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!


Saturday, 2 November 2013

carrot layer cake -- gluten free, grain free, sugar free, wholesome and delicious

Triple layer cake always looks festive, even if it's for no good reason. Yum!!

1 1/2 cup boiling water
1/2 cup coconut oil
1/2 cup coconut nectar
1/2 cup coconut sugar
4 eggs
1 tbsp vanilla extract
1 tbsp lemon juice

1/2  tsp sea salt (1 tsp sea salt)
1 tsp ginger
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean
1/4 cup ground chia seeds

1/2 tsp baking soda
2 cups almond flour

1/4 cup coconut flour

2 cups finely grated carrot

1. combine ingredients
2. divide evenly into 3 prepared round baking pans (greased generously and lined with parchment
3. bake at 345 for 45 minutes
5. remove and allow to cool

cream cheese frosting:

3 cups raw cashews, soaked for 2 hours then rinsed
3 tbsp water
1/4 to 1/3 cup agave
1/2 cup coconut oil
3 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp sea salt

puree all together until creamy ...

No comments: