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, 4 November 2012

Sweet Potato school muffins -- nut free, gluten free, sugar free, yummy

In the interest of variety, I've come up with yet another perky little lunch  muffin. Try it. It's great.


2 cups water
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
1 tbsp ceylon cinnamon
1 tsp ground ginger
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut, ground
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded sweet potato
1 cup organic raisins


preheat the oven to 345

1. combine  coconut oil and warm water
2. add the lemon juice, sea salt, vanilla, cinnamon, and ginger
3. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour
4. add the eggs and mix well
5. stir in the shredded sweet potato and raisins, and mix thoroughly
5. scoop the batter into prepare muffin cups
6. bake at 345 for 50 minutes

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