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, 22 April 2017

crockpot a la amazing -- split chickpeas and chunky vegetables

You may not know how magical a few tbsp of coconut manna or coconut butter can be in a recipe. Coconut by itself can be kind of stultifying and drab. But, somehow, it ante's up the mix when put with the right ingredients. In this case, the cumin, the sun-dried tomatoes, and the apple cider vinegar help the coconut manna decorate for a party. I have to say I'm a huge fan of split chickpeas and chunky vegetables. So this concoction, served with saffron infused brown basmati rice, is a winner. Step up and receive your award, cutie. Paired for dinner with a salad of spring-y delight we nom-ed for realsies. You had better believe it.

equipment needed:
crockpot/slow cooker or large cooking pot and stove
cutting board
big knife
measuring cups
measuring spoons


1 onion, diced (1 cup)
3 cups split chickpeas, rinsed but not cooked

1/4 cup sun-dried tomato pieces

2 cups diced celery
2 cups diced carrot
2 cups diced sweet potato
2 cups diced yellow potato

1/4 cup coconut butter or coconut manna
1 tbsp cumin
1 tsp chili powder or paprika
4 -5 tsp sea salt
1 tbsp apple cider vinegar

8 cups boiling water

2 cups frozen green peas, defrosted


1. in your crockpot, layer in the ingredients in the order listed, reserving the green peas until the cooking is finished.
2. cook in the crock pot for about 3 hours on high
3. if you are using a pot on the stove, cook for about 1 hour, until the chickpeas are tender, and the vegetables have achieved your ideal consistency
4. when the pot has finished cooking, stir in the defrosted green peas.
5. taste. if necessary, add salt pepper apple cider vinegar

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