rexavier wrote:

Anything low carb? Then recipes that are vegetarian/vegan are ideal as a guide. If you insist, replace the vegan meat (tofu) with your own preference.

I use the link below for some of my inspiration for easy no fuss low carb meals.

http://www.veganricha.com/

Thank you for the link but I was really hoping people would stick with the low carb/Paleo theme. Pasta, pizza made with bread or other grains, gluten free, artificial sweeteners, chocolate, banana and sugar, all of which I found on this site, are not really technically low carb/Paleo. I would hope that anyone using the site is careful which recipes they choose as it is vegan/vegetarian and not low carb.

I wanted to present recipes that are helpful to low carb people like bone broths, etc. which should be standard in the diet.

buzzy110 - 2017-06-25 15:24:00

rexavier wrote:

Anything low carb? Then recipes that are vegetarian/vegan are ideal as a guide. If you insist, replace the vegan meat (tofu) with your own preference.

I use the link below for some of my inspiration for easy no fuss low carb meals.

http://www.veganricha.com/

That link took me to a black-eyed pea and potato curry, which hardly seems low carb to me. Have you calculated the net carbs in it?

Or are you confusing low carb with something else?

davidt4 - 2017-06-25 15:45:00

I've been making the mushroom dish (without the additions) for years & it's delicious.

samanya - 2017-06-25 17:11:00

Buzzy, at post 16 when you are making beef stock.
What exactly would you buy to get the marrow bone, can you buy them already chopped up at super market? Sorry for my ignorance.

vashti - 2017-06-25 17:12:00

davidt4 wrote:

That link took me to a black-eyed pea and potato curry, which hardly seems low carb to me. Have you calculated the net carbs in it?

Or are you confusing low carb with something else?

did you miss the line
''...I use the link below for some of my inspiration for easy no fuss low carb meals.''

rexavier - 2017-06-25 17:50:00

buzzy110 wrote:

Thank you for the link but I was really hoping people would stick with the low carb/Paleo theme. Pasta, pizza made with bread or other grains, gluten free, artificial sweeteners, chocolate, banana and sugar, all of which I found on this site, are not really technically low carb/Paleo. I would hope that anyone using the site is careful which recipes they choose as it is vegan/vegetarian and not low carb.

I wanted to present recipes that are helpful to low carb people like bone broths, etc. which should be standard in the diet.

Perhaps you should have indicated that in your initial opening as there is no mention of paleo or the requirements you were after stated above. Some of the links recipes provided is helpful to those on low carb diets. I use that for my own purpose for low carbs. Vegetarian/vegan are noted for their low carb recipes. They are also a base for inspiration to create your own as I stated in my post.
Low carb also means to me in moderation. Too many folk think just because it is low carb they can have more which defeats the purpose.
Perhaps what you're asking is something entirely different and not low carb at all?

rexavier - 2017-06-25 18:00:00

Lol. Let's assume those of us who are going low carb know the basics, are converted and that we won't be sidetracked off to grains etc. I shall ignore such suspiciously provocative links personally while I have simpler options in front of me .

wendalls - 2017-06-25 18:13:00

wendalls wrote:

Lol. Let's assume those of us who are going low carb know the basics, are converted and that we won't be sidetracked off to grains etc. I shall ignore such suspiciously provocative links personally while I have simpler options in front of me .

Ha ha, yes we certainly do know the basics, including the fact that vegan and vegetarian cooking is not usually low carb. In fact vegetarians find it quite difficult to eat truly low carb, and for vegans it is almost impossible.

davidt4 - 2017-06-25 18:51:00

I have been given an extremely nice book by Chris Smith. The Power of Protein. Every recipe has the carb count per serve. I have not gone through it all yet but like what I have read so far. I will post the recipes as I try them. One interesting bit I read today was the amount of carbs for someone wanting to drop 5 to 10 kilos it is suggested, 10 to 15 grams a day, going up to 20 to 30 grams for the person wanting to loose 40 to 50 kilos. I have to say my carb intake is very satisfying for my range, something I worked out as I went on with the plan. I would say as far as recipe books go on the subject, it is by far the best I have come across.

pickles7 - 2017-06-25 19:57:00

I know I speak for everyone when I say we look forward to your selection of recipes from the book pickles.

buzzy110 - 2017-06-26 11:05:00

FISH STOCK

I forgot to include fish stock when I did stocks. Fish dishes are awesome with a well made fish stock. They are made using fresh fish heads - the fresher the better. Unlike bone broth, fish stock doesn't take very long.

