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 1 December 2011

Bread with Ancient Grains

Our bread continues its evolution.

Here is a version using only ancient grains -- quinoa and spelt. It also uses lotsa seeds.







ingredients:

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

1/4 cup chia seeds
1/4 cup ground flax seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup quinoa flakes

2 tsp sea salt
4 cups spelt flour (+ or -)

1/4 cup apple cider vinegar


directions:

1. proof your yeast by mixing the water, honey, and bread yeast together. The water should not be hotter than a cozy bath or it will kill the yeast.
2.  combine your dry ingredients. Add the apple cider vinegar
3. add the yeast and water mixture to the dry ingredients.
4. mix together to form a clammy ball of dough. Add more flour until the desired consistency is achieved.
5. Knead the dough for a very long time. Or use a mixer like I do (Obsidian Betelgeuse). Or a breadmaker.
6. Form a loaf and let the dough rise for at least 90 minutes (I put mine in the oven with the heat off and the light on. It rises perfectly in there).
7. bake the loaf at 345 for 35 or 40 minutes (or 50 minutes if you use a loaf pan instead of a free form long loaf)
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