Wednesday, May 9, 2018

Genius Brazilian Cheese Bread Made Without Grains (Or Lectins)

In his bestselling book The Plant Paradox, renowned cardiologist Dr. Steven Gundry introduced us to the lectin-free way of life. We - like everyone else who read this best-seller - were floored to find out that some of the most benign-seeming foods could be contributing to some of the most persistent illnesses of our day. Going lectin-free became an overnight phenomenon, and, just as quickly, a source of major confusion.

The Plant Paradox Cookbook is Dr. Gundry's response to the rampant "well, what can we actually eat" questions. Featuring over one-hundred recipes, the brand new cookbook breaks down lectin-free eating and offers cooking hacks for making high-lectin foods safe to eat. Lectin-free or no, we love this genius recipe for cheese bread sans the bread... 

There’s a tiny neighborhood pizza place in Los Angeles that serves the most addictive pão de queijo — a super-flavorful Brazilian cheesy bread that fits the Plant Paradox program perfectly. If you’ve ever made cream puffs, this twice-cooked dough technique may be already familiar to you. It takes a little bit of extra time, but the results are worth it! [olists num=1]

Discover more learnings from The Plant Paradox here.

The post Genius Brazilian Cheese Bread Made Without Grains (Or Lectins) appeared first on The Chalkboard.



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