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!

:)

Saturday 21 April 2012

Red Lasagna Sauce








There's nothing like a slow simmered red sauce for a truly tasty lasagna. You can use oregano, basil, marjoram, or whatever herbs you like. I like sauteed garlic and onion as a base, and I like to add a little carrot for sweetness and balance of flavours. Of course the romas have to be really ripe and flavourful. Whatever you do, don't attempt this sauce with the pale pink imitation that you sometimes get in the winter. Romas are my fave for saucing,  but if you have other tomatoes with which you are enamoured, perhaps you can sauce them instead. 

Just so you know, this sauce is so yummy, I could probably have eaten the whole 2 liters with a spoon and nothin' else. Maybe not all in one sitting, but you get the picture.




ingredients:

2 tbsp extra virgin coconut oil
1 cup chopped onion
2 tbsp minced garlic

4 lbs ripe roma tomatoes (organic)
2 cups finely chopped carrot
1 tbsp sea salt

1 tbsp dried herbs


directions:

1. saute onion and garlic until translucent
2. add the rest of the ingredients and cook into submission -- simmer on low for a couple of hours
3. I then pureed using an immersion blender for a rich tasting and wonderful red sauce

makes 2 liters -- enough for 2 large (3 L each) lasagnas)

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