Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Monday, 1 February 2016

Oat bran rolled cookies

1 cup boiling water
1/4 cup coconut oil

1 1/2 cups kamut flour
1/2 cup tapioca starch
3/4 cup oat bran cereal
1/2 cup scotch oatmeal
3/4 cup coconut sugar

1/2 tsp sea salt
1/2 tsp ground vanilla
1 tsp ceylon cinnamon
1 tsp cream of tartar
1/2 tsp baking soda
















1. combine boiling water and coconut oil and allow to melt
2. combine dry ingredients
3. add wet ingredients






roll out onto two silicone baking mats to form large rectangle and cut into squares prior to baking


bake at 345 for 16 minutes

Comforting Oat Bran Cakies -- vegan soft cookies

We love the soft and spongey texture of these little cookies. They are comforting and simple. I made these ones a little sweeter than the Kamut cakies -- but with 2/3 of a cup of coconut sugar, these are not extraordinarily sweet, either.









equipment:

grinder for chia seeds
mixing bowl
mixing spoon
measuring cups
measuring spoons

silicone mats and baking sheets
oven
kettle


ingredients:

A:
2 cups boiling water
1/4 cup coconut oil
1 tsp vanilla extract (organic)

B:
1 cup organic kamut flour
2/3 cup coconut sugar
1 cup oat bran
1/2 cup tapioca starch
1/4 cup ground chia seeds

C:
1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp ground vanilla bean


direction:

1. combine the boiling water with the coconut oil and let melt, then add the vanilla extract
2. in a large bowl, combine all the dry ingredients (B and C)
3. add the wet ingredients (A) once the oil has fully melted, and stir to combine
4. scoop the batter onto a silicone lined baking sheet by teaspoonful
5. bake at 345 for 24 minutes
6. depending on size of cookie, will make approx 40


Crockpot -- delicious vegetable soup

For me, having a crockpot is an amazing time saving way to make meals. And because of what we cook in the crockpot, it's incredibly economical. We purchase the vegetables that are readily available, and use dried split chickpeas and lentils. Delicious with freshly baked bread, it's the perfect meal for a winter evening.







equipment needed:

crockpot
knife
cutting board
kettle


ingredients:

2 tbsp coconut oil
1 1/2 cups diced onion

1 cup green cabbage, finely chopped


2 cups split chickpeas, dried
1 cup green lentils, dried


2 cups diced celery hearts
2 cups diced carrots

4 dried shiitake mushrooms

2 cups sliced sweet potato

5 tsp sea salt
2 tbsp herbe de provence




12 cups boiling water


directions:

1. turn on the crockpot and set it for 5 hours on high
2. add the coconut oil
3. layer in the onion and green cabbage
4. layer in the split chickpeas and green lentils, rinsing them first.
5. layer in the celery hearts and diced carrots
6. toss in some dried shiitake mushrooms
7. throw a couple cups of thickly sliced sweet potato on top
8. sprinkle the whole thing with sea salt and herbe de provence
9. pour on the boiling water
10. cook for 5 hours or until the chickpeas and lentils are tender
11. taste
12. add seasoning if needed

Saturday, 23 January 2016

Vegan Roast -- our favourite holiday feast

This comes out for holiday meals. Because it's fancy feeling and beats the heck out of tofurkey-type preparations. Make sure you cook it long enough, and remember that unstuffed is perfect, even if stuffed looks fancy. Huge hit. Very popular in our neck of the woods.

























equipment needed:

grinder for chia seeds
food processor to grind up vegetables
baking dish or casserole
mixing bowl
mixing spoon
measuring cups
measuring spoons
baking parchment


ingredients:

1 cup water
1 medium onion
1 large carrot
3 small celery ribs

2 tsp sea salt -- don't skimp on the sea salt
1 tbsp nutritional yeast
1/2 tsp sesame oil

1/4 cup ground chia seeds
1/4 cup black bean flour
4 tbsp sweet potato flour

2 tbsp coconut oil

1 tbsp herbe de provence
1/4 tsp granulated garlic
2 tbsp mesquite

2 cups gluten flour


directions:

1. in a food processor, puree the onion, carrot, and celery
2. add the water, and process again
3. add the salt, nutritional yeast, sesame oil, ground chia, black bean flour, sweet potato flour, coconut oil, herbe de provence, granulated garlic, and mesquite
4. process until thoroughly combined
5. transfer the mixture to a bowl
6. stir in the gluten flour



Divide into 2 portions and wrap in parchment and put in a ziplock bag, and let sit overnight in fridge!!!
Or keep in 1 portion, and make a massive roast.

