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

Giant Baked Apple

I like to use nemesis to bake apple like this.
I melt the coconut oil for a few minutes in the oven as it preheats, then toss the ingredients with the melted oil before packing it all into the dutch oven, and baking it for 60 minutes.  Delish.

The thing about this is it's more than apple sauce, but less than pie. The vanilla makes it a party. You can skip the vanilla if you want, and go spicier with flavours like ginger and saigon or korintje cinnamon. The ceylon is a lyrical whisper in an apple orchard instead of a unwavering solo aria. The tart apples give more distinct apple flavour and intention than galas would. Addictive and scrumptious.


4 tbsp extra virgin coconut oil, melted

12 cups coarsely chopped apple  -- I used very tart apples this time
2 cups organic thompson raisins
1/2 tsp sea salt
a little black pepper
1 tbsp ground vanilla bean
1 tbsp ceylon cinnamon


1. melt the oil in a casserole and toss all the ingredients well before covering and baking for 60 minutes at 345. I use a giant cast iron casserole.

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