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, 14 May 2012

More Breakfast Muffins -- dates and seeds and yummy goodness

Once again I've decided to go with that whole alchemy thang that happens when I combine date, vanilla, and ground sesame. It's not that it turns to gold or anything so prosaic. It's just that it's more than you think it's going to be. It doesn't taste all date-y and seed-y. It's delicious and wholesome at the same time. And these are a great way to start the day, or a snack on the go. Grain free, gluten free, dairy free, sugar free, nut free. But still super good for you, super moist, super yummy. How does she do it? The best part is my kid loves them and is happy to start the day with them, which I know will give him the energy he needs to play and learn.


1/4 cup extra virgin coconut oil
2 cups water
1 tbsp apple cider vinegar

1/2 cup flax meal
1/4 cup chia seeds
1/4 cup hemp hearts
1 tsp sea salt
1 tbsp ground vanilla bean

4 eggs

1 cup pumpkin seeds
1 cup sunflower seeds
1 cup shredded coconut
1/2 cup black sesame seeds
1 cup pitted honey dates
1/2 tsp baking soda


preheat the oven to 345

1. in a food processor, process the pumpkin seeds and sunflower seeds to a fine grind. Add the sesame seeds and shredded coconut
2. add the dates and process again, followed by the baking soda
3. in a bowl, pour hot water over coconut oil to melt
4. add the apple cider vinegar
5. add the shredded coconut, flax meal and chia seeds
6. add the sea salt and vanilla bean
7. add the eggs, and mix well
8. add the mixture of ground dates and seeds and baking soda, and mix well
9. scoop into 24 prepared muffin cups and bake at 345 for 35 minutes

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