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.Continue Reading…
Do you know all those Marcona almonds you find in stores that are roasted with sunflower or canola oil? What a waste of Marcona almonds! I finally ordered one pound of blanched Marcona almonds and decided to make my own roasted Marcona almonds. The result, deliciously addictive.Continue Reading…
These baked artichokes with hazelnut olive pesto not only look like a piece of art, but they make for an excellent appetizer for when you have guests and want to make something easy and tasty, but fancy looking. Also, they are lectin-free, dairy-free and healthy so they suit everyone. Continue Reading…
Wow, if y’all know me you know I’m not a smoothie person. But I think I changed my mind, at least for the spring and summer to come. I’ve been wanting to get some superfoods for a long time and always been taken aback by the prices. They are super expensive, at least some of them, but I figured I’m worth it and finally took the plunge and bought spirulina, maca powder, Lion’s Mane and chlorella. And this superfoods smoothie is my new favorite food in the world.
What do you make if you have a big bunch of fresh spinach? Chances are not pancakes, but don’t say no before you try it. I first discovered I can make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once and since then I keep thinking of them. And because today, when I write this, is Pancake Day 2019, and I had this big bunch of spinach, I decided it’s time to make them again and write the recipe down.
You know you are a food nerd when you are extremely excited about the cracking of a Parmigiano Reggiano wheel and sampling of the heart of the “king of cheeses”. It happened this past weekend at Whole Foods, and I’m in cheese heaven. Those samples were the best piece of cheese I’ve ever had. Since I bought a big piece of Parmigiano that day, I wanted to make something that is hard to find in stores, Parmigiano Reggiano crisps.
You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
I’ve been sharing my love for pecans and pecan butter for quite some time, but I took it for granted and never shared the recipe in a dedicated post on this website. This weekend I went to Dallas Farmers Market, and bought fresh, Texas pecans from a farmer, and he had no idea pecan butter is a thing! I just can’t believe that people don’t know about pecan butter, when is in fact the most delicious nut butter out there.
After a few tests I can write this lectin-free scones recipe down and share it with the world. They are tasty, soft, fragrant, perfect for breakfast, snacks, or even gourmet sandwiches. They are also super easy to make, with pretty common ingredients, especially if you are familiar with a gluten/grain-free, sugar-free lifestyle.
I made these beauties yesterday with a friend of mine. I absolutely love purple sweet potatoes, going but the name Stokes Purple here in the US, and I made a lot of crazy stuff with them, but never attempted a cookie. Yesterday was National Cookie Day and although it wasn’t planned, it was quite fitting to the occasion. I not only love these purple sweet potato cookies because of how pretty they are, but they are a great way to eat resistant starch that is cooked and cooled, which is really smart if you want to triple the benefits for your gut health.