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, 30 December 2012

Baked Veggies

This dish is an enduring addiction of mine. The simplicity of the flavours of vegetables baked separately with a little coconut oil and sea salt combine together to make a complex and stunning bouquet of deliciousness.




1. 500 g king baby oyster mushrooms, sliced, tossed with coconut oil, and sea salt, and baked at 345 for 30 minutes

2. 1 red cabbage, diced and 1 heart of celery sliced, tossed with coconut oil and sea salt and baked at 345 for 30 minutes

3. 1 butter nut squash, diced,  tossed with coconut oil and sea salt, and baked at 345 for 45 minutes

4. 3 small sweet potatoes (asian kind) cut into pieces, one medium onion diced, 1 pint grape tomatoes cut into eighths, tossed with coconut oil and sea salt and baked at 345 for 50 minutes

5. 1 large parsnip cut into pieces and 3 large carrots cut into slices all tossed with coconut oil and baked at 345 for 25 minutes


directions:

After all the ingredients are baked, combine them. I made this a couple of days ahead, then reheated it slightly. Perfection!!

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