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!

:)

Monday, 10 October 2011

Purple Sweet Potato Biscuits











1 cup cooked purple fleshed sweet potato (oven roasted, then peeled)
1/2 cup water
2 tbsp apple cider vinegar
1 tbsp dried marjoram

6 tbsp extra virgin coconut oil

1 cup blanched almond flour
1 1/2 cup kamut flour
1 tsp sea salt
2 tsp baking soda
1/4 tsp chili powder


directions:

preheat the oven to 345

1. puree the sweet potato, water, marjoram, and apple cider vinegar to form a smooth paste and set aside
2. in a large bowl, combine the almond flour, kamut flour, sea salt, baking soda, and chili powder
3. cut the coconut oil into the flour mixture until it resembles coarse, pepply sand
4. fold in the sweet potato mixture to form a soft dough
5. pat the dough out to 1 inch thickness, and cut into biscuits with a biscuit cutter (you can chill the dough first for ease of use)
6. place the biscuits on a lined baking sheet, and bake for 30-35 minutes at 345

note: if you use a variety of sweet potato that is wetter than my beloved asian sweet potatoes, you may need to use extra kamut flour

Biscuits can be eaten warm or cold, freeze very well, and can be 'touched up' in the oven or toaster oven to make them seem all fresh again. The texture is supremely tender, moist, and flakey.
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