Happy Wellness Wednesday,
Cassava (yuca) is a starchy, mildly sweet root used around the world, hearty enough for stews and fritters, neutral enough to take on bold spices and naturally gluten-free. It’s an energy-rich staple that’s great when you want filling, plant-based meals that feel satisfying.
While I’m not against whole grains, cassava-based pastas or tortillas can be useful gluten-free options for clients with true gluten sensitivity. However, those “healthy” swaps can still be high in oil or sodium, so I encourage you to read the labels.
Try these simple, oil-free ideas with whole cassava: bake thin slices into chips, simmer cubes into stews or use mashed cassava as a base for grain-free wraps.
I invite you to try cassava in its whole form and tell me what you think.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
