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 18 October 2010

Miso Super Soup


YUMMY MISO SOUP WITH EVERYTHING :)

Lucius: Honey? 
Honey: What? 
Lucius: Where's my super soup? 
Honey: What? 
Lucius: Where - is - my - super - soup? 
Honey: I, uh, put it away. 
Lucius: Where? 
Honey: Why do you need to know? 

I've been in the mood for the simple goodness of miso soup these past days. Dinner tonight was miso everything soup. It was super.

ingredients:

4 cups filtered water
2 - 4 tsp vegetable bouillion (sans msg please)
2 cups gluten, cut into small, bite-sized cubes
2 cups cooked noodles (I used konnyaku noodles which technically don't need cooking -- I think they are also called yam noodled? Soba would also work well. You could try whole grain spaghettini,  methinks.
3 heaping cups broccoli, dismembered into bite-sized pieces
2 - 4 tbsp organic miso (I used white miso)

optional garnishes:
chopped green onion
sesame seeds
freshly grated ginger root
wasabi

directions:

1. using a medium sized pot, heat water with bouillion seasoning
2. add gluten, and bring to a simmer
3. add broccoli and cook for a minute (you can also add the noodles here if using the konnyaku noodles)
4. turn heat down to low, and add miso (by dissolving in some of the broth in a separate bowl or cup then adding to pot) and any non-konnyaku noodles. Allow to come back up to heat, and the turn off and cover for 10 minutes. This last will permit the miso flavour to permeate the ingredients without denaturing the beneficial enzymes in the miso.
5. scoop into bowls, and garnish at will
6. you can also add a small scoop of cooked rice to the individual bowls for a heartier soup

enjoy with loved ones on an autumn evening

serves 4 generously




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