Equipment:
Large stock pot
Sieve
Big Bowl

Ingredients:
Fish heads to fill pot (2 or 3) - if they are frozen fresh then they are good to use)
Water to cover
Onions - peeled or unpeeled
Vegetable scraps - broccoli and cauliflower stems, celery leaves and a couple of outer, dark green stems

(note: I limit the vegetables to non-coloured because the stock is pale. Green capsicum gives the stock an odd smell so I don't use it at all in this)

Method:
1. If you feel like it, scale the heads but not necessary
2. Stick all ingredients into the large stock pot
3. Cover with water
4. Put the lid on and bring to the boil
5. Simmer for about 20- 30 mins.
6. Leave to cool so you can handle it then strain
7. Decant the stock into appropriate freezer containers (if freezing) and covered jug if using immediately

buzzy110 - 2017-06-26 11:13:00

A very nice way to use fish stock

VERY EASY VEGETABLE AND FISH 'STEW/SOUP' (Probably serves 2 if that is all there is in the meal)

Ingredients:
Onion - peeled and chopped into 8ths
1 stick celery - chunky chopped
1 Carrot
2" (or more if you like ginger) pce Ginger - Peeled and finely sliced into sml sticks
1- 2 Cloves Garlic (optional) Cubed or sliced small
Cauliflower and broccoli flowerets
1 Red Capsicum - Deseeded and cut into chunks
6 - 8 Button Mushrooms - cut into ¼s
about 1 cup Green Cabbage or Chinese Cabbage - chunked
1 - 2 cups Fish stock
1 Fillet of fresh fish or semi-defrosted frozen fish - cut into chunks
Seasoning to taste
Fat to cook in - Ghee, lard or peanut oil - you choose

Method:
1. Saute the vegetables starting with those that take the longest and adding quicker cooking vegetables as you go till they are all sauteed and in the pot.
2. Add fish stock - this is the secret ingredient that give the soup a real taste explosion. IMO fish doesn't need to have its delicate flavours masked with spices but if you want spices then cook when sauteeing vegetables
3. Put the lid on and bring to the boil on high
4. Turn down heat and simmer for 1 or 2 minutes - no longer or vegetables will become mushy
5. Turn heat up and bring soup back to the boil. Turn off and add the fish and gently stir through.
6. Serve immediately. The fish will continue cooking in the hot liquid

Note: This is a vegetable high meal. It is still very filling and a meal I'd make to break a fast and stick within the 500cal limit as well as the meal I use to start a fast if I have access to fresh/fresh frozen fish

buzzy110 - 2017-06-26 11:31:00

vashti wrote:

Buzzy, at post 16 when you are making beef stock.
What exactly would you buy to get the marrow bone, can you buy them already chopped up at super market? Sorry for my ignorance.

I go to the butcher and ask for a marrow bone. What comes out is the long thigh bone with knuckles at either end. I get the butcher to slice into much smaller slices so that they will fit comfortably in my round crock pot. Excess gets frozen for another time.

If you ask at the supermarket when the butcher is at work then they will do the same. There are other bones that constitute marrow bones. Just ask. Butchers should know.

The beauty of marrow bones is that they are cheap as chips.

buzzy110 - 2017-06-26 11:34:00

Have you seen the book I mentioned ....buzzy.
+++++
A cooked breakfast with a total of 5 carbs
3 rashers of bacon,
1 Tablespoon of coconut oil,
2 eggs,
1 Tablespoon of butter,
1/2 cup of sliced mushrooms, weighed = 60 grams
2 slices of tomato.
+++++
I am not going to add cooking instructions.
I could not eat 1 egg and 1 rasher of bacon. I am used to 2 rashers of bacon and 2 eggs most every morning...... 82 carbs. I won't post every recipe, I promise, lol.

pickles7 - 2017-06-26 11:54:00

Mm. I've just made Parmesan crisps and almond/chia crackers! Very nice. I tried salmon and cream cheese on the Parmesan crackers. Delicious but maybe those crackers too tasty as I didn't taste the delicate salmon till the last swallow. Think the other crackers might be better for that combo!
Oh yes!..I had to go try. Perfect thank you ladies for those recipes. ????

wendalls - 2017-06-26 11:54:00

I'd like greet everyone who is taking an interest in this thread. I wasn't sure it would receive much support but I guess there are others out there, like me, who are interested in low carb/paleo cooking.

