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!


Wednesday, 15 June 2011

Rhubarb and Apple Bake -- naturally gluten free, vegan and absolutely delicious

I'm not a big fan of pie. I probably shouldn't confess it. But I love the baked fruit that goes inside the pie. Baked apple? Delish. 

Well, I had a bunch of rhubarb just begging to be pie-d, but instead I did a bake with apple, and boy I gotta tell you it's super yummy. Now, I would be very happy with a crumble topping made of roasted pecan, or a crust of almond meal. But, I have to be honest, the filling to me really is the very best part. So, here I indulged my inner immature self, and basically made some rhubarb and apple pie filling. And smiled with every bite. ;)


2 tbsp extra virgin coconut oil
3 cups chopped rhubarb (1 bunch)
4-5 cups chopped royal gala (4 medium apples, skin on (organic))

1/4 cup coconut sugar
1/2 tsp sea salt
1 tsp ground vanilla bean


preheat the oven to 345

1. melt the coconut oil in an oven proof baking dish (I used a cast iron one)
2. add the other ingredients and toss well to combine
3. bake open for 45 minutes to 1 hour in the upper half of the oven

Enjoy! If you are inclined, this would make a lovely accompaniment to vanilla ice cream. For me, however, it's all about the pie-less pie bliss.

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