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

Date Squares Redux

So, I decided to make date squares again. I'm nothing if not predictable. Yummmmm ....


date filling:

2½ cups honey dates, pitted and chopped
2 cup water
¼ cup lemon juice
10 drops lemon essential oil
1 tbsp ground  vanilla
pinch sea salt



1 cup shredded coconut -- lightly ground in a coffee grinder or food processor if desired. I desired!!
2 cups almond flour

1 tsp ceylon cinnamon
1/2 tsp sea salt
1 tbsp ground vanilla

1/4 cup extra virgin coconut oil

1/4 cup coconut sugar

2 tbsp lemon juice


1. combine the ingredients for the crust. Use a fork. Add the liquid last after everything else has been successfully mixed together
2. in a greased glass 9 x 13 pan: line with parchment and firmly press 2/3 - 3/4 of the mixture, reserving 1/4 - 1/3 as topping

(last year I used an 8 by 11 pan for this same quantity so this year will be a little thinner. My 8 by 11 was in the freezer full of homemade lasagna ...)

date filling:

1. combine the chopped dates, lemon juice, vanilla, sea salt, black pepper and water in a pot and simmer for 5 minutes or until the dates are nice and soft and melty.

combining the two:

preheat the oven to 300
2. evenly spread the date mixture onto the pressed in crust from above
3. sprinkle the date mixture with the crumbly remains of the crust ingredients
4. bake at 300 for 60 minutes

parchment lined and greased 2L baking dish

the crust pressed in

date filling spread on the crust

remaining crust ingredients crumbled on top

after baking

plated with lemon coconut milk ice cream

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