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, 22 December 2013
Vegetable soup with 4 kinds of sweet potatoes
Yummy. I love a wonderful clear broth soup so full of flavour and goodness. Good for what ails you.
2 tbsp coconut oil
2 medium onion, finely diced
4 cups green cabbage, finely chopped
2 cups dry lentils -- (I used black caviar lentils, but any whole lentils will be fine. Dupuy, masoor etc. Don't used split or they will reduce to complete disintegration)
2 cup frozen green peas
1 cups celery, stalks and leaves, finely diced
2 cups carrots, diced
3 cups sweet potatoes, diced -- I used 4 kinds -- 3 different asian (murasaki, kyushu, and some white ones), and also the iconic orange beauregard variety
3 tsp sea salt
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
8 cups water
1. layer up the crockpot with the ingredients in the order listed -- do not stir
2. cook for 6 hours on high
3. enjoy with green noodles, or alone