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

**** garlic bread sticks -- made with Kamut flour

I mean, who doesn't like soft chewy garlicky breadsticks? These happened. And they were pretty much a big hit.



equipment needed:

bread mixer or a bowl and spoon, followed by your hands and the counter
measuring spoons
measuring cups
kettle for warm water
silicone mat and baking sheet
oven



1 tsp granulated garlic
1 tbsp dry oregano

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

make your dough
roll into thin sticks
let rise on silicone baking mat
brush with water and sprinkle with sea salt
bake at 345 for 15 minutes or so
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