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!

:)

Thursday, 27 December 2012

Tomato and Coconut Milk Veggie Soup -- vegan and gluten free, naturally.

Tomato sauce and coconut milk do mellow naughty things together.

This is a brilliant soup for lunch or dinner -- hearty but will not induce coma.






4 tbsp extra virgin coconut oil
1 large onion finely chopped
2 cloves of garlic, finely minced

4 cups of soaked chickpeas
500 g green peas

1 1/2 cups very finely chopped red cabbage

2 cups diced celery
1 1/2 cups diced carrots
3 cups diced sweet potato

4 tsp sea salt
black pepper
1/2 tsp cumin
1/2 tsp chili powder
2 tbsp marjoram

400 ml 1 can coconut milk

500 ml tomato sauce -- I went to my freezer for this sauce

4 cups water


directions:

1. layer the ingredients into your crockpot in the order listed
2. cook for 6 hours
3. enjoy. Delicious!!!!!

We served this for lunch on the 26th when Nana and Papa visited us along with little garlic buns, and crudites with guacamole. Yum!

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2 comments:

MED said...

Is this uncooked chickpeas??
M

26 January 2013 at 22:17
stacey said...

These are dried chickpeas that have been well covered in water and brought to a boil for 2 minutes, then allowed to sit with the heat off for at least 2 hours, if not over night. Rinse, and then cook with them. They are not cooked, and still require a fair amount of cooking time.

Hope that helps!!

26 January 2013 at 22:27

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