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!

:)

Thursday, 24 October 2013

Sticky Kids Stuff -- Vegan Fudge the new revolution

Well, I had my food processor out this morning to make green noodles. Yep, it's that kind of day. Chickpea noodle soup instead of chicken noodle soup for us tonight. Eyeing my food processor I thought ... what if ... what if ... what if ... and before I knew it I was throwing some stuff in and making this sticky amazing fudgey delight that has no crap and no sugar and no gluten and no nothing bad for you and holy hannah it's like eating chocolate frosting in the 70s ... Anyway, I had a couple of pieces after lunch ... after my salad of shredded carrot, tomato, and sauerkraut. Yes, I know I'm weird. But you love me anyway. xoxo

It has that glossy gorgeousness and that intense chocolateyness that screams I can't possibly be good for you ... but alas it is. Yahoooooooooooooo.








ingredients:

2 cups shredded coconut
1 cup cacao

1/2 tsp sea salt
2 tbsp ground vanilla bean
1 tsp stevia powder optional

1/4 cup ground chia seeds
1/4 cup ground flax seeds

1 cup dates

1/2 cup coconut oil
1/4 cup water
1 tbsp vanilla extract


directions:

1. put coconut, cacao, salt, vanilla, stevia, ground flax, ground chia in your food processor
2. process!!!
3. add 1 cup dates -- pick them over to make sure there are no pits or you will definitely regret it.
4. process!! pulse!!!
5. add 1/2 cup coconut oil
6. pulse!
7. add  1/4 cup water and vanilla and whirl until smooth
8. scoop into 2 square silicone pans and press flat
9. score into pieces
10. chill
11. break apart and store in an airtight container. I like it in the freezer, but that's just me.
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