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!

:)

Thursday 12 November 2015

hallowe'en cookies -- vegan, grain free, nut free, gluten free, sweet, yummy Sugar Cookies

I made these for my son's hallowe'en happenings at school. I knew I was going to have to compete with a lot of sweetness, so instead of using my preferred sweetener of coconut sugar, I went for the organic cane. The result is a sweeter cookie, and one that is sweet enough even without icing. I dyed some icing orange by using turmeric and red tea, and make pumpkin lines on the cookies. They were a big hit.  Of course I forgot to take pictures of the iced cookies, but there you have it. The un-iced ones were simply pumpkin shaped.  I like to hope that the chia, coconut flour, chickpea flour, and sunflower seed flour all helped to keep blood sugar stable, even in the face of all that S-U-G-A-R!








equipment needed:

grinder (for chia seeds and sunflower seeds)
silicone mats
baking sheets
parchment paper and rolling pin
bowl
measuring spoons
measuring cups


ingredients:

1 cup cane  sugar
1 cup chickpea flour
1 cup ground sunflower seeds
1 cup tapioca starch
1/4 cup ground chia
1/2 cup coconut flour

1/2 tsp ground vanilla bean
3/4 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar

1/4 cup coconut oil
1/2 cup warm warm water
2 tbsp lemon juice
10 drops lemon essential oil (or vanilla extract)





icing:

3 tbsp red tea
1/8 tsp turmeric
2  cup icing sugar
pinch sea salt (be a little generous here)
a few drops orange essential oil or vanilla


directions:

1. combine the dry ingredients
2. mix the coconut oil into warm water in a separate bowl or measuring cup and let the oil melt
3. mix the wet ingredients into the dry ingredients.
4. chill the dough
5. roll the dough out between 2 sheets of baking parchment, and cut with cutters. Don't roll the dough too thin
6. bake at 345 for 15-20 minutes
7. when cool, they can be frosted with the icing piped out of a ziplock that has the corner snipped. That's what I did. Easy. If you don't have the decorating tools.
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