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!

:)

Wednesday, 25 April 2007

Still a Sour Puss

In between long days on set, I've found it therapeutic to put together sourdough, letting it rise the required 16 hours before baking.

I've had my second go around, and the loaf turned out to be a real beauty.



Since I'd never had proper sourdough before, I really had no idea if it tasted right or not. Sourdough experts concur: delish! I've heard told of sourdough starters that have travelled from 'the old country', and are centuries old. I'm just glad my attempts were successful despite the relative immaturity of my starter.

This time, I used a mix of whole grain kamut and soft wheat flours, seasoned with sea salt. Last time I used only wheat flour.
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