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!


Saturday, 11 January 2014

Rice and Lentil Crockpot -- super easy super yummy crockpot

I remember -- not really -- that blurred unreal reality after my baby was born. I think I must have filled the freezer, so Colin fed us from that. Anyway, some friends of our just had a baby. Maple Pecan baby cakes and this lentil, rice, and veggie dish found their way to their door. Their verdict? Yummmmmmmmmm ........

The almond butter and coconut butter are not necessary, but I wanted to add a richness both in taste and body to the concoction. Apparently the dish went over very well. They were able to make 3 meals out of it, and found it almost unexpectedly delicious each time.


2 tbsp coconut oil

2 garlic cloves, finely minced
1 onion, finely diced

2 cup finely chopped cabbage
1/4 cup sundried tomatoes, diced

1 cup masoor lentils
1 cup short grain brown rice

1 cup frozen green peas
1 cup frozen corn

2 cups diced carrot
2 cup diced celery

4 cups diced sweet potato

4 cups boiling water

4 tbsp almond butter
4 tbsp coconut butter

3 tsp sea salt
1/2 tsp cumin

2 tbsp marjoram


1. Layer the ingredients in the order listed
2. Cook on high for 4 hours
3. stir, add more water and sea salt and pepper if needed

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