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 21 December 2011

Most Awesome Vegetable Soup





ingredients:

2 tbsp coconut oil
1 - 2 tbsp minced garlic
1 shallot finely chopped (about 1/4 cup)
1 (purple cooking) onion finely chopped (about 1 cup)

4 cups finely chopped green cabbage

3 cups cooked chickpeas
3 cups green peas 
1 cup organic corn kernels (optional)


2 - 3 cups diced carrots
2 - 3 cups diced celery hearts -- leaves and all


2 sprigs of fresh rosemary
1 tbsp marjoram
1 tsp cumin
1 tsp chili powder
4 tsp sea salt

10 cups H2O (boiling)

1/4 cup fresh parsley, to add at the end


directions:

 turn on your crock pot to high and set the timer for 6 hours or whatever works for your crockpot.

1. add the ingredients in the order listed, layering them. This is important
1.5 add boiling water instead of cold water so as to not slow down your cooking process
2. let the crockpot do its thing whilst you indulge in a mani-pedi
3. think of all the people you will share the soup with on the 25th
4. smile
5. When the soup is done, add 1/4 cup of chopped fresh parsley

Gentle readers, I will tell you a few little secrets. One, I was lying about the mani-pedi, but if that suits you go for it. Two, if you put the cabbage right near the bottom, it will virtually disintegrate by the end of the cooking, and merely go to inform the constitution of the broth, giving it a sweet and earthy depth, and thickening it up a bit. Three the actual quantity of vegetable ingredients you put in is not crucial. If you put in 1 cup instead of 2, or 1/2 a cup instead of 1, or 2 cups instead of 1, it will all be okay. I'm just telling you what I did. Although, a soup this good, who wouldn't want to recreate it?????

Friends and family join us for breakfast on the 25th. By late afternoon there are a few stragglers left, and we enjoy a light supper after a lazy stroll around the 'hood to enjoy the decorations. This soup, along with a freshly baked loaf of bread will be that light supper. Now, you know you want to join us, so come on over.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)