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!


Sunday, 11 September 2011

Sweet Potato, Carrot, Chickpea, and Pumpkin Seed Saute -- Delicious Autumn Fare

A trip to the farmer's market (the Lesieville market on Sunday morning) netted new carrots as big as a baby's arm, and as chubby and stubby, too. We have our cache of sweet potatoes, the asian kind, from the sweet potato man, both purple and white. In the freezer, divided up into parcels of a few cups each, are cooked chickpeas. So, with what was readily at hand, I became inspired to make dinner. This dish is so simple and took just a few minutes to prepare. The hefty chunks of sweet potato and carrot meant it took a little while to cook, but nothing crazy. It was ready in plenty of time for dinner.

The pumpkin seeds add texture, and the spices blend their flavours beautifully with the ingredients. I'm really into cumin and turmeric right now, even going as far as to load up my breakfast porridge with them the past few days. 

I 'diced' the carrots and sweet potatoes so roughly that the pieces are quite large and chunky, but hey it only took me about 3 minutes to get everything into the pot.


2 tbsp extra virgin coconut oil
1/4 cup raw pumpkin seeds
2 cups roughly chopped sweet potato
2 cups roughly chopped carrot
1 1/2 cups chickpeas, cooked

1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tbsp apple cider vinegar


1. put the coconut oil, spices, and pumpkin seeds in a large skillet, saute pan, or pot and cook lightly for a minute
2. add the carrot, sweet potato, and chickpeas and toss well to combine everything.
3. cover the pan/pot and cook on low heat until carrots are tender. If you need to, you can add a splash of water (if things start sticking).
4. serve with sauteed kale and a salad of tomatoes seasoned with salt and pepper.

No comments: