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, 26 March 2011

Vegetables with Green Peas and Chickpeas -- Continuing Crockpot Adventures, or is it Chickpea Variations?

This dish feels spring appropriate to me with its flavours of green peas and celery. The ingredients mellow and blend together, so there are no sharp edges, just a satisfying meal that appeals to all ages. We have been enjoying it as a topper to slices of quinoa polenta, and my three year old gobbles it down with great enjoyment. Even my husband has no complaints on this one ;)


2 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1 cup finely chopped onion
1 cup finely diced celery
1 cup finely diced carrot

1/4 cup amaranth

3 cups finely diced tomato
1/2 tbsp sea salt
1/2 tbsp marjoram
1/2 tsp chili powder
1/2 tbsp mesquite powder
black pepper
2 bay leaves

1 1/2 cups chickpeas

2 cups frozen green peas, defrosted (organic) (250g)

1/2 tbsp sea salt

2 cups broccoli florets, either lightly steamed, or defrosted from frozen (250g)


1. turn your crockpot to high, set the timer for 6 hours
2. layer:
a) coconut oil
b) garlic
c) onion
d) celery and carrot
e) amaranth
f) tomato
g) sea salt, marjoram, mesquite, black pepper
h) tomato
i) chickpeas
j) green peas
k) rest of sea salt
3. cook for 6 hours
4. turn off heat and stir in broccoli
5. serve over quinoa polenta, cornmeal polenta, with a slice of bread, with a big smile, or simply with pride and enjoyment.

very yummy.

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