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!


Saturday, 23 January 2016

Vegan Roast -- our favourite holiday feast

This comes out for holiday meals. Because it's fancy feeling and beats the heck out of tofurkey-type preparations. Make sure you cook it long enough, and remember that unstuffed is perfect, even if stuffed looks fancy. Huge hit. Very popular in our neck of the woods.

equipment needed:

grinder for chia seeds
food processor to grind up vegetables
baking dish or casserole
mixing bowl
mixing spoon
measuring cups
measuring spoons
baking parchment


1 cup water
1 medium onion
1 large carrot
3 small celery ribs

2 tsp sea salt -- don't skimp on the sea salt
1 tbsp nutritional yeast
1/2 tsp sesame oil

1/4 cup ground chia seeds
1/4 cup black bean flour
4 tbsp sweet potato flour

2 tbsp coconut oil

1 tbsp herbe de provence
1/4 tsp granulated garlic
2 tbsp mesquite

2 cups gluten flour


1. in a food processor, puree the onion, carrot, and celery
2. add the water, and process again
3. add the salt, nutritional yeast, sesame oil, ground chia, black bean flour, sweet potato flour, coconut oil, herbe de provence, granulated garlic, and mesquite
4. process until thoroughly combined
5. transfer the mixture to a bowl
6. stir in the gluten flour

Divide into 2 portions and wrap in parchment and put in a ziplock bag, and let sit overnight in fridge!!!
Or keep in 1 portion, and make a massive roast.

Option 1:
1. roll out into large oval/rectangle
2. sprinkle with pecans, bits of dried apple, finely diced sweet potato
3. roll up
4. place on parchment in casserole -- I used cast iron dutch oven
5. surround with autumn vegetables that have bene tossed with coconut oil, sea salt, black pepper
(vegetable suggestions: onion, carrot, sweet potato, possibly mushrooms such as oyster or king, parsnips)

Option 2.
1. form into loaf shape
2. place on parchment in casserole
3. surround with autumn vegetables that have been tossed with coconut oil, sea salt, and black pepper.  Heck, you can even go for herbe de provence.

bake at 345 for 90 minutes in cast iron dutch oven -- or up to 2 1/2 hours if you do one massive roast

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