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!

:)

Sunday 6 October 2013

Banana cookie bars V 2.0

In which banana, oatmeal, and shredded coconut become very good friends! A vegan optional, wholesome cookie with some traditional appeal.










2 cups mashed banana -- try to use very ripe ones
1/2 cup melted butter (or coconut oil -- my personal preference)
1/2 cup coconut sugar (optional) (2 cups banana will make this quite sweet but for something with a rich deeper sweetness, use the coconut sugar too)

1/2 tsp sea salt
1 tbsp ground vanilla bean (plus 1 tbsp vanilla extract if you are vanilla fiend)

2 cup shredded coconut
3 cups oat flakes


directions:

1. combine the ingredients in the order listed
2. pat out the mixture onto a lined baking sheet (I use a silicone baking mat on my baking sheet, but parchment would be fine, too)
3. score into 36 bar shapes (6 x6)
4. bake at 345 for 30 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge




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