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, 10 October 2011

Tree Fruit Pie -- Plum, Peach, and Nectarine

the baked cookie crust

the piled fruit in the baked crust

fruit patted down but not yet baked

baked and ready to be eaten with custard -- yum

artist's representation of the pie in question



2 cups blanched almond meal
1/2 cup shredded coconut
1/2 cup coconut sugar
3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)
1 tsp ground vanilla bean
1/2 tsp sea salt
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar


1. combine the ingredients (I used a fork). It will be crumbly looking.
2. press the mixture into a lined and greased springform pan (I used my hands)
3. bake at 345 for 20 minutes

pie filling:

2 large organic plumcots, washed, pitted, and chopped -- 2 cups
3 large organic nectarines, washed, pitted, and chopped -- 4 cups
2 large organic peaches, washed, pitted, and chopped -- 3 cups

total fruit -- approximately 9 cups.

Now, the fruit will bake 'down', so don't worry if it seems a bit ... full.

3 tbsp arrowroot powder
4-6 tbps coconut sugar, depending on how tart the fruit is, and how tart you want it ...
pinch sea salt


combine everything!
fill the springform pan!
bake at 345 for 60 minutes



2 cups milk (I use raw whole milk. I recommend at least using organic whole milk (not skim))
1/2 cup coconut sugar
1 tsp ground vanilla bean
1/4 tsp sea salt
3 tbsp arrowroot powder


1. combine the ingredients in a double boiler
2. stir while cooking until thickened
3. remove from heat and set aside to serve over slices of pie

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