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!


Tuesday, 9 October 2012

butternut squash soup -- naturally gluten free, vegan, and so yummy

I thought it would be fun to make butternut squash soup. Now, squash is generally sweet and rich tasting, so I said to myself, self, what would balance that nicely? Well, these big ol' tomatoes from my mother's garden might do the trick. Yes, yes indeed. So, after oven roasting all the veggies and making stock from leek greens, the combine results were greater than the sum of their individual virtues. The colour is a little day-glo orange, but not without charm. The taste? Mellow but not staid, sweet but not cloying, peppy but not obnoxious. Definitely a keeper!

roasting veggies:

1 small butter nut squash -- about 6 cups cubed

1 onion diced

2 garlic cloves chopped

2 lbs tomatoes (about 4 cups cubed)

1 1/2 cups carrot sliced

2 tbsp extra virgin coconut oil


1. melt the coconut oil in a large casserole or cast iron dutch oven. Cube and chop the squash, carrots, onions, garlic, and carrot then toss with the coconut oil in the casserole.
2. pile on the chopped tomato
3. bake at 345 for 2 hours

leek broth --

1 bunch of leek greens
10 cups water


simmer for a few hours, then strain




1. combine the cooked vegetables and 4 cups of broth, then puree the vegetables
2. season with salt and pepper to taste
3. bring to a simmer and serve hot

I used:

3 tsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp marjoram

Fantastic. Stupendous. Delicious. Excellent.

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