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!


Sunday, 6 October 2013

Autumn dinner

autumn vegetables:


2 tbsp coconut oil
1 diced onion
2 green cabbage leaves, diced
1/4 cup dried mushrooms, crumbled
1/4 cup split mung beans

1 cup green peas
1 cup diced carrot
4 cups diced sweet potato
1 large pattypan, diced

1 tbsp sea salt
1 tbsp rosemary
1 tbsp marjoram
1 can coconut milk

layer in order into a cast iron dutch oven or covered casserole dish
bake for 2 hours. Stir and add more water if need and bake for up to 1 hour more.



2 cups water
2 tbsp avocado oil
2 cups chickpea flour
1 tsp sea salt
1/2 cup sweet potato flour

1 onion, finely diced
2 tbsp coconut oil

mix the two and cook on a cast iron skillet for 1 hour -- sprinkle with coarse sea salt before baking if desired (and rosemary)

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