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!


Thursday, 9 August 2012

Meat Bobs -- gluten free, meat free, and 4 year old friendly

Meatballs watch out there is a new Bob in town.  My four year old calls 'em meat bobs. They are made of lentils, seeds, and veggies, and they pretty fun to have around.

1 cup lentils
1 onion
1 tbsp coconut oil
2 1/2 cups water
sea salt
black pepper
1 clove of garlic, finely minced

1/2 cup flax meal
1/2 cup chia seeds
1/4 cup hemp seeds
1/4 cup ground sesame seeds
1/4 cup ground cashew

1 cup grated carrot 
1 cup almond flour 
1 sweet potato grated
2 eggs

2 tbsp nutritional yeast

salt and pepper to taste


1. cook the lentils with the water, onion, coconut oil, sea salt, black pepper, and any other seasonings that float your boat. I added some granulated dried garlic, and some italian seasoning (mixed herbs)
2. grate the carrot, and mix in the cooked lentils with the flax, chia, and hemp seeds
3. add the almond flour, and adjust the seasonings
4. add the eggs
5. roll into balls, and place on a lined baking sheet 
6. bake at 345 for 30 minutes

I made 'em about 1 to 1 1/2 inch in diameter

Delicious! For real. And really great at room temperature the next day.

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