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!


Friday, 19 September 2014

Sweet Potato and Chickpea with Coconut Milk

This is a mellow, savoury dish with notes of comforting sweetness. We have to keep spicing very light due to digestive issues in this household, but if you like more spice, this dish could certainly take it. I love the way cumin interacts with the other flavours in the dish, and the individual flavours all sing forth in a harmonious way. I reserve the lime juice to add to individual portions, but personally think it is most wonderfully balanced with this addition of acid. My husband and son have both declared it delicious, and Lumahai has even used the L word to describe his relationship with it. Then again, he does have a rather keen appreciation for the humble chickpea.

2 tbsp coconut oil
1 small onion, finely diced

3 cups green cabbage, very finely chopped

3 cups split channa (dry, uncooked, split chickpeas), well rinsed

4 cups diced asian sweet potatoes (I used white ones because they are wonderfully sweet)

3 tsp sea salt
1 tsp cumin

1 can coconut milk (or 1/2 cup coconut butter and 1 1/4 cups water)

6 cups boiling water

salt and pepper to taste
a couple tbsp lime juice


1. layer the ingredients in the crockpot in the order listed
2. cook for 6 hours
3. add salt and pepper and lime juice to taste after stirring

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