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 25 March 2013

Savoury Almonds V 3.0


I've upped the savoury ante this time around -- twice as much chili powder as last time. And a little more mesquite. Yummmmmmmm ....







800 g raw unpasteurized almonds
4 tbsp apple cider vinegar
2 tbsp lime juice

3 tbsp mesquite
4 tsp chili powder
black pepper
1/2 + 1/8 tsp sea salt

1. toss the almonds with the vinegar and lime juice until absorbed
2. add the spices and toss until evenly coated
3. spread on a lined baking sheet and dehydrate in your oven at 170 for three hours
4. turn off the oven and let the almonds cool down in there
5. store in an airtight container
6. hide the container so they don't disappear when you aren't looking
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