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, 28 April 2011

Vegetable and Bean Salad -- naturally gluten free, dairy free, and vegan

 I've been full-scale into chopped veggie salads lately. I used to crave leafy green salads, and wanted to eat them every day. Then, when I was pregnant with my son, I had such a profound adversion to salad that just the smell of it brought on an immediate gag reflex. Sadly, I've never regained my previous adoration of the humble leaf. So, I do enjoy it from time to time, but it's no longer something I want everyday, and I've found myself preferring cooked greens to raw. The honeymoon is clearly over, but a new relationship has developed.

So, now I really like chopped up salads of whatever veggies are handy, and I like throwing in whatever beans are in the fridge (or freezer -- that's why it's so handy to freeze 'em in small quantity packages like a cup or two). Plus, these seem to go over really well with everyone in my family. It seems to be much easier to get my three year old to eat something like this than a bowl of leafy greens, which he enjoys for a few bites but then loses interest in. I will often throw in left over cooked veggies like cauliflower or broccoli -- or you could use asparagus if you are a fan. I've also been using steamed green peas (because unfortunately they are not fresh sweet peas, but rather gulag peas from my stock of organic veg in the freezer).

Nice thing, too, is the leftover are great the next day if you make too much.


1 avocado (1 cup chopped)
1 pint grape tomatoes (1 1/2 cups chopped)
3/4 cup finely sliced celery
3/4 cup finely sliced carrots
3/4 cup black eyed peas
1/2 cup chick peas

1/2 tbsp balsamic vinegar
1/2 tbsp raw honey
1/2 tsp sea salt
1/8 tsp chili powder
black pepper


1. combine the cut up veg and the beans, except for the avocado -- mix that in after the major tossing has been done
2. add the seasonings, and toss really well
3. adjust for taste
4. add the avocado and mix gently to combine

We don't always have avocado, and anyway I've found that steamed cauliflower is a delight in this salad.  As is broccoli. Go crazy, kids.

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