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, 10 October 2016

Fall crockpot

Since it finally feels like fall, I felt like making this. The rich, savoury flavours are both delicious and comforting. And if you are not familiar with seitan, it's a toothsome, chewy, dense food made primarily from the protein in wheat. So obviously, not for those with gluten intolerance or wheat allergy! This crockpot is great without it, so that part is totally optional. I added some chickpea flour to my seitan this time because I am totally a chickpea flour fan. A last minute addition of oven crisped chickpea flour tofu when the crockpot is finished would also be good, or chunks of tofu for extra heartiness when you fire up the crockpot. We ate this with oven roasted potato wedges one day, and with brown basmati another. Versatile, hearty, and perfect for fall.

equipment needed:
 (or cook in a large pot on the stove, no prob)
measure cups
measuring spoons
cutting board
mixing bowl
mixing spoon


2 tbsp coconut oil
1 onion, finely diced
2 cups green cabbage, finely diced

2 cups uncooked green lentils, rinsed

2 cups chopped celery hearts
2 cups diced carrot

4 dried shiitake mushrooms

4 tsp sea salt
1 tbsp herbe de provence
1 tsp cumin

8 cups water


1. layer all ingredients in order listed -- that's my crockpot secret for you.

for seitan:

1 cup gluten flour
1/2 cup chickpea flour
1 tsp vegetable bouillon powder (or sea salt, herbs, and seasonings to your taste e.g. 1/2 tsp sea salt, some marjoram, basil or oregano, some chili powder or garlic powder etc -- I was in a hurry hence the bouillon powder)
1 1/2 cup water

1. combine chickpea flour, gluten flour and seasonings, and mix well
2. add water and mix well
3. knead
4. roll flat, and place on top of other ingredients in crockpot.


1. cook the concoction on high in crock pot for 5 hours
2. remove the seitan and cut into cubes
3. remove the mushrooms and cut into pieces
4. return the mushrooms and seitan to the crockpot, stir, and let cook for 1 final hour

This is a dish that tastes great the next day. It's really good as soon as it's made, but don't worry about making it ahead if that's more convenient.

Also would be great with some crusty bread for soaking up any residual (and delicious) broth.

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