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, 22 November 2012

Sweet Potato and Navy Bean Soup -- another vegan crockpot adventure

I'm fully into hearty vegan soup mode right now. Thick, gluten free, meals in a bowl. Love it. this one is yummy. I served it for a simple Saturday night meal to guests along with freshly baked little rolls.


2 tbsp extra virgin coconut oil
1 1/2 cup finely chopped onion
2 tbsp finely minced garlic

4 cups well soaked navy beans -- not cooked (I use the quick soak method where you bring them to a boil with plenty of water for 1 minute, then remove from heat and let soak for 2 hours. Rinse well, then cook or use in soup)

2 cups diced  celery
2 cups diced carrot

1/2 cup almond butter

4 cups cubed sweet potato

4 tsp sea salt
black pepper
2 tbsp oregano

9 cups water -- I add boiling water

2 tbsp lemon juice to taste
salt and pepper to taste


1. layer the ingredients in the crockpot in the order listed, reserving the lemon juice and extra salt and pepper til after
2. pour the boiling water over all the ingredients in the crockpot when they are layered
3. cook until the sweet potatoes are softened
4. give everything a stir, and check to make sure all the different ingredients are cooked
5. gently stir everything until the almond butter is evenly suspended in the broth
6. add lemon juice, and adjust salt and pepper if needed
7. serve with crusty bread.
8. I often will make it the day before, and allow it to sit over night to let the flavours meld. Like most soups, this one is great the next day

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