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!


Friday, 22 January 2016

Soft Pretzels

My rotten little beast of a son -- whom I Rotten Beast because he knows I adore the face off of him -- declared we would make soft pretzels. Ta da!!! Mix 'em, knead 'em, rise 'em, boil 'em, bake 'em. Piece a cake.

equipment needed:

measuring cups
measuring spoons
bread mixer or strong hands
large pot for boiling the pretzels
silicone mats
baking sheets


2 tsp sea salt
1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal

1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast


1. in a bowl or large cup, combine warm water, coconut sugar, and bread yeast
2. allow to foam, setting aside until you are ready for it
3. in the bowl of your mixer or in a large bowl, combine the sea salt, Kamut flour, tapioca starch, and corn meal
4. add the proofed water/yeast combination to the dry ingredients and mix, kneading until the dough is soft and stretchy.
5. break off small pieces of dough and roll into long thin sticks, then twist the sticks into proper knotted pretzel shapes.
6. place them on a silicone baking mat to rise for 1 1/2 hours
7. boil water in a large pot, adding a few tbsp of baking soda
8. boil the pretzels in the baking soda water for 2 minutes
9. drain the pretzels (I use a slotted spoon and then let them rest on a wire baking rack)
(If you so desire, this would be a good time to sprinkle them with large salt crystals. We didn't.
10. place on the silicone mat
11. bake at 345 for 15 to 20 minutes, depending on size of pretzels

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