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!


Wednesday, 7 December 2011

In Search of the Perfect Vegetable Soup -- Crock pot at it again

In search of the perfect hearty and rustic vegetable soup. Rustic means I can chop it coarsely and quickly, so I get it into the crockpot quick and dirty. Lazy soup. But some of the best soups are lazy, my friends. I've got bread rising, granola in the oven, and places to go/people to see. No time for niceties and careful dicing.

This means less than one minute per vegetable, which means that the whole thing ends up in the pot in 15 minutes or so. Not bad. The results are excellent, which a very full flavoured, multi-layerd broth, and lotsa good stuff to chew.

I guess I am firmly in a soup rut. But, as the saying goes, soup is good food.


2 tbsp extra virgin coconut oil
2 cup chopped onion
2 cups chopped carrot
3 cups chickpeas (already cooked)
3 cups green peas
2 cups chopped green cabbage

3 cups chopped celery

4 tsp sea salt
black pepper
1 tbsp oregano
2 tbsp marjoram
1/2 tsp chili powder
1 tsp cumin
1 tsp turmeric
1 sprig of rosemary (remove later)
10 cups water
1/4 cup almond butter

500g broccoli florets, chopped into bite sized pieces (approx 3 cups)
1 tbsp lime juice


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

1. add ingredients in the order listed, layering them but don't stir. Pour the water on top, close the lid, and cook. Save the broccoli and lime juice for just before the cooking is finished.
2. When the soup is fully cooked, add the broccoli and lime juice and turn it down to 'warm'.
3. Add a little inspiration and hope. Remember something fun you did with the people you will eat it with.
4. Serve with a loaf of ancient grains bread.

Super yummy. Vegetable soup nirvana has been achieved. Resistance is futile ...


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