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!

:)

Showing posts with label all spice. Show all posts
Showing posts with label all spice. Show all posts

Tuesday, 30 November 2010

Ginger Bread People



Well, it's definitely approaching the season when well meaning relatives try to push sugar bombs on children in the form of cookies cookies and more cookies. I'm working on a ginger bread people recipe that can hopefully provide a line of defense and a healthy alternative. I've got a bit of experimenting left to do, but should be able to post something tasty and cute later this week. So far I'm very happy with the texture of the cookie -- crisp but not crumbly, crunchy but not tough -- but I still need to re-work the spice/seasoning ratios ... Stay tuned.

And of course, as always, I welcome to your feedback :)
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