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!


Tuesday, 24 December 2013

Party Polenta

Polenta makes a great addition to the great party spread. Bake it in a pan, then let it cool and set fully. Cut it into small pieces, and bake those in the oven to crisp up the edges and warm up for eating. Yum.


2 tbsp coconut oil
1 cup finely chopped onion

3 cups diced tomatoes

1 cup corn kernels (I used frozen organic to avoid Monsanto)

2 cups organic corn meal

6 cups boiling water (there was still liquid left from the tomatoes)
4 tsp sea salt
1 tsp chili powder
1 tbsp marjoram


in a very large sauté pan
1. saute the onion
2. add the tomatoes and cook down a little
3. add the corn and continue to cook down until the tomatoes are deconstructed
4. add the water and the seasonings
6. add the corn meal and stir gently until totally combined. Turn of the heat and stir  until a little thickened
7. divide into 2 square glass pans that have been generously oiled or one large rectangle pan that has received the same treatment
8. sprinkle the top with granulated garlic and dried rosemary if desired
9. bake at 345 for 60 minutes
10. let cool and set
11. cut into 'fingers' or squares.
12. pieces can be heated on a lined baking sheet in the oven before serving, or pan fried in oil if desired.

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