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

Kohlrabi and Carrots -- more fun with the saute pan

this kohlrabi is smiling at us

Continuing in the whole new veggies and new brassicas theme, we decided to detour to kohlrabi. We added a little colour with some carrots. Unfortunately, I forgot to take a picture of the finished saute. Please picture sticks of pale translucent green, and sticks of bright orange all shiny and glistening with moisture, heat, and coconut oil. You get the picture.

I first tried kohlrabi about 13 years ago, and I like it as much now as I did then. Then, it was a random find at Fiesta Farms when I lived in the Annex. Now, I feel lucky when I come across it, because it's just not that common. 

I would describe kohlrabi as 'if broccoli and radish had a child' but without the bite of radish, or the watery-ness. Kohlrabi is more like hearts of broccoli in a round format.

Kohlrabi keeps well, requires no chemical pesticides (brassicas are naturally hardy against pests, according to the owner of Highberry Farm up on Lake Huron), and is perfect for sautes, soups, stews, salads, inside our samosas etc. Additionally, they are super adorable. 


ingredients:

1 bunch kohlrabi cut into sticks (approx 500 g)
2 large carrots cut into sticks     (approx 200 g)
1 - 2 tbsp coconut oil
Harvest Sun vegetable bouillion seasoning (or other organic bouillion seasoning)
 or just salt and pepper, which is great, too


directions:

1. saute the kohlrabi and carrot in coconut oil over low heat
2. season to taste
3. serve and enjoy


Have you tried kohlrabi before? How do you like to prepare it?




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