... And all things wellness!
These baguettes are AMAZING! You’d never guess they’re gluten-free! And they’re super simple to make! Perfectly crispy on the outside and soft and airy on the inside – just like good bread should be! I had to make it for myself after watching Jules Shepard …
Everything is awesome with chocolate – am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as …
Creamy, whipped Yuca Mash! Simple, healthy, and made with all “real food” ingredients!!! What can be better than that? Oh, maybe that it’s Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It’s a root vegetable, also called cassava or manioc, that’s a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. I’m literally OBSESSED!!! This is a super easy dish to prepare, and a great one if you’re cooking yuca for the first time.
You may wonder, why make Yuca Mash instead of mashed potatoes??? Great question! While they’re both root vegetables, look the same once mashed, have a very similar flavor profile, and are good sources of vitamin c and potassium, yuca has a few benefits over white potatoes.
Most significantly, yuca has a low glycemic index (GI) of 46 (below 55 is considered low) while a baked white potato has a GI of 72.5 (above 70 is considered high.) Having a low glycemic index means that a food releases glucose into the bloodstream at a slow, steady rate without causing blood sugar spikes. For those with blood sugar issues (like me) yuca is a way better option. It has even been recommended by the Philippines’ Department of Science and Technology for diabetics.
The sense of fullness one gets from eating yuca has been shown to aid in weight loss as well! (Yay!)
Unlike potatoes, yuca is not genetically modified. That’s super important to me!
While both yuca and potatoes contain resistant starch, potatoes must either be eaten raw, or cooked and then fully cooled (and eaten cold) to gain the benefits. Resistant starch got its name because it resists digestion throughout the small intestines. It makes its way all the way to the large intestines undigested. It’s here where it becomes food for beneficial probiotic bacteria, thereby supporting colon health. Within the large intestines it ferments into short chain fatty acids (SCFAs) such as butyrate, which provide numerous potential health benefits. #Eatyuca!!!
For more details see: Yuca (Cassava) Nutrition Facts
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*Printer-friendly recipe below*
Serves 6
Yuca Mash Ingredients:
-1 1/2 pounds fresh or frozen yuca (1 small bag Goya frozen yuca)
-1 teaspoon granulated onion (I use Primal Palate organic seasoning)
-1 1/2 teaspoons Himalayan pink salt (I use Primal Palate organic seasoning)
-1/4 teaspoon fresh ground black pepper (omit for AIP)
-3 organic garlic cloves – minced
-1 tablespoon avocado oil (I use Chosen Foods 100% Pure Avocado Oil)
-1 cup almond milk
-2 tablespoons fresh chives – chopped
Instructions:
-Bring a large pot of water to a boil.
-If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
-Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don’t cook for too long or you’ll end up with a sticky pile of mush!
-Once boiled, drain water and allow to cool slightly.
-Once cool enough to handle, remove the stick-like stem that runs through the center
-Cut yuca into chunks to make it easier to mash.
-Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
-Place boiled yuca either into food processor or large bowl, along with granulated onion, minced garlic, salt, pepper, avocado oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
-Blend until perfectly creamy.
-Add chopped chives and thoroughly blend with a spoon. Garnish with additional chives.
as well as pantry items & kitchen gadgets I personally use to make Crazy For Yuca recipes!
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Creamy, whipped Yuca Mash!!! Simple, healthy, and made with all "real food" ingredients. What can be better than that? Oh, maybe that it's Paleo, low glycemic, non-GMO, non-inflammatory, as well as Whole30 and autoimmune protocol approved!! Not sure what yuca is??? It's a root vegetable, also called cassava or manioc, that's a staple in Latin, Asian, and African cooking. It has been gaining popularity in the US lately within the healthy eating community. This is a super easy dish to prepare, and a great one if you're cooking yuca for the first time.
Bring a large pot of water to a boil.
If using frozen yuca, it has already been peeled. If using fresh yuca, the skin must first be removed. For instructions on how to peel yuca click here: How to Peel Fresh Yuca
Place peeled yuca into pot of boiling water (no need to defrost if frozen) and boil for 25 minutes. I boil my yuca for a few extra minutes for Yuca Mash as compared to other recipes. Cooking for that 5 extra minutes will make the yuca must softer, and the Yuca Mash much creamier. But don't cook for too long or you'll end up with a sticky pile of mush!
Once boiled, drain water and allow to cool slightly.
Once cool enough to handle, remove the stick-like stem that runs through the center.
Cut yuca into chunks to make it easier to mash.
Yuca can be mashed in a food processor, with an electric beater, or a hand masher.
Place boiled yuca either into food processor or large bowl along with granulated onion, minced garlic, salt, pepper, oil, and almond milk. (*If using a food processor, work in 3 or 4 batches to not overwhelm the machine.)
Blend until perfectly creamy.
Add chopped chives and thoroughly blend. Garnish with additional chives.
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
