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, 30 October 2011

Autumn Harvest Crockpot Stew -- Vegan and Delicious

I went down to the final farmer's market of the season and filled my bag by fancy. Coming home, I threw a whole bunch of good stuff into the crockpot, followed by a generous scoop of peanut butter.

Perhaps because I am running low on energy these days, I find myself craving fat and protein. I found myself spreading a little butter on a hard boiled egg at work the other day. Unusual, because I am a fan of neither eggs nor butter on a personal taste level. However, it was delish. I have also been desiring peanut butter by the scoopful, and have been adding it to everything.

Result: rib-sticking, warming, autumnal fare. Yummy.


2 tbsp extra virgin coconut oil
2 onions, diced (approx 2 1/2 cups)
2 large carrots diced (they were the size of my son's arm) 4 cups
3 cups cooked chickpeas
4 cups brussels sprouts, cut in half (small ones)
3 cups chopped tomatoes (4 medium sized)
3-4 cups diced broccoli stems

1 tbsp sea salt
1 tsp chili powder
2 tsp cinnamon
black pepper
1 tsp cumin
1 tbsp marjoram

1/2 - 1 cup organic peanut butter, smooth, add in at end and mix well for final 30 minutes of cooking


turn your crockpot on to high, and set the timer for 6 hours

1. add all the ingredients in layers in the crockpot except the almond butter. I recommend layer with the order as above, because it will allow things to cook well
2. towards the end of cooking, add the peanut butter, and stir well. Allow to cook and blend flavours for the final hour
3. serve with fresh bread

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