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Soft Purple Sweet Potato Cookies with Tahini

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.

December 5, 2018 By Claudia

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Sweet Potato Hummus with Roasted Garlic

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.

November 1, 2018 By Claudia

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Lectin-Free Okra Stew with Green Cabbage Salad

I love okra in all its forms, and today I bought some organic one at Whole Foods, thinking I’ll make oven baked okra chips. But I ended up wanting a more warming meal, and stew was also a perfect way to use my leftover chicken stock I had in the fridge. So lectin-free okra stew it was for dinner.

September 30, 2018 By Claudia

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Turmeric – Macadamia – Coconut Sunshine Bites

These three ingredients energy bites, or call them turmeric macadamia fat bombs, are not only pretty but also tasty and healthy, and super easy to make, lectin free, sugar free. They are made of coconut flakes, macadamia butter and my (NOT so) secret ingredient, the Turmeric Tonic created by the amazing ladies at Further Food.

September 23, 2018 By Claudia

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Sweet and Sour Braised Red Cabbage

This is another Danish inspired recipe, super easy and although in Denmark is served mainly on special occasions, like Christmas, I don’t see why not having it more often. I personally love cabbage, any type, and I welcome new ways of cooking it. What I love the most in this braised red cabbage is the amazing flavors given by the spices used, especially cinnamon and cloves.

September 16, 2018 By Claudia

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Crunchy Beets and Jicama Salad with Tahini Dressing

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.

September 13, 2018 By Claudia

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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…

September 12, 2018 By Claudia

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Citrus and Aniseeds Infused Olives

Let’s take one thing out of the way. I love olives. I’m obsessed with olives. This is a long time love affair, I’ve been obsessed with olives since I was a kid. I could eat so many of them it’s crazy. When I read the Plant Paradox book, at one point Dr. Steven Gundry makes this statement: “all olives are allowed”. That was the decisive moment for me, when I thought I could totally do this.

September 10, 2018 By Claudia

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Mini Bella Mushrooms Stuffed with Almond Ricotta and Oregano

In case you don’t know what mini bellas are, they are baby Portobello mushrooms. Just making sure because I didn’t know they existed until recently. This is a very easy recipe, plant centered and plant paradox friendly. The stuffing is made with almond ricotta and fresh oregano so these lectin free stuffed mushrooms are also dairy free.

September 8, 2018 By Claudia

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Grain Free Olive Oil Sesame Cookies

Not only these cookies are grain free but they are also egg and dairy free and of course, lectin free and Plant Paradox compliant and taste super good. Since I was using organic, Greek, extra virgin olive oil, I did a quick research on uses of olive oil in Greek cuisine baking. I found that olive oil is used for cookies, so I took it as a challenge to make a lectin free version of “Greek-like” olive oil cookies.

September 5, 2018 By Claudia

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