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 28 November 2011

Leek and Broccoli Soup with Cheese and Bread






It's like soup and a sandwich in one.


ingredients:

2 or 3 small slices of lovely bread cut into cubes
(lovely bread:
http://voluptuousvegetarian.blogspot.com/2011/10/bread-all-gussied-up-evolution.html)
grated mozarella
grated parmesan
3 servings of leek and broccoli soup
(leek and broccoli soup:
http://voluptuousvegetarian.blogspot.com/2011/11/leek-and-broccoli-soup.html)


directions:

preheat the oven to 345

1. put the soup into oven proof bowls
2. put bread cubes on the bowls of those who are neither gluten-intolerant nor intolerant in general
3. sprinkle the cheese evenly over all the bowls including the bowl with no bread if one of you is not a bread lover, lovely or otherwise
4. put the bowls on a baking sheet, and put in the oven for 20-30 minutes, depending on how brown you want the cheese to get
5. think kind thoughts
6. serve carefully because the bowl is hot and there ain't nothin' worse than cheese burns ...

This small transformation was a huge hit in these parts. But I have to confess there are few things that my two boys like better than cheese and bread.
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