gluten free macadamia cookie: your healthy delightBy foodjoyaThis recipe for gluten free macadamia cookie delivers a chewy dessert with the perfect degree of sweetness. You will love how this gluten free macadamia cookie is moist on the inside, with a delicate crust on the outside. Instead of flour, these cookies use only healthy, wholesome substitutes -- almond flour and nuts. And they derive their sweetness solely from two tablespoons of honey and dried apricots. This is, probably, one of the most delicious, moist and healthiest cookies you will have ever tasted! See Medical News Today.Chicken pumpkin soup: Recipe for a Golden Cup of HealthBy foodjoyaOn a crispy winter day, a cup of a golden-toned chicken pumpkin soup loaded with vegetables is just perfect! When pumpkins are in season, I make this soup for my loved ones (including a toddler!) every week. As a reward, I get to spend lunches and dinners with very happy eaters! This chicken pumpkin soup is nutritious and sustaining, but it is also quite light. Made without grain, and overloaded with vegetables, it won't leave you feeling heavy. Another beauty of this soup is that it's quite flexible. You can make substitutions, adding or removing vegetables to your liking. Go ahead and experiment! Try to use only cauliflower, or add broccoli, or even brussel sprouts! Though this recipe looks long, don't be dismayed. It's a rather carefree thing: while the broth is cooking, the vegetables are sautéing, and then you just combine the two! In the end, you'll have a large stockpot brimful with a savory, sustaining meal!Easy Ratatouille Recipe: Delightful Vegetable MedleyBy foodjoyaOur easy ratatouille recipe uses diced tomatoes and a delicious tomato sauce. This dish is perfect for the vegetables from your prolific summer garden. Do you know what "ratatouille" means? According to one source, this vegetable stew likely originates from Provence and has become most popular in Nice. Dating back to 18th century, it means "stir up." Ratatouille usually consists of various vegetables, such as eggplant, onion, zucchini, pepper, tomatoes and garlic, cut in bite sizes. Some chefs cook all ingredients together, while others separately sauté each vegetable. A similar dish exists in other countries in Southern Europe and Mediterranean. Thus, for example, a close relative of ratatouille in Moldova (where we were born) is a "ghiveci," often made with cauliflower. Our easy ratatouille recipe can be used for making a side dish or main dish with grains or, better yet, with grain-free, flourless Simple Mills crackers. Parmesan Roasted Zucchini: How to Make Them Juicier, SweeterBy foodjoyaVery often, cooked zucchini turn out soupy and bland. And that is no wonder, since this vegetable is about 96% water. The secret to a better tasting zucchini, then, is to eliminate excess water while concentrating the juices. And that's exactly what this recipe is about. By cooking the vegetable at a high temperature, our recipe for Parmesan Roasted Zucchini helps avoid this undesirable result. Much of the water evaporates at high temperature, and the remaining juices pleasantly caramelize and release the signature floral flavor. In addition, browned savory Parmesan creates a beautiful contrast to naturally sweet zucchini. As always, we are roasting in a convection oven. If you are using a non-convection oven, be sure to increase the temperature by about 20 to 25F. Paleo Cherry Clafoutis: How to Perfect the Tender TextureBy foodjoyaWhen cherries are in season, a tender, fruit-studded custard, like our Paleo Cherry Clafoutis, is perfect. Sweetened only with honey and made with almond flour, this dessert is undeniably healthy and nourishing. It is also irresistibly delicious. Because our recipe incorporates techniques (like baking temperature and use of cast-iron) from America's Test Kitchen, it results in a perfectly rich and tender custard. Cabbage and Leeks: Unexpectedly Decadent, Sweet, TenderBy foodjoyaEver wondered what to do with the seemingly boring white cabbage? Ever thought you could turn it into a decadent dish? This recipe accomplishes just that: In 50 minutes of rather passive cooking time, you will have unexpectedly tender and decadent sautéed, semi-caramelized Cabbage and Leeks. With plenty of parsley and thyme, you will be biting into a mouthful of delicate spring flavors. Best yet? This dish is easy (and inexpensive). Did you know that leeks-cabbage-thyme are a well-established triad? Jamie Oliver roasts Leeks with Thyme. The New York Times Cooking column offers a splendid recipe for a Cabbage, Potato and Leek Soup. Lastly and before you get to cooking, note that the recipe calls for fresh herbs; no substitutes please!
