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, 23 January 2016

** chickpea flour sticks with chili powder -- vegan, gluten free, grain free,

I get my chickpea flour  -- in this case besan flour -- from the Indian market up the street. I made these with it. One time with chili powder and mesquite, another time with garlic and oregano. The thing they had in common both times is that they were delicious. But personally, I thought the flavours worked a little better with the garlic and oregano. Although a two year old who was with us seemed to disagree, if the vast quantity of chili powder chickpea flour sticks he ate was any indication.

equipment needed:

measuring cups
measuring spoons
mixing bowl
mixing spoons
silicone mats
baking sheets


1/2 cup warm water
2 tbsp coconut sugar
2 tsp bread yeast

1/4 cup chia seeds
1/2 cup tapioca starch
1 1/2 cups chickpea flour
1/2  cup raw almond flour

1 tsp sea salt
3 tsp chili powder
2 tbsp mesquite


1. mix together the warm water, coconut sugar, and yeast, and set aside to proof
2. in a bowl combine the dry ingredients
3. add the water/yeast mixture to the dry ingredients and mix to form a dough
4.  roll dough into sticks -- sprinkle with large salt
5. let rise for a while
6. bake at 345 for 20 minutes

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