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, 11 June 2011

Kasha! a gluten free old world dish

My great grandmother used to make kasha. I wasn't a huge fan, because I found it quite dry. She also cooked zucchini with tomato sauce  -- or was it ketchup. Her poppy seed cookies and apple cake were legend, as was she. Little old bossy boots. I miss her.

I made kasha, because it's not something we've had much. I had a nice juicy saute of greens and beans to go on it, and I made it with sauteed onions. Kasha is buckwheat groats. Buckwheat isn't a grain, unlike our other 'cereals' which are grasses. Like quinoa and amaranth, it is a broadleaf plant whose seeds are used much like cereal grains. It does have a bit of a dry texture and taste to it, but to go with our saute it was perfect, and the sauteed onion that I used in it gave it a very nice flavour.

If you squint at the above photo, you'll see the kasha peeking around the greens and the beans from the saute we ate with the kasha.


2 tbsp extra virgin coconut oil
1 onion, chopped
sea salt and pepper

2 cups buckwheat groats, toasted (kasha)

2 cups water


1. saute the onion in the coconut oil with a little sea salt over low heat
2. when the onion is translucent, add the kasha, and saute until completely coated with the oil
3. add water and a little sea salt and pepper, stir well, and cover
4. when the water has absorbed completely, remove from heat.

Works as a nice accompaniment to our Greens and Beans Saute. I bet any leftovers would work well in a savoury pancake batter ...

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