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, 28 February 2013

Another Winter Crockpot

The great thing about good ingredients cooked slowly in a crockpot is that dinner gets ready and you don't have to pay it any attention all day long. This concoction is rich and delicious, and everyone enjoyed it -- from Papa Ed and Nana Irene, to my dear husband and my delicious almost-five-year old. The Big Carrot has been carrying my favourite asian sweet potatoes lately -- murasaki -- and I highly recommend them over the usual sweet potatoes if you can get your hands on them. They have a dry mealy texture instead of a wet one, and they taste fantastic. This stew rocks, and we ate it with a simple salad of spinach and avocado, and some enjoyed it on a bed of black rice.

2 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1 cup finely chopped onion
1/2 cup chopped grape tomatoes
2 cups finely chopped green cabbage
4 cups soaked and rinsed chickpeas

2 cups diced carrots
3 cups diced celery
4 cups diced asian sweet potato

1 tbsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tbsp rosemary
black pepper

2 cups boiling water

1/2 cup almond butter
1/2 cup coconut butter

2 tbsp lime juice
1 cup water

1. layer the ingredients in the order listed
2. combine the water with the almond butter, coconut butter, and spices, and then pour over everything
3. after cooking is done, stir in lime juice, and any extra salt and pepper you like, and more water if you need it

No comments: