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!


Monday, 9 November 2015

sweeeeeet potato "bacon" -- vegan, plant based, delicious

So, ya, we're for realsies totally veg here. But who doesn't like mesquitey spiced sweet potatoes? Yummy!

We get these awesome sweet potatoes from a farmer named George down at St. Lawrence Farmer's market. They are the asian kind  with fuchsia skin and firm white flesh. Our faves. They stay quite dry and firm, instead of getting as soft as the orange ones most people are more familiar with.

equipment needed:

cutting board
baking sheets
measuring spoon
(scale to weigh sweet potatoes if you are obsessive enough)
spoon for stirring!!


600 g sweet potatoes scrubbed and cut into bacon strips -- Asian sweet potatoes work best for this
2 tbsp coconut oil, melted

1 tsp paprika powder
1 tsp cumin
1 tsp oregano
1/4 tsp granulated garlic
1/2 tsp coriander
1 tbsp mesquite powder
1/2 tsp sea salt.


1. scrub 'em and cut 'em.
Most of mine were large, so I cut them into half through the diameter, then cut each half into the narrowest half on the length of it. I then sliced each piece thinly -- about 3 mm.
2. melt some coconut oil in a big bowl
3. put the thin slices of sweet potato into the bowl and toss it in the coconut oil. I used my hands
4. add the seasoning, then toss thoroughly
5. lay 'em out in a single layer on a baking sheet that is line with parchment paper or a silicone mat
6. bake 'em on 2 trays for 40 minutes, switching the position of the trays half way through the baking

No comments: