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, 21 April 2012


one of the three layers of pasta rolled and cut into noodles

red lasagna sauce -- enough for 2 large lasagnas

shredded mozarella and parmesan

ricotta and egg mixture

5 of the 6 pieces of dough for 2 large lasagnas -- the 6th already rolled out above

step one, spread 2/3 cup of sauce

step 2, lay one layer of noodles

step 3,  spread another 2/3 cup of sauce

step 4, add 1/2 of the ricotta cheese and egg mixture
step 5, another 2/3 cup of red sauce

step 6, lay the 2nd layer of noodles

step 7, add 2/3 of cup of sauce, step 8, spread 1/2 of the ricotta mixture

step 8, spread 2/3 cup of sauce, step 9, 3rd layer of noodles

step 10, final 2/3 of a cup of sauce

step 11, a thick blanket of shredded cheese

step 12, bake at 345 for 60 minutes, step 13, remove from oven and allow to set before cutting

ariel view

cross section


plated and ready to eat

count floyd's 3D house of lasagna

I live in a house with a couple of raging pasta lovers. I'm not one of them. So, this is a compromise on a dish that's got lots of veggies and is high in the protein department, but still satisfied my pasta loving boys.

It's a multi-step process, because everything from the noodles to the red sauce is made from scratch. But well worth it, because it tastes amazing. Amazing I tell you.

You will need:

1.  red lasagna sauce

2. green pasta

3. cheese mixture:

1 lb ricotta
4 eggs
1/2 tsp sea salt
black pepper
pinch nutmeg
1/2 tbsp marjoram/oregano

4. shredded cheese mixture:

100 g parmesan, grated
170 g organic mozarella, shredded


1.  1/2 batch of green pasta dough for one large lasagna
2.  1 liter of red lasagna sauce
3.  1 lb of ricotta mixed with 4 eggs and seasonings -- about 3 cups
4.  100 g of shredded parmesan with 170 g of shredded mozarella

(fyi you can make 2 lasagnas and throw one in the freezer)


1. preheat the oven to 345
2. using coconut oil or butter, grease your (3 L) lasagna pan

3. divide the dough into 3 parts. Roll each part into noodles for one layer
4. Put 2/3 cup of sauce in the bottom of the pan and layer the first layer of noodles
5. put 2/3 cup of sauce on top of the noodles, followed by 1/2 of the ricotta mixture (about 1 1/2 cups)
6. put 2/3 cup of sauce on top of the cheese followed by another layer of noodles
7. put 2/3 cup of sauce on top of the noodles followed by another layer of ricotta mixture (1 1/2 cups)
8. put 2/3 cup of sauce on top of the ricotta mixture, followed by another layer of noodles
9. put the final 2/3 cup of sauce on top of the last layer of noodles
10. top everything with the shredded mozarella and parmesan mixture
11. bake at 345 for 60 minutes, or until the top is browning nicely
can be frozen tightly wrapped and unbaked, and then baked from frozen at 345 degrees sometime in the future (put it in a cold oven then turn on the oven and bake. May take 90 minutes.

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