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, 12 August 2013

Thoughts on Food

We've recently had to tweak and revamp our eating habits. My husband was put on a very restricted diet due to ongoing digestive issues. To this end we've eliminated all nuts, seeds, acid, spices, chocolate, garlic, tomatoes, and all other fruit except for bananas. This has been an interesting turn-around for us, because we'd been using nuts and seeds as alternatives to grain flour when baking. And coconut oil has been my fat of choice for ages, and I've veered to butter for him. And you probably know about me that I'm an unrepentant chili-powder lover. Unapologetic even. So, suddenly my seasonings are limited to sea salt. I'm making cookies out of kamut flour and butter. I almost don't recognize myself.

Long story short, it's been 9 weeks of this 'other', and I am once again reminded that I am sensitve to the effects things such as kamut flour and whole grain millet.

But not everyone is. And quite frankly there is no good reason and no point in pushing a one-size-fits-all diet. Some people thrive on a higher carb diet that includes whole grain. Some people are brilliant on the paleo or primal approach. Some people excel as vegans, and some people need a shocking amount of fat in their diets. Some people swear by raw milk and others worship at the altar of super-foods and supplements.

The only diet that nobody thrives on as proven by study upon study and after years of anecdotal and circumstantial evidence is a diet heavy in processed foods.

We took a wrong turn back in the seventies when we started to replace fat with sugar and started to embrace processed foods as never before. In the eighties we got freaked out by fat and gorged ourselves on poor quality carbs to make up for the complete lack of fat in our foods. We started to invent weird fats to replace the healthy stable ones nature had given us that we'd unjustly vilified. And fast-forward to nearly 15 years post milenium and we are struggling more than ever with this weighty issue.

Food has become a battle-ground, and our bodies are the war.

We're fatter, sicker, over-fed, and undernourished. It's time for the 'real-food revolution', my friends. Who will join me?

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