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, 1 February 2016

Crockpot -- delicious vegetable soup

For me, having a crockpot is an amazing time saving way to make meals. And because of what we cook in the crockpot, it's incredibly economical. We purchase the vegetables that are readily available, and use dried split chickpeas and lentils. Delicious with freshly baked bread, it's the perfect meal for a winter evening.

equipment needed:

cutting board


2 tbsp coconut oil
1 1/2 cups diced onion

1 cup green cabbage, finely chopped

2 cups split chickpeas, dried
1 cup green lentils, dried

2 cups diced celery hearts
2 cups diced carrots

4 dried shiitake mushrooms

2 cups sliced sweet potato

5 tsp sea salt
2 tbsp herbe de provence

12 cups boiling water


1. turn on the crockpot and set it for 5 hours on high
2. add the coconut oil
3. layer in the onion and green cabbage
4. layer in the split chickpeas and green lentils, rinsing them first.
5. layer in the celery hearts and diced carrots
6. toss in some dried shiitake mushrooms
7. throw a couple cups of thickly sliced sweet potato on top
8. sprinkle the whole thing with sea salt and herbe de provence
9. pour on the boiling water
10. cook for 5 hours or until the chickpeas and lentils are tender
11. taste
12. add seasoning if needed

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