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!


Friday, 13 December 2013

Vegan Banana Cookie Bars -- delicious and high in protein

These are super delicious and work as dessert, snack, or breakfast. High in protein, and full of whole food goodness, these are perfect for school lunches or a very high quality grown up snack.


1/2 cups banana -- try to use very ripe ones -- pureed
1/4 cup melted extra virgin coconut oil
1/4 cup coconut sugar
1/2 tbsp vanilla extract

3/8  tsp sea salt
1 tbsp ground vanilla bean
1/2 tsp ceylon cinnamon

2 tbsp finely ground chia seed
1/4 cup hemp hearts

1 1/2 cup shredded coconut
1/2 cups oat flakes

extra coconut sugar to sprinkle on top


1. combine the ingredients in the order listed -- if you are using an immersion blender, puree the hemp hearts into the batter, too.
2. press into a square silicone pan and sprinkle coconut sugar all over if desired
3. score into 16 squares in each pan before baking
4. bake at 345 for 45 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

No comments: