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, 11 May 2014

Chickpea and Sweet Potato Crockpot

Most of the veggies in this one get the most heat, and kind of melt and disappear into the body of the stew. The chickpeas and diced sweet potato, and brown lentils are all that are note worthy in the end. A fabulous, delicious, rich, and simple meal. We enjoyed it with the freshly baked sourdough and a salad of spinach, carrot, and cucumber.

2 tbsp coconut oil
2 cups finely chopped onion
4 cups finely chopped cabbage
1 cup celery finely chopped
1 cup masoor whole lentils
4 cups cooked chickpeas
1/2 cup coconut butter
2 tsp sea salt

4 cups diced sweet potato

2 tsp sea salt

6 cups water

1 tbsp marjoram

turn on the crockpot and set to 6 hours
1. add coconut oil and let it melt in the bottom of the crockpot
2. finely chop vegetables in the food processor (onion, cabbage, celery)
3. spread in bottom of heating crock pot
4. rinse lentils and spread over vegetables
5. layer chickpeas next
6. add 1/2 cup coconut butter, distributed evenly over chickpeas
7. add 2 tsp sea salt, sprinkle evenly
8. layer on diced sweet potato
9. sprinkle 2 more tsp sea salt
10. pour on 6 cups of water
11. sprinkle marjoram on top
12. close lid
13 wait six hours
14. stir and serve

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