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

Gulag Peas -- I still remember the 1970s ...

Back when I was a kid and we'd have frozen vegetables, I could barely choke down the peas. They were so dry and nasty tasting. As an adult, I purchased frozen peas and was amazed to find them tender and sweet, practically on par with the sweet peas and mange-tout I could buy at the farmer's markets. Every now and then I would come across what I affectionately called 'gulag peas' in a dish at a Chinese restaurant for example. Peas that are so dry and nasty tasting that they could have been the food given prisoners in a prison camp. Peas that gave me an instant flashback to my gag-worthy frozen enemies from the seventies.

I purchased some frozen organic peas, and when I opened them I was surprised to find that they had much more in common with gulag peas than they did with the sweet peas more usually found in the frozen vegetable aisle of the super market.

Rather than serve them lightly sauteed with a little coconut oil and a pinch of sea salt, I realized bigger guns would be needed to bring out the virtue in these gulag peas.

The dish I came up with is savoury and tasty although still simple enough to appeal to my son who tends to eschew veggies that are jazzed up. Yes, I just can't get this kid to stop eating plain brassicas with just a little coconut oil and sea salt. No, I am not really complaining.


2 tbsp extra virgin coconut oil
500 g frozen peas, defrosted
2 large roma tomatoes, diced

300 g frozen spinach, defrosted (or you can use fresh)

sea salt
black pepper
granulated garlic
chili powder


1. in a large saute pan, add the coconut oil, peas, and tomatoes
2. add some chili powder, sea salt, black pepper, and a pinch of granulated garlic (just a little, now)
3. simmer for 10 minutes on low heat. The moisture from the tomatoes will hopefully counteract the dryness of the peas ...
4. once the tomatoes are reduced, add the spinach, and stir well to combine. If using fresh, allow the spinach to wilt slightly and heat thoroughly. Do not over cook the spinach!
5. serve and enjoy

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