THE VOLUPTUOUS VEGETARIAN: Rainbow Chard -- not just for discos and pride parades

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!

Thursday, 27 January 2011

Rainbow Chard -- not just for discos and pride parades

We recently decided to try a box delivery from an organic delivery company. It was kind of nerve wracking and kind of exciting to imagine what they might include in our box, because we didn't get to choose.

Our box included a very pretty bunch of rainbow chard, and you'll have to forgive me for including too many pictures of this eye candy.

I came up with a very tasty recipe today, inspired in part by a discussion with Iantha about what to do with her rainbow chard last week.

Turned out great -- I think even my husband will like it :) (He finds almost every green vegetable too bitter if it's not broccoli, which is why we eat so darn much of the broc.)

ingredients:

1 bunch of rainbow chard (or other swiss chard is great too), cut into thin slices (the leaves will end up in ribbons)

1/4 cup pecan pieces

1/4 cup organic thompson raisins

1/4 - 1/2 tsp sea salt (the size of your bunch and the saltiness of your sea salt will be factors. start with less)

1 tbsp coconut oil

a dash of nutmeg

some black pepper

directions:

1. saute the pecans and raisins in the coconut oil on low heat for 5 minutes

2. add the chard and sprinkle with sea salt, nutmeg, and black pepper, toss with the nuts and raisins, and saute for 5 more minutes

3. voila!