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, 6 December 2012

Banana Babycakes for Schools

More overripe bananas. This time, these babycakes are good for school. I took 4 over when I went to see my friend Karen. She inhaled them and pronounced them as tasting just like banana bread.

1 cup very ripe banana
2 cups   water

1/2 cup coconut nectar
4 tbsp coconut oil

4 eggs

4 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tbsp vanilla extract

1/2 cup ground hemp hearts
1 cup ground shredded coconut
1 cup ground sunflower seeds

1/2 tsp baking soda


preheat the oven to 345

1. combine the banana, warm water, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, vanilla extract and cinnamon
4. add the hemp hearts, shredded coconut, and ground sunflower seeds, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 babycakes

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