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!


Thursday, 23 August 2012

2 bean chili -- without the chili ...

Our adventures this morning netted us a big basket of tomatoes, some zukes, onions, garlic, and black turtle beans and navy beans. Two bean chili is in order!

1 1/2 cups black turtle beans
1 1/2 cups navy beans



Bring the water to a boil, and boil the dry beans for 2 minutes. Shut off the heat and let sit for 1 hour. Rinse. They are now ready for cooking


1/4 cup coconut oil
3-4 cloves of garlic, finely minced
2 large red onions, diced
beans from above

3 L of field tomatoes, diced

3 tsp sea salt
black pepper
2 tbsp italian seasonings

3 medium zucchinis, quartered and sliced
(optional, 1 broccoli heart quartered and sliced)


1. in a large pot, layer the ingredients as listed above, reserving the zucchini
2. after the chili has cooked for a couple of hours, add the zucchini, and cook uncovered for 1 hour to get rid of any extra liquid

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