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, 10 October 2016

Crunchy Almond Butter Bites

These are best friends with peanut butter bites. They are ridiculously yummy but not as in your face. Nobody is as in your face as peanut butter. Even with the freezer door shut, I can hear the peanut butter bites yelling 'In Your Face'. Not the almond butter bites though. They are mannerly and refined.

equipment needed:
mixing bowl and mixing spoon
scraper and plastic spatula
measuring cups
measuring spoon
square silicone pan or square glass pan and baking parchment


1/2 cup coconut nectar
1/2 cup smooth almond butter

1/2 tsp sea salt
1/2 tsp ground vanilla bean

 2 cups shredded coconut
1/2 cup hemp hearts
1/4 cup buckwheat groats
1/4 cup dates, pitted and chopped

1. combine the coconut nectar with the almond butter and mix in the sea salt and ground vanilla bean
2. stir in the shredded coconut and hemp hearts
3. stir in the buckwheat groats
4. stir in the chopped dates
5. press with great force into the square pan. I like to cover it with parchment whilst pressing so it doesn't end up on my hands, but that's just me.
6. score into bites
7. chill or freeze
8. remove from pan and store in an airtight container (I keep mine in the freezer)

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