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!

:)

Friday 27 April 2012

Socca again -- vegetable soup's best friend

Socca is kind of like a flat bread, but made with chickpea flour, and so spiked with zesty flavour that it's kind of a sinfully tasty treat. I wanted this one to groove nicely with the vegetable soup we were having for dinner, so I added in some organic vegetable bouillion powder. The results were well worth the effort.






ingredients:


2 tbsp coconut oil
1 1/2 cups water hot
1/4 tsp sea salt
1 tsp cumin
1/2 - 1 tsp chili powder
2 tsp organic vegetable bouillion
black pepper

1 cup chickpea flour

2 tbsp apple cider vinegar

1/2 cup ground flax seed -- just for fun

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit
2. heat the oven to 345 with the skillet in it so it becomes a little warm
3. oil a skillet and pour it on
4. bake at 345 for 1 hour or so, until crispy and chewy

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