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, 29 November 2015

Chocolate Banana and Chocolate Chip -- Chocolate Monkey Muffins for Aidan's Birthday Dinner

It's Aidan's birthday dinner, and he loves these.  Happy birthday to you. I hope it's a great year!!

Vegan, nut free, grain free, full of chocolate and other good stuff.


1/2 cup hemp hearts, finely ground
1/4 cup chia seeds, finely ground
1/2 cup ground sunflower seeds
1/2 cup balinese cacao powder + 2 tbsp prana cacao powder
1 cup coconut sugar + 1/4 cup date sugar
1/2 cup tapioca starch
1 cup chickpea flour

1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp ground vanilla bean + 1/2 tsp ground vanilla bean

1 1/2 cups mashed bananas -- approx 4 very ripe
3/4 cup warm water + 4 tbsp coconut oil
1 tbsp vanilla extract

1 cup chocolate chips

equipment needed:

1. measuring cups
2. measuring spoons
3. mixing bowl
4. silicone muffin cups or papaer muffin tray liners
5. cookie sheet or muffin tray
6. seed grinder


1. preheat the oven to 345
2. in a bowl, combine the ground hemp hearts, ground chia seeds, ground sunflower seeds, cacao, tapioca starch, chickpea flour, sea salt, baking soda, cream of tartar and ground vanilla bean. Mix until it is very homogeneous
3. in a separate bowl, mash your bananas
4. in a separate bowl, combine the warm water (not hot) and coconut oil, and let the oil melt
5. add the banana, water and coconut oil to the dry ingredients, and mix well
6. when the batter is beautifully mixed, add in the chocolate chips and mix well
7. scoop the batter into 24 small muffin cups. If you are using silicone, you can bake them standing up on a cookie tray. Or line 24 muffin cups with muffin papers in a muffin baking tray, and divide the batter evenly.
8. bake at 345 for 35 minutes
9. remove from the oven, and allow to cool before removing from the tray or silicone muffin cups

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