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!


Friday, 22 April 2011

Matza -- It may not be kosher, but it is unleavened, and it tastes great

For those of you who do not know, matza's nickname is 'the bread of affliction'. The reason we eat unleavened bread at Passover is because the Israelites were in such a hurry to flee slavery under Pharoah that they didn't have time for their bread to rise. Now that's affliction.

When the first batch came out of the oven, my husband broke off a piece and popped it in his mouth. He then shook his head and said: "This bread does not taste like oppression."

Thanks, Erin, for directing a recipe for homemade matza my way. This is a variation on it, because being me, I can never leave well enough alone. I always have to make it my own. Make it bigger, better, faster.  Instead  of using white flour and olive oil, I used kamut and coconut oil. And other things. Additionally, my flour has not at any time been blessed by a Rabbi, nor will it ever be. Then again, I'm such a sinner it probably wouldn't matter anyway ...

This matza is dead easy. You put the dry ingredients and oil in the food processor, and pulse to combine. Then you drizzle in just enough water so that it forms a ball. 

You then divide the batch into 12, roll them out super thin, prick them all over with a fork, and optionally sprinkle them with sea salt before baking.

I think next year I will add a cup of almond meal, for texture and taste.


2 cups kamut flour (whole grain please)
1/4 cup extra virgin organic coconut oil
1/2 tsp sea salt
1/2 cup water


preheat the oven to 375

1. put the flour, sea salt, and coconut oil in a food processor, and pulse to combine
2. turn on the processor, and drizzle in water just until it forms a ball. Do not add too much water!!
3. divide the dough into 12 pieces. 
4. roll each piece until it is super thin. Place it on a lined baking sheet and prick it all over with a fork (and optionally sprinkle with a little more sea salt)
5. bake it for 10 minutes, or until crisp and browned.
6. store in an airtight container

variation chili: 
1. increase the sea salt by 1/2 tsp (total 1 tsp)
2. add 1 tsp chili powder
3. add 1/4 -1/2 tsp granulated garlic
4. add 1 tbsp apple cider vinegar
5. add 1 tsp marjoram

variation oregano:
1. increase the sea salt by 1/2 tsp (total 1 tsp)
2. add 1 tbsp oregano
3. add 1/4 tsp granulated garlic
4. add 1 tbsp apple cider vinegar

my matza has oregano
my matza has heat ...

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