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 12 February 2012

Chocolate, peanut butter, and honey cookies -- the evil twin





Yet another gluten free, grain free extravaganza. I'm on a honey kick these days -- I like the way it sweetens especially in conjunction with peanut butter, and it seems to be well tolerated. These cookies are loaded with blood-sugar stabilizers, and they taste like they are really bad for you.


ingredients:

1 cup peanut butter (organic crunchy this time)
1/2 cup unpasteurized honey
2 eggs
1 tbps apple cider vinegar
1/4 cup coconut oil

2 tsp ground vanilla
2 tsp ceylon cinnamon
3/4  tsp sea salt
1/4 cup raw cacao
1 cup shredded coconut

1/4 cup chia
1 1/2 cups almond flour
1/2 tsp baking soda


directions:
1. combine the peanut butter, coconut oil, and honey
2. mix in the eggs and the apple cider vinegar
3. add the vanilla, cinnamon, and sea salt
4. mix in the chia, cacao, and coconut
5. add the baking soda and almond flour, and mix well
6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork
7. bake at 345 for 12 minutes
8. store in an airtight container when fully cool

makes 4 dozen cookies (2 very full trays)
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