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gluten-free

86 Vegan

Gingery Chickpeas with Carrots: Wholesome, yummy, healthy

Gingery chickpeas with carrots are wonderful! This healthy treat is a perfect combination of warm flavors: carrots + ginger, chickpeas + tomatoes, parsley + lemon zest. Ginger and lemon zest add just the right amount of flare, without overtaking. Ginger balances carrots and helps neutralize acidity of tomato sauce. Lemon zest adds a new dimension to the taste.  I use plenty of carrots and slowly simmer tomato sauce. (I use tomato sauce from a jar, for example, Rao’s tomato sauce.) For these reasons, the dish is not sour. Rather, it’s perfectly balanced.  And it is easy to make.  

Here is a brief description of the cooking process.  First, I cook pre-soaked garbanzo beans until they are soft.  (You can use the ones from a BPA-free can.)  Then I simmer onions until they are caramelized (without any sugar, of course).  After that, I add ginger and carrots and cook until soft.  Then I add my favorite mild tomato sauce (preservative- and sugar-free). I simmer the sauce for a while, until tomatoes release their natural sweetness. Lastly, I stir in and simmer parsley and zest, combine the sauce with the beans and simmer for a little longer.  And now I have a saucepan brimming with taste! My family enjoys Gingery Chickpeas with Carrots as our main plant-based meal, or a hearty side.

Note that I do not add any broth to this dish. Slowly simmered to release its natural sweetness and deepen its flavors, the sauce works magic.  Broth would only subdue the exuberant flavors.  I also recommend using dry beans rather than their canned version, because they taste much fresher.  Additionally, unlike the dry variety, canned chickpeas contain sodium. See a FoodNetwork article discussing health benefits of chickpeas. They also have fewer nutrients and an inferior taste. See a Livestrong article discussing disadvantages of canned chickpeas.

Lastly, this dish keeps well refrigerated.

Gingery chickpeas with carrots, vegan, vegetarian, tomato sauce, lemon zest, by foodjoya
Gingery chickpeas with carrots by foodjoya

Vegan • Low glycemic • Flavorful • Easy • Nutrient-dense • Sugar-free • Delicious

118 Grain-free

Gluten free Macadamia cookie recipe: a Good-for-you delight

In the gluten free macadamia cookie recipe below, we are introducing a delicious good-for-you dessert. It combines the best flavors: macadamias, honey and chocolate – what else could you ask for? This dessert is flourless and sweetened only with honey and dried apricots.  Because it’s grain free, it’s rich in healthy nuts.  In addition to macadamias, it contains almond flour and walnuts.  The (optional) dark chocolate squares on top are like icing on the cake! 

In case you wonder why we choose macadamia nuts, this type of nuts is the richest in fat.  See Medical News Today. High fat content creates an exceptionally moist and chewy structure. Because macadamias have a mild, smooth taste, the cookies end up with a flavor similar to conventional cookies, with their nuttiness subdued.  What’s more, this gluten free macadamia cookie recipe is incredibly easy and quick.  Try it, and you will have a decadent dessert to enjoy in less than half hour. 

In case you have difficulty finding raw macadamia nuts in your grocery store, I recommend purchasing great tasting macadamia nuts here. (It’s not a sponsored link; I am providing it only to help you find this somewhat rare nut.)

Finally, this recipe is meticulously tried and true: We’ve been making and baking it every other week for months! (You can call it my coffee – this delight picks me up on any tiresome afternoon.)

gluten free macadamia cookie recipe by foodjoya
gluten free macadamia cookie recipe by foodjoya

Gluten-, grain- and potato-free • Low glycemic • Sugar-free • Delicious

 

125 Vegan

Japanese Sweet Potato Wedges: How to Make Them Tasty

These Japanese Sweet Potato Wedges are magically delicious. They are soft inside and slightly crispy on the outside. The wedges melt in your mouth at every bite. The mild spices create a cozy, savory flavor.

You will love that Japanese Sweet Potato Wedges are not hot. Instead, they are pleasantly seasoned with paprika and coriander (and a little cayenne). These spices both counterbalance natural sweetness and add complexity. After trying this cozy delight, you will likely bid farewell to spuds!

Did you know that Japanese sweet potatoes contain more potassium than conventional potato? According to various sources, this tuber also contains significant amount of antioxidants, minerals and natural compounds that help improve your mood and control blood glucose levels. See a popular source discussing health benefits of Japanese sweet potato. Some even claim that Japanese sweet potato is a “fountain of youth,” responsible for longer life expectancy on a Japanese island. See, e.g., a source discussing health benefits of Japanese sweet potato,  a newspaper article calling this tuber “a fountain of youth” . According to my family, this vegetable does not taste as starchy as a conventional potato. Wonderfully, even a sizable portion leaves everyone feeling light, yet keeps us satisfied for hours.

Japanese Sweet Potato Wedges by Foodjoya
Japanese Sweet Potato Wedges by Foodjoya

To maximize health benefits, I recommend that you leave skin on. You will need to wash and scrub it thoroughly, of course.

Lastly, this recipe originated in my kitchen. It’s been a go-to side for my family for over 5 years. Simply put, you cannot go wrong with this recipe.

Vegan • Gluten-free • Nutrient-dense • Delicious • Easy & Quick

170 Gluten-free

White Bean Kale Stew: How to Infuse This Goodness with Flavor

Looking for a bowl of comfort this season? How about a nourishing, vegetarian, gluten-free soup that requires minimum of your active time? The White Bean Kale Stew is perfect for your entire family.  Infused with fresh rosemary and parmesan rind or pieces, this stew takes white beans (cannellini) to a new level.  The stew is creamy, but without any cream (parmesan rind or pieces work magic!).  Because it’s hearty and mild,  even your kids will enjoy it.  Most amazingly, this soup simmers quietly by itself while you’re working from home or enjoying your personal time. And don’t despair if you can’t find the main ingredients at your local grocer’s nowadays. I included below a recommendation for you where to find organic cannellini beans online.

Here’s a personal tip:  When cooking beans (but not lentils) of any kind, I usually change the water twice. This step makes them easier to digest. The recipe below, however, calls for a single change of water.  If you have the time, I recommend changing the water twice and then proceeding to cook until they are soft.  

Low Glycemic • Gluten-free • Vegetarian • Nutrient-dense • Delicious • Easy

58 Paleo-friendly

Open Paleo Cherry Pie: A Decadent Fruity Treat

Sweet cherries are a versatile fruit with natural sweetness. Their perfect companions are cinnamon, cardamon and pecans. These wholesome ingredients meet together in this decadent paleo cherry pie. Just like all my dessert recipes, it is gluten-free, sugar-free, and overloaded with fruit. In place of flour, I use almond flour and ground pecans. (I don’t use coconut because, according to a renowned anti-inflammation expert, it may not be the healthiest choice. Take a look at https://www.drweil.com/diet-nutrition/nutrition/thumbs-down-on-coconut-oil/. ) When you bake it, you will find the filling luxurious and the crust perfectly moist and flaky.

Curious how this recipe came about? I invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was sweet cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen sweet cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook’s Science. ) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent pie is a cherry on top!

If you wish to make this pie in advance, the unbaked crust can be refrigerated overnight. You can assemble and refrigerate even the entire pie the day before baking it.

Paleo Cherry Pie close up by foodjoya
Paleo Cherry Pie close up by foodjoya

Nutrient-packed dessert • Paleo • Dairy-Free • Gluten-free • Delicious • Easy