Option 1:
1. roll out into large oval/rectangle
2. sprinkle with pecans, bits of dried apple, finely diced sweet potato
3. roll up
4. place on parchment in casserole -- I used cast iron dutch oven
5. surround with autumn vegetables that have bene tossed with coconut oil, sea salt, black pepper
(vegetable suggestions: onion, carrot, sweet potato, possibly mushrooms such as oyster or king, parsnips)

Option 2.
1. form into loaf shape
2. place on parchment in casserole
3. surround with autumn vegetables that have been tossed with coconut oil, sea salt, and black pepper.  Heck, you can even go for herbe de provence.


bake at 345 for 90 minutes in cast iron dutch oven -- or up to 2 1/2 hours if you do one massive roast


** chickpea flour sticks with chili powder -- vegan, gluten free, grain free,

I get my chickpea flour  -- in this case besan flour -- from the Indian market up the street. I made these with it. One time with chili powder and mesquite, another time with garlic and oregano. The thing they had in common both times is that they were delicious. But personally, I thought the flavours worked a little better with the garlic and oregano. Although a two year old who was with us seemed to disagree, if the vast quantity of chili powder chickpea flour sticks he ate was any indication.












equipment needed:

measuring cups
measuring spoons
mixing bowl
mixing spoons
silicone mats
baking sheets


ingredients:

1/2 cup warm water
2 tbsp coconut sugar
2 tsp bread yeast

1/4 cup chia seeds
1/2 cup tapioca starch
1 1/2 cups chickpea flour
1/2  cup raw almond flour

1 tsp sea salt
3 tsp chili powder
2 tbsp mesquite


directions:

1. mix together the warm water, coconut sugar, and yeast, and set aside to proof
2. in a bowl combine the dry ingredients
3. add the water/yeast mixture to the dry ingredients and mix to form a dough
4.  roll dough into sticks -- sprinkle with large salt
5. let rise for a while
6. bake at 345 for 20 minutes



**** garlic bread sticks -- made with Kamut flour

I mean, who doesn't like soft chewy garlicky breadsticks? These happened. And they were pretty much a big hit.



equipment needed:

bread mixer or a bowl and spoon, followed by your hands and the counter
measuring spoons
measuring cups
kettle for warm water
silicone mat and baking sheet
oven



1 tsp granulated garlic
1 tbsp dry oregano

2 tsp sea salt

1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal

1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast

make your dough
roll into thin sticks
let rise on silicone baking mat
brush with water and sprinkle with sea salt
bake at 345 for 15 minutes or so

Friday, 22 January 2016

Soft Pretzels

My rotten little beast of a son -- whom I Rotten Beast because he knows I adore the face off of him -- declared we would make soft pretzels. Ta da!!! Mix 'em, knead 'em, rise 'em, boil 'em, bake 'em. Piece a cake.











equipment needed:

measuring cups
measuring spoons
bread mixer or strong hands
large pot for boiling the pretzels
silicone mats
baking sheets

ingredients:

2 tsp sea salt
1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal


1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast


directions:

1. in a bowl or large cup, combine warm water, coconut sugar, and bread yeast
2. allow to foam, setting aside until you are ready for it
3. in the bowl of your mixer or in a large bowl, combine the sea salt, Kamut flour, tapioca starch, and corn meal
4. add the proofed water/yeast combination to the dry ingredients and mix, kneading until the dough is soft and stretchy.
5. break off small pieces of dough and roll into long thin sticks, then twist the sticks into proper knotted pretzel shapes.
6. place them on a silicone baking mat to rise for 1 1/2 hours
7. boil water in a large pot, adding a few tbsp of baking soda
8. boil the pretzels in the baking soda water for 2 minutes
9. drain the pretzels (I use a slotted spoon and then let them rest on a wire baking rack)
(If you so desire, this would be a good time to sprinkle them with large salt crystals. We didn't.
10. place on the silicone mat
11. bake at 345 for 15 to 20 minutes, depending on size of pretzels