Nutrient-dense • Vegan • Grain- and potato-free • Dairy-free • Paleo • Delicious • Easy
vegetarian
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/.
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
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