Crunchy snacks are the hardest category to buy on this diet. Crunchy paleo snacks are harder to find than paleo friendly snacks in general, because most of what makes a packaged snack crunchy is a starch. Crisp texture in the snack aisle usually comes from a dough made with corn, rice, chickpea or lentil flour, and all four are off a paleo plate. Take the flour away and you have to get the crunch from somewhere else. There are five ways to do that, and each produces a different texture. This is a review of the crunchy categories that clear a paleo diet, sorted by what the crunch actually feels like rather than by brand. Where Crunch Comes From When...
Paleo snacks worth buying share one trait: the ingredient list is short enough to read on the shelf, and nothing on it is a grain, a legume, a dairy solid or a refined sugar. That rules out most of the packaged aisle. What is left is a smaller set of categories that hold up, plus a handful of formats that are portioned before you open them. This is a buying guide rather than a recipe post. Every category below is one you can pick up already made, and the checks at the end are the ones worth running on any bag before it goes in the cart. What Paleo Has to Mean Before You Pay for It The paleo diet...
Makhana reaches US shelves under three different names, in three different forms, through four different channels. A plain-language guide to which one to buy, what to read on the pack, and how to keep it crisp once the bag is open.
Makhana, or popped water lily seeds, comes from the Euryale ferox plant grown in Bihar, India. Here is what it is, how it is made, and how it is eaten.
