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!

:)

Sunday, 13 May 2012

Sauteed Baby King Mushrooms

Thin strips of baby king mushrooms sauteed with a little sea salt and chili powder are a perfectly elegant accompaniment to our mother's day lunch. So good. One of the faves of the day, and one of my sister's and my all time favourites.








ingredients:

260 g package of baby king mushrooms (Enviro-mushrooms from Burlington rock), cut into strips
extra virgin coconut oil
sea salt
chili powder


directions:

1. saute the mushroom strips in coconut oil with sea salt and chili powder until done.
2. ENJOY
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2 comments:

Anonymous said...

Thanks for sharing such a simple, yet succulent recipe! Would like to add though to make sure you use unrefined coconut oil. I get this virgin coconut oil but I'm sure there's something similar on your local health store :)

PS. Glad to find another Pollan fan ;)

14 May 2012 at 05:54
stacey said...

Carol, thanks for reading and thanks for posting. This recipe is one of the simplest, and one of my favourites. I agree with you on using unrefined coconut oil. I have my favourite (Nutiva brand), which is readily available locally.

A friend recently was asking me about the difference between refined and unrefined coconut oil, and after our research together it became very clear you sacrifice some benefits of the coconut oil in the refining process, even in expeller pressed.

best wishes!!

stacey

14 May 2012 at 07:33

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