I recently bought a NutriBullet and I was hoping that it would work to make my pestos and herb concoctions I love so much, and it didn’t disappoint. Here in Denmark we started to find organic carrots with beautiful tops everywhere, so I decided to use them to make a dressing. It was perfect.
Continue Reading…
I’m finally falling in love with my Instant Pot. I love it for the convenince when having to cook this type of meal. A steak cooks unattended until super soft while I prepare the rest of the ingredients. And since I’m not a planner, a fast cooking device suits me much better than a slow cooker. We rarely can decide what we are going to eat a few hours in advance. This taco bowl is delicious, healthy, lectin-free and with few modifications, low-histamine.
There is something about the combination of kale – more specifically Lacinato or dino kale – and romaine lettuce. They balance each other perfectly and create a salad that is satisfying even as a main dish. And the sesame salt is absolute perfection – a trick I just learned recently from Bon Apetit magazine.
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).
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.