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 1 January 2012

Gluten -- an alternative protein to tofu for your soup






I wasn't keen on putting tofu in this soup for some reason, so I made a tofu and meat substitute from vital wheat gluten, which is the protein in wheat. Some people find it hard to digest. Some people like it. I fall into the latter category.

It's very very simple to make, but it takes a little bit of time. It has to be steamed or boiled before it is ready to be eaten.


ingredients:

1 cup gluten flour
1 cup water

sesame oil
bouillion powder (I used 2 tsp)
garlic powder


directions:

1. combine the seasoning and the gluten flour, then add the water and mix really quickly until it turns into a mass
2. steam on a piece of parchment in a steamer for 30 minutes
3. alternately you can also boil it for 30 minutes
4. cut into pieces to use in your soup
5. excess can be sliced and frozen
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)