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, 15 March 2013

Almonds roasted with lime and chill

So, these aren't so much roasted as dehydrated. They still taste more raw. If you prefer a roasty flavour, boost the temp a little. I preferred to keep the keep the nutritional profile intact, if you know what I mean. 

raw unpasteurized almonds

apple cider vinegar
lime juice

chili powder
black pepper
mesquite powder
sea salt

1. toss the almonds with lime juice and apple cider vinegar
2. add chili powder, black pepper, mesquite, and sea salt and toss thoroughly
3. taste, and adjust seasonings if needed
4. lay out on a lined baking sheet and bake at 170 degrees for 3 hours, then turn off oven and let cool down
5. store in an airtight container

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