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!


Monday, 1 September 2014

Raisin spice muffins

School starts in a few days. And that means school lunches. And that means: No. Nuts.  No ifs ands or buts.

Enter: sunflower seed flour. Finely ground raw sunflower seeds make a beautiful flour. Soft, delicate, powdery. The flavour is not over powering, so works well in baked good.

These little spice muffins are full of raisins and deliciousness.


3 cups water

1 cup coconut sugar
1 tbsp apple cider vinegar

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

1/4 cup ground chia seeds
2 tbsp arrowroot flour

2 cups sunflower seed flour
1 tsp baking soda
1/2 cup coconut flour

1 cup raisins

a few tsp coconut sugar to sprinkle on top.


1. combine ingrediens in the order listed
2. scoop into muffin cups
3. sprinkle the top with coconut sugar (scant) if desired
4. bake at 345 for 60 minutes

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