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!


Saturday, 27 October 2012

Savoury Chickpea flour and Carrot Dinner Cake -- gluten free, grain free, vegan

In as much time as it takes to grate a few veggies, this dish can be prepped and thrown in the oven. I cheated and used the grater blade on my food processor this time because I was in a big hurry to get it into the oven. I've been really into chickpea flour lately, but the simplicity of this dish makes it a winner as well as delicious. Great for siding other things, or as a meal in itself.


2 cups shredded carrots
2 cups shredded sweet potato

2 tsp extra virgin coconut oil
2 cups water warm
2 cups chickpea flour
1/2 cup ground flax seeds

1 tsp sea salt
2 tsp chili powder
2 tbsp marjoram
1/2 tsp granulated garlic

1/2 tsp baking soda

2 tbsp apple cider vinegar

2 cups shredded carrots
2 cups shredded sweet potato


1. combine the batter ingredients with a whisk
2. add the shredded veggies
3. add the baking soda
4. add the apple cider vinegar
5. pour into a greased 3L glass baking dish and bake at 345 for 90 minutes

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