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Lectin-Free Miso Ramen Soup with Shirataki Noodles

Miso Ramen soup was one of my favorite meals to have in Japanese restaurants but since I started the Plant Paradox lifestyle it’s not something I’ll be able to eat out anymore. So I decided to learn how to make it and enjoy it at home. This lectin-free miso ramen soup is easy to make if you have the essentials: the stock, the cooked chicken and the miso paste. Continue Reading…

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Romanian Style Beef Soup (Ciorbă de Văcuță)

You can take the girl out of Romania but you can’t take Romania out of the girl, they say (haha). One of the most iconic culinary habits in Romania, at least if you ask me, is having soup at every meal, except breakfast, but some people even do that (my dad used to).  So soup is one food I miss the most. I’ve been wanting to make one Romanian style soup for a while so today, after speaking with my sister and talking about Romanian food, I felt motivated and inspired to make a lectin-free version of the traditional Romanian beef soup.

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Cauliflower, Collard Greens and Spinach Creamy Soup

There are two easy ways to eat a lot of veggies at one time: smoothies and soups. Smoothies are a little restrictive, as you can’t make a collard greens and cauliflower smoothie, right? But soups, you can add any vegetables you want, cook and blend them and you get some creamy goodness. This lectin-free creamy soup, only plant based, it’s delicious and packs a lot of nutrients.  Continue Reading…

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Healing Vegetable Soup with Kale and Broccoli Sprouts

September is here and so are my cravings for soups. But this healing vegetables soup was actually born from my attempt to pack as many power veggies as possible in just one easy to make and delicious dish. Smoothies, salads and soups are the three easiest ways to combine a big variety of ingredients and have them in one go, but soups must probably be also the easiest on digestion for everyone.

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Lectin-Free Shrimp and Cauliflower Creamy Soup

This shrimp and cauliflower creamy soup is in fact one third bisque, one third chowder and one third Brazilian shrimp stew. While trying to understand how the three type of dishes are made and what’s the difference between them I decided to try to combine the best of the three worlds. The result is a half smooth, half chunky creamy soup with a Brazilian twist.

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Beef Stew with Parsnips, Turnips and Sunchokes

I grew up in a country where stew is the national dish (Romania), and I don’t feel like stew is so much of a precision recipe, it’s more about the quality of the ingredients, spices and patience, especially with beef. Yesterday was St. Patrick’s Day and I like to let international celebrations like this to inspire me. I don’t know much about  Irish cuisine, but after a search online beef stew looked like something approachable and achievable, given my experience with stew. I would not call this an Irish stew because Irish people will probably cringe, but it is a stew, it’s lectin free and it was delicious.

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Seafood and Okra Gumbo with Sorghum

I love gumbo but since it would impossible to have a lectin free gumbo in a restaurant, I tried to make my own. I was not disappointed. Not that difficult to make it plant paradox compliant: replaced the rice with sorghum, skipped the tomatoes and bell pepper and added Hungarian paprika, use a fabulous gumbo spice mix I found in Central Market in Dallas.

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