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, 5 July 2011

Chickpea and Vegetable Saute -- A gluten free, vegan, colour dish

I love the bright cheerful taste of this dish, and the tummy satisfying, comfort-food-ness of it. Simple yet savoury, it's a satisfying and homey meal. I'm already looking forward to the left-overs.

We ate our cheerful saute atop pretty colusari red rice. Colusari red is a whole grain rice that offers a change from the usual brown. It's a nice tasting rice with a moist, not sticky texture. We also use brown basmati, purple rice, black rice, red cargo rice, and short grain brown calrose. It's fun to try rices of different colours. Some of them have strong flavours (such as the black rice), and can help carry different dishes. It also depends on cooking time! When time is running out, brown basmati is ready super fast because it's such a skinny grain ...

I love the flavours in this saute, and it pleased all the members of my family. For some reason, when we ate left overs, I loaded up with a huge amount of freshly ground black pepper and chipotle tabasco (just  my own portion). I was pleased with how well the flavours of the saute held their own against my spicy onslaught. Equally delicious undoctored or doctored. Super yummy.

Additionally, this cooked up super fast, which is always a bonus in my books. I did a rough chop on the veggies aside from the garlic and onion (like them to cook fast and thoroughly), and although I gave the alliums (allia?) a little extra cooking time, mostly just dumped all the ingredients in together and let them do their thing, uncovered. 

Once the tomatoes were broken down and the juice had been absorbed or cooked away, I threw in my spinach and broccoli but just for a few minutes before I turned off the heat. I don't like to cook the greens  much ...


2 tbsp extra virgin coconut oil
1 tbsp finely mince garlic
1/2 cup chopped onion
1/2 cup sliced carrot
3/4 cup sliced celery

500g diced tomatoes
1/2 cup corn (from frozen)
1/2 cup (gulag) peas (from frozen)
1 1/2 cups chickpeas (already cooked!)

2 tsp sea salt
1 tbsp marjoram

250 g chopped spinach
250 g broccoli florets, bite sized

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