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!


Wednesday, 3 April 2013

Meatcake -- a vegan, gluten free, grain free, delicious piece of goodness

We're off to my in-laws for Easter Dinner. Which means ham. Which means no thanks. Soooo, we shall bring meatcake. It gets its protein from such goodies as pumpkin seeds, sunflower seeds, and coconut, and the flavour is all savoury deliciousness. Calling it meatcake is just a running joke in our family. Sorry about that.

Just an fyi, the meatcake was enjoyed by all.

3 cups diced carrots
1 cup chopped onion
1 cup chopped green cabbage
1 pint grape tomatoes
2 tbsp coconut oil
1 tsp sea salt
black pepper

1 cup sunflower seeds, soaked in water with sea salt for at least 4 hours
1 cup pumpkin seeds, soaked in water with sea salt for at least 4 hours

1/4 cup chia seeds, finely ground
1 cup shredded coconut finely ground

2 tbsp coconut oil
1 tbsp thyme
1 tsp chili powder
1/2 tsp sea salt

1/2 cup water


1. soak the sunflower seeds and pumpkin seeds for at least 4 hours or over night, then drain and rinse
2. saute the vegetables in the coconut oil with sea salt
3. puree the rinsed seeds, and add the other ingredients
4. puree until smooth
5. pour into 2 small 8 x 8 silicone pans and bake for 1 hour at 345

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