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!


Monday, 11 April 2011

Lasagne -- not traditional, not vegan, not dairy free, and not gluten free

But, boy, it tastes great :).

My challenge was to make a lasagne that involves no visible vegetables other than tomatoes, and still have it both tasty and healthy. Of course, we enjoyed it with a side of sauteed broccoli and cauliflower, and some really luscious and creamy lima beans.


12 whole wheat lasagne noodles, soaked in water for 10 minutes
1 container ricotta
4 organic eggs
170 g mozarella cheese, grated
100 g parmesan cheese, grated
sea salt
4 cups simmered sauce, pureed


preheat the oven to 345

1. combine the ricotta with 4 beaten eggs. add in a pinch or two of sea salt and a little pepper. Throw in a little of the grated cheeses for fun
2. either use one large, 3 L rectangular glass pan, or 2 small square pans. Grease the pans lightly with coconut oil
3. if using square pans, cut the noodles in half so they are short enough
4. spoon a little sauce into the bottom of the pan
5. layer on three noodles side by side
6. spoon a little sauce on top of the noodles
7. spoon 1/3 of the cheese mixture on top of the noodles, and sort of flatten/spread it with a fork
8. layer the next three noodles side by side
9. repeat the sauce and the cheese mixture
10. repeat the noodles, the sauce, and the last of the cheese
11. finish with your last 3 noodles. Top with the last of the sauce, and top that with the grated mozarella and then the grated parmesan
12. bake covered for 45 minutes, and uncovered for the last 15, for a total of 1 hour.
13. alternatively, the pasta can be frozen before cooking, and then cooked from frozen at some point in the future. It can be handy to make two lasagnes in one go, and freeze on for next time.

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