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!


Wednesday, 26 December 2012

Blueberry baby cakes -- grain free, gluten free, etc etc

Breakfast on December 25th is looming large, and in preparation I am making baby cakes and baked apple. Other goodies have already been made. Yet more are still to follow. These are light and moist, delicate and sweet, wholesome enough for breakfast, but not stodgy. Perfect with tea. Try 'em. You'll like 'em.


 2 cups warm water
1/4 cup extra virgin coconut oil
1/2 cup unpasteurized local honey
1 tbsp ground vanilla bean
1 tsp ground ceylon cinnamon
1 tsp sea salt
ground black pepper (just a little)
1/4 cup hemp hearts, ground
1/2 cup raw cashews, ground
1/2 cup white sesame seeds, ground
1/4 cup white chia seeds, ground
1 cup shredded coconut, ground

 4 eggs

1/2 tsp baking soda
2 cups blanched almond flour

 2 cups of frozen blueberries (still frozen) or fresh if you have

 coconut sugar to sprinkle on top


 preheat the oven to 345

1. combine the honey, coconut oil, and water
2. add the vanilla bean, cinnamon, sea salt, and black pepper
3. stir in the ground hemp, cashews, sesame seeds, chia seeds, and coconut
4. mix in the eggs and the baking soda
5. stir in the almond flour
6. quickly fold in the blueberries and scoop into 24 prepared muffin cups
7. sprinkle the top of each generously with coconut sugar
8. bake at 345 for 50 minutes

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