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!

:)

Sunday, 20 April 2014

Peanut Butter and Chocolate Eggs

We thought it would be fun to make two kinds of easter eggs this year. Plain ol' chocolate, and peanut butter chocolate. If you like peanut butter chocolate, you may enjoy these, too. I thought of Sandra and Dave while making these, because they share my appreciation for that delectable organic lightly salted peanut butter .... or in Dave's case, perhaps addiction is a more appropriate word ...












ingredients:

1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates
1/2 cup peanut butter

2 tbsp vanilla extract
1 or 2 tbsp water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and water and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If necessary add the second tbsp of water.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 50.

Chocolate Easter Eggs V 2.0

So, we made our eggs again this year. My son is crazy about them. They look cute, they are good for you, and we had a lot of fun drawing on the foil with sharpies to make the wrappers. Win, win, and win!













ingredients:

1/2 cup hemp hearts
1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates

1 or 2 tbsp vanilla extract or water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If you need to add more water for this to happen, add it just a bit at a time.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 40.

Wednesday, 9 April 2014

Fishy Crackers take two -- a vegan, nut free, sugar free school snack







ingredients:

1 cup kamut flour
1/4 cup sweet potato flour
1/4 cup finely ground chia seeds
1 tsp  baking soda



1 tbsp mesquite powder
2 tbsp nutritional yeast
1/4 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
1/2 tsp turmeric

1/4 cup coconut oil

1/2 cup ice water
1 tbsp apple cider vinegar



directions:

1. preheat the oven to 345
2. combine the dry ingredients
3. using a fork, cut in the coconut oil
4. once the ingredients resemble sand, add the cold water and form a lovely dough
5. roll the dough out on a silicone mat and cut it into fish shapes (I did this on the mat that I would bake it on and didn't move them again.) I did this in 2 parts on 2 silicone mats. Or use baking parchment!
6. bake at 345 for about 14 minutes -- let them get crisp and lightly brown






I cut these by hand ... with a butter knife. And separated them out after they were baked.

Tuesday, 8 April 2014

Gluten Free Vegan Brownies Rock the World

Gluten free vegan brownies. Grain free, sugar free, deeply, richly delectably chocolatey. These are like an homage to the best thing about brownies. The dense, chewy, moist, chocolate richness. Oh yessssssssss ..... The taste is pure decadence. Amazingly, they are not bad for you. A guilt free brownie? Apparently I am a genius ...











ingredients:

1 1/2  cup pitted honey dates
2 cups boiling water
1/2 cup extra virgin coconut oil 


1 cup coconut sugar

2 tbsp arrowroot flour
1/4 cup chia seeds, finely ground

1 tbsp apple cider vinegar

2 tbsp ground vanilla 
2 tbsp vanilla extract 

1/2 tsp sea salt

1 cup raw cacao powder

1 cup almond flour
1/2 cup ground hemp hearts -- should practically be a paste

1 tsp baking soda
1/4 cup coconut flour

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

directions:

preheat the oven to 345

1. pour the hot water over dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can  melt
2. add the coconut sugar, then puree the whole thing with a hand blender (immersion blender)
3. add in the apple cider vinegar, the ground chia seeds, arrowroot powder and the cacao, and mix very well
4. add in the vanilla, and sea salt, and mix well
5. add the ground hemp seeds
6. add the almond flour
7. add the coconut flour and the baking soda
8. mix well and thoroughly and rapidly
9. 
10. divide the mixture into 2 square silicone baking pans
11. sprinkle the top with a little coconut sugar (or a lot)
12. bake at 345 for 60 minutes
13. allow to cool in the pan before removing

Sunday, 6 April 2014

Savoury Tomato Spiked Chickpea Flour Dinner cake -- a savoury, vegan, gluten-free delight.











It's not lasagna, but it's in the same family of means as a hearty square of baked pasta. We eat this with a side of fresh salad and it makes a satisfying but simple dinner. 




ingredients:


1/4 cup finely chopped sundried tomato

2 cups finely chopped green cabbage (about 1/4 of a smallish cabbage)
2 cups finely chopped celery
2 cups finely chopped carrot





6 cups tomato sauce

1/4 cup ground chia seeds



3 cups chick pea flour
1/2  cup coconut flour
1/2 cup sweet potato flour



1 tsp baking soda


rosemary to sprinkle on top


directions:


preheat the oven to 345

prepare a baking dish -- eg lasagna pan, glass cake pan etc

1. chop the vegetables in your food processor until they are fine but not pureed

2. mix together with the tomato sauce, the chia seeds, salt to taste
3. add the chickpea flour, coconut flour, sweet potato flour, and baking soda
4. put into the prepared baking dish, smooth the top, and sprinkle with rosemary


combine and bake at 345 for 90 minutes

Almond Flour wafer cookies -- vegan, gluten free, grain free, sugar free ... ta da!!







ingredients:

1/4 cup coconut oil -- melted if it's not already soupy due to summer conditions
1/2 cup coconut sugar + (approximately) 1/4 cup water to make 1/2 cup total
2 tbsp vanilla extract

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

1/4 cup white chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour


coconut sugar to sprinkle on top (or erythritol, xylitol, date sugar ...)


directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  in two parts  and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container

Monday, 31 March 2014

Banana Cake -- vegan, free of gluten and cane sugar

There are banana eaters in this house. I am not one of them. Occasionally, they let some bananas slip through the cracks. When this happens, and we end up with a very brown, very ripe banana sitting on the counter, I freeze it. The banana eaters in this house quite like banana bread and banana cake in all its incarnations. This one is delicately imbued with ceylon cinnamon and vanilla, and uses chia seeds, almond flour, and coconut flour.








