nut-free nut-freeCategoriesAll Categories*Pegan (Paleo and Vegan)dairy-freedessertsdinneregg-freefishGAPS-friendlygluten-freegrain-freeketokids friendlylow carblow fatlow glycemicno added starches or sugars nut-freePaleosidesveganvegetarianWhole30Wolf-Subzero blenderNewest firstOldest firstAlphabetical (A-Z)Alphabetical (Z-A)Gingery Chickpeas with Carrots: Wholesome, Yummy, HealthyBy foodjoyaGingery chickpeas and carrots are spectacular! Just imagine chickpeas soaked in a nectar of tomato sauce with carrots, ginger, parsley, and caramelized onions. All sugar-free, of course! This healthy treat is a perfect combination of warm flavors: carrots + ginger, chickpeas + tomatoes, parsley + lemon zest. And though ingredients are few, the dish is richly flavorful, but not spicy. Ginger and lemon zest add just the right amount of flare, without overtaking. This delight is neither sour nor sweet - perfect to the last bite. This plant-based delight also shows how versatile garbanzo beans are. For most of us, they usually mean hummus. In reality, you can cook them with anything. They combine well with a whole medley of spices and herbs and vegetables. In my previous posts, for example, I combined chickpeas with butternut squash and eggplant mash -- and the dishes were delicious! Another example is FoodNetwork's Moroccan chickpea soup when made without sugar, of course. Thinking back to that soup recipe, I decided to combine this wonderful legume with tomato sauce. Tomatoes, of course, are quite acidic. To reduce their acidity, I included plenty of carrots and a generous amount of ginger. Inspired by chef chef Michael Chiarello's recipe, I added lemon finely grated zest and chopped parsley. The result is the recipe below, and it's glamorous! Indeed, Gingery Chickpeas and Carrots are more than yummy. They are neither acidic nor sweet - just a perfect combination of flavors, with a ginger and lemon zest flare. Lastly, note that, again, I recommend changing water when you cook beans. This step helps make them easier to digest.warm butternut chickpea salad: destined to be loved!By foodjoyaThis Warm Butternut Chickpea Salad makes a lovely meal or a satisfying side. Chickpeas and butternut squash combine perfectly together to create a nourishing, comforting salad. Because of its plentiful quantity, it is also perfect for your holiday table. You will see that this dish calls for plenty of mild curry powder and quality cinnamon. If you are working with a smaller squash (about 3 lbs), you can reduce the amount of curry powder for the squash to 1.5 tablespoons and cinnamon to 1.5 teaspoons. I would not recommend tinkering with the curry power for the chickpeas, however, because they benefit from a greater flavor. As you will also see, the Warm Butternut Chickpea Salads wants you to pour plenty of olive oil. While I've tried using less, butternut squash and chickpeas are quite dry and bland without it. Put simply, these two vegetables soak up the healthy olive oil. Note also that the recipe asks you to dice butternut squash quite finely, in half-inch cubes. To accomplish that, we used Breville Sous Chef Peel & Dice Countertop Food Processor. If you are working with pre-cooked chickpeas, the entire dish will take about 50 minutes. That includes passive cooking time. I strongly recommend, however, that you use dry chickpeas. And if do, I would add onion, 3 garlic cloves and 1 bay leaf to the dry chickpeas. When the chickpeas are ready, you can discard these additions. Once again, I found the idea for the combination of chickpeas and butternut squash in Food & Wine's recipe by Melissa Rubel. My recipe, however, uses completely different proportions of the ingredients and adds cinnamon. 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!this mung dal will delight your sensesBy foodjoyaWhat if your dinner was a superfood? How about an aromatic, spicy, finger-licking superfood? We invite you to make this recipe for your wholesome dinner or lunch. Even if you've never cooked a dal before, this one will surprise you with its ease and simplicity. And you will see for yourself that carefully selected spices make all the difference. Though our mung dal is spicy, that too is beneficial for your health. According to multiple sources, an ingredient found in black pepper (piperine) increases absorption of turmeric's curcumin by 2000%. E.g., University of Massachusetts article. Without piperine, the benefits of curcumin are difficult