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, 19 May 2014

sourdough bagels

It's like conjuring a butterfly out of thin air. Only it's not a butterfly. It's yeast. Ah, fermentation, how magical you seem to be.

Our sourdough adventures continue. Today? Bagels. So, we started with our starter and let it get all spongey, then made a funky kind of dough using some sweet potato flour (just a little) along with our spelt. Spelt, sweet potato flour, and salt. And water. And of course our dear-monster-in-a-jar.

Chewy, spongey, flavourful, delectable bagels.


1 cup starter
1 1/2 cup water
2 cups spelt flour
combine and let sit for a few hours until doubled

2 to 2 1/2 tsp sea salt
1/4 cup sweet potato flour (optional)
1 to 2 cups spelt flour

add the salt and stir,
mix in the flour until a lovely elastic dough has formed -- don't make it too dry. make it so it's still very clammy feeling

let the dough sit for 2 hours

divide the dough into approx 50 g bits, and make into bagel shapes
let rise for  2 hours

heat a pot of water to boiling with a few tbsp baking soda  in it
boil bagels 2 minutes per side

bake at 345 for 25-30 minutes

No comments: