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

Lentil and Vegetable Crackers

I have a fondness for savoury crisp crackers like this -- full of good stuff for your body. You could just eat a bowl of vegetables and lentils. Or you could eat these. Yum.


1 1/2 cup urad dal well cooked into porridge
1 1/2 cups urad dal, squash, and cabbage well cooked into porridge (any vegetable and lentil or bean stew will do)
1/4 cup sundried tomatoes

1/4 cup coconut oil

1 tsp sea salt
1/2 tsp cumin
2 tbsp marjoram

2 tbsp mesquite
2 tbsp sweet potato flour

1/4 cup ground chia seeds
1/4 cup flax meal
1/2 cup hemp hearts

1 cup shredded coconut

1. combine the lentils, lentils and vegetables, coconut oil and sundried tomatoes and puree with a stick blender
2. add the rest of the ingredients and stir into dough
2. roll out in 4 parts onto  line baking sheets -- make the crackers as thin as possible -- underneath a sheet of parchment
3. score into squares before baking
4. bake at 345 for 14 minutes
5. dehydrate at 200 for 3 hours or until crisp

No comments: