#2015HereIAm … It’s not easy #LCHF

There is a new Banting book out by a South African based in Johannesburg, Marion Makepeace. It’s called Everyday Banting. It’s a recipe book – yet so much more than that.

I’m going to list the Chapter headings to give you an idea:

Banting Basics; Equipment & shopping lists; Being Prepared; Ideas for entertaining & quick meals; Breads, pancakes, pizza bases & savoury biscuits.; Chicken & Fish; Meat & Mince; Snacks, light meals & lunchbox food; Salads, soups & vegetables; Savoury sauces & dressings; Desserts & sweet treats. Comprehensive to say the least.

What I like about the book is that it’s local, ‘everyday’ and the author deals with her own challenges and those of her partner with common-sense and fine cooking knowledge. In nine months, she has lost in excess of 26kg and gone down 4 dress sizes.

Oh! To have that same success in 2015. I’m certainly going to try emulating her success. BTW, I don’t know Marion Makepeace and she will no doubt be astonished at this glowing tribute.

In the past, on this blog, I have called myself “Laziest Cook on Earth”. I like food that is simple, fresh and above all quick to prepare. I am one of those people who, when I see a recipe with more than 6 ingredients, I turn the page! This is one of the reasons why I recommend this book.

www.everydaybanting.com

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2015#HereICome … what a great LCHF website this is!

No! Not this mish-mash blog of mine! I meant:

http://www.ditchthecarbs.com

A veritable cornucopia of information, recipes and plain common-sense. I also like the fact that the owner is based in New Zealand so all measurements are given in metric as we understand them in RSA as well.

From time to time, I deem it necessary to share the good stuff I find on my cyber travels!

When you have a mo’, do check it out.

Berry Jam and Jelly

Berry Jam and Jelly

Step 2 in Cor’s Banting Christmas Trifle preparation!

Banting Core

There are several Jam recipes out there. Just Google and you may find a bunch.

The easiest is just to liquidize and reduce some fresh or frozen berries, with a touch of xilitol for sweetness. I also add a drop of lemon juice. 2 cups for liquidised berries should yield about 1 cup for ‘jam’.

To make the jelly, you need some of the ‘jam’ made above. This particular recipe I got from the book you can get from http://www.everydaybanting.co.za – chock full of lovely recipes.

Make 500ml of liquid with the recipe specified by your brand of gelatine powder (for me it was 1/2 cup hot water,  3 tsp gelatine powder and add 1 1/2 cup water once the gelatine is dissolved).

Mix that with 4Tbsp berry jam,  1 Tbsp lemon juice, and let it set in fridge for a few hours!

If you want to stiffen the JAM…

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Almond and Macadamia Cupcakes

Almond and Macadamia Cupcakes

One of the Banting blogs I follow is that of Cor Winckler. He’s a successful Banter, cyclist and foodie. His teenaged daughter seems to be following in his footsteps re the foodie part too!

Banting Core

1 cup Almond Flour (or any seed/nut meal)
1/2 cup Macadamia Nut Butter
3 eggs
1tsp baking powder
3-6 Tbsp Xylitol (to taste)
1 tsp vanilla extract
1 Tbsp Phsyllium husk fiber
1/2 tsp Salt
1/4 cup butter milk or creme fraiche or cream cheese
1 and 1/2 tsp lemon juice
2Tbsp butter

Optional:
1/3 cup cacao (80ml) if you want to make chocolate cupcakes – in this case usually a bit more xylitol (towards the 6 Tbsp mark).

Method:
Pre-heat oven to 180C
Mix all the dry ingredients – make sure there are no lumps. Sift if you have to.
Mix in the wet stuff – eggs, butter, vanilla, buttermilk. Keep the lemon juice right till the end.

Spread evenly between 12 cupcake holders.

Bake for 20-30 minutes till a knife or toothpick comes out clean. Take out and let cool.

PS- this is the first ingredient for the…

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