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!


Sunday, 14 October 2012

Carrot and Raisin School Muffins -- gluten free, grain free, delicious, moist, nut free goodness

In celebration of the season, I'm making carrot muffins. Which season? Carrot season! No idea what I'm talking about. But these are delicious, great for you, and school appropriate because once again they have no nuts. Sigh. They have that wonderful combination of spices that works particularly well for carrot cake. Moist, too. But go ahead and use a copious smear of butter. You know you want to ...


2 cups warm water
1/4 cup extra virgin coconut oil
1 cup pitted honey dates
1 tbsp lemon juice

1 tsp sea salt
1 tbsp ground vanilla bean
1 tbsp ceylon cinnamon
1 tsp ginger
1 tsp saigon cinnamon
1 tsp korintje cinnamon
2 tbsp carob powder
black pepper

1/4 cup ground chia seeds
1/4 cup ground sesame seeds
1/2 cup ground flax meal
1 cup shredded coconut, ground
1 cup pumpkin seeds, ground

4 eggs

1/2 tsp baking soda

1 1/2  cup shredded carrot
1/2 cup raisins


preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes
2. puree with with a hand blender
3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again
4. stir in the baking soda, chia seeds, sesame seeds, flax meal, shredded coconut, pumpkin seeds
5. stir in the shredded carrot and the raisins
5. scoop the batter into prepare muffin cups
6. bake at 345 for 50 minutes

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