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!

:)

Thursday, 22 November 2012

Buns to go with Soup -- vegan and delicious

It's nice to have something to spread butter on or dip into thick hearty soup. These are lovely.






ingredients:

1 cup water
1 tsp honey
2 tsp yeast

1 tsp sea salt
1 cup almond flour
1/2 cup quinoa flakes
2 cups kamut flour
1/4 cup ground chia seeds


ingredients:

1. combine the dry ingredients in a bowl
2. mix the honey into water that is just warmer than your finger (bath temp should be fine)
3. mix in the yeast and let it proof
4. pour the slurry onto the dry ingredients and knead until the dough is nice and elastic and has that slightly clammy feeling that we like so well. I use Obsidian Betelgeuse for this (my electric mixer), but it can all be done by hand.
5. divide the dough into 18 equal portions, and form each one into a stick
6. allow to rise then bake at 345 for 20 minutes

For rising, I cover the tray with a piece of parchment paper covered  by a wet tea towel. This keeps the dough from drying out as it rises. I like to let bread dough rise in a closed oven with the light on. This generates enough heat to keep the dough rising and happy.
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