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, 16 October 2011

Peanut Butter and Honey Ice Cream -- Sticky Kids stuff







I have to tell you it's pretty fabulous. Sinfully rich, fabulously delicious, and such a classic combination of flavours. A small scoop is enough to tantalize as well as satisfy.

ingredients:

2 cups whole milk
1/2 cup raw honey
1/2 cup natural organic peanut butter

a pinch of sea salt
a pinch or two of ground vanilla bean
a pinch or two of ceylon cinnamon


directions:
1. combine and freeze according to your ice cream maker's instructions.
2. share because it's just too damn good to keep to yourself.
3. don't be surprised if it's all gone when you come home ...

Sometimes the simple things in life are so good.
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2 comments:

Jessica said...

Could you make this using Almond, Rice or Soy milk instead?

1 November 2011 at 13:50
stacey said...

Jessica, I bet it would work well with any of the above. I lean towards almond milk when I don't use raw milk. Let me know if you try it how it works!

27 November 2011 at 19:19

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