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!


Friday, 29 March 2013

School Muffins -- The Cacao Variations

My son has been eating lunch at home lately, but we persist in our nut-free muffins all the same. Just in case. Now, let me advise you that cacao has a dark and dirty flavour that sucks all the sweetness out of the universe, sort of like a black hole. But in a good way. To balance this harmony crushing flavour trump, I've added some stevia in addition to the date, but this is entirely optional, and sometimes I do and sometimes I don't. My son is very fond of the bitter dark and dirty taste of true chocolate, so  he's equally happy with it either way. He-who-used-to-eat-raw-cacao-nibs-as-a-toddler ... I, not being a true chocolate lover, can't quite distinguish between the taste of dirt and the taste of cacao nibs, but with the right flavour combination do find cacao to be ... compelling. For me, the chocolate and peppermint energy bars are just the bees knees ...


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

1/2 cup raw cacao
1 tbsp ground vanilla bean
1 tsp sea salt
1/8 tsp stevia powder (optional)
2 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 sunflower 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 sunflower seeds
5. scoop into prepare muffin cups and bake at 345 for 40 minutes

No comments: