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, 9 October 2012

Maple Pumpkin Pie! -- deep dish, vegan, gluten free

I made a very large pumpkin pie in a springform pan using roasted butternut squash. It's vegan, it's grain free, it's good for you, and it's delicious. Happy thanksgiving!



2 cups blanched almond meal
1/2 cup shredded coconut
1/2 cup coconut sugar
1 tsp  ceylon cinnamon
1 tsp ground vanilla bean
1/2 tsp sea salt
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar


1. combine the ingredients (I used a fork). It will be crumbly looking.
2. press the mixture into a lined (I use a round of parchment) and greased springform pan -- take it up the sides (I used my hands)
3. bake at 345 for 10 minutes

pumpkin filling

1 small butternut squash, roasted -- 3 cups of flesh after roasting
1 can coconut milk -- 400 ml
1/2 cup water

1/2 cup maple syrup
1 tbsp vanilla extract
1 tsp ground vanilla
2 tsp ceylon cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2  tsp sea salt
black pepper
4 tbsp arrowroot powder

directions for filling:

1. to roast the squash, I washed the butternut squash, and then cut it into large pieces, put them on a baking sheet, and put them in the oven for 1 hour on 345, or until they were soft. I then peeled/cut off the outer skin.
2. I then pureed the cooked squash with 1 can of coconut milk, maple syrup, vanilla extract, ground vanilla, ceylon cinnamon, ginger, nutmeg, allspice, sea salt, black pepper, and arrowroot flour. I added 1/2 cup of water, because I found that baking the squash seemed to dehydrate it a little, and the whole mixture seemed too dry. If you roast yours in a closed dish, or if you use a wetter squash (such as a pie pumpkin, perhaps) you might not need the water
3. set aside your filling until you are ready for it.

1. taste the filling and adjust for seasoning
2. pour into par-baked crust
3. bake pie at 345 for 50 minutes

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