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, 9 January 2013

Gluten Free, Vegan Pizza Roll

Soooooo my brother and his girlfriend were coming to dinner, along with my sister and my mother, so pizza was in order. I thought it would be fun to riff on pizza but go with vegan, gluten free, grain free, and super yummy. This hit it out of the park. I will definitely be making this again. With a dough made of tomato sauce, almond flour and coconut meal, and a filling made of spinach and cashew with some lovingly sauteed onion for good measure, the flavours are fantastic. Easy to make, and pretty to serve.



1 1/4 cup tomato sauce puree

1 tsp sea salt

black pepper 

1/4 cup ground flax seeds
1/4 cup ground chia seeds

2 cups almond flour

1/2 tsp baking soda

4 tbsp coconut flour


cashew vegan ricotta and spinach dip

1 1/2 cups cashews, soaked for at least 4 hours, drained.
300 g package frozen chopped spinach
1 tsp sea salt
3 tbsp nutritional yeast (2 tbsp)
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar (1 tbsp)

puree in the food processor until homogeneous and creamy

sauteed onion:

2 onions sauteed in coconut oil with a pinch of sea salt

1. roll the dough flat
2. spread with spinach dip
3. sprinkle with sauteed onion
4. roll up
5. bake for 60 minutes
6. let cool for a few minutes then cut and serve

and it's fabulous the next day.

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