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, 4 April 2016

Where Brownies Fear to Tread -- vegan brownies

We really do make the most amazing brownies. They are dense and fudgey, chewy and utterly satisfying. This are made without refined sugars, and are gluten free. I use either raw almond flour or finely ground raw sunflower seeds for these. Raw sunflower seeds can be reduced to a delicate powder in a seed or coffee grinder, so they have an ideal texture for baking. Beautiful, really. And the flavour is calm enough that it doesn't balance of whatever you put them in. Pumpkin seeds -- aka pepitas, bless their little green hearts -- have  such a strong flavour that you must use them purposefully, not just as an alternative. Yes, so these ones. These brownies. A few tweaks here and there, the recipe evolves a little. But they are great. Next time I'll grind up a couple of espresso beans with the chia seeds, and maybe a chili flake or two. You know, for fun.

equipment needed:

hand blender -- aka immersion blender
seed grinder -- or coffee grinder
mixing bowls
mixing spoons
measuring cups
measuring spoons
kettle for boiling water
2 square silicone baking pans (8x8 each)
cooling rack


1 1/2  cup pitted honey dates
1 1/2 cups boiling water
1/2 cup extra virgin coconut oil 

1 cup coconut nectar
1 tbsp apple cider vinegar
1  tsp vanilla extract 

1/2 cup hemp hearts 

1/2 cup tapioca starch
1/4 cup chia seeds, finely ground
1 cup raw almond flour or finely ground sunflower seed flour
1/4 cup coconut flour

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

1 cup raw cacao powder

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

preheat the oven to 345

1) in a mixing bowl, put your ingredients from part a) and let them sit for 10 minutes. Add b) and let sit for another 10 minutes at least. If your dates start out very hard, give it longer. Give it an hour!!
2) in a separate bowl, combine your ingredients from part c). Make sure they are really well stirred together
3) when your dates are super soft and saturated, use your immersion blender to puree the concoction to  smooth and velvety perfections
4) mix your puree and your ingredients from part c) together
5) divide evenly between 2 square silicone pans (or a large rectangular is fine if that's what you've got)
6) sprinkle a tbsp or so of coconut sugar on top of each pan before you put them in the oven
7) bake for 50 minutes at 345
8) cool before cutting and removing from the pan

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