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

In which I try Again to make lemon macaroons

The secret to successful macaroons, at least according to my husband, is that the shredded coconut be more finely ground. If it's ground, he's a fan. If it's unground, he finds the texture off-putting. These were happily devoured by my son and his friend, as well as by my husband. Actually, I walked in on my 4 year old and his friend stuffing their cookies in their mouths so their hands would be free to snag some more. Then again, with these ingredients, it's not a bad thing.


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

1 1/2 tsp lemon extract
1 1/2 tsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tbsp 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 , the sea salt, vanilla bean, ginger, vanilla extract, 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. roll into balls and flatten, place on a lined baking sheet
7. makes 24-28 cookies
8. bake at 345 for 16 minutes
9. cool thoroughly
10. store in an airtight container

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