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!


Thursday, 21 March 2013

Vegetarian Pate -- Passover 2013

So, for Passover this year my mother wanted to make a vegetarian pate to go with the gefilte fish, so that the vegetarians among us could have a dish at the same time. In the spirit of fish, I added a soup├žon of kelp to the mix, giving it a hint of the sea. You could call this vegan fish cake if you want to. Although fish cake doesn't sound as funny as meat cake. Meeeeaaaaaaat caaaaaaaaaaaake. Try it, you'll see. Vegan! Gluten free! Nut free! Grain free!


1 cup onion, finely chopped
1 cup carrot, grated
2 tbsp extra virgin coconut oil
1/2 tsp sea salt
black pepper

1  cups raw sunflower seeds, soaked in water with a little sea salt

1 tbsp apple cider vinegar
1/2 tsp chili powder
1/4 tsp kelp powder (optional)

2 tbsp ground chia seeds

1 1/2 tsp arrowroot powder


1. soak the sunflower seeds in water for at least 4 hours, then rinse
2. saute the onion and carrot in coconut oil until done
3. puree the sunflower seeds with all the ingredients except the sauteed vegetables and puree until smooth, then add the sauteed vegetables and process again
4. adjust the seasoning if you like
5. spread in a 8 inch square silicone baking dish and bake for 30 minutes at 345
6. cool, and cut into squares
7. serve on a bed of greens 

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