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, 22 April 2013

Gorgeous orange and green Layered vegetable Goodness -- vegan, gluten free, grain free

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. Holy moly it's delicious.


2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1/4 cup chia
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1/4 cup chia seeds
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups tomato sauce

1. process the cashews and broccoli, then set aside
2. process the cashews and sweet potato and carrot, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. layers some vegetables in the bottom on top of the parchment, then cover with 1/2 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 1/2 cup of tomato sauce, then a different colour (1/2 of the other), 1/2 cup tomato sauce, then the rest of the first colour, 1/2 cup tomato sauce, and finally the last layer
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

Hah I meant to put the tomato sauce between the layers and forgot. So, oops.
I put it first and last, but not in between.

Anyway, hopefully it will all taste divine.

No comments: