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!


Sunday, 24 March 2013

Charoset -- Passover 2013 -- vegan, raw, and super yummy

We grew up with charoset made of apple, walnut, and kosher wine. To me it was terrible, because I'm not a fan of the taste of wine in food. Now, that may be just me, but if you are like minded, here is a recipe you might enjoy. The dates, lemon, vanilla, and ceylon cinnamon all give subtle layers of flavour that balance beautifully with the apples and walnuts. Super yummy.


1 cup raw walnuts, ground in the food processor
1/4 cup pitted honey dates, pulsed into the ground walnuts
2 large apples, peeled, cored, and finely grated -- I used one gala and one pink lady 
1 tsp ground vanilla bean
1 tsp ceylon cinnamon
1/4 tsp sea salt
1 tbsp lemon juice


1. grind the walnuts in the food processor
2. add the dates and pulse until combined
3. put into a bowl, then stir in the grated apple, sea salt, lemon juice, vanilla bean, and cinnamon
4. if your apple shreds seem too long or big, give the whole thing a pulse or two in the processor
5. store in an airtight container in the fridge. This made exactly 2 cups, but it will vary a little depending on the size of your apples.

No comments: