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

Mac 'n' cheese -- the kind that is good for you

My husband and I were going out to my IFA2 improv show at the Second City (I managed neither to fall on my face nor my arse yay), and I wanted to make something that could be cooked ahead of time, and then eaten by my son and my sister and beau (his babysitters -- thanks Sandra and Dave). I also want it to be something that would be easy to choke down by a four-year old who is at times recalcitrant these days. Success. This dish was comfort food at its best -- and chock full of 'good for you'. Sided with sautéed broccoli, raw spinach, or whatever you like, it's a taste-bud pleaser. It can also be made in advance, and frozen, then cooked from frozen.


375 g spiral pasta -- if you like gluten, go for kamut, if you hate gluten, go for your fave gluten free

6 - 8 eggs (depends on the size -- we had 2 cups of beaten egg)
2 cups of milk

200 g shredded cheese -- cheddar, mozzarella, and swiss

1 garlic clove, finely minced
2 medium  onions, finely chopped

2 cups shredded carrots
1 large shredded sweet potato

2 tbsp coconut oil

sea salt
black pepper

1/2 cup finely ground raw cashews
1/4 cup finely ground white sesame seeds


1. sauté the shredded vegetables in coconut oil with a little sea salt and pepper until the onion is translucent -- allow to cool
2. put your rotini in a big bowl
3. beat the eggs and mix with the milk, and pour over the noodles
4. add the shredded cheese and the cooled vegetables (I had a tiny bit of swiss and cheddar, and a 200 g package of mozzarella -- it all went in).
5. add the ground raw cashews and sesame seeds
6. pour into a greased 3L baking dish, and let sit for at least 15 minutes to let the noodles absorb as much as possible before cooking
6. bake at 345 for 1 hour
7. let cool for 15 minutes before serving
8. serve with green vegetables

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