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!


Friday, 11 March 2011

Quick and Easy Miso Broth for When You're in the Mood.

Sometimes I'm in the mood for a light soup -- a miso soup chock full of match-sticked veggies. I found myself with some black radishes in the fridge -- after my experiences with simmered daikon radish in Japan I am particularly fond of radishes in miso soup. I cut the radishes into rounds, then the rounds into sticks. I did the same with some carrots -- cut 'em into medallions, then into sticks. I even did the same with some ginger. I then put the veggies in a pot with a handful of wakame seaweed, covered the whole thing with water, added a splash of organic, wheat-free tamari, and a little sea salt. After the veggies have simmered to softness, I will turn stir in some miso paste, and bring it up to heat without boiling it.

You can really use whatever veggies you have around that can take a little simmering. Kale is fab. Broccoli? Why not. Whatever you like.

This is a very light tasting soup, and something I find very satisfying in the evening when I don't want a heavy meal. The ginger, toasted sesame, and seaweed are all mellowed and balanced by the savoury richness of the miso, bringing out the delicate sweetness of the veggies and creating a beautifully complete taste sensation.

You can also jazz it up by doing an egg drop into the miso soup, cooking it carefully so the egg cooks without boiling, and you don't kill the enzymes in your miso.

Yummy :)


3 black radishes -- sliced into rounds, and then cut into sticks (or whatever veggie strikes your fancy)
1 carrot -- sliced into medallions and then cut into sticks (ditto)
ginger root -- finely minced

1/2 cup dried wakame

soy sauce -- organic tamari is my choice, wheat free
sea salt

miso paste -- organic


roasted sesame seeds -- optional (for sprinkling on top)


1. places cut vegetables in a pot
2. top with ginger and wakame
3. add water to cover, and bring to a boil
4. simmer gently until the vegetables are pleasing
5. add miso paste (first mix with a little water in a small bowl and then add to the pot)
6. if the soup has cooled down by this addition, bring back to heat, but don't boil

really, fantastic.

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