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, 6 July 2017

Chickpea Fries V 2.0

2 cups water
1 tbsp coconut oil
1/2 - 3/4 tsp sea salt

1 tsp cumin

1 cup chickpea flour

1. cook on a low simmer on a pot on the stove, stirring constantly, until thickened
2. pour into an oiled pan and cool
3. chill until set -- 1 hour
4. put onto cutting board and cut into 'fries'
5. pan fry or baste with coconut oil and oven 'fry' (I did the oven route on a lined baking sheet. I baked them at 345  for about an hour and then found I needed to finish them at 415  to get them to crisp up

No comments: