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!


Wednesday, 24 April 2013

Socca variation -- chili powder, mesquite, and sauteed onions

We've been tucking into a split pea and green pea vegetable stew. To go with it, we've been enjoying the socca variations. A few days ago it was a little chili and cumin. Today? Sauteed onion, chili, and mesquite. Oh yes, bow down to my magic cast iron socca pan. Believe me, this tastes as good as it sounds. 

For those of you who are socca neophytes, socca is like a big old pancake made of chickpea flour. Traditionally, I think black pepper and raw onion find their way into the dish. Not my thing, for sure. I won't rant about raw onions right now but no way jose. Instead, we've got a sweet little sweaty onion saute going on, and we're bringing the party to life with some choice company. Super good.


4 tbsp coconut oil
1 1/2 cups water hot
3/4 tsp sea salt
1 tbsp mesquite
2 tsp chili powder

1 cup chickpea flour

2 tbsp apple cider vinegar

1/4 cup chia seeds

1 onion, sauteed in coconut oil


1. saute one medium chopped onion in coconut oil with a little sea salt (I did it on the skillet that I bake the socca on FYI)
2. In a bowl, combine the hot water, coconut oil, and spices
3. add the apple cider vinegar and the chia seeds
4. stir in the chickpea flour, using a whisk
5. add the sauteed onions
6. pour the batter onto the skillet
7. bake at 345 for 1 hour or so, until crispy and chewy

I found it to be ridiculously good -- read I ate more than I should have -- and my son dubbed it 'chili fly toast' and said it went great with his 'bug stew'. He was being a cardinal, and chased the meal with grub ice cream.

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