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, 23 February 2014

Vegan Chocolate Fudge Icing/ Ganache/ Truffle ...

I made this ganache type cake frosting to use as a filling between layers this time. An inch thick. Yup, that's how I roll. This is only a double layer cake. It is has a third layer in the middle that is purely ganache ... Last time, it was the icing on the baby cake, literally. It makes gorgeous truffles, too, and my son and husband are crazy about it. Fabulosity.


1 cup pitted honey dates
1 cup hot water
1/2 cup extra virgin coconut oil
1/2 cup unrefined cacao butter
1/2 cup coconut nectar

2 tbsp vanilla extract
1/2 tsp sea salt
1 tsp stevia

1 cup raw cacao

1. combine the hot water, dates, and coconut oil and cacao butter. If the cacao butter isn't melting, heat everything up a little. Let sit for 10 minutes to fully soften dates.
2. puree with an immersion blender until beautifully smooth
3. mix in the coconut nectar, cacao, vanilla, sea salt, and stevia
4. cool
5. use. Or eat by the spoonful. I dare ya.

No comments: