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, 4 October 2012

Autumn Miso Soup 'egg drop' or poached egg soup

I was inspired to make an autumn miso soup. Here's what I came up with:

mostly vegetables and poached egg for my 4 year old

and the way I enjoy it myself, egg poached

and egg dropped

with applicable garnish of course


2 tbsp coconut oil
1 medium onion
2 cloves of garlic

4 medium carrots -- 2 cups diced
4 medium 'daikon' -- approx 4 cups chunky
3 small sweet potatoes -- approx 3 cups chunky


1. sauté the onion and garlic in the coconut oil
2. add the carrots, daikon, and sweet potato, and cook thoroughly


1 sheet of kombu
1/4 cup dried mushrooms
2 tbsp tamari

12 cups water


1. simmer the ingredients together, then strain and reserve

makes 12 cups of broth

To make 4 servings:


2 - 4 tbsp miso
4 eggs
4 cups of broth
1/3 of cooked vegetables

 black sesame sesame seeds
green onions, finely sliced


1. bring 2 cups of broth to a boil and either poach each egg separately, or stir in the egg and cook it as 'egg drop'
2. meanwhile  heat up the other 2 cups of broth with the vegetables
3. in a bowl, combine the miso with a little broth, then add to the broth and vegetables, careful not to  boil
4. divide the egg and egg cooking broth equally into 4 bowls, then ladle the miso and vegetables on top
5. garnish with sliced green onion and black sesame seeds

super yummy

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