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!


Sunday, 4 November 2012

Simple Vegetable Soup -- a pleasing autumn crockpot

I had a hankering for a very simple vegetable soup -- the kind with diced vegetables, and a clear broth. This fits the bill! It's delicious and satisfying, and is a perfect autumn meal. I like to put a little chili powder in mine, but you can skip it if  you want. The vegetables make the broth very sweet and savoury at the same time. Naturally vegan, and gluten free.


3 tbsp extra virgin coconut oil
2 cloves garlic, minced -- approx 2 tbsp
2 small-medium onions, finely chopped -- approx 1 1/2 cups

4 cups cooked chickpeas
2 cups green peas
3 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
1 tsp chili powder
1 tsp cumin powder
black pepper
2 tbsp marjoram

8 cups vegetable broth or water (I used leek and mushroom broth from my freezer -- I made extra back in October, then froze it in mason jars)


1. layer the ingredients in the order listed and cook in the crockpot until done.
2. or if using a pot on the stove, saute the onion and garlic in coconut oil, then add the rest of the ingredients, and cook until the vegetables are of desired consistency.

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