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, 20 December 2012

Jumping on the Sauerkraut Bandwagon

Adventures  in fermentation.

Did you know your gut is the corner stone of your immune system. It's true. And did you know eating fermented foods are a perfect way of keeping yourself stocked with the happy little helpful bacteria your body needs? I've never done this before, so here goes!!!


1 small cabbage (about 2 lbs)

1 tbsp sea salt

1 quart mason jar

sharp knife!!


1. thinly slice and sliver your cabbage
2. mash it with salt in a bowl until it's all happy and juicy and briny
3. pack it into a quart jar, making sure the cabbage is all below the surface of the liquid
4. check every day (or every other day) to remove any 'bloom' that appears on the surface of the water. Continue to make sure the cabbage is all below the surface. If necessary, weight it down.
5. taste it after a week or two
6. once it tastes sour and to your liking, put a lid on it and put it in the fridge

No comments: