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!

:)

Tuesday, 17 May 2011

Squash, Sweet Potato, and Chickpea Bake -- don't forget the tomatoes!





This is a very simple concoction that uses the dryness of the oven to help it keep its integrity. It wouldn't work well in the crockpot -- it would end up a very different dish.


ingredients:

2-4 tbsp extra virgin coconut oil
1/2 large butternut squash (or 1 small one!), diced
4 medium tomatoes, diced
1 very large sweet potato (or 2 smaller ones) (I used our purple asian sweet potato, for its dry, firm flesh), diced
3 cups cooked chickpeas

3 tsp sea salt
3 tsp marjoram
1 tsp chili powder
2 tbsp nutritional yeast


directions:

1. preheat your oven to 345 and put a very large baking dish in the oven with the coconut oil in it until the oil has melted
2. combine the ingredients in the baking dish, tossing everything very well until well coated by the coconut oil
3. bake uncovered for up to 2 hours, until the vegetables are tender.
4. enjoy with broccoli, a green salad, a crusty loaf of bread, your dear friends, your exhausted wife, or you sulky 3 year old.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)