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 20 February 2012

Adzuki Bean and Vegetable Soup

Sometimes, regardless of what you do, soup happens. Thank goodness, this is one of those times. YUMMY!






ingredients:

2 tbsp extra virgin coconut oil
1 cup chopped onion

1 cup dried adzuki beans

3 cups chopped celery
2 cups chopped carrot
1 cup chopped parsnip

1/2 cup almond butter

2 cups chopped sweet potato
3 cups chopped green cabbage

1 tbps sea salt
1 tbsp dried marjoram
some chili powder

6 cups water

3 cups broccoli florets


directions:

turn your crockpot on 

1. layer the ingredients in the order listed, reserving the broccoli florets until the soup is fully cooked
2. add the broccoli florets once the soup is fully cooked, and stir, shutting off the heat. But that's just me. I prefer really lightly cooked broccoli.

I cooked this on high in the crockpot for three hours. Pretty fast for slow food ...



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2 comments:

Anonymous said...

Yikes! You must have had supercharged adzukis... Not 3 hrs for me...I am guessing it will be at least four...five? M

2 March 2012 at 20:41
stacey said...

Maybe my crockpot cooks hotter than does yours. My adzukis were completely 'melty' by 3 hours.

2 March 2012 at 21:10

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