Updated: Dec 16, 2019
I'm a Montrealer. No matter how far from home I may be, it's ingrained that being a good Montrealer means loving good food. We pride ourselves on our Cuisine, our bagels and our café culture. I. Love. Food. And I love cooking, which is lucky, because if, like me, you have some dietary restrictions (Yay PCOS... *slow clap*) - it can be hard to eat out without causing a restaurant chef to re-evaluate his life choices because you need to exclude half of the ingredients in any given dish.
In my case, it's important to keep a low-carb, anti-inflammatory diet to manage my insulin levels.
Lucky for me, I was referred to Dr. Lachlan Crawford, who painstakingly outlined an anti-inflammatory, insulin friendly diet, specifically for my needs. She recommended this cookbook to help me get started. Such a drastic change in diet took some getting used to. For about two months I roamed the house like a crazed lunatic, fantasizing about nothing but short-bread. It passed. Mostly. (So help me, I will find an actual breakfast place that does good sugar-tard pancakes!)
Sometimes the best option find food that is both delicious and good for you - is to make it at home. These days I'm always on the look out for new recipes that actually taste decent without sacrificing health to find good flavour.
So now I cook. A lot. And as my blog develops, I'll probably be including some more food pics, maybe a recipe or two. Cause you know, food is life.
I've included my recipe for my fav super simple green soup below.
Green soup - topped with fresh artisan feta, and sunflower seeds
This soup is so simple. I try to keep it as organic as possible, keeping the dirty dozen in mind.
- 2 heads of broccoli
- Giant bag of spinach (I'm not one for specifics)
- Kale (one super-market pack - take stems off)
- 1 onion (diet permitting - onion can spike sugar levels for some)
- 8 cups of water
- Vegetable or beef stock, depending on preference
- Big pinch of pink Himalayan salt to taste (I just like it better)
- Big pinch of turmeric
- As much freshly ground black pepper as you can handle
- a bit of avocado oil
- a hand blender
- big pinch of ground cumin
Start by sautéing the onion in a splash of avocado oil until the onions become translucent, add in a big pinch of cumin.
Once the onions are coated, add your stock and water, bring to a boil.
Once the broccoli is cooked, add the kale, let simmer for 5 minutes.
Add the turmeric, spinach and salt to taste.
Cover and let stand for abut 5 minutes, until spinach becomes soft.
With a hand blender, blitz the heck out of it.
Pepper to taste, even squeeze a bit of lemon on that bad boy, if that's what you're into.
You can add any toppings you like. I'm partial to crushed walnuts or pumpkin seed.
Super simple, even squeeze a bit of lemon on that bad boy, it that's what you're into