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!


Wednesday, 5 September 2012

Chocolate Breakfast Muffins -- the nut-free version of a gluten free, grain free, sugar free breakfast food

My little kindergarten baby started school this morning. I have to admit I got a little teary eyed after saying goodbye to my little man. Came home and made these muffins. Yum.


1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
2 cups hot water
1 tbsp apple cider vinegar
4 eggs

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

4 tbsp ground chia seeds
1 cup ground pumpkin seeds
1/2 cup hemp seeds 
1/2 cup ground flax
1/4 cup ground sesame seeds -- black or white

1 cup shredded coconut -- ground
1/2 tsp baking soda


1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. Alternately, you can use a food processor, or a regular blender.
2. add the cacao, vanilla, salt, ground chia seeds, ground pumpkin seeds, hemp seeds, ground flax, ground seseame seeds and blend again
3. add the baking soda and blend
4. add the eggs and blend
4. stir in the ground shredded coconut
5. scoop into prepare muffin cups and bake at 345 for 40 minutes

No comments: