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, 26 June 2011

Apple and Strawberry Pie Filling -- naturally gluten free, vegan, and delicious





I seem to have an embarrassing interest in pie filling. First the apple rhubarb, now this.  Hi Berry had such cute strawberries, so pie them we did. 


ingredients:

1 1/2 lbs organic royal gala apples, cored and diced
1 pint strawberries, hulled and sliced
1/4 cup coconut sugar
pinch sea salt
1 tbsp extra virgin coconut oil
dash cinnamon


directions:

1. combine all the ingredients in an oven proof, open dish
2. pop the dish in the oven until the coconut oil has melted (a couple of minutes
3. toss everything together well, and return to the oven for about 1 hour at 345
4. enjoy as is, with ice cream, with friends, in the dark, with secret shame, with happy smiles, or with your very adorable 3 year old who loves pie filling as much as do you.



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2 comments:

pol said...

where's the crust ingredients

15 July 2013 at 19:29
stacey said...

Well, as you can see the title of the recipe is 'pie filling'. The description of the dish is also that it is pie filling. Hence no crust. If you are interested in a pie crust recipe, there are a number of them on the site. Here's one of them: http://voluptuousvegetarian.blogspot.ca/2011/10/tree-fruit-pie-plum-peach-and-nectarine.html

Thanks for reading!

16 July 2013 at 08:01

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