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, 5 September 2011

Chocolate Toasted Seed Cookies -- nut free and all that other stuff, too

Here we go with our nut-free, toasted seed cookies again. This time, I went overboard on the raw cacao, which is a pretty fun thing to do. The process was like last time -- toast the seeds and coconut then grind up -- and once again I made twice as many toasted seeds as I'd need ... So you can look forward to another nut-free, toasted seed cookie recipe in the not too distant future. With the heat of the summer over, perhaps I'll even return to my former posting glory ... I hope so. I've missed you.


1 1/2 cups toasted and ground sunflower and pumpkin seeds (any ratio is fine)
1 cup toasted and ground shredded coconut
1/4 cup ground flax meal
1/4 cup hemp seeds, also ground

1/2 tsp sea salt
1/2 tsp green leaf stevia
1/2 cup coconut sugar
1 tsp ground vanilla
1 tbsp cinnamon
1/2 cup raw cacao

1 tbsp apple cider vinegar
2 tbsp extra virgin coconut oil
2 eggs
1/4 tsp baking soda


preheat the oven to 345

1. combine the sunflower, pumpkin, flax, and hemp seeds and coconut
2. add the sea salt, stevia, vanilla, cinnamon, coconut sugar, and raw cacao
3. add the apple cider vinegar and coconut oil and mix well
4. add the eggs, and mix well
5. finally, stir in the baking soda
6. scoop teaspoon of cookie dough onto a lined baking sheet, and flatten the balls with a wet fork
7. bake at 345 for 16 minutes.
8. makes one tray of cookies
9. store in an airtight container once fully cooled

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