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, 21 June 2013

Savoury Carrot Muffins

2 cups hot water
1/4 cup extra virgin coconut oil

1 tsp sea salt
black pepper
1/4 cup ground chia
1/4 cup ground flax
1 cup ground shredded coconut
1/2 cup ground hemp hearts
1 cup ground pumpkin seeds

4 eggs

1/2 tsp baking soda

2 tbsp sweet potato flour (optional)

2 cups shredded carrot


1. combine the ingredients in the order listed
2. scoop into lined muffin cups (or silicone muffin cups)
3. bake at 345 for 45 minutes or until they spring back a little when gently nudged
4. makes 24 muffins!

I left these plain so they could be made into little sandwiches with almond butter or with cheese, but if you want to eat them by themselves, go for some oregano, rosemary, chili powder, or whatever rocks your boat.

No comments: