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!

:)

Sunday 26 June 2011

Dinner at the Cottage -- This is how we roll

There's this place called Hi Berry that is a farm between Port Elgin and South Hampton, on Lake Huron. They sell produce right off their farm, and it's great fun to stop in daily for fresh veggies for dinner. Right now they have new potatoes, asparagus a plenty, swiss chard and spinach, strawberries, and just yesterday, kohlrabi. We made many meals of tiny tiny roasted sweet potatoes (think the size of marbles) and lightly sauteed asparagus (with garlic scapes, yum). Pancakes are a ubiquitous favourite of my family, and we made a grain and gluten free version containing lots of almond flour, hemp seeds, and flax seeds that were abso-fab with the local maple syrup. Dessert was strawberry apple pie filling (yum yum)

gluten-free, grain-free, dairy-free, protein-rich pancakes made with almond four, flax meal, and hemp seeds

ubiquitous sauteed broccoli ... we are so predictable

mini roasted potatoes with herbs and cumin ... or nothin' at all

asparagus season is short lived, so eat up ...

pie minus the pi


and there you have it!
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2 comments:

Monique P said...

Looks delicious!

2 September 2011 at 19:26
stacey said...

Thank you so much for visiting and commenting. It really was delicious. :)

2 September 2011 at 19:53

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