans and legumes and I’m having fun. I don’t seem to have reactions to beans if properly prepared, but we did notice that my husband doesn’t tolerate lentils even if soaked and pressure cooked. This to say, reintroductions, whatever they are, are bio-individual and different from case to case; and the best way to find out is to try. If you feel you are at that point, here there are few ideas on how to prepare black beans, Lima beans and chickpeas to significantly lower their lectin load. Plus, three ideas and recipes for how to incorporate them in your daily menu. They are all as lectin-light as possible and low hisatmine, if you tolerate beans.

January 9, 2020 By Claudia

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