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!


Tuesday, 4 December 2012

More Soup! Here I go again ... Vegan, hearty, delicious

In search of the perfect bowl of soup. I want it to be a meal in a bowl -- rich, satisfying, and utterly delicious. This definitely fits the bill.

I mean, seriously. I don't know if I can properly describe the exquisite aroma and flavour of this soup. You'll just have to come over and eat it. Or make some yourself.



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

2 cups dupuy lentils
1/4 cup finely crumbled dried mushrooms
2 cups very finely chopped green cabbage

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

3 cups diced carrots
6 cups diced sweet potato

4 tsp sea salt
1/2 tsp chili powder
1 tbsp marjoram
2 tbsp oregano
1/4 tsp fennel seed

8 cups water


2 tbsp lime juice
2 cups water
salt and pepper to taste


1. layer the ingredients in the order listed in your crockpot
2. reserve the stuff under 'after' until it's done cooking
3. cook
4. stir and add the 'after' stuff
5. serve
6. like most food of this ilk, it's great after it's had time to meld. Eat it with joy the next day.


MED said...

You can tell ive been away for a bit and am planning meals...how long, do you think, on medium?

stacey said...

Welcome back :) Probably around 6 hours on medium. Things like split peas and lentils cook faster than other things like soaked chickpeas or soaked limas. To be honest, this is just a guess because my crockpot only has low and high, so I'm not sure how long the medium would take ... But probably 6 would work. Guess that's why it's called 'slow food'.