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, 8 November 2014

Warming Post-Hallowe'en Pumpkin Soup

I know you aren't supposed to do this, but I did anyway. I had two sweet little pumpkins from an organic farmer for our hallowe'en jack-o-lanterns.  The seeds had roasted up so delectably that I really wanted to try cooking the pumpkins once their seasonal duties were finished. We had used beeswax candles in them on the festive eve, and then I cooked them in the crockpot so that the long cooking time would act as purification. I don't advocate using your hallowe'en pumpkins for food as most websites seem to suggest this is unsafe food-practice. Plus the large pumpkins are not very delicious.

Well, this worked out well for us, and if you have some pie pumpkins that haven't been jack-o-lanterned, it would be swell.


2 tbsp coconut oil
1 onion, finely diced

2 cups celery, finely chopped

8 to 10 cups pumpkin, skin cut off, cut into chunks (I had two small pumpkins (pie pumpkins) that I used)

1 tsp coriander
2 tsp cumin
1 tsp ginger
1 tsp ceylon cinnamon
3 tsp sea salt

6 cups boiling water

1. in your crockpot, melt some coconut oil, and add in the diced onion and chopped celery
2. start peeling and chopping the pumpkins.
3. add in the pumpkin and then sprinkle with the spices and salt
4. add the boiling water
5. cook until soft, and then give a light puree with a hand blender
6. season to taste with salt and pepper.

Zephyr likes to add a little lemon juice, dulse, salt, and pepper to this when he eats it.
I like it just the way it is. Warming.

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