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

Truffles Again

I've decided to make more truffles -- why not?

I've changed the recipe this time (increased the chocolate to cream ratio) in hopes of making a truffle with more body. While the previous truffles tasted heavenly, they were a little ... wimpy. So, please find a nearly 50% increase in chocolate for a truffle with more tooth. The resulting truffle is still creamy, but with a darker, more mysterious demeanor. Bon appetit, mes amis.






ingredients:

1 cup cream
2 tbsp butter (room temperature)
a generous pinch of sea salt
1 tsp vanilla extract
10 oz bittersweet Callebaut chocolate (or your fave)


directions:

1. heat the cream, vanilla, and sea salt just to the point of simmering
2. pour over room temperature butter and chocolate morsels
3. let sit for 2 minutes
4. stir gently and slowly until well combined
5. chill for two hours after fully cooled
6. roll into balls, and roll the balls in raw roasted pecan meal, cinnamon, and coconut sugar with a pinch of sea salt
7. roll into balls around roasted hazelnuts, then roll the balls in raw cacao and coconut sugar
8. make tiny bowls and fill the bowls with organic peanut butter, then cap the bowls so you have tiny balls filled with peanut butter. Roll the balls in raw cacao and coconut sugar
9. sky's the limit!! your idea here!!!!


Keep chilled. Serve to people you really really really like.

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