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, 12 March 2011

Broccoli, Cauliflower, Spinach, and Peas -- a crazy vegetable side dish

In my pursuit of vegetables, I decided to assemble this motley stirfry of assorted vegetable riff-raff as a side dish to go with our pancakes for dinner. 

As with much of my cooking, it was opportunistic based on what I had in my possession already.


1 or 2 tbsp extra virgin coconut oil
1 small red purple onion, finely chopped (approximately 1/4 cup)
2 medium carrots, diced (about 3/4 cup)
1 large tomato, diced (about 1 cup)

250 g cauliflower florets
150 g chopped spinach
250 g green peas
250 g broccoli florets
(those 4 are all organic, frozen vegetables -- defrost before using if you do the same)

up to 1 tsp sea salt
up to 1 tbsp marjoram
up to 1/2 tsp turmeric
up to 1/2 tsp chili powder
up to 1/2 tsp mesquite powder


1. in a large saute pan, melt the coconut oil, and add the onions and carrots
2. add the tomato, cauliflower, turmeric, chili powder, and a little of the sea salt
3. when they are nicely cooked, add the spinach and peas, and the marjoram and mesquite, and a little more salt
4. when the vegetables are all happily seasoned and cooked, add the broccoli and combine well to sauce everything. adjust seasoning and add more salt if needed.

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