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!

:)

Tuesday, 19 October 2010

Make Your Brussels Sprouts Stand Up and Sing


BRUSSELS SPROUTS THE WAY THEY WERE MEANT TO BE
Tuesday morning is the fabulous Farmer's Market at East York Civic Center. My favourite chemical-free vegetable vendor there sells the most adorable little brussels sprouts. Unlike the golf ball or egg sized brussels I usually see, these are diminutive. They are marble sized -- some like the little wee marbles, some like the bigger marbles, but all well under 1 inch in diameter and height. I'm not the biggest fan of the brussels sprout, but when they are cooked in such a way that they absorb some flavours and become tender, I think they are a groovy little vegetable. This recipe will work regardless of the size of your brussels, and you can adapt the ratio of tomato-to-brussels to suit your palate. I think I used a ratio of 1:2 (as in 2 cups chopped tomatoes to 4 cups of brussels sprouts).


ingredients:


extra virgin coconut oil


1 cooking onion
1 clove of garlic

sea salt
pepper

fresh tomatoes


brussels sprouts


ground cumin
marjoram
mesquite powder
chili powder




directions:


1. finely mince the garlic and onion, and cook in coconut oil in a large saute pan on low heat. This is a good time to add cumin
2. finely chop the tomato, and add it to the well cooked garlic and onion
3. season with salt, pepper, and marjoram
4. chop the brussels sprouts. If they are small, quarter them. If they are the larger variety, you might choose to cut them smaller, but that's up to you.
5. add the brussels sprouts to the pan, and season with chili powder and mesquite. I used a lot of mesquite and a little chili powder. I think I also added more salt and pepper, and a touch more cumin at this point. If you like this without spices, you can stick to salt and pepper, and maybe a little marjoram. Seasoning is very subjective. But I will say with conviction that cumin and brussels sprouts are definitely good friends.
6. simmer until your brussels sprouts have achieved a texture and flavour that pleases you.
7. serve as a side, or in a bowl with a piece of fresh bread beside.


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