I do apologise for not being pedantic enough about the aim of the thread but I did mention simple recipes, that we haven't been cooking since forever and have a point of difference. I am also trying to post basic recipes that improve the LCHF/Paleo experience and I prefer actual tried and true, or if not tried, have 'potential', recipes rather than thoughtless links.

I do understand that we can all google but I just wanted to put down everything in one place and get good quality ideas from others that can be used such as the mashed cauliflower or cabbage and peanut butter ideas. Classic, creative ideas that are simple and different.

Now I'll be a bit pedantic -
Recipes using legumes are cooked differently from recipes using meat so don't suggest substituting meat for legumes. For instance meat usually has to be sauteed - legumes soaked and boiled.

Recipes that use industrial oils are not LCHF/Paleo so don't post links to recipes like that and suggest people adapt. You post the recipe with the adaptation in place.

Foods that provoke a high insulin response are not for this thread. Feel free to post links and recipes in other threads, or the vegetarian and vegan thread. Potatoes, pasta, grains, sugar, very sweet fruit, bread and, believe it or not, artificial sweeteners and honey are examples of foods that provoke a high insulin response.

This is not a thread about how to reproduce baking in a low carb way. Maybe someone could start another thread if that is what they were hoping to see. A hard core LCHF/Paleo lifestyler has learnt not to bother with those things. For heavens sake, get real and just bake normal baking for special occasions.

I know that there are those who object to my presence on these boards and will want to pick fights. Others, please just ignore them. I don't even know why they bother to follow me around like that.

buzzy110 - 2017-06-26 11:56:00

pickles7 wrote:

Have you seen the book I mentioned ....buzzy.
+++++
A cooked breakfast with a total of 5 carbs
3 rashers of bacon,
1 Tablespoon of coconut oil,
2 eggs,
1 Tablespoon of butter,
1/2 cup of sliced mushrooms, weighed = 60 grams
2 slices of tomato.
+++++
I am not going to add cooking instructions.
I could not eat 1 egg and 1 rasher of bacon. I am used to 2 rashers of bacon and 2 eggs most every morning...... 82 carbs. I won't post every recipe, I promise, lol.

No. I haven't seen the book. I'll have a look on Book Depository and consider buying but the last one I ordered hasn't come through yet so I'll wait to see if that arrives. It is a book by Jason Fung and Jimmy Moore on fasting. Can't wait to read that.

Yep, 1 rasher of bacon (I presume that is streaky because that is all I eat) and an egg is a little mean if you are planning on not eating till evening.

buzzy110 - 2017-06-26 12:00:00

This is one of my favourite things from my early days of developing low carb recipes.

Haloumi and Spinach Pie

Serves 2 - 3 as a main course with a salad
• Base:
• 300g cauliflower, steamed until just tender, cooled, coarsely grated
• 185-200g haloumi (Zany Zeus is excellent), coarsely grated
• 2 large eggs, beaten
• 2 rounded tsp coconut flour
• 1/2t dried mint
• Pepper
• Topping:
• 200g cooked spinach, liquid firmly pressed out, finely chopped
• 1 shallot (or 1/4 red onion), finely chopped
• 2 cloves garlic, finely chopped
• 1/2t dried mint
• Zest of 1/2 lemon, finely grated
• Pepper
• 50g crème fraiche
• 12-15 black olives, well drained

• Set oven to 200C.
• Combine grated cauli, haloumi and eggs, sprinkle in the coconut flour and gently combine. Stand for a couple of minutes to allow the coconut flour to absorb the free liquid. Add a further 1/2 tsp if necessary.
• Transfer 2 heaped tab. of the mixture into another bowl to be used in the topping.
• Line an oven tray with baking paper (or oil it heavily with olive oil) and spread the rest of the mixture on it to form a base approx. 24cm in diameter and 1cm thick.
• Bake approx 15 minutes until golden brown.
• Meanwhile make the topping by combining the reserved base mixture with the spinach, shallot, garlic, lemon zest, pepper and crème fraiche.
• When the base is golden brown, spread the topping carefully and evenly over it, arrange olives on top and press down gently.
• Bake a further 10 -12 minutes until the topping is hot  and the olives slightly wrinkled.  
• Serve hot, warm or cold.

• Total net carbs approx 14.5

davidt4 - 2017-06-26 12:01:00

These little meatballs are ideal as canapés, or for lunch or dinner with a big salad.

