THE VOLUPTUOUS VEGETARIAN: almond

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!

Showing posts with label almond. Show all posts

Saturday, 14 December 2013

Savoury Chili Powder Shortbread -- gluten free, grain free, sugar free-- vegan and delicious

Holy hannah these are amazing. Crunchy,

ingredients:

1 cup water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

3/4 tsp sea salt

1/4 cup ground chia seeds
2 cups almond flour
2 tsp chili powder
1 tbsp mesquite

1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour

directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 60 minutes followed by 170 for 3 hours and then leave in the oven and turn off the heat until the oven cools

Friday, 21 June 2013

Almond Crackers AGAIN

2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp water

1 tsp sea salt
1 tbsp chili powder
4 tbsp mesquite

2 cups almond flour

Thursday, 16 May 2013

Date and Almond Energy Bars -- raw, vegan, sugar free, hot to trot ...

Brand new energy bars fresh off the press. These ones focus on date, almond, and vanilla, so they have a wonderful mellow flavour, all the richness you want in an energy bar, and will provide a satisfying snack for those who don't want chocolate. Which, for some reason, includes my chocolate loving husband right now. I'm not sure if body-snatchers should be implicated or not ...

Colin says these give him a hit of caramel, and he loves the way the different flavours emerge one by one. He's gone through most of the batch in just a few days ...

ingredients:

1 cup raw almonds
2 cup shredded coconut
1/2 cup hemp hearts
1/4 cup ground flax
2 tbsp ground vanilla
2 tsp ceylon cinnamon
3/4 tsp sea salt

1 cup pitted honey dates

1/2 cup coconut oil

directions:

1. combine the almonds, coconut, hemp hearts, flax meal, vanilla, cinnamon, and sea salt in a food processor and process until sand-like.
2. add dates and pulse until evenly ground
3. add coconut oil and pulse until evenly combined
4. press into 2 silicone square pans and score into bars
5. chill or freeze, then break apart into pieces and store in airtight containers. we like 'em frozen, but chilled is also good!!!!

THE VOLUPTUOUS VEGETARIAN