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, 4 April 2011

Black Kale -- A good pirate name, or food?

This isn't a recipe so much as a food suggestion: try new vegetables. We've had kale many times, however, black kale was a bit of a novelty. There are so many great veggies out there. Sometimes I like to go to the store and just try veggies I've never had before. You can research on the internet how to prepare them, or if in doubt, saute with a little coconut oil and a pinch of sea salt. It's a wonderful, veggie-tastic world out there, and brassicas abound. Yay!

We lightly sauteed up a few bunches of black kale with a little coconut oil and sea salt on low heat, and it was fabulous. I could eat brassicas from dawn til dusk, being a green veggie lover. My son seems to take after me in that regard. They all have quite different flavours, kale having more of a savoury flavour and bite to it than broccoli, with its mellow sweetness ...

Some people prefer kale baked until crisp. To prepare it that way, wash it, cut it into bite sized pieces, and massage it with some oil, a little sea salt, possibly some lemon, or parmesan cheese. Whatever turns your fancy. Then bake in the oven spread on a baking sheet until crisp. It's delicious. However, I have to confess that I still prefer my brassicas sauteed. They are so lush and luscious that way.

Yum :)

What cool veggies have you tried, and how do you like 'em prepared?

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