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, 16 August 2014

Chickpea Vegetable Soup

Well, Papa is coming over for dinner, and we're going to have a houseful for his birthday. So, in addition to eatables such as lasagna and chickpea flour flat bread, we'll rock this vegan crockpot.  Simple and delicious. Old fashioned diced veggies and chickpeas. Super delicious. And since it feels like fall, perfect really. We all enjoyed it.


2 tbsp coconut oil
1 onion, finely diced
1 cup green cabbage, very finely chopped

4 cups soaked chickpeas -- not cooked

1 tsp sea salt

2 cup diced carrots
2 cups diced celery
1 diced kohlrabi

1 tsp sea salt

4 cups diced white sweet potato

1 tsp sea salt
1 tbsp marjoram
1 tsp oregano
1/2 tsp chill powder

9 cups water

1 tsp sea salt


1. turn crockpot on to high, and set for 6 hours
2. layer ingredients in the order listed
3. let cook for 6 hours. I used dry chickpeas that had been fully soaked but not cooked. If you use canned or cooked chickpeas, you can reduce the cooking time
4. stir and taste, add seasoning if needed.

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