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, 15 January 2014

Green Herb Coconut Milk Soup -- vegan and divine

This rocks a combination of coconut milk, fennel seed, fresh basil, and fresh cilantro. That's what makes it so ... delicious. Lots of goodies like water chestnuts, savoy cabbage, baby bok chou, and broccoli. We love it.

making the broth:


12 cups water
dried shiitake mushrooms sliced 1 cup
dried kombu -- 1 piece 6  inches by 8 inches

sea salt and black pepper
fennel seed
anise seed

per 6 cups of broth:

peanut butter 2 tbsp
coconut milk 1 can
lime juice 2 tbsp
black pepper
chili powder


1. In a large pot place a large sheet of kombu (dashi kombu -- a kind of seaweed for making broth) and a cup of dried mushrooms
2. combine sea salt, black pepper, and fennel seed, and 12 cups of boiling water
3. simmer for 1 hour and then let sit until it cools
4. remove the sea weed and the mushrooms, and strain the broth, and add water to equal 12 cups again 
5. to 6 cups of strained broth add 1 can (400ml) coconut milk, 2 tbsp peanut butter (smooth), 2 tbsp lime juice, and salt and pepper/ chili powder to taste

to serve the soup:


1 1/2 cups broccoli florets in small pieces
1 1/2 cups steamed gluten -- cut into small pieces. You can substitute tofu if you prefer
1 1/2 cups savoy cabbage, chopped
1/2 cup water chestnuts sliced
1 1/2 cups baby bok choy
1/2 cup carrot sliced

4 tbsp each basil leaves and cilantro leaves finely chopped

To serve:

1. Bring the finished 6 cups of broth to a simmer, and adjust seasoning with lime juice, salt, and pepper. Feel free to add chili pepper flakes if you like
2. add bok choy, savoy cabbage, and carrot pieces and simmer for 10 minutes
2. add water chestnuts and gluten and simmer for 20 minutes
4. add broccoli and simmer for 5 minutes
5. add basil leaves and chilantro leaves and turn off the heat and let sit 2 minutes
5. serve, making sure you get some of each of the goodies into each bowl.

It really is pretty darn fabulous.

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