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!

:)

Sunday 26 February 2012

Vegetable Salad With Black Olives

As much as I loved cooked greens -- rapini, broccoli, chinese broccoli, cabbage, kholrabi, mustard greens, bok choy etc -- since being pregnant with my soon-to-be four year old, I haven't been overly enthusiastic about salad greens. Not sure why. Anyway, I found myself making a veggie salad instead of a leafy salad. Go figure. Colourful, and really yummy.




ingredients:

grape tomatoes, halved
parsley, coarsely chopped
carrots, thinly sliced
celery, thinly sliced
sun-dried black olives, pitted and halved

sea salt
black pepper
apple cider vinegar


directions:

combine and season to taste


Now, some people will wish there was olive oil in it. I happen to enjoy salads that are very lightly 'sauced', so I'll sometimes do a nod to salt and pepper and a dash of apple cider vinegar and leave it at a very light very delicate flavour. However, if you are someone who needs a little more dressing, by all means go for the olive oil, my friend.
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