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 22 December 2013

Gingerbread People -- vegan, gluten free, grain free, good for you, yummy, cute, fun, and festive



Gingerbread peeps. Yep. I sprinkled them with granulated xylitol before baking (a derivative of birch trees). My son thought they were fabulous. Some of my favourite farmers devoured them. My husband didn't like the orange essence. I would go with more ginger next time!









ingredients:

1/4 cup coconut oil -- melted
1/2 cup coconut nectar
1/4 cup coconut sugar
2 tbsp vanilla extract
2 tbsp lemon juice
10 drops orange essential (go with 5 drops)

2 tbsp ground vanilla bean
1 tbsp ginger (go with 2 tbsp)
2 tbsp carob powder
1 tbsp ceylon cinnamon
1/2 tsp sea salt
1/2 tsp baking soda

1/4 cup chia seeds finely ground
1/2 tsp baking soda
1 cup finely ground sunflower seeds (or one cup of almond flour)
1/2 cup coconut flour (go with 1/4 cup next time)


coconut sugar or xylitol or erythritol to sprinkle on top (optional)

directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container
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