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!


Thursday, 7 April 2011

Du Puy Lentils with Carrots and Spinach -- Continuing Crockpot Adventures

It was a rainy Monday, and our fridge was bare. It seemed like a good idea to do some cooking. We got the crockpot going, roasted some fennel and beets for a salad, made a polenta, and baked four dozen oatmeal raisin cookies. And then we danced. In the rain. A la Singing in the Rain. Just kidding. Sort of.

The thing I enjoy about a crock pot is that aside from the chopping and measuring, no work is involved, and magic happens. Ingredients go in, and food comes out. So great.

This dish has a nice flavour, and gave us a nice variation from the tomato-chickpea  kick we've been on. And it goes very well with the latest polenta dish. (My son is eating the tomato polenta for breakfast as I write this. Second breakfast actually. He thinks he's a hobbit.)


2 tbsp extra virgin coconut oil
1 tbsp garlic, finely minced
1 small onion, finely chopped, approx 1/2 cup
1 1/2 cups diced carrots
1 1/2 cups du Puy lentils
1/2 lb finely diced roma tomatoes (aka plum tomatoes)
3 cups filtered water
1 tbsp sea salt
1 tbsp marjoram
2 bay leaves
1/4 tsp allspice

1 1/2 cups diced asian sweet potatoes

150 g chopped spinach


1. turn on the crockpot to HIGH and set for 6 hours
2. layer the ingredients as follows:
a) coconut oil
b) garlic
c) onion
d) carrots
e) lentils
f) tomatoes
g) salt, marjoram, bay leaves, all spice
h) water
g) sweet potato
(reserve the spinach for after the heat is turned off)
3. after the dish has finished cooking, turn off the heat, and stir in the spinach

Voila. It is done. Ingredients go in, food comes out. Cool beans.

This would be a great dish to serve with crusty bread ...

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