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, 18 November 2012

Date Pudding Pie -- LZ's vegan, gluten free brainstorm

This morning while my brother -- Unclesaurus or Uncle Mike -- was visiting, my 4 year old son dictated to him a recipe that he decided we should make for dessert:

I was intrigued, and thought it showed a lot of potential to be an interesting and delicious dessert. After much debate, I decided to go with a dough similar to the one I used for our apple tarts, rather than the one reminiscent of graham cracker crust that I made for our pumpkin pie. Either would work, I think.

I decided to tweak it a little bit, and came up with these little lemon date tarts. Lovely. So good ...



1 cup soft honey dates
1 can coconut milk
1/4 cup lemon juice
1 tsp lemon extract
1 tbsp vanilla extract
1/2 tsp sea salt
2 tbsp coconut sugar

4 tbsp arrowroot flour




1/2 cup coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)
2 tbsp evco

1. combine the ingredients, then set aside


1. divide the dough into 24 equal parts, roll flat, and put into a silicone baking cup
2. scoop 2 tbsp of the custard mix into into each cup
3. sprinkle the top with a little coconut sugar
4. bake at 345 for 45 minutes

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