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!


Saturday, 10 December 2011

PB and H Ginger Cookie People -- gluten free, vegan, and cute

Yes, okay, I'll confess to having a few screws loose. But my brain really needed to know what would happen if I made ginger bread men using peanut butter. I NEEDED to know. And now I do.

If you are not as much of a peanut butter lover as am I, please check out my gingerbread man recipe from last year:


1/2 cup smooth organic peanut butter
1/2 cup coconut sugar
1/4 cup honey
2 tsp egg replacer + 1/2 cup water, combined
1 tbsp raw apple cider vinegar

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

1/4 cup ground chia seed
1/2 cup flax meal

1/4 tsp baking soda

2 cups almond flour

4 tbsp coconut flour


preheat the oven to 345

1. combine the honey, peanut butter, and water/egg replacer mixture
2. add the apple cider vinegar and coconut sugar
3. add the ginger, cinnamon, sea salt, and vanilla bean
4. mix in the ground flax seed and the ground chia seed and look out your window and feel grateful that you live somewhere you have the freedom to bake cookies and enough food to feed your family and friends
5. add the baking soda
6. stir in the almond flour
7. add the coconut flour
8. stir it all together. If you do it right, you should be cursing me by the time you manage to mix in all the coconut flour.
9. bake at 345 for 15-16 minutes
10. store in an airtight container when cool
11. share with all your friends

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