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, 9 August 2012


Pretty much around here it's any excuse for pizza. We keep it simple most of the time, and just do large rectangular ones on our large baking sheets, with either thinly sliced tomatoes or sautéed onion as the only accent to the mozzarella and parmesan mixture atop the tomato sauce. With friends coming over for dinner, it was salads, pizza and meatballs for us. This was all that was left when the dust settled.



1 cup  warm water
1 tbsp honey
2 tsp yeast

2 tbsp extra virgin coconut oil
1 cup almond meal
1/4 cup chia seeds
2 cups kamut flour +
1 tbsp oregano
2 tsp sea salt
2 tbsp apple cider vinegar

(makes enough for 2 very large, thin crust pizzas)


1. combine water with honey (should be ‘bath’ temperature)
2. add yeast, stir, and let sit.
3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)
4. Add proofed yeast mixture and stir to combine and form into dough
5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.
6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.

When it comes time to make the pizza:

preheat the oven to 345

1. divide the dough into 2 portions.
2. roll each portion on a piece of parchment until large and thin (fills one baking sheet each)
3. cover each with sauce
4. cover the sauce with a mixture of grated mozzarella and parmesan
5. cover the cheese with sauteed onions and slice tomatoes or whatever else you fancy
6. bake at 345 for 30-40 minutes or until the cheese is getting golden and so is the crust
7. :)

p.s. you can also make little individual crusts for top-your-own pizzas, and bake 'em similarly. That can be fun for the kidlets.

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