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

Thanksgiving Roast with stuffing


2 1/2 cup gluten flour

1 cup water
1 tsp sea salt
1 tsp thyme
1 tbsp nutritional yeast
1 onion (200g)
1 carrot (75 g)
1 sweet potato (50g)
shiitake mushrooms (100g)
1/4 cup chia seeds, finely ground
2 tbsp coconut oil
2 tbsp red miso

1. in a food processor, reduced the  vegetables, water, and spices to a puree
2. in a bowl, stir together by hand the gluten flour and the pureed concoction
3. flatten the result into a large rectangle
4. fill with stuffing
5. roll up
6. bake in the over basted with coconut oil, and decorated with oyster mushrooms, and sprinkled with rosemary and sea salt
7. bake for 1 to 1 1/2 hours in a large baking dish (I lined mine with parchment)
8. make sure it doesn't dry out ... 

wild rice with apricots and celery -- 2 cups of stuffing plus 1/4 cup extra chopped apricots

Wild Rice Stuffing

2 cups boiling water
1 cup wild rice
a few dried mushrooms
a few celery leaves
1/2 tsp sea salt or less

saute onion and celery in coconut oil
add the cooked rice
add sea salt and thyme and marjoram to taste
add 1/4 cup diced dried apricots (unsulphured is best)

if it starts to stick, add a little more water

oyster mushrooms tossed with coconut oil and sea salt

sprinkle of rosemary

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