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!


Friday, 2 December 2011

Rustic Vegetable Soup -- Some old friends come to visit -- vegan, gluten free, and good for you

We've moved fully back into the crockpot soups now that it's autumn. They allow me to very quickly put together a fairly big quantity of food that looks after itself all day, and then we have soup or stew for dinner that day and a few days. And it's pleasant and warming to have the crockpot going.

With just 30 minutes until I had to leave the house, I threw this together this morning. It's a simple soup with the simple taste of herbs and vegetables. We all like it alot. A whole lot. 


1/4 cup extra virgin coconut oil
1 cup finely chopped onion
2 cups coarsely chopped carrot
2 cups asian sweet potato -- mixed purple and white
3 cups chickpeas, already cooked
2 cups coarsely chopped celery

10 cups water

4 tsp sea salt
2 tbps marjoram
1 tbsp oregano
1 tsp cumin

500 g broccoli florets at end (5 cups, cut into bite sized pieces)


1. turn the crockpot on to high and set it for 6 hours
2. add the ingredients in the order listed, but don't put in the broccoli
3. When the soup is about 1 hour from being done, add the broccoli, and finish cooking
4. serve with lots of love and possibly some fresh bread. 

We ate ours with leftover green onion pancakes (V 2.0), and chased it with fabulous vanilla honey cake.

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