Spring is here and with it our beloved berries. If you, like me, are sensitive to nightshades and lectins and think you can’t have a vibrant and delicious salsa anymore, fear not. This strawberry salsa is, if you ask me, even more vibrant and delicious than a tomato salsa.
I realized recently I don’t have many salad recipes on this website, and I decided to change this. I’m making a list of my favorite salads I’ve ever had in my trips around the world, and will try to re-create them. Many years ago when I was living in Bucharest, Romania, my friends and I had a favorite Italian restaurant, and a favorite dish: Insalata di Polo, Italian for Chicken Salad. This Italian Chicken Salad was pretty close to what I experienced in Bucharest, so I’m sharing it here. Continue Reading…
When I cooked for guests last weekend, I checked one of Nigella’s cookbooks I have at home (slightly damaged by a flooding three years ago, but still functional) to get some inspiration. Her love for entertaining is famous and I knew I might find something interesting that can be converted into a nutritious lectin-free dish. And I did: her New Orleans Coleslaw looked exactly like what I needed for this event.
This salad was born when I discovered the Sea Tangle Mixed Sea Vegetables in Whole Foods. I’m not sure if this is available in other stores, but I’m sure you will find some sort of compliant sea vegetables elsewhere. Just make sure they have no weird ingredients added, they should only need salt. This is easy to put together and works as dinner but also can be packed for a workday lunch.
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.
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).
This sweet potato salad has been one on my first recipes posted when I started my Instagram account, but at that time I didn’t have a website so It was not posted here. But 4th of July is approaching and I got few requests for plant paradox compliant side dished that are not green salads. This is lectin free and vegetarian, and it’s a base that you can play with and make it your own.
One of my favorite salads, tabbouleh, is back to my table after experimenting with plant paradox compliant ingredients that taste the and have the same texture as bulgur. That is millet and hemp hearts. Millet by itself was a bit too soft to work, but mixed with some crunchy hemp herts / seeds does a great job to add texture to this lectin free tabbouleh salad.
This salad may not look like much, but it’s a super easy and nutritious fix for when you don’t have much time, plus it’s good warm and cold, can make a main dish or a side to your protein of choice. And you just need few ingredients. Can I add is also quite a cheap meal? And vegan?
This lectin free bowl looks only plant based, but it has mini shrimps in it, which you can easily skip to make the dish vegetarian. The dressing has mayonnaise, which again can be skipped for a complete vegan version. So there is a little bit for everyone, and there is enough variety of vegetables to make it delicious and nutritious whatever the version.