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!

:)

Wednesday, 7 December 2011

Granola -- get creative







I don't mean to be annoying. This post is more about how you can just get creative when cooking. This morning, for instance, I had some pecans that smiled enticingly at me whilst I was concocting our granola. In they went. Whatever you have, whatever you like, in it can go. For a long time, I was putting in walnuts. I don't even have any walnuts right now. I'm in more of a pecan mood. Pecans have sort of a maple flavour, so they go really well with the maple syrup that I used.  Anyway, it's still granola. It's still great. And it will keep you going for a very long time if you eat it for breakfast. Or for a snack. Or for dinner. Whatever. Granola knows no rules. So, come on all you rebels -- go nuts. Literally. Nuts. Nuts are good for you.

ingredients:

1/4 cup extra virgin coconut oil
1/2 cup smooth organic all natural peanut butter
1/4 cup maple syrup (you could also go with honey if you prefer)

1 cup quinoa flakes
1 cup spelt flakes
1 cup oat flakes

1 cup raw almonds, chopped
1 cup raw cashews, chopped
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup raw shredded coconut (organic)
1 cup chopped pecans

1 tsp ground vanilla bean
1 tbsp ceylon cinnamon
1/2 tsp sea salt

1/4 cup hemp hearts
1/4 cup chia seeds
1 cup ground flax seeds
2 cups organic raisins


directions:

preheat the oven to 250

1. combine the pumpkin seeds, sunflower seeds, cashews, almonds, coconut, quinoa flakes, spelt flakes, and oat flakes in a very large bowl. Add the vanilla, cinnamon, and sea salt.
2. combine the coconut oil, peanut butter, and maple syrup
3. pour the coconut oil, peanut butter, and maple syrup concoction over the contents of the bowl and stir very well until completely combined
4. spread evenly on two parchment lined baking sheets
5. bake at 250 for 60 minutes
6. after 60 minutes, turn the oven off and leave the trays in for another hour as the oven cools
7. remove the trays from the oven, return the granola to the large bowl, and add the hemp hearts, flax meal, chia seeds, and raisins.
8. mix well
9. when fully cool, store the granola in an airtight container

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