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, 30 April 2012

Apple Muffins -- a good old breakfast bonanza

Gentle readers, there is really nothing better than apple cake. Unless of course it's apple cake for breakfast. These aren't cake, but apple muffins are a pretty nice alternative to cake. These are full of things that are great for you, and are sweetened with dates, which pack a lot of other things into them besides sweetness. There is an optional addition of 1/4 cup coconut sugar if you want the muffins a little bit sweeter. That works out to a difference of 1/2 tsp per muffin, which isn't a whole lot. Plus coconut sugar is a low glycemic sweetner that's generally well tolerated by even those who are sensitive to sweeteners. So if you prefer it a little bit more dulce, go for it.


1 cup dates
2 cups water

1/4 cup extra virgin coconut oil
1/4 cup coconut sugar (optional)

4 eggs

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

1/2 tsp baking soda
1 cup shredded coconut
1/2 cup flax meal
1/4 cup chia seeds
1/4 cup hemp hearts (hemp seeds sans shell)
1 cup pecan meal
1 cup almond flour

1 cup chopped apple


1. preheat the oven to 345
2. combine the hot water and dates in a bowl and allow to sit for 10 minutes
3. puree the date and water mixture with an immersion blender
4. add the coconut oil and coconut sugar
5. add the eggs
6. add the sea salt, vanilla, cinnamon, and ginger
7. add the baking soda, shredded coconut, flax meal, pecan meal, and almond flour
8. add the chopped apple
9. scoop into prepared muffin cups
10. bake in the upper half of the oven for 30 minutes

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