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, 27 June 2014

Chocolate Ripple for Vanilla Date Ice Cream -- A vegan, nut free, sugar free, whole foods dessert

So, this happened. This sensual and charismatic marriage of two disparate -- but not desperate -- parts. The perfect and lyrical union of resonant, vocal, insistent chocolate, and mellow, rich delectable vanilla. We used to adore our chocolate ice cream -- so dark and creamy and in-your-face chocolatey ... And then we got on our Vanilla Date ice cream kick, somehow suggestive of caramel and naughty deliciousness. But then the voices in my  head -- the voices that say 'what if', not the ones that say to do bad things -- suggested the vanilla date might be great with a ripple of fudge running through it ... Actually, it was my son who made me think this. He'd take a little vanilla and a little chocolate in his bowl and then sort of let them melt a little and then smoosh them together (smoosh is a word, right?) Well, this fudge swirl is a little thicker to give it substance and difference of texture. More like a deep and decadent fudge kick than chocolate ice cream. This spontaneous fudge swirl is the perfect partner for such a spunky vanilla. The result: a rich, creamy, wonderful taste treat. Vegan, gluten free, sweetened with date and coconut nectar, full of such wonders as cacao and coconut milk. Amazing. Genius. We've done it again.

fudge swirl:

1  cup hot water
1 cup pitted dates
2 tbsp coconut oil
1/2 cup raw cacao

1/4 tsp sea salt
1 tbsp vanilla extract


1. combine the ingredients
2. let sit for at least 10 minutes to fully soften dates and melt oil
3. puree with a hand blender
4. let cool

vanilla date ice cream:


2 cups boiling water
1/2 cup coconut oil

1 cup dates (pitted or take the pits out)
1 can coconut milk
1/2 cup coconut nectar

2 tbsp vanilla extract
1 tsp sea salt


1. In a large bowl, pour 2 cups boiling water.
2. add your coconut oil
3. add your dates, followed by the coconut nectar
4. let the whole thing sit for 10 minutes to soften
5. using a hand blender or a blender, blend until perfect homogenized and smooth
6. add the vanilla extract, sea salt, and coconut milk
7. process a little more
8. let cool fully
9. freeze in your ice cream maker according to the manufacturers directions

Now for the fun part -- you'll either need a container large enough to contain all of the above, or you can use 2 containers like I did.

Divide the ice cream into the two container (or one container), and add the fudge. Then, randomly fold or swirl. But don't mix!!



Swoon ....


Friday, 13 June 2014

Almond Flour Wafers for vegan smores -- Variations Happen

So, my kiddo kind of wanted to try marshmallows. I found these vegan ones that weren't even too junky. Sure, sugar. But no weird chemicals and texturizers. And then I thought maybe we'd do smores because I had some 70% cacao chocolate chunks. So, these happened. But I made 'em a little different than usual. And you know what? That's okay. Almond flour wafers to use for smores. I'll let you know what happens.

okay, what happened was this:

The wafers were basically perfect for this purpose. We used some fair-trade organic 70% chocolate, and some vegan marshmallows. And a good time was had by all.


1/4 cup coconut oil -- melted if it's not already soupy due to summer conditions
3/4 cup coconut sugar
1/4 cup water
2 tbsp vanilla extract

1 tsp ceylon cinnamon
1/2 tsp sea salt

1/4 cup white chia seeds finely ground
1 tsp baking soda
2 cups almond flour
1/4 cup coconut flour


1. combine the ingredients in the order listed
3. roll the dough  in two parts (between 2 sheets of baking parchment) and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container