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!


Saturday, 26 March 2011

Quinoa Polenta -- Nut free, gluten free, savoury, and great for you

A new twist on quinoa. Instead of cooking it the usual way, just in a pot with some water, I decided to cook it a la polenta, jazzing it up with some other ingredients, then baking it in the oven. The resulting polenta can be sliced and topped with something savoury such as the yummy Vegetables with Green Peas and Chickpeas we topped ours with, or eaten as a side to whatever you wish. Or by itself as a quick meal. My previous polenta was mostly cornmeal, jazzed up with a little almond meal and flax meal. Gluten free, but not nut free. This one is nut free as well as gluten free. I think it's possible to experiment and add whatever strikes your fancy. I'll often saute some tomato and garlic with the onion, and use that as a base for my cornmeal polenta. Wanting to go simple this time, I just used a little onion. However, I think this sort of dish is open to endless possibilities, depending on what sort of flavours you are in the mood for. Your imagination (and pantry) are your only limitations.


2 tbsp extra virgin coconut oil
1 small onion, finely chopped (about 1/2 cup)
1 1/2 tsp sea salt

3 cups water
1/2 tbsp herbe de provence
black pepper

1/4 cup (organic) corn meal
1/4 cup flax meal
2 tbsp chia seeds

1/2 cup amaranth
1/2 cup quinoa


1. saute the onion in coconut oil with sea salt until translucent and well cooked
2. add the boiling water and herbe de provence
3. stir in the corn meal
4. stir in the flax and chia
5. add the quinoa and amaranth
6. cook for 30 minutes at a very low simmer until thickened, and the quinoa is fully cooked
7. scoop into a greased baking dish (this would fit a square), and bake on 345 for 1 hour
8. allow to cool before cutting
9. serve as a side, or as a base for such dishes as vegetables with chickpeas and green peas

This dish won't be quite as 'cohesive' as polenta with more corn meal in it, however it will cut into pieces when cool.

I specify to use organic cornmeal because, along with soy, corn is one of the more polluted options in its non-organic form, according to my research.

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