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!


Monday, 19 September 2011

Garbage Soup -- or should we say, cabbage? Gluten free, dairy free, vegan, and good for what ails you.

A few years ago, I went with friends to Pulp Kitchen for brunch. On the chalkboard sign outside was written the day's variables, including the following: 'Garbage Soup'. I was intrigued enough to order it. However, I soon realized that it was merely a communication and transliteration error with our Korean waitress. It was supposed to be cabbage soup, not some leftist, in-your-face, alternative cuisine that could be somehow nicknamed 'garbage soup'. No pomo deconstructionist meal here. It was an okay vege soup, however, but nothing to get super excited about. You may be wondering why I ordered soup for brunch. But I think I was pregnant at the time, and pretty much everything else on the menu gave me visions of heart-burn. My pregnancy was marked by rather extreme food aversions, which was probably why I thought something out of the ordinary would be more interesting than usual.

Back to the future, when I saw these enormous, very delicate green cabbages at the farmer's market, I was moved to make a 'garbage soup' of my own. Not because I am pregnant. I am not. I just like soup.

Onion, carrots, cabbage, a few duPuy lentils, then some cumin, turmeric, and marjoram later, a star was born. Not a party in your mouth, but a soothing bowl just right for the first hints of autumn. The spices are warming, and the veges are soothing. It made a lovely dinner with our herbed dinner muffins.


2 tbsp extra virgin coconut oil
1 1/2 cups finely diced onion (1 medium)
1 1/2 cups finely diced carrot (2 medium)
1/2 large green cabbage, chopped

1/2 cup duPuy lentils

3  tsp sea salt
1 tbsp cumin
1 tbsp turmeric
1/2 tsp chili powder
2 tbsp marjoram

6-8 cups of water


1. in a large pot over low heat, combine the spices, sea salt, onions, carrots, and coconut oil
2. add the lentils and cabbage and water
3. slowly simmer for a few hours

If you are a soup lover like me, this can be a nice dinner with herbed muffins or rustic bread. 

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