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!


Saturday, 21 April 2012

Green Lasagna Noodles


150 g frozen organic spinach, defrosted
1 organic egg (xl or l)
1 cup almond flour
1 tsp sea salt
1 1/2 cups kamut flour (add the last 1/2 cup a bit at a time) (add a little bit more


1. in a food processor, puree the defrosted spinach. If you are using fresh spinach, let me know how it turns out.
2. add the egg and combine
3. add the sea salt and almond meal, and combine
4. add 1 cup kamut flour, and pulse to combine. if more flour is needed to make a dough, add it a bit at a time. Just add enough to make a dough that is not too sticky.
5. gather the dough into a ball, flatten, wrap, and set aside to 'rest'.
6. divide the dough into 2 parts, then divide each 1/2 into 3 parts. This will be enough for 2 lasagnas each with 3 layers of noodles
7. roll each part on a mat sprinkled with kamut flour, using a rolling pin sprinkled with kamut flour.
8. if the dough is too sticky, add more kamut flour
9. roll the dough out until it is nice and thin
10. cut each piece of dough into lasagna noodle shapes and sizes that fit your baking dishes

makes enough for 2 large lasagnas

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