for your body to unlock. Coupled with ginger, these herbs form a magic potion that protects your body from inflammation, cancer, and cardiovascular disease. See study published in the International Journal of Rheumatic Diseases. So savor mung dal by spoonful, nourishing your senses -- and your body. Note: You can make this dal with red lentils. Just be sure to add an extra cup of water. toddler chicken vegetable soup: nourish your little oneBy foodjoyaChicken soup is a traditional cold remedy for little children (and even adults). But did you know that chicken vegetable soup is a staple young children's meal in Eastern Europe? The reason for its popularity among parents is simple: It contains most of the nutrients a growing child needs. (Add a glass of calcium-rich beverage and a fresh fruit for dessert, and you've fully nourished your precious one.) As you read our recipe, you will see that we have upgraded the wise tradition. To start with, we've increased the variety and amount of vegetables and bade farewell to noodles. To cultivate in children a healthy palate and preference for real food, we've added plenty of herbs. The result is just that: a recipe for a perfect toddler chicken vegetable soup. How do we know that our toddler chicken vegetable soup is just sooo good? For the past three years, my 4.5 year old has been gobbling up bowls of this soup nearly every day. And, with the exception of our red beet soup (borscht), he will not eat any other soup - even if it comes from fancy stores and restaurants. Lastly, note that you can easily modify the toddler chicken vegetable soup to your liking. Feel free to use only chicken breasts, substitute one vegetable for another, or even use quinoa instead of sweet potato. Kale White Bean Stew: Infused with Herbs, ParmesanBy foodjoyaEver since I tried a kale white bean stew, I'd wanted to recreate one at home. Unlike the common versions, the soup for my family had to be tomato-free but still flavorful. (Tomato sauce and tomatoes are used too frequently in legume soups.) In my initial attempts, I used leeks instead of onions, and that helped create a creamier and more refined flavor. I then turned to my favorite cookbooks for inspiration and found a perfect fix of parmesan rind and rosemary. For sure, a generous amount of parmesan rind, rosemary and thyme infused the stew with a rich creamy flavor. Try this hearty Kale White Bean Stew! It's easy, budget-friendly and nutritious and may become your cold weather staple! (My favorite inspiration sources were The New York Times and Eating From the Ground Up.) Finally, if finding cannellini beans at your grocer's has been challenging, you can purchase organic grown from this vendor, and conventionally grown on Amazon.1 2 3 … 6
Gingery Chickpeas with Carrots: Wholesome, Yummy, HealthyBy foodjoyaGingery chickpeas and carrots are spectacular! Just imagine chickpeas soaked in a nectar of tomato sauce with carrots, ginger, parsley, and caramelized onions. All sugar-free, of course! This healthy treat is a perfect combination of warm flavors: carrots + ginger, chickpeas + tomatoes, parsley + lemon zest. And though ingredients are few, the dish is richly flavorful, but not spicy. Ginger and lemon zest add just the right amount of flare, without overtaking. This delight is neither sour nor sweet - perfect to the last bite. This plant-based delight also shows how versatile garbanzo beans are. For most of us, they usually mean hummus. In reality, you can cook them with anything. They combine well with a whole medley of spices and herbs and vegetables. In my previous posts, for example, I combined chickpeas with butternut squash and eggplant mash -- and the dishes were delicious! Another example is FoodNetwork's Moroccan chickpea soup when made without sugar, of course. Thinking back to that soup recipe, I decided to combine this wonderful legume with tomato sauce. Tomatoes, of course, are quite acidic. To reduce their acidity, I included plenty of carrots and a generous amount of ginger. Inspired by chef chef Michael Chiarello's recipe, I added lemon finely grated zest and chopped parsley. The result is the recipe below, and it's glamorous! Indeed, Gingery Chickpeas and Carrots are more than yummy. They are neither acidic nor sweet - just a perfect combination of flavors, with a ginger and lemon zest flare. Lastly, note that, again, I recommend changing water when you cook beans. This step helps make them easier to digest.
