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, 1 January 2014

Roasted Vegetables -- the party version

3 purple sweet potatoes (murasaki) peeled, cut in half width wise and cut into wedges -- cook for 30 minutes

3 large white sweet potatoes (bonito), cut into half width wise and cut into wedges -- cook for 45 minutes

purple cabbage, cut into chunks
2 medium onions, cut into wedges -- cook for 40 minutes

3 large orange sweet potatoes, cut into half width wise and cut into wedges -- cook for 30 minutes

5 carrots cut into thick sticks -- cook for 60 minutes

1 small butternut squash, cut into wedges -- cook for 60 minutes

all vegetables tossed prior to cooking with:

melted coconut oil
sea salt
chili powder
ceylon cinnamon

When each type of vegetable is fully cooked, they can be combined into one large dish.

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