Blog Archives - Lectin Free Canada

Lectin Free Canada

CABBAGE SALAD

7/31/2018

Mom’s Red Cabbage Salad

2 cups red cabbage, shredded
1 cup cauliflower, chopped
1/2 cup sliced celery ( optional)
2 Tablespoons sliced scallions
1 Tablespoon monkfruit sweetener
1 teaspoon salt
1/3 cup Apple cider vinegar
3 Tablespoons avocado oil

It packs well for picnics and lunches.
Sometimes she put caraway seeds in too....

Source: Katy Knudson Bissell

SWEET POTATO SALAD

7/31/2018

Ingredients

1 1/2 lb Hannah or white sweet potato, diced into bite sized pieces
1/8 large yellow or red onion, finely diced
1 small stalk of celery, finely chopped
2 tsp dill, finely chopped
1/2 c vegan avocado mayonnaise
1 tbsp yellow mustard
1 1/4 tsp salt, divided
1 tsp low-carb sweetener
1 tsp vinegar (red wine, white wine, rice, or apple cider vinegar all work)
pinch of black pepper

Directions

Bring a large pot of water, plus 1 tsp of salt, to a boil over high heat. Once at a boil, add diced sweet potato (peeled, if desired) and cook until fork tender; 6-9 minutes.
While potatoes cook, whisk together mayonnaise, dill, mustard, sweetener, vinegar, pinch of black pepper, and 1/4 tsp salt in a large bowl. Set aside.
Drain sweet potatoes into a fine mesh strainer, rinse with cold water, then add strainer to a bowl of heavily iced water.
Add cooled sweet potatoes, celery, and onion to mayonnaise mixture. Gently toss/fold everything together until sweet potatoes are evenly coated in dressing.
Cover with plastic wrap and refrigerate for at least 30 minutes before serving, although it’s best after 2 hours.
Serve alongside BBQ Tempeh Ribs, Chewy BBQ Jackfruit, or Pressure-Cooked Baked Beans! Store leftovers in fridge for up to 3 days.

MAYONNAISE

7/30/2018

Darlene Lindholm
Here's the recipe I use. Have only made it a couple of times, but worked and tasted great. Just dump this all in your blender; no need to add ingredients separately or drizzle in the oil:

1 whole egg
1/2 tablespoon fresh lemon juice
1/2 tablespoon white wine vinegar
1 teaspoon sweetener
1/4 teaspoon dried mustard
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teas black pepper
1/3 cup EVOO
1/3 cup avocado oil

CUCUMBERS

7/30/2018

Another presentation method for cucumber (peeled and de-seeded):

PROSCIUTTO, SWEET POTATO & ARUGULA SALAD

7/29/2018

"This was one of the first salads I ever made on #theplantparadox, and I remember thinking at the time, I had no idea salads could be so good. I was used to the wimpy side salads you get from restaurants that come loaded with dried out cucumbers, grape tomatoes, and a pound of cheese and croutons. This salad is a complete and filling meal with all #lectinfreeingredients.

Start with a base of baby arugula, and top with steamed cubed sweet potatoes, chopped prosciutto di Parma, shredded imported Swiss cheese, fresh chopped tarragon leaves, and a sprinkle of parmigiano reggiano.

For the dressing (4 servings), whisk together 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper." Thank you, Autumn Boyle

CRANBERRY ORANGE MUFFINS

7/28/2018

DARLENE LINDHOLM‎
PP book cranberry-orange muffin recipe modified:

1/4 cup coconut flour
I added: 1/4 cup almond flour
1/4 teaspoon salt
1/4 teaspoon baking powder (instead of soda)
1/4 cup EVOO or oil of choice
2 tablespoons (1/8 cup) monkfruit OR xylitol
2 large eggs, lightly beaten (instead of 3)
1/4 cup coconut milk or 2 tabl. ea. cream and water
1 tablespoon orange zest (optional)
1/2 cup dried, unsweetened cranberries or fruit of choice (I used dark cherries, quartered)

DR. STEVE GUNDRY, Plant Paradox, page 326, 327

Heat oven to 350. Line a standard 6-cup muffin tin with paper liners.
Place the coconut flour, salt and baking soda in a food processor fitted with an S-blade. Add the coconut oil, monkfruit, eggs and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand.
Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20 minutes. Let cool on a rack for 15 minutes before serving.

