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 Soup V 2.O -- vegan, rib sticking good

Different veggies, different day, different soup. The thing that never changes? The yum factor ...

I'm so very into hearty soups these days. This one is pretty fantastic. The almond butter and coconut butter make it very hearty and satisfying, as well as mellow and savoury.


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

3 cups soaked but not cooked navy beans

3 cups green peas (frozen, organic)
2 cups diced carrots

1/2 cup smooth almond butter
1/4 cup coconut butter

6 cups roughly chopped sweet potato

4 tsp sea salt
2 tbsp oregano
black pepper

7 cups water

2 tbsp lime juice

2 extra cups of water
salt and pepper to taste (I didn't add any extra)


1. layer the ingredients in the crockpot in the order listed excepting the lime juice, extra water, and any additional salt and pepper
2. cook until veggies are tender
3. stir really well, and add lime juice and extra 2 cups of water. If needed, tweak the salt and pepper.

serve with crusty rolls


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