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, 22 April 2017

Chocolate Chip Muffins -- vegan and adorable

This is what passes as simple for me. Simple means the way it tastes usually, instead of how few ingredients there are. I realize I could have used one type of flour instead of 4. But each plays a role in the texture. Scotch oats keep it moist. Tapioca gives it spring and bounce. Millet gives it a lovely delicate texture. Kamut gives it body and resilience. Plus each one is good for you and adds its own stamp to the pleasant flavour profile. Try 'em, and you'll see what I mean.

equipment needed:
muffin cups -- I prefer the silicone kind that are reusable (I've had mine for a decade)
muffin pan or baking sheets (the silicone cups don't need a muffin tray)
mixing bowl
mixing spoon
measuring cup
measuring spoons


1 cup warm water + 1/4 cup coconut oil
1 cup cold water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup coconut sugar

1/2 tsp sea salt
1 tsp baking soda
1/2 cup tapioca starch
1/2 cup millet flour
1 1/2 cup kamut flour
1 cup scotch oatmeal

1 cup chocolate  chips

preheat the oven to 345

1. combine the warm water and coconut oil and let the oil melt
2. add the rest of the ingredients from a) and whisk together
3. add the ingredients from b) and whisk them in
4. stir in the chocolate chips
5. scoop into muffin cups and bake at 345 for 20 minutes

makes about 24 muffins
I like to give them space so prefer to bake the muffin cups spread out over 2 baking sheets

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