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!


Sunday, 12 May 2013

Lemon Coconut Milk Ice Cream -- a vegan, raw, frozen treat

We made this last year with lemon juice, coconut milk, honey, and lemon zest. This year it's a little different. Coconut milk, yes. But no honey this time -- raw agave. And not a lot of  lemon juice. Mostly  lemon essential oil. The beauty of lemon oil instead of lemon juice is you get the bright lemon flavour without the sourness, so not as much sweetening is needed. Any recipes for lemon sorbets that I've seen require such an astronomical quantity of sugar that it ends up being the worst possible choice of sorbet.


2 cans coconut milk (total 800 ml)
140 drops lemon essential oil
1/4 cup lemon juice
1/2 cup  clear agave
generous pinch of salt

this will make just 1 L of ice cream


1. combine the above ingredients. I use an immersion blender
2. chill
3. freeze in your ice cream freezer according to the manufacturers directions.
4. transfer the ice cream to a freezer container
5. serve with the lemon date squares!!

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