warm butternut chickpea salad: destined to be loved!By foodjoyaThis Warm Butternut Chickpea Salad makes a lovely meal or a satisfying side. Chickpeas and butternut squash combine perfectly together to create a nourishing, comforting salad. Because of its plentiful quantity, it is also perfect for your holiday table. You will see that this dish calls for plenty of mild curry powder and quality cinnamon. If you are working with a smaller squash (about 3 lbs), you can reduce the amount of curry powder for the squash to 1.5 tablespoons and cinnamon to 1.5 teaspoons. I would not recommend tinkering with the curry power for the chickpeas, however, because they benefit from a greater flavor. As you will also see, the Warm Butternut Chickpea Salads wants you to pour plenty of olive oil. While I've tried using less, butternut squash and chickpeas are quite dry and bland without it. Put simply, these two vegetables soak up the healthy olive oil. Note also that the recipe asks you to dice butternut squash quite finely, in half-inch cubes. To accomplish that, we used Breville Sous Chef Peel & Dice Countertop Food Processor. If you are working with pre-cooked chickpeas, the entire dish will take about 50 minutes. That includes passive cooking time. I strongly recommend, however, that you use dry chickpeas. And if do, I would add onion, 3 garlic cloves and 1 bay leaf to the dry chickpeas. When the chickpeas are ready, you can discard these additions. Once again, I found the idea for the combination of chickpeas and butternut squash in Food & Wine's recipe by Melissa Rubel. My recipe, however, uses completely different proportions of the ingredients and adds cinnamon.
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!
this mung dal will delight your sensesBy foodjoyaWhat if your dinner was a superfood? How about an aromatic, spicy, finger-licking superfood? We invite you to make this recipe for your wholesome dinner or lunch. Even if you've never cooked a dal before, this one will surprise you with its ease and simplicity. And you will see for yourself that carefully selected spices make all the difference. Though our mung dal is spicy, that too is beneficial for your health. According to multiple sources, an ingredient found in black pepper (piperine) increases absorption of turmeric's curcumin by 2000%. E.g., University of Massachusetts article. Without piperine, the benefits of curcumin are difficult for your body to unlock. Coupled with ginger, these herbs form a magic potion that protects your body from inflammation, cancer, and cardiovascular disease. See study published in the International Journal of Rheumatic Diseases. So savor mung dal by spoonful, nourishing your senses -- and your body. Note: You can make this dal with red lentils. Just be sure to add an extra cup of water.
toddler chicken vegetable soup: nourish your little oneBy foodjoyaChicken soup is a traditional cold remedy for little children (and even adults). But did you know that chicken vegetable soup is a staple young children's meal in Eastern Europe? The reason for its popularity among parents is simple: It contains most of the nutrients a growing child needs. (Add a glass of calcium-rich beverage and a fresh fruit for dessert, and you've fully nourished your precious one.) As you read our recipe, you will see that we have upgraded the wise tradition. To start with, we've increased the variety and amount of vegetables and bade farewell to noodles. To cultivate in children a healthy palate and preference for real food, we've added plenty of herbs. The result is just that: a recipe for a perfect toddler chicken vegetable soup. How do we know that our toddler chicken vegetable soup is just sooo good? For the past three years, my 4.5 year old has been gobbling up bowls of this soup nearly every day. And, with the exception of our red beet soup (borscht), he will not eat any other soup - even if it comes from fancy stores and restaurants. Lastly, note that you can easily modify the toddler chicken vegetable soup to your liking. Feel free to use only chicken breasts, substitute one vegetable for another, or even use quinoa instead of sweet potato.
Kale White Bean Stew: Infused with Herbs, ParmesanBy foodjoyaEver since I tried a kale white bean stew, I'd wanted to recreate one at home. Unlike the common versions, the soup for my family had to be tomato-free but still flavorful. (Tomato sauce and tomatoes are used too frequently in legume soups.) In my initial attempts, I used leeks instead of onions, and that helped create a creamier and more refined flavor. I then turned to my favorite cookbooks for inspiration and found a perfect fix of parmesan rind and rosemary. For sure, a generous amount of parmesan rind, rosemary and thyme infused the stew with a rich creamy flavor. Try this hearty Kale White Bean Stew! It's easy, budget-friendly and nutritious and may become your cold weather staple! (My favorite inspiration sources were The New York Times and Eating From the Ground Up.) Finally, if finding cannellini beans at your grocer's has been challenging, you can purchase organic grown from this vendor, and conventionally grown on Amazon.