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, 8 November 2014

Spelt flour and Sunflower seed Bread

I got some lovely sprouted spelt flour. Actually, I don't know if it's lovely. It seems fine. The loaf turned out well. From all accounts, sprouted grains are better.  But hey, I'm taking someone's word for it. As far as I'm concerned, it may be true, but I haven't done enough research to know. I made this bread with pea protein and chia seeds, because I like to add magical powers to my bread. Magical powers like blood sugar stabilization and hunger quenching. And the sunflower seeds are just adorable in it. Gooooooooood bread.

Making this bread doesn't give me the same satisfaction as making sourdough ... but it whips together very quickly, and can be made with only a few hours to go. Sourdough requires a lot more work. It's practically a relationship.

This bread is missing the alchemical awesomeness of sourdough, and the heady rush of harnessing the powers of airborne wild-yeast, but it's very nice bread all the same.


1 1/2 cups water
3 tsp bread yeast

2 tsp sea salt

1/4 cup pea protein powder
1/4 cup ground white chia seeds

3 to 3 1/2 cups spelt flour

1 cup sunflower seeds, raw but not in the shell


1. combine the sea salt, pea protein, and chia seeds with the spelt flour and the sunflower seeds
2. add in the yeast and the water
3. turn on your mixer, using the kneading hook
4. or mix by hand! and then knead!! it's fun!!
5. add flour if the mixture is too wet
6. the texture should be elastic and clammy rather than sticky
7. form into a lovely loaf and plonk it into a parchment lined baking pan
8. allow to rise for a few hours in an oven with only the light on, whilst covered with a damp cloth
9. bake at 345 for 45 minutes

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