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!

:)

Monday 1 September 2014

'milk' chocolate ice cream







This was my son's pick for ice cream flavour today. I do believe it may be our current favourite thanks to the creamy texture, and rich, luxurious flavour. Chocolate, but not overwhelming. Smooth, not bitter. Just right. A little bit of decadence in a bowl. Virtuous, but with all the forbidden seductiveness of Jessica Rabbit. If you are old enough to know who that is.


ingredients:

2 cups boiling water
1/2 cup coconut oil (3/4 cup)

1  cup dates (pitted or take the pits out)

1/2 cup coconut nectar

2 tbsp vanilla extract
1/2 tsp sea salt


1/2 cup raw cacao
1 can coconut milk



directions:

1. combine the ingredients in a bowl not including the cacao and coconut milk, and allow to stand for a while to fully soften the dates
2. once the dates are soft, and the coconut oil is melted, use your hand blender to create a smooth concoction. If you have no hand blender, use your jar blender. If you have no jar blender, maybe this recipe is not for you.
3. once the mixture is fully incorporated and beautifully smooth, add the cacao and coconut milk, and blend again
4. allow to cool and then chill
5. freeze according to your ice cream freezer's manufacturers instructions.

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