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 October 2011

Bread All Gussied Up -- the evolution continues

Nothing hits the spot like rustic bread and a hearty, rib-sticking stew. This was dinner tonight, and boy, am I glad.


1 1/2 cups warm water
1 tbsp honey
1 tbsp bread yeast

1/2 cup spelt flakes
1/4 cup chia seeds
1/4 cup flax meal
2 tsp sea salt
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup apple cider vinegar

2 cups whole wheat pastry flour
1 1/2 - 2 cups red fyfe flour


1. combine the honey and water, and add the yeast. Make sure the water is not hot -- just warm, like a bath -- or it will kill the yeast
2. combine the other ingredients, except for the last  cup of whole wheat pastry flour
3. add the proofed yeast mixture to the flour mixture, and combine to form a dough that is neither dry nor wet, neither hard nor sticky. Add the last cup of whole wheat pastry flour gradually as you knead it until a dough of the correct texture is formed. I would describe the correct texture of dough as sort of firm, with a slightly clammy or sweaty feel to it. Sorry to be gross. It shouldn't really stick to you. I use a mixer with a hook attachment, but dough is a lot of fun to knead by hand. If you choose to knead it by hand and you've never done it, I suggest looking up online proper kneading technique.
5. If you are kneading by hand, step 4 will take a very long time. If you are kneading by mixer, 15 minutes should do it.
6. shape into a loaf on a lined baking sheet
7. rise for at least 90 minutes, but hopefully not longer than 2 hours
8. bake at 345 for 30 minutes
9. cool on a wire rack
10. store in an airtight wrap in the fridge

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