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, 17 May 2011

Spicy Baked Squash

In Japan they commonly use a kind of squash called kabocha, that they translate as 'pumpkin' to English. However, you can find the charming kabocha here as well. This is a delightful squash because of its delicate flavour and dry texture. I am a big fan of the dry textured squash.

Being short a kabocha, but having a butternut on hand, I used the butternut for this dish. The butternut is also a delightful squash. But it's not, you know, kabocha.

Thinly sliced squash is tossed with oil, sea salt, and spices such as chili powder -- or heck, curry powder. The squash is then backed on a baking sheet until it is turning brown. Try 45 minutes.

I think I used a little chili powder, sea salt, some nutritional yeast, and black pepper. 

If you use a dry squash like kabocha, bake it until it is browning nicely here and there, and little crispy and dry to the touch. If you are using a wetter squash, such as the also adorable butternut, you won't achieve that lovely dryness, but baking will still do delightful things to it.

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