• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Posts
  • Recipes
  • about
  • Affiliate Disclosure Policy
  • Shop Best Finds
    • Groceries
    • Tools
    • Favorite Cookbooks
    • Care Products

Nutrient-dense, meticulous, unique recipes

Cookd Pro: A Genesis Child Theme for Food & Lifestyle Bloggers

low glycemic

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

86 May 3, 2020 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

Mung bean salad with sun-dried tomatoes gluten-free vegan by Foodjoya

124 April 22, 2020 Vegan

mung bean salad: vegan delight nourishing your health

This recipe – mung bean salad – is 100% vegan and 100% easy, and keeps in the fridge surprisingly well! It also uses very few necessary ingredients (mung beans, sun-dried tomatoes, shallot, fresh mint and cilantro, and a splash of lemon juice).

Why did we choose mung beans, a legume, to make this satisfying, nourishing salad? Legumes make a great salad, and they add flavor without any unhealthy dressing. In particular, mung beans’ nutty flavor and crunchy texture work well with many unconventional flavor combinations. Here, we dress up our mung bean salad with refreshing mint and cilantro, sour-sweet sun-dried tomatoes, and a spicy pepper (optional). This way we are highlighting the natural flavor in mung beans without overpowering them. What’s more, unlike leaf-based salads, this mung bean salad can be made well in advance and leftovers keep surprisingly well! Because the flavors develop over time, this delightful salad tastes best after a a few hours in the fridge. Enjoy!

Vegan • Grain, Potato, and Nut Free • Low Glycemic • Gluten Free • Nutrient Dense • Delicious • Easy

 

gluten free macadamia cookie, flourless macadamia cookie recipe by foodjoya

118 April 14, 2020 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

 

vegan ash top down by foodjoya

127 March 31, 2020 Vegan

Vegan Ash: Persian Soup with Unforgettable Flavors

If food could be enlightened, what would it taste like? I surmise that enlightened food would be entirely plant-based and would derive its flavor only from wholesome herbs and gentle spices.  In other words, better nourishment would take our mother nature’s fresh gifts and transform them into a delectable dish.  This Vegan Ash is a perfect example of a better nourishment for both you and our planet. Using only fresh herbs and plant-based ingredients, this dish is rich in flavor.  Though vegan ash is light, it will leave you pleasantly satisfied.  Traditionally, this thick soup is made with lamb meatballs.   See, e.g., a Persian cuisine blog. Envisioning a planet-friendly dish, however, we enriched our vegan ash with homemade mint and walnut pesto.   Other ingredients include yellow split peas, black wild rice (it’s low in cabs and rich in antioxidants), cilantro, parsley, onion, turmeric, cinnamon and water.   While we prefer black wild rice for its nutty flavor, feel free to use your favorite rice instead.

You will note that the cooking time is nearly two hours. But don’t let this discourage you: that’s the duration of largely passive simmering. The pot brimful of Vegan Ash will quietly simmer while you work from home or enjoy the time with your loved ones. And when you are ready to have dinner, you can enjoy the freshly cooked soup!

The inspiration for our version of this soup came from Naomi Duigud’s recipe “Pomegranate Ash with Meatballs” published in Taste of Persia 107 (2016), also available on Kindle: Taste of Persia (Kindle version). If you are interested in Persian cooking, this remarkable cookbook will guide you through new cooking adventures with flavors you’ve never tasted before.

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

 

mung dal vegan, grain-free, gluten-free, aromatic, topdown by foodjoya

61 January 26, 2020 Vegan

Mung Dal to Delight Your Senses and Your Body

In a starring role of our mung dal are the healing super spices.  And all of them are familiar:  cardamom (or cardamon), garam masala, turmeric, ginger, chili flakes, pepper and caraway seeds.  Did you know that cardamom has powerful antioxidant and blood-pressure lowering properties? Take a look at : https://www.livestrong.com/article/338907-health-benefits-of-cardamom/.  Did you know that turmeric absorbs by your body substantially better when combined with with black pepper? See, e.g., University of Massachusetts article.   And garam masala comprises of all the healthiest spices. See https://www.healingplantfoods.com/health-benefits-of-garam-masala/. 

Mung Dal, red lentil dal, vegan, turmeric, cardamon, easy by foodjoya

For this recipe, we simmer the magical spices in a warming tomato sauce and then combine them with mung beans.  Are you out of mung beans? Be sure to improvise and use red or green lentils or both.  We recommend making this dal several hours, or up to a day, in advance to give the flavors a chance to blend and deepen.  Although the ingredients are few, and the dish is very easy to make, you will be impressed with its intense flavors!  Make this mung dal for dinner and you’ll be licking your fingers!  This is a recipe to treasure. 

Vegan • Starch- and Sugar-free • Grain-free • Aromatic • Low Glycemic • Nutrient-dense • Delicious • Easy

Primary Sidebar

Connect on Social Media

Footer

ENJOY MY RECIPES?
GET FREE RECIPES AND EXCLUSIVE GOODIES TO YOUR INBOX

Unless otherwise noted, all content on foodjoya.com is licensed and the original creation and property of foodjoya.com. You may use recipes from foodjoya.com only if your usage of the recipes strictly adheres to the following license criteria: (1) you must credit the recipe to foodjoya.com; (2) your credit must be linked back to the original recipe at foodjoya.com; and (3) you are not using any recipes from foodjoya.com for commercial purposes. You may use photographs from foodjoya.com only if you link each photograph you use back to the origianl location on our site; otherwise you are strictly prohibited from using the photographs from foodjoya.com.

Maintained by WebOfTwo | Hosted on Fly Wheel