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, 6 August 2017

"granola" bars -- gluten free, grain free, sugar free, low inflammatory vegan snacks

Both a friend of mine and I are struggling with auto-immune diseases right now. In an effort to reduce  grain proteins, starches, and sugars in an effort to decrease our inflammatory load, I came up with these awesome bites. Soaking the seeds and nuts before using helps that too!!

equipment needed:
mixing bowl
mixing spoon
measuring cups
measuring spoon
coffee or seed grinder
square pans -- I like silicone pans -- 8 inch x 2 (and place the silicone on a metal baking sheet for stability)
metal spatula (for cutting the bars after
(or a knife and cutting board)

1/2 cup coconut butter
1 cup xylitol
1/2 cup boiling water
1 tbsp apple cider vinegar

1 tbsp psyllium powder
1/4 cup green banana flour
1/4 cup ground chia seeds
1 cup almond flour
1/2 tsp xanthan gum

1 tsp baking soda
1 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp tonka bean power

(optional 2 tbsp cacao powder)

1/2 cup hemp hearts
2 cups shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup walnut pieces

345 for 40 to 45 minutes

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