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!


Monday, 10 September 2012

konnyaku noodle salad -- hot or cold -- gluten free, grain free, vegan, footloose and fancy free ...

Fun with noodles.  I made a version of this in the summer with things that included baby cucumbers, corn, and chickpeas in addition to some of the other delicacies. The chickpeas were not texturally appropriate, but I enjoyed it otherwise. This version is a little more asian flavoured ...

1 package (400 g) shiratake (konnyaku) noodles

1 onion, finely chopped
1 carrot, finely chopped
2 tbsp coconut oil
4 tbsp cashews
4 tbsp almonds
2 tbsp black sesame seeds
1 cup frozen green peas

2 cups broccoli, cut into little wee bites

1 x 227ml container water chestnuts, sliced and cut in half

soy sauce


1. sautee the onion and carrot in coconut oil with the cashews, almonds, sesame seeds, and peas. Add the water chestnuts, and some soy sauce and honey to season.
2. add the broccoli, cook to al dente
3. add the konnyaku noodles. Don't over cook!!!
4. serve

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