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

Sweet Autumn Vegetable soup

It felt like the day for a soup -- one with a rich clear broth, and toothsome chunks of vegetables, and little tasty morsels here and there. Heavy on the carrot and the sweet potato, this soup is sweet but balanced, relying on the tones of celery, salt, onion, and wild rice to hit all the notes and fill in the harmonies. My son has declared that tomorrow he will eat this for breakfast, lunch, and dinner. Yes, my baby wolverine.


2 tbsp coconut oil
1 cup finely diced purple onion
2 cups finely chopped green cabbage

1/4 cup millet
1/4 cup wild rice
1/4 cup black caviar lentils (or other -- dupuy for example)
1/4 cup moong dal (split mung beans)

4 cups finely diced carrots
1 1/2 cups finely diced celery

4 cups finely diced sweet potato

1 1/2 cups finely diced zucchini

2 tbsp marjoram
1 tbsp sea salt
8 cups water

after add salt and pepper to taste
add 2 more cups of water


1. load the ingredients into your crockpot in the order listed (omitting the final salt and pepper and 2 cups of water)
2. cook on high for 5 hours
3. stir, add the extra water, and more salt and pepper to taste

We've been serving this will bowls of fluffy quinoa and rich spinach and avocado salads. My husband dumps his quinoa in, my son eats his by itself. Insert bizarre Hudsucker Proxy reference here ...

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