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!


Tuesday, 19 June 2012

This is what goes on in the minds of 4 year olds?

My son is four. Most of what I say to him probably sounds like Charlie Brown's school teacher. In fact, here is proof. A snippet of an actual conversation we had on the way to the (you guessed it) Ontario Science Center.

me: blah blah blah blah
my son: Are you talking to me?
me: Yes. Yes I am.
my son: That sounded like two rocket scientists talking backwards.

Wednesday, 6 June 2012

Chocolate Cookies -- what's not to love

My husband gave these the two thumbs up, and by the rate at which they disappeared, I think these are probably in his top 10 cookie fave list. Then again, they are chocolate. What I like about them is that they are without sweetener other than dates. And they are chock full of things that keep your blood sugar stable even with the datey goodness.

1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
1/4 cup water
2 eggs

1/2 cup raw cacao
1 tbsp ground vanilla bean
1/2 tsp sea salt

1 cup shredded coconut
1/4 cup ground flax
1/4 cup ground black sesame seeds
1 cup almond flour
1/2 tsp baking soda


1. combine the hot water and dates, then puree with an immersion blender. Add the coconut oil and puree again. Finally, add the eggs, and process with the immersion blender until smooth.

2. stir in the raw cacao, vanilla bean, and sea salt. If you are nuts like me, you can add a little black pepper.

3. mix in the shredded coconut, ground flax, ground sesame seeds, and baking soda

4. finally stir in the almond flour.
5. scoop into an airtight container and chill
6. roll into balls when chilled
7. flatten and bake at 345 for 12 minutes
8. cool on a wire rack
9. store in an airtight container when cool

After mixing up the cookie dough, I realized I had no time to bake them, so I put the dough into an airtight container and stored it in the freezer. When I was ready to bake them, I took the dough out and let it soften a little. It's easier to roll into balls when it's cold. Anyway, this dough stores well in the freezer, and makes good cookies.


Monday, 4 June 2012

An Early June Dinner

1. Flat Bread and Holey-Moley Guacamole with carrot sticks and celery sticks
2. Chopped Salad with Avocado and Yogurt
3. Socca with Fennel Seed
4. fakey green curry
5. chocolate coconut milk ice cream

We had dinner. This was what we ate. A good time was had by all.

Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.


2 tbsp coconut oil
1 onion
2 shallots

3 cups white kidney beans
1 cup sliced dried mushrooms
3  cups green peas

1 cup celery, chopped
2 cups carrot, diced
1 small  cauliflower, cut into florets
3 cups sweet potato, diced

1 1/2 tsp fennel seed
2 tsp chili powder
4-5 tsp sea salt
black pepper

1 can coconut milk (organic, 400 ml)
1 can water

1/2 cup fresh cilantro, minced (I used 40 g)
1/2 cup fresh basil, minced (I used 40 g)
1 tbsp lime juice


1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours
2. layer the ingredients in as listed up to and including the coconut milk
3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.
4. stir
5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

Lemon Date Muffins -- the usual gf, sf, yummy, you get the drill

I like the brightness of the lemon with the sweetness of the date. I find these muffins to be a nice little good morning breakfast shout out. If I weren't using juice from a bottle, I'd definitely add a little zest of the lemon to get things even more exciting. But as they stand: terrific!

1 1/2 cups warm water
1/4 cup coconut oil
1/2 cup lemon juice

4 eggs

1/2 (- 3/4) tsp sea salt
1 tsp ground vanilla
1 tsp ceylon cinnamon
black pepper

1/2 cup flax meal
1/4 cup hemp seeds
1 cup shredded coconut
2 cups almond flour

1/2 tsp baking soda

1 cup chopped honey dates (pitted)


1. preheat the oven to 345
2. combine the warm water and coconut oil
3. add the lemon juice and beaten eggs
4. stir in the sea salt, vanilla, and cinnamon
5. add the flax meal, hemp seeds, shredded coconut, and almond flour. Add the baking soda
6. stir in the chopped dates
7. scoop the mixture into 24 prepared muffin cups and bake at 345 for 30 minutes
8. bake until they spring back when lightly poked
9. cool in the cups for 5 minutes or more before removing to a wire rack.
10. store in the fridge in an airtight container when completely cool.

Chocolate Coconut Milk Ice Cream

Beyond awesome. I have no words. It's great. Eat it.


2 cans organic coconut milk (total 800 ml)
1/2 cup honey
1/4 cup raw cacao

generous pinch sea salt
1 tsp ground vanilla
black pepper


1. combine and chill
2. freeze in your ice cream maker according to the manufacturers suggestions.

Holey Moley Guacamole

My take on guacamole. I hate raw onions and garlic. This is very flavourful, and seriously, what's not to love. A pinch of ground chipotle couldn't hurt, either.


2 ripe avocados
lime juice
sea salt
chili powder
cumin powder
black pepper


1. mash the avocados coarsely
2. season to taste

Flat bread (after a fashion)

Made some guacamole (or as my son calls it: holey moley). Made this to go with:


1/2 cup  warm water
1/2 tbsp honey
1 tsp yeast

1 tbsp extra virgin coconut oil
1 cup almond meal
1/4 cup chia seeds
1 cups kamut flour +
1 tbsp oregano
1 tsp sea salt
1 tbsp apple cider vinegar


1. combine the ingredients to form a smooth elastic soft dough
2. roll thin, sprinkle with sea salt, and bake for 15 minutes 
3. serve with alacrity and poise

Makes a dough big enough to cover one large rectangular baking sheet. 

Chopped Salad with Yogurt and Avocado


6 handfuls of baby spinach, chopped
1 handful of grape tomatoes, quartered
1 avocado, diced
1 carrot, sliced finely

1/4 cup plain whole yogurt
splash balsamic vinegar
sea salt and black pepper to taste
a touch of chili powder


combine and combine and mix and serve

Socca again -- this time to go with the green curry


2 cups hot water
2 tbsp extra virgin coconut oil

1 tsp sea salt
2 tsp chili powder
1 tsp cumin
black pepper
1 tsp fennel seed

1/2 cup ground flax
1 cup chickpea flour


1. combine and whisk
2. bake on cast iron griddle for 1 hour

The fennel seed in this version makes it a perfect side to the green curry. Yum!

Chocolate Monkey Muffins -- Baby Monkeys Everywhere

Congratulations to our friends who have just had their 2nd baby. These are for them because we know they are hungry and can't cook right now. We dropped some off while they were still warm. Welcome to the world, baby N.



3 really really ripe bananas
3/4  cup peanut butter
1 1/4 cups hot water
1/4 cup honey

1/4 cup chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
1/4 cup raw cacao
1 cup shredded coconut

4 eggs

1 1/2  cups almond flour
1/2 tsp baking soda


preheat the oven to 345

1. combine the honey, peanut butter, and hot water
2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon
3. add the eggs
4. add the almond flour and the baking soda

5. scoop batter into prepared muffin cups
6. bake at 345 for 25-28 minutes
7. store in an airtight container when fully cooled