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, 21 December 2015


We have a  ... thing ... for bagels. If you are from New York or Montreal, you may hate them. These are nothing like yours. What they are, however, is my son's favourite. These bagels are extremely flavourful, and nice and chewy. If you aren't familiar with the making of the bagel, boiling after rising is a must.

We use Kamut flour generally these days for our bread. Additionally, scotch oatmeal, chia seeds, and tapioca starch add texture, moistness, pre-biotics, and awesomeness. These bagels are a little sweet -- blame my sister who always adds so much honey to her loaves that my son was always saying how much  more delicious Aunt Sandra's bread was than ours  -- and extremely popular.

You can definitely mix up the ingredients, so long as you end up with a nice, elastic dough. And boil 'em. That's the part that you can't skip.

1 1/2 cups warm water
1/4 cup coconut sugar
1 tbsp yeast

1/4 cup coconut sugar
1 cup scotch oatmeal
1/4 cup chia seeds
1/2 cup tapioca starch
2 1/2 cups whole grain organic kamut flour
2 tsp sea salt

1. knead
2. rise
3. shape into 24 bagels (approx 50 g each)
4. rise for 1 hour
5. boil for 2 minutes per side in baking soda water -- I always do 6 at a time in my large pot
6. remove to a cooling rack using a slotted spoon so they can drain a little
7. place on a silicone baking sheet. You can top with seeds or sea salt if you like. We usually prefer plain.
8. bake at 345 for 25 minutes

No comments: