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!


Thursday, 18 October 2012

Veggie bake up -- gluten free vegan goodness

So, I thought it would be fun to go all v*gan on your ass. The thing is, this turned out so delectable that  I am already looking forward to leftovers for dinner tomorrow night. Just the right mix of flavours, and completely satisfying. Easy to make, and pleasing to people of all ages, this dish goes great with a side of greens or quinoa or both. My four year old devoured his, and my husband had thirds. You get the picture. Additionally, it is grain free, gluten free, and free of pretention and bad attitude (too bad I can't say the same about me).


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper

1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
1/4 cup ground flax meal
2 cups chick pea flour
1 cup water
4 tsp egg replacer + 1 cup water OR 4 eggs
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

1/2 tsp baking soda


1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the egg replacer  and water with the water, and add the chickpea flour, ground flax, ground sesame, ground cashews, and seasonings
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 60 minutes

8. serve with chopped and sautéed rapine, sautéed broccoli, and fluffy quinoa. lovely!

p.s. just wanna say re: rapine -- chopped and sautéed in coconut oil with a little sea salt = divine!! I could eat my weight in rapine swear.

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