Alicia Kwok is a professionally-trained chef with a mostly plant-based repertoire. Compelled to action by Gestational Diabetes during her third pregnancy, Alicia reformulated her eating habits and successfully managed the diagnosis through diet alone, relying heavily on her health supportive culinary education.

There is no equivalent for understanding the daily challenges of Type 2 diabetes quite the same as living with the disease.

For Alicia, the greatest lesson was that the dietary prescription for diabetes is the well-balanced formula most of us should be following. As a result, she developed highly adaptable, vegetable-centric culinary guidelines that she continues to employ today, and for which she is eager to share with clients.

Alicia is a mother of three with an innate passion for all things food. She received her Culinary Degree from the Natural Gourmet Institute and holds a BBA from the Stephen M. Ross School of Business at the University of Michigan-Ann Arbor.

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NO KNEAD BREAD

April 4, 2022

Shared by Alicia Parent

INGREDIENTS

4 cups (512 g) unbleached bread flour
2 teaspoons kosher salt
2 teaspoons sugar
2 1/4 teaspoons active dry yeast
2 cups lukewarm water

Mix all ingredients together in a bowl. Cover and let rise on counter 8-12 hours, overnight is best.
Place dough onto floured surface. With a bench scraper, gently shape dough into a smooth ball and place in loaf pan.
Cover and allow to double in size, approximately 2-3 hours - longer in colder climes or during the winter time.
Brush olive oil on top of loaf and score.
Bake at 375 for 45 minutes.
Remove and allow bread to rest for 10 minutes before removing from pan on to cooling rack. Cool completely before slicing. Wrap tightly with plastic wrap and store in cool spot on counter for up to 4 days.