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116 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

 

123 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

60 Paleo-friendly

Paleo Kabocha Squash Pie: a Festive, Healthy Delight

Would you like to bake an unmistakably delicious, tried-and-true pie for your holiday table? The custard will inevitably turn out fluffy, sweet and glossy, and the crust perfectly moist. Then read on. From this post, you will learn how to make a perfect and healthy delight destined to become the glory of your holiday dinner. This decadent dessert (Paleo Kabocha Squash Pie) is sugar-free, flourless and requires only a limited number of ingredients (kabocha, olive oil, almond flour, pecans or walnuts, honey, eggs, a dash of milk and spices). Did you know that kabocha squash is sweeter, fluffier and richer in flavor than pumpkin? (Take a look at https://en.m.wikipedia.org/wiki/Kabocha.) Thanks to these properties, bite after bite the custard made with kabocha squash tastes better than the one made with pumpkin. Now let me tell you why my crust turns out moist and perfect. To avoid burning and drying, I place the crust only on the bottom. Although I tried various techniques for a wraparound crust, none of them were up to snuff. Prebaked crust was a disaster, and even unbaked crust and frozen unbaked crust burned and hardened. Only when I concentrated the crust on the bottom, it turned out moist and tasty, complementing the fluffy custard. I recommend that you do what I did – place the crust only on the bottom. For further tips and your perfect festive Paleo Kabocha Squash Pie, follow the recipe below!

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

22 Grain-free

Chicken Pumpkin Soup: Just the Thing for Your Family

On a crispy winter day, a cup of a golden-toned chicken pumpkin soup overloaded with vegetables is just perfect! And it’s perfect for nearly everyone: this nourishing meal is gluten-free, grain-free, and low glycemic index! Note that this version calls for kabocha squash because you don’t need to peel it. And so long as you stay within the general recipe guidelines, you can modify this recipe as you wish. You can add your favorite non-starchy vegetables and even leave out some of the starchy ones (like parsnips and carrots). Are you wondering why I am using kabocha squash or pumpkin rather than a sweet potato? According to multiple trusted sources, root vegetables including sweet potatoes and carrots are likely to have high levels of lead. See, for example, lead in root vegetables, arsenic and lead in root vegetables.

When kabocha squash or 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!

Kid-friendly • Low Glycemic • Gluten-free • Nutrient-dense • Delicious • Easy