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!

:)

Saturday, 2 February 2013

Chili Shortbread -- gluten free, vegan, and good


Yeah, yeah, I know you are used to my obsessive riffs on various food themes. A year ago it was peanut butter. Now it's these faux-shortbread. They are short, they are rich, they are full of good things like protein. They last well. They are gluten free, grain free, sugar free, vegan, and quite simply, simple and good.



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

3/4 tsp sea salt
black pepper

1/4 cup ground chia seeds
(1/4 cup ground natural sesame 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


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 200 for 60 minutes and then leave in the oven and turn off the heat until the oven cools

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