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, 9 April 2011

Roasted Fennel, Roasted Beet, and Royal Gala Apple Salad -- gluten-free, dairy free, vegan

We received another fennel bulb and some beets in our organic box, and I thought it might be interesting to make a roasted vegetable salad.

I oven roasted the beets and the fennel individually after tossing them with coconut oil. The addition of some royal gala apple, a little lime juice, some sea salt, black pepper, and apple cider vinegar completed the dish. I think fresh parsley would have been a nice addition. I like the way the whole dish turned quite pink. Pretty.


1 fennel bulb, cut into slivers
1 lb of beets, diced
2 small royal gala apples, cut into eighths and sliced

2 tbsp extra virgin coconut oil

lime juice
apple cider vinegar
sea salt 
black pepper
honey (optional)


preheat oven to 345

1. toss beets with coconut oil and a little sea salt, and place in a baking dish
2. toss fennel with coconut oil and a little sea salt, and place in a separate baking dish
3. oven roast beets and fennel until they are cooked to your liking (I did 1 hour, but there were other things in the oven at the same time so the cooking was slower)
4. toss the beets and fennel with the apple
5. add sea salt, black pepper, lime juice, and apple cider vinegar to taste
6. optionally serve on a bed of baby spinach 

I know beets are good for you ... I'm just not a big fan. But I really like fennel and apple together. :)

1 comment:

Anonymous said...

nice opinion.. thanks for sharing....