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, 1 April 2016

Chocolate Cream Eggs -- vegan, unrefined, and utterly delicious

I remember eating a Cadbury cream egg as a kid. Man those things are sweet. I always liked the idea more than I liked the reality. Too sweet, no flavour. These ones, dear friends, taste really good. The centre is a creamy, smooth concoction that includes maple and cashew cream. The outer shell is a organic, fair-trade dark chocolate. I used a 71% chocolate made by cacao berry. This one melts beautifully. Some chocolates with higher cocoa content may not melt to a liquid state, making them harder to work with. Use a double boiler!! Use a double boiler use a double boiler use a double boiler.

The combination of the dark chocolate flavour with the maple cashew is just right. It's more sweetness than I can handle often, but really amazing. And certainly a much more body-friendly and environmentally sound option than the commercial preparation.

My fellahs and family all enjoyed very much.

I got little silicone moulds, and made half eggs. I made a few whole eggs, but that's really more cream egg than I really liked. Hard to use. Too big around. Too much commitment. The half eggs were perfect.

equipment needed:

double boiler
food processor
moulds for egg shape
mixing bowl
mixing spoons
measuring cups
measuring spoons


a) fair-trade organic dark chocolate, like cacao berry. Did you know that a lot of chocolate is harvested using slaves and slave-children. True story. Go for fair-trade, friends.

1 cup raw cashews -- soaked for a few hours in filtered water with a little sea salt and then rinsed
1/2 cup maple syrup
1 tbsp agave (or honey if you're not vegan)
4 tbsp coconut ol
1 tsp vanilla extract
1/4 tsp sea salt



put your mould in the freezer to pre-chill

1. in a food processor, combine the ingredients in b)
2. pulse until chopped up, then  process until as smooth as possible. The smoother the better!!
3. set a little of the mixture aside to combine with enough turmeric to make your 'yolk' colour.
4. chill the filling -- it will firm up and be easier to work with, imho

5. in a double boiler, melt your chocolate. I used about 2 cups total chocolate for these eggs, and had a little of the cashew cream mixture left over but was tired of making eggs by that point so ....
6. I painted the moulds using a silicone pastry brush, but some people spoon it in. Let it chill a few seconds, and then sluice the chocolate around the moulds. Practice until you find a technique that works for you!
7. When the chocolates thick enough, scoop a little white and a little yolk colour inside.
8. spoon a little melted chocolate over top of the filling to close it. Pop it in the freezer to firm up.
9. Gently remove from the moulds.
10. I kept them refrigerated.
11. The cashew cream filling will be quite soft and creamy at room temperature, and a little more firm when chilled. You can see which way you like them best.

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