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!

:)

Tuesday 19 October 2010

Squash and Pecan Patties -- Yes, More Squash


YET ANOTHER SQUASH RECIPE
With a toddler in the house, I'm keen on things that can be picked up and easily eaten. Although I see the importance of practicing with utensils, sometimes his patience is less than his tummy capacity. Call me crazy, but I hate seeing my son go to bed hungry. For this reason we make pancakes a lot -- out of spinach, out of chickpea flour, out of eggs and broccoli, or out of more traditional pancake ingredients. If he can pick it up and eat it sans frustration at the end of a tiring day, there will likely be a happy ending to dinner.

With so much squash rambling around in our house, I thought it would be fun to make squash patties.

ingredients:

1 cup cooked (red hubbard) squash (but you can use whatever you like. Maybe not spaghetti squash)
1/2 cup pecan meal
3/4 tsp sea salt
1 tsp apple cider vinegar
1 tbsp coconut oil
black pepper

directions:

1. finely chop the cooked squash
2. mix in the pecan meal
3. add the remaining ingredients and season (I think next time I would add some chili powder) to your taste
4. scoop the 'batter' onto a baking sheet and flatten a little into rounds
5. bake at 345 for 30 minutes

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