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!


Friday, 28 September 2012

Gluten free dinner pastry -- vegan, grain free, and full of sautéed vegetables. What's not to love???

These little dinner pastries were a fun change for us. They are pretty easy to make, although the dough is a little sticky, and must be rolled on parchment or silicone, and you can't make it too thin. They were a big hit in our household, and as far as filling goes, the sky is the limit.


1 cup water
2 tbsp evco

1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour


2 tbsp evco
1 medium onion
1 bunch celery hearts (2 cups)
2 small yellow zucchinis
1 tiny carrot for colour

black sesame seeds

soy sauce
lemon juice

500 g broccoli florets (3 cups)

1. prepare the dough and set aside
2. prepare the veggie mixture
3. divide the dough into 10 equal balls, and roll each into a flat circle about 10 cm in diameter
4. scoop a few tablespoons of the mixture into the centre of each circle and fold over carefully
5. bake on a lined baking sheet at 345 for 30 minutes

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