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, 12 May 2013

Mother's Day Luncheon, 2013 -- a vegan, kid friendly extravaganza

This Mother's Day I had the privilege of lunching with 3 other moms: my mom, my mother in law, and my sister in law. Included in this fun were my sister in law's kids, as well as my own lovely boy and husband. It was great fun watching the 3 year old and 5 year old play together, and a good time was had by all. I also ended up with 4 floral gifts -- two gorgeous bouquests, a delicate sweetheart rose, and a stunning orchid. All this and hail in May -- what a day!!

On the menu:

gorgeous green and orange layered vegan terrine on a bed of baby greens
sauteed baby king mushrooms
avocado and baby tomato salad
rosemary and sauteed onion socca
lemon date squares with lemon coconut milk ice cream











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