WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, May 18, 2013

Spicy Yuca Salad(dairy free, egg free, corn-free, potato-free, nut-free, soy-free)

There seem to be endless ways we are now finding to cook Yuca. We do try to add it to Abby's diet at least 1 time week if not more- it is a natural anti- inflammatory.

This reminds us of german potato salad- but way better!

1 yuca, peeled, sliced(or chunks like potato salad size)and boiled

5-6 cloves of garlic(the more the merrier!)

1 red onion(or yellow, or white, we liked the color added with the red)

1-2 jalapeno's- (fresh from the garden, make sure to remove the seeds if you are worried about too much heat)

Grapeseed oil or Olive Oil(if you have found some that is safe for you)

1/2 teaspoon salt and pepper(to taste really)
1/2 teaspoon cumin
1/2 teaspoon ground red pepper(to taste)

2 tablespoons Braggs apple cider vinegar

fresh parsley or cilantro(allergic so we stick to parsley)

Cook the yucca and drain and set aside.

Saute the onions,garlic, jalapeno with grapeseed oil(be generous with the oil,)

Once onions and jalapeno are soft add yuca(keep on heat, we like this served warm). Stir. Add vinegar and seasoning. cut in parsley.

Finally, add a generous dash of grapeseed or olive oil till moist.

We really like this hot, but we enjoyed it chilled as well. The vinegar seems to really transform the yuca.


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