CRACKERS

7/25/2018

Snack ... Crispy & Crunchy, or Saltine Cracker
DARLENE LINDHOLM

Identical ingredients in both. The only difference is the cooking method.

1/2 cup almond flour
1/2 cup tapioca flour
1/2 to 3/4 teas. salt (to taste)
2 tabl. EVOO
3 tabl. water

Mix dry ingredients. Add oil and mix until well incorporated and crumbly. Add water and knead for two to three minutes until you can form a smooth ball. Wrap the dough in saran wrap and allow it to rest for 20 minutes at room temperature.

For a crispy, crunchy cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Transfer parchment w/dough to a cookie sheet and bake in a 350 degree oven for 15 - 18 minutes. Check on them at about 12 minutes and remove any from around the outside that are well browned.

For a saltine cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Using a spatula, transfer them individually to a dry pan on the stovetop and cook on medium high heat, flipping when bubbles begin to form. (Cook just like you would a tortilla.)

18 to 24 crackers depending on how thin they're rolled.
Total: 758 calories, 55g fat, 12g protein, 6g fiber, 64g carbs
Based on 21 crackers, each cracker: 36 calories, 2.62g fat, .57g protein, .29g fiber, 3.05g carbs

PASTURED CHICKEN THIGHS

7/22/2018

We purchased 8 (pastured) chicken thighs, and from that we made:

Four 6 oz packages of seasoned ground chicken for chicken crumbles on a salad
Four chicken patties
Bone Broth consisting of sauteed onion, celery, garlic --- before adding chicken thigh bones and fat, and seasonings like ginger, turmeric, himilayan sea salt, cardamom, apple cider vinegar, bay leaves, dill, black peppercorns, and enough water to fill the instant pot to maximum. We used the Instant Pot pressure-cooking Meat Setting.

Feels like a feast day!

TURKEY CHORIZO

7/21/2018

A Make-Ahead Recipe for Dr. Gundry's Ultimate Breakfast Recipe, Green Egg Sausage Muffin

A simple delicious recipe for Turkey Chorizo, a lighted up version which can be made in 15 minutes. Easy, fast, tasty!
Ingredients

1 pound ground (pastured) turkey
1 teaspoon salt
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano (optional)
2 teaspoons granulated garlic
¼-½ teaspoon chipotle powder (or cayenne) or sub 1 teaspoon chili flakes
1 tablespoon vinegar (white, red, or apple cider)

instructions

Place all ingredients in a medium bowl.
Mix well using your hands.
Store in the fridge, or freeze until ready to use.
To cook, simply brown it in a skillet with a little oil, breaking it up into smaller pieces, like you would ground beef.
(Alternately, you could shape into breakfast patties,or burgers, and sear, finishing in the oven if necessary)
Use in tacos, burritos, enchiladas, pizza, quesadillas, nachos, or in Dr. Gundry's Muffins.

Author: Sylvia Fountaine, Feasting at Home Blog

An alternative recipe is here

CARROT WALNUT MUFFINS

7/20/2018

This is a modified version of a recipe from the new PP cookbook.
1-1/4 cups almond flour
1/4 cup coconut flour
1-1/2 cups carrots, grated
1/4 cup chopped walnuts
1/4 cup monkfruit or other compliant sweetener of choice
1-1/2 teas. ground cinnamon
1/2 teas. ground ginger
3/8 teas. baking soda
1/4 teas. salt
1/4 teaspoon ground nutmeg
2 eggs, beaten until fluffy
1/2 cup compliant non-dairy milk or 1/4 cup each cream + water
1/3 cup EVOO or other compliant oil of choice
1 tabl. apple cider vinegar
2 teas. vanilla

Mix dry ingredients. Add carrots and walnuts and mix. Add eggs and mix. Add remaining liquid ingredients and mix well. Line 12 muffin tins with cupcake liners, and divide batter evenly among the cups. Bake in a preheated 350 degree F oven for 18 to 22 minutes.

Source: Darlene Lindholm, Facebook - The Plant Paradox Recipe Sharing Group