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

Roasted Fennel, Jicama, and Apple Salad -- Refreshing and yummy

Our organic box included something I have never used: fennel. In addition, I had picked up a jicama when I happened to come across one. So, I thought it would be fun to see what I could do. The result was a refreshing, crunchy, and tasty salad that went nicely with our oven roasted potatoes.


preheat oven to 345

2 tbsp coconut oil
1 fennel, bulb cut into slices, then halves of slices
1/4 tsp sea salt

1 jicama, peeled and cut into 'matchsticks'
1 pink lady apple, cut into 'matchsticks' (or granny smith)
1 piƱata apple, cut into 'matchsticks' (or royal gala)
2 tbsp parsley, finely chopped

1 tbsp honey
1 tbsp lime juice
3/8 tsp sea salt


1. melt the coconut oil in your baking pan by placing it in the preheating oven for a few minutes
2. add the fennel and 1/4 tsp sea salt, and toss well
3. bake uncovered for 30 minutes, until fennel is done
4. combine apples, jicama, and fennel, and toss to coat everything with the oil from the baking fennel
5. add the honey, lime juice, and sea salt, and toss well
6. add the parsley, and toss well

I found the roasted fennel to be sublime, and the jicama to be interesting. In future, I might try skipping the jicama, and add some oven roasted beet for contrast ... or perhaps oven roasted black radish.

The salad was enjoyed very much by all ages, including the unpredictable three year old, and my dear husband who has the tongue of a twelve year old.

No comments: