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.
These lectin-free sweet potato muffins are delicious. I’ve been considering making sweet potato muffins for a few months now, but sometimes I’m too lazy to think of something new, so I stick with the old good recipes that are tried and tested. Yesterday I was finally inspired and motivated enough to give this idea a try.
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.
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.
Not only these cookies are grain free but they are also egg and dairy free and of course, lectin free and Plant Paradox compliant and taste super good. Since I was using organic, Greek, extra virgin olive oil, I did a quick research on uses of olive oil in Greek cuisine baking. I found that olive oil is used for cookies, so I took it as a challenge to make a lectin free version of “Greek-like” olive oil cookies.
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 Since they are originally made with cassava flour and easy to make Plant Paradox compliant, I’ve been contemplating making them for a long time, but I’ve always been intimidated by the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.
It’s summer and peaches are in season and peaches in Texas are especially awesome, so I’m trying to put them to good use as long as they are in season, with this grain free peach tart that is also lectin free and sugar free. There are many myths out there that you can’t have fruits at all if you are following the Plant Paradox program, but this is not true at all, unless you are on the keto intensive program. Having fruits in season, in moderation and preferably grown locally is just common sense and how it should be. Continue Reading…
It’s not that often I crave chocolate but I do every now and then and I need to fix the craving. I know is my body telling me I need the good stuff in chocolate. I rarely buy ready made chocolate, because the Plant Paradox approved ready to buy chocolates are not that many or something to write home about. So today I fixed this yummy home made sugar free, lectin free chocolate and you can call it fudge if you want.
One of the first recipes I tried almost a year ago when starting the Plant Paradox program, was almond crackers. It was a total disaster. They came our chewy, soft and they didn’t even taste good. Since then I figured out how almond four works and how to make crispy and tasty grain free, lectin free crackers.