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

Delicious seeds! freezer cookies

The cool thing about freezer cookies -- other than their temperature of course -- is how simple they are and how convenient they are. The beauty of these is that you can make up the dough, roll it into log shapes, and leave those in the freezer well wrapped until you need them. Then you just have to slice 'em and bake up. Presto!!

Plus they taste really good.


1 cup pitted honey dates

1 cup sunflower seeds
1 cup pumpkin seeds

1 cup shredded coconut
1/4 cup ground chia seeds
1/4 cup ground sesame seeds
1/2 cup ground flax seeds

1 cup pitted honey dates
2 eggs
1/4 cup extra virgin coconut oil

1/2 tsp baking soda
1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
black pepper


1. in a food processor, combine the pumpkin seeds, sunflower seeds, ground chia, ground sesame, ground flax, and shredded coconut, as well as the baking soda, sea salt, ground vanilla bean, ceylon cinnamon, and black pepper. Process until finely ground.
2. move the ground seeds into a bowl
3. Put the pitted honey dates in the food processor, and pulse until finely ground
4. add the coconut oil and eggs, and pulse to fully mix
5. add the wet ingredients to the bowl of ground seeds, and mix thoroughly.
6. roll the dough into two long logs on parchment paper, and shape carefully. Logs should be appropriate cookie diameter.
7. put the dough in the freezer until you need it
8. when frozen, remove from freezer, cut into disks, and bake on a lined baking sheet at 345 for 12-14 minutes
9. store in an airtight container when fully cool.

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