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, 4 June 2012

Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.


2 tbsp coconut oil
1 onion
2 shallots

3 cups white kidney beans
1 cup sliced dried mushrooms
3  cups green peas

1 cup celery, chopped
2 cups carrot, diced
1 small  cauliflower, cut into florets
3 cups sweet potato, diced

1 1/2 tsp fennel seed
2 tsp chili powder
4-5 tsp sea salt
black pepper

1 can coconut milk (organic, 400 ml)
1 can water

1/2 cup fresh cilantro, minced (I used 40 g)
1/2 cup fresh basil, minced (I used 40 g)
1 tbsp lime juice


1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours
2. layer the ingredients in as listed up to and including the coconut milk
3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.
4. stir
5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

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