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!


Friday, 30 November 2012

Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.


3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.

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