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.
This recipe has been in a long queue waiting to be published here. I shared it in June 2018 on my Instagram, but it’s hard to navigate the Instagram after a while and keep track of recipes, so I’m adding it here for easy reference. You can’t live in the States and not know how to make a lectin-free barbecue sauce, right?
This is more than a recipe, is a healthy and delicious lectin-free dinner idea. When I posted on Instagram our dinner yesterday, I had not planned to write the recipe down, but I got so many requests for recipes for both the salmon cakes and the spinach pesto that I had to retrace all my steps and put it all together.
Can you eat healthy and feel like you had a treat? My answer to this question will always be Yes. Take these sweet potato wedges, they are nutritious, easy to make, they are inexpensive, lectin free, they look beautiful and in this combination they taste as if you had the best potato side dish in the best restaurant. Don’t skip the dipping sauce though, it completes this meal perfectly.
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).
Herbs are packed with nutrition and we should have them every day, but sometimes is hard to have a big quantity if you don’t incorporate them in a dish. My favorite way to have tons of herbs, plus extra virgin olive oil, is with a herbs dressing vinaigrette, that is so versatile you can add it to any dish. Not only it adds great taste to anything you are eating, but it packed with nutrients and healthy fats. Continue Reading…
I’ve been experimenting with this herbs dressing for quite some time, and now I feel completely happy with how it turns out and how it compliments so many different dishes. I love herbs but you know, unless you are my father, you can’t really eat herbs like you eat salad leaves. I don’t know, I just don’t feel like biting from a fresh bunch of parsley or cilantro, like my dad used to do when we were kids (and still does, with a grin on his face).
I don’t know what’s with me today but I’m in a cooking mood (more than usual) and I have all kind of funny (and refined) cravings. The tapenade craving came in fact about a week ago, when I saw a jar of tapenade in the supermarket, but when I looked at ingredients it was made with some non-compliant oil. So I bought a jar of artichokes with the thought of making it myself. And I did today.
Few weeks ago a fellow Dallas food blogger mentioned these two words in a conversation: tahini and orange. He also said “is better than Nutella”. Enough to convince me this must be a good combination, so I’ve been dreaming about it for the past weeks. It turns out the combination lives up to my expectations – I couldn’t stop licking the fork I was mixing with, my fingers too.