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, 25 March 2013

Matza Balls -- Passover 2013

Matza balls are not gluten free, nor are they vegan, but this whole foods version is a little more wholesome than some other versions. I choose whole wheat matza, and supplement with ground chia and almond flour. Instead of chicken fat, I use coconut oil, and my eggs are from chickens who run freely with roosters and eat bugs and grubs to their hearts content. Most importantly, they are tasty, and everyone who eats them enjoys them with great good gusto.


1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)
1/4 tsp granulated garlic
3/4 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)
plenty of black pepper
3/4 tsp sea salt
1 tsp dried marjoram
1/2 cup almond meal
1 tbsp ground chia seeds

1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar 
4 eggs


1. combine the matza meal, almond meal, chia seeds, and seasonings
2. add the apple cider vinegar, coconut oil, and eggs and mix well
3. roll into 18 balls of equal size
4. boil for 40 minutes in a pot of water with the lid ON
5. remove from the water and store in an airtight container
6. reheat in the soup, allowing the matza balls time to absorb the flavour of the soup.

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