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!


Monday, 18 March 2013

Chocolate School Muffins -- pumpkin seeds and hemp seeds perform virtuously

Chocolate School Muffins -- this time with pumpkin seeds only. We're usually interested in things that are chocolatey here. These are no exception. My son devoured one when he came home from school today.


1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
2 cups hot water
1 tbsp vanilla extract

1/2 cup raw cacao
1 tbsp ground vanilla bean
1 tsp sea salt
1/8 tsp stevia powder
1 tbsp carob
1/2 tsp baking soda

4 eggs

1 cup shredded coconut -- ground
1/2 cup hemp seeds

4 tbsp ground chia seeds
1/4 cup ground flax
1/2  cup ground pumpkin seeds


1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. 
2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and carob powder and blend again
3. add the baking soda and blend
4. add the eggs and blend
4. stir in the ground chia seeds, ground flax seeds, and ground pumpkin seeds
5. scoop into prepare muffin cups and bake at 345 for 40 minutes

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