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, 1 May 2017

Banana and chocolate chip cookie bars *

Cookie bars. What can I say? I like to simplify my life.  I'm a cheater. Cookie bars take a lot of work out of baking cookies. Instead of having to scoop batter onto a baking sheet over and over and shape it and flatten it, I just scoop it into 2 square silicone pans, smooth it down, and bake. After baking, let cool for a few minute, then use a dull edge -- like a stainless steel spatula or a butter knife -- to cut it into bars. 

A perfect way to use up ripe bananas, and they go well in lunch boxes.

equipment needed:
2 square pans -- I like silicone
baking sheet to put the pans on
mixing bowl
measuring cups
measuring spoons
mixing spoon (I also like to use a whisk)
possibly a hand blender to puree banana


1 1/2 cups pureed banana (useful tip -- puree over ripe bananas when you have them, and freeze them in mason jars in 1 or 1 1/2 cup quantities)
1 cup water
1/4 cup coconut oil
2 tbsp apple cider vinegar

1/2 cup coconut sugar
1/2 cup date sugar
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

1/2 cup tapioca starch
1 cup oat bran
2 cup shredded coconut
2 cup large flake oatmeal

1 cup chocolate chips

preheat the oven
1. combine the ingredients in part a)
2. whisk in the ingredients from part b)
3. stir in the ingredients from part c)
4. finally add the chocolate chips (d) and mix well
5. divide the batter between 2 square pans
6. smooth it to make it look even and nice
7. bake at 345 for 30 minutes
8. allow to cool a little then cut into bars with a blunt edge so as not to damage your pan
9. when fully cool, store in an airtight container in the fridge

bake 345 for 30 minutes

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