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

Split Chickpeas and Sweet potato -- vegan, delicious, and comforting

Well, it feels like autumn today. And this hit the spot.  Slooooooooow food. My reliable workhorse of a crockpot rides again. So to speak. This is one of the most flavourful veggie stews ever, and it definitely is one I'll make again soon. My five year old waxed enthusiastic about the veggies in it, and devoured it in record time. Usually, if it ain't pasta or pizza, it lingers a little longer. The sweetness of the sweet potatoes is comforting with the depth of flavour and richness encouraged by the dried mushrooms and coconut butter. A vegan triumph of culinary satisfaction, my friends.


2 tbsp extra virgin coconut oil
1 medium onion finely diced
1/4 cup dried mushrooms, finely crumbled
2 cups green cabbage, finely diced
4 cups split chickpeas, soaked but not cooked (or sub in 4 cups whole chickpeas cooked or canned and well rinsed)
1/2 cup coconut butter

2 cups carrot, finely diced

4 cups sweet potato, finely diced

1 tbsp sea salt
1 tbsp marjoram

4 cups water


1. layer the ingredients in the order listed in your crockpot, then sprinkle the seasonings and pour on the water so the seasonings get distributed. Sprinkle a little salt on top after everything else for good measure
2. cook for about 6 hours, or until the chickpeas are melt in your mouth, and everything tastes fabulous
3. serve with an awesome salad or whatever else pleases you.

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