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!


Monday, 25 March 2013

Matza for passover 2013

If you are a religious person or a person who is gluten-intolerant, then this recipe is not for you. However, if the spirit of passover food is your aim instead of the letter of the law, well then, go ahead and make your own matza. It tastes great.

3/4 cups kamut flour
1/2 cup almond flour

2 tbsp extra virgin coconut oil
1/2 tsp sea salt
1/4 cup water


preheat the oven to 400

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 6 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 8 minutes, or until crisp and browned.
6. store in an airtight container

you must take fewer than 18 minutes to complete the task
good luck.  and .... go!!

(That is why the recipe is just for 6 pieces, because then it's possible to make the matza from start to finished baking in 18 minutes or less, especially  if you can fit three matzot on your baking sheet.)

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