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!


Monday, 12 November 2012

Lemon Macaroons -- No Sour Pusses Here

I'm gonna tell you a little something about lemon extract (basically lemon essential oil that has been diluted a little with some kind of oil that is good to eat. Although you could safely use organic lemon essential oil for cooking instead of lemon extract, you would definitely have to play around with the quantity!). Lemon extract gives you all that wondrous lemon flavour without the lemon sour. So, you don't need to counter the sour with vast quantities of sweetener. For realsies, when I saw how much sugar was in a lemon gelato recipe, my jaw hit the ground -- it was about 4 times the amount of sugar that was in any other gelato or ice cream. So, I'm thinking this canny little twist of fate will give maximum flavour enjoyment without maximum sugar. Historically, I would use quite a huge amount of lemon juice and zest to get the lemon flavour I craved. Here, presto blammo, lemon is achieved.
The coconut nectar that I've chosen to use in this recipe accents the citrus blast nicely, being a somewhat fruity tasting sweetener. The ginger just goes along for a full rounded flavour high.


1/2 cup water + 2 tsp egg replacer
1/2 cup coconut nectar

1 tsp lemon extract

1/2 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp ginger
1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder


1. combine the egg replacer and water, then mix in the coconut nectar
2. add the lemon or orange extract, the sea salt, vanilla bean, and ceylon cinnamon
3. mix in the ground chia seeds
4. add the shredded coconut after chopping it in the food processor
5. mix thoroughly 
6. scoop teaspoons of cookie dough onto a baking sheet and flatten slightly
7. makes 30 cookies
8. bake at 345 for 16 minutes
9. cool thoroughly
10. store in an airtight container

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