ingredients:

2 1/2 cups mashed OVERRIPE bananas

1/2 cup coconut oil

2 tbsp lemon juice
1 tsp ceylon cinnamon

1/2 cup coconut sugar
1/4 cup finely ground chia seeds

1/2 tsp sea salt
1 tbsp vanilla extract

1 cup almond flour
1 cup coconut flour

2 tsp baking soda


extra coconut sugar for sprinkling on top. I went crazy and used around 3 tbsp ...

directions:

1. combine the ingredients in the order listed
2. I used a hand blender to puree but you can do it how you like. Fork?
3. scoop the (thick) batter into a square silicone pan (I used a 9 inch) and flatten and smooth
4. sprinkle the top of the cake with plenty of coconut sugar before baking
5. bake at 345 for 60 minutes

Sunday, 30 March 2014

Little Fishy Crackers, and why I'm a crazy lady.

"Mom, can we get goldfish crackers?"
"No, son."
"Why not?"
Why not? Let me count the ways: 1) I'm a controlling food-fascist who won't let my kid eat processed  snacks. 2) there is nothing redeeming about them 3) they are made by 'big food' 4) gross -- bad oil, bad flour, added chemicals ...

Anyway. I made these:

Little fishy crackers.

Good news: my son loves them. He ate about half the batch before they made it off the cooling rack.
Bad news? I'm a controlling food-fascist.

Which bothers me. But at the same time my child has no cavities (unlike many many of his peers), no longer has eczema on his face, gets rashes when he eats treats at people's parties (such as pretzels), gets 'digestive issues' when he eats other people's birthday cakes (I blame the weird oils in the icing), gets rashes all over his body from fruit grown with pesticides ... Is robust and healthy and full of energy on the fascistic diet I make him follow. Whole foods, no added chemicals, no food dye, no processed and packaged food.

So, oh well.

I made these with organic kamut, which is a type of ancient wheat that doesn't have the modifications that modern wheat does. That being said, a our family has a host of inflammatory related reactions to food, we do limit the amount of wheat -- and grain in general -- that we consume. So, these, to my son, are a lovely treat. I used a combination of vegetable bouillon powder and granulated garlic. Next time I think I'll throw in a little mesquite and onion powder. Just for fun.






ingredients:

1 cup kamut flour
1/4 cup finely ground chia seeds
2 tbsp nutritional yeast
1/4 tsp granulated garlic
1/4 tsp turmeric
1 tsp vegetable bouillion (an organic one with sea salt in it)

1/4 cup coconut oil

1/2 cup ice water


directions:

1. preheat the oven to 345
2. combine the dry ingredients
3. using a fork, cut in the coconut oil
4. once the ingredients resemble sand, add the cold water and form a lovely dough
5. roll the dough out on a silicone mat and cut it into fish shapes (I did this on the mat that I would bake it on and didn't move them again.) I did this in 2 parts on 2 silicone mats. Or use baking parchment!
6. bake at 345 for about 14 minutes -- let them get crisp and lightly brown


next time:
1 tbsp mesquite powder
2 tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp onion powder
1/2 tsp turmeric



I cut these by hand ... with a butter knife. And separated them out after they were baked.




Creamy Chocolate Coconut Milk Ice Cream

Creamy milk chocolate ice cream today, friends. Luscious, creamy, smooth, date-based frozen confection given added dreaminess of lovely mellow coconut milk. An excellently delicious vegan dessert.







ingredients:

1 cup pitted honey dates
3 cups hot water
1/2 to 1 cup extra virgin coconut oil

1 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
1 tsp stevia

1/2 cup coconut nectar
400 ml can of coconut milk




directions:
1. combine the dates and the hot water, tthe coconut oil, and allow to sit for 10 minutes
2. add the coconut nectar then puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!

Tuesday, 25 March 2014

Big ridiculous vegan gluten free chocolate Birthday cake -- 4 layers, baby!!

My son asked me to make a really huge cake for his birthday. So, I did. Four layers of delectable chocolate cake, filled with rich vegan chocolate ganache, frosted all over with a gooey chocolate icing. Fantastic. It was a big hit, and good to the last piece that was still moist and flavourful a week later ... at which point we fell into a cake coma ...











ingredients:

2 cups hot water
1/4 cup extra virgin coconut oil (organic and unrefined)
1/2 cup coconut sugar
1/2 cup date sugar
1 tbsp vanilla extract
1 tbsp apple cider vinegar


4 tsp egg replacer + 1 cup cool water


1 cup raw cacao
2 tbsp ground vanilla bean
1 tsp sea salt
1 tsp stevia powder


 2 1/2 cups almond flour

1/2 cup ground chia seeds



4 tbsp coconut flour

1/2 tsp baking soda


directions:

preheat the oven to 345
prepare your baking tins. I did a double batch and used 2 x 8" silicone square pans  and 2 x 9" square silicone pans and just gave them a once over with coconut oil. For metal pans, use coconut oil as well as parchment.

1. combine the first 2 ingredients. Let them sit for a few minutes until the coconut oil melts.
2. Add the rest of the ingredients in the order listed.
3. divide into your pans. Makes 3 small round layers, 2 eight inch square layers, or 24 small cakes
4. bake at 345 for 1 hour in the upper half of the oven
5. allow to cool at least a little before removing from the pan. Cakes will be more delicate than traditional flour cakes.

I chose to fill with ganache, and frost with a gooey thick chocolate icing:

Ganache filling

Gooey Chocolate Icing