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 March 2014

Little Fishy Crackers, and why I'm a crazy lady.

"Mom, can we get goldfish crackers?"
"No, son."
"Why not?"
Why not? Let me count the ways: 1) I'm a controlling food-fascist who won't let my kid eat processed  snacks. 2) there is nothing redeeming about them 3) they are made by 'big food' 4) gross -- bad oil, bad flour, added chemicals ...

Anyway. I made these:

Little fishy crackers.

Good news: my son loves them. He ate about half the batch before they made it off the cooling rack.
Bad news? I'm a controlling food-fascist.

Which bothers me. But at the same time my child has no cavities (unlike many many of his peers), no longer has eczema on his face, gets rashes when he eats treats at people's parties (such as pretzels), gets 'digestive issues' when he eats other people's birthday cakes (I blame the weird oils in the icing), gets rashes all over his body from fruit grown with pesticides ... Is robust and healthy and full of energy on the fascistic diet I make him follow. Whole foods, no added chemicals, no food dye, no processed and packaged food.

So, oh well.

I made these with organic kamut, which is a type of ancient wheat that doesn't have the modifications that modern wheat does. That being said, a our family has a host of inflammatory related reactions to food, we do limit the amount of wheat -- and grain in general -- that we consume. So, these, to my son, are a lovely treat. I used a combination of vegetable bouillon powder and granulated garlic. Next time I think I'll throw in a little mesquite and onion powder. Just for fun.


1 cup kamut flour
1/4 cup finely ground chia seeds
2 tbsp nutritional yeast
1/4 tsp granulated garlic
1/4 tsp turmeric
1 tsp vegetable bouillion (an organic one with sea salt in it)

1/4 cup coconut oil

1/2 cup ice water


1. preheat the oven to 345
2. combine the dry ingredients
3. using a fork, cut in the coconut oil
4. once the ingredients resemble sand, add the cold water and form a lovely dough
5. roll the dough out on a silicone mat and cut it into fish shapes (I did this on the mat that I would bake it on and didn't move them again.) I did this in 2 parts on 2 silicone mats. Or use baking parchment!
6. bake at 345 for about 14 minutes -- let them get crisp and lightly brown

next time:
1 tbsp mesquite powder
2 tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp onion powder
1/2 tsp turmeric

I cut these by hand ... with a butter knife. And separated them out after they were baked.

No comments: