I’ve been away from our Dallas home, traveling in Europe, for more than three weeks, and I’m still away while I’m writing this. One of the highlights of this trip were chestnuts. First freshly boiled chestnuts in Romania, then discovering chestnut flour in Denmark. So I’ve been making this lectin free pie with seasonal root vegetables and a mix of chestnut and tigernut flour and I loved it so much I couldn’t wait to share it.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.
With the arrival of the cold season and shorter days, I felt the need for more warming and grounding meals. It’s still summer in Dallas, but I can smell fall in the air and I think my body is in tune with the change of seasons, regardless the temperatures in Dallas. This is a simple lectin-free and low histamine meal made in an Instant Pot, ready in one hour from start to finish, and we all know that the Instant Pot cooking time is time you can use to do something else.
Fall is here and so my desire to eat more grounding, earthy foods. And even though Dallas weather doesn’t show many signs of fall yet, days are shorter and more inviting to baking. And so my three lonely parsnips I had in the fridge and the small organic fuji apples I bought few days ago found their way to my heart (stomach) through this super delicious and warming parsnip cake.
This recipe is a first from a series of plant-based, low histamine recipes that I’ll be posting on my website. Few week ago I was hit with a histamine crisis and since then I’ve been trying to figure out my plant paradox, low histamine diet. By now I already have few favorite dishes, and this mixed cabbage dish with fennel, ginger and leeks is one of my favorites.
It has been a tradition in our household to create a new birthday cake on our birthdays. Since my husband loves chocolate and it was his birthday in April, I decided on a chocolate cake this time. And oh my, it didn’t disappoint. Although the looks might suggest something different, it’s actually a pretty basic and simple recipe to put together, so that’s another plus. And it’s grain-free, sugar free and lectin-free cake.
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.
Every single time I shop a rutabaga in Whole Foods, the cashier asks me what that is. The problem is that I can never pronounce it the way Americans do, so we always need a little time to figure out how to add it. The thing is I really love to cook with this root vegetable, also called ‘swede’ in Europe, so I wanted to share the ways I enjoy it.
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.
These baked artichokes with hazelnut olive pesto not only look like a piece of art, but they make for an excellent appetizer for when you have guests and want to make something easy and tasty, but fancy looking. Also, they are lectin-free, dairy-free and healthy so they suit everyone. Continue Reading…