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, 4 September 2013

Chocolate and Coconut School Cookies -- nut free chocolate wafers

The first day of school some how caught me unprepared, and I hurriedly threw these together. Then realized I needed to dehydrate them for a few hours after baking. Oops. The good news is they only took about 10 minutes to mix up and get into the oven. And they are insanely chocolatey.


1/4 cup coconut oil
1/2 cup warm water
1/2 cup coconut sugar
2 tbsp vanilla extract

1/2 tsp sea salt
1 tsp stevia
1 tbsp ground vanilla bean
1 cup raw cacao

1/2 tsp baking soda

1/4 cup ground chia seeds
2 cups ground shredded coconut


1. combine the ingredients in the order listed
2. flatten on two lined baking sheets in a large rectangle (using a rolling pin, place a piece of parchment over the dough that is on either a silicone mat or another piece of parchment)
3. score into squares
4. bake at 345 for 10-12 minutes
5. dehydrate on your oven's lowest setting for 2-3 hours, or until the cookies are very crisp. (my oven's lowest setting is 170 so that is what I used.

school snacks: Cookie Bars! vegan, gluten free, nut free, and no processed sugars!!

A very dense, nutritionally intense snack that works well for school. Tasty and appealing, but won't spike the blood sugar, and will provide long lasting energy. My son isn't a cinnamon fan these days, so these have none. If you like it, add it!! No nuts, no 'processed' sugar, no gluten, no grains, glycemic index friendly, school friendly, and friend friendly. Share, y'all!

pressed onto baking sheet and scored -- before baking 

after baking

1/4 cup extra virgin coconut oil
1 cup water
1/2 cup coconut sugar

1 tbsp ground vanilla bean
1/2 tsp sea salt
2 tbsp raw cacao
2 tbsp carob powder

1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2 cup shelled hemp seeds
1/2 cup sunflower seeds
2 cup shredded coconut

1/2 to 1 cup raisins

optional additions: chocolate chips, cinnamon, cacao nibs, goji berries ...


1. combine the coconut oil, warm water, coconut sugar, vanilla bean, sea salt, cacao, and carob powder (if you are using cinnamon, add it now)
2. add the finely ground chia and flax seeds
3. stir in the shredded coconut
4. add in the sunflower seeds and hemp seeds
5. stir in the raisins (if you are using chocolate chips/chunks, goji berries or cacao nibs, add them now)
6. flatten onto a lined baking sheet, maintaining nice edges, and score into pieces
mine was about 9 inches by 14 inches, and I flattened it down onto a silicone mat on a baking sheet by pressing it into shape with my hands (I covered the dough with a piece of baking parchment before pressing. I scored it into 36 pieces (6 x 6)
7. bake for about 30 minutes at 345 in the middle/upper part of your oven
8. allow to cool, then cut through fully using a big sharp knife.



As they stand without the optional ingredients, they are pleasant, not too sweet, and taste like more. My son will attest.