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, 21 March 2011

Oven Roasted Potatoes with Parsley

I rarely cook potatoes. I'm just not a big fan. However, we received a pound of red potatoes in our organic box, so potatoes it was.

My husband pronounced the results to be 'fantastic', and fortunately the recipe is easy-peasy.


preheat the oven to 345

1 tbps extra virgin coconut oil
1 pound of small potatoes (we had seven), cut into halves then wedges

1/2 tsp sea salt
black pepper
1/4 tsp marjoram (dried)

2 tbsp fresh parsley, finely chopped


1. lightly warm your (covered) baking dish with the coconut oil to melt it (I do this by putting the casserole in the oven for a few minutes as it's preheating)
2. add the potatoes, and toss well to coat
3. add the sea salt, pepper, and marjoram
4. bake at 345 for 40 minutes
5. remove from the oven, and add the fresh parsley, and toss well. Cover for 10 minutes, then serve.

Even I thought they tasted good ;).

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