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, 8 August 2011

Lemon cake for my brother -- a guilt free trip down decadence lane

For some people, cake is a controversial topic. For me, it is like a polka in the ballroom of life -- a polka dot on an executive's socks. Me, I go for stripes, but that is neither here nor there. And for those of you who hate dancing, perhaps you can think of it as a cosmo daisy in a field of weeds.

Even if you've jumped on the low carb zero carb primal paleo bandwagon, perhaps we can set aside our differences to enjoy this brightly-flavoured, moist dessert. And for those of you who hate lemon, I say: don't be such a sour puss.


your conscience.


1/4 cup lemon juice
3/4 cup boiling water
1/4 cup extra virgin coconut oil
1/4 cup chia seeds
1/4 cup hemp seeds
1 cup coconut sugar

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

4 eggs

1/2 tsp baking soda
3 cups JK gourmet almond flour


preheat oven to 345

1. combine water, lemon juice, coconut oil, hemp seeds, and chia seeds
2. add in coconut sugar, cinnamon, vanilla, ginger, and sea salt
3. allow the mixture to sit for at least 10 minutes
4. add the eggs
5. add the baking soda and the almond flour
6. pour the batter into a prepared pan (I've used a rectangular pan for this, but also a 12 inch springform greased and lined with parchment
7. bake for 45 minutes on 345, or until the cake springs back when lightly poked
8. remove from oven and chill
9. serve with lemon glaze (recipe to follow)

lemon glaze:


1/4 cup lemon juice
1/2 cup coconut sugar
pinch sea salt
1/4 cup coconut oil


1. dissolve the coconut sugar in the lemon juice
2. add the coconut oil and emulsify with a stick blender
3. pour over chilled cake
4. garnish with berries if desired -- don't be afraid to be a show off ...

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