Pork & Coconut Balls

Makes about 30

• 500g minced free range pork
• 1 shallot (or 1/2 small red onion) finely chopped
• 2 cloves garlic very finely chopped
• 2 Tab fish sauce
• 2 rounded Tab desiccated coconut
• A few grinds of black or white pepper
• 1 T coconut oil for frying

• Make the balls by combining all ingredients and mixing very thoroughly with your hands (disposable gloves are a good idea) and forming into bite size balls.  
• If making for a lunch or main course don't make them any bigger as the interior won't cook through before they burn.
• If you have time cover and refrigerate a few hours to firm up.
• Fry in a little oil over medium heat, shaking often to cook evenly.  
• Watch carefully as they won't take long and will burn readily.  
• Drain on paper towels, serve hot, warm or cold with dipping sauce.  


If you serve them as a meal, also serve a large undressed salad of soft lettuce and Asian herbs as available e.g. mint, coriander, Thai basil, dill, Vietnamese mint.


For a dipping sauce you can make Nuoc Cham (but that includes a little sugar), or you can make a sauce from toasted sesame oil, soy sauce and lime juice.

davidt4 - 2017-06-26 12:05:00

Well, this thread is a trip down memory lane. Thanks for all your work putting this together Buzzy.

bedazzledjewels - 2017-06-26 19:08:00

bedazzledjewels wrote:

Well, this thread is a trip down memory lane. Thanks for all your work putting this together Buzzy.

*~Waves to BJ~*

buzzy110 - 2017-06-27 09:38:00

I am loving these recipes. Since buying the book What The Fat at Xmas am totally converted. The first thing I noticed was my head was clear. I have a brain injury and so much of the fogginess has now gone. Also I have full support of my doctor doing this, which helps lots.

jan2242 - 2017-06-27 11:05:00

I must read that book. I have noticed I am less anxious at work under pressure lately. Not sure if it's me getting used to those sort of situations or the low carb contribution.
I've just had almond and chia crackers with a smidgen of cream cheese and salmon . 1215pm breakfast. Had 2 creamy coffees this am and went to hot yoga class which is very physically challlenging. A good burp tells me I am full from my meal! Looking forward to more of those this week! Meanwhile my pork and mozzarella meatballs were a bit rich and not too popular for dinner last night. I'll pass on doing that again.

wendalls - 2017-06-27 12:35:00

Contributors if you put a heading in your posts then it would make it easier for people to find specific ideas and recipes.

buzzy110 - 2017-06-27 15:57:00

FERMENTED FOODS

Lots of people turn their noses up at sauerkraut. But seriously, raw sauerkraut is crispy and delicious. It is also a good way to get cheap 'fresh' vegetables for salads in the middle of winter. It transports easily as well so can be added to the lunch box without worrying if it will go all limp. The juice makes a great tonic so if you make it do not throw away.

I make mine in a 10l Harsch crock which lasts me all winter. Sadly, cabbage/organic cabbage stayed at a fairly high price this year due to the weather so even I am making it on an as needed basis.

Fermented food has good bacteria which is good for gut health and, consequently your health. A good low carb/Paleo diet is better with the addition of fermented foods. Cheese, unsweetened whole milk yoghurt, apple cider vinegar with the mother still intact, miso, natto, fermented soy sauce, kombucha, kefir, anchovies, lemons, kimchi and naturally fermented olives make healthy and tasty additions to your diet. It is worthwhile developing a taste for these sorts of foods.

buzzy110 - 2017-06-27 15:58:00

ABOUT SAUERKRAUT
Notes:
1. People seem to have a lot of difficulty with this process. It really is easy. I cannot help you if you find it hard because I cannot understand what you are doing wrong or what it is you are expecting to end up with. You'll have to use commonsense.

2. Sometimes, if you don't eat it fast enough, air will cause the growth of a kahm bacteria/mould. Whilst it looks unappetising is completely harmless.

3. Start with very clean equipment

4. Use non-iodised salt. Cerebos salt with blue lid or packaging is the salt to use if in doubt.

5. I have given instructions for making in an Agee jar. I use a plastic, non-reactive lid which does let in some air, but that cannot be helped. Gases need to escape as the cabbage ferments.

6. The bacteria that ferments sauerkraut is anaerobic. Therefore it is important to ensure the fermenting cabbage is kept underwater at all times. I always fold up an outer cabbage leaf and put over the top plus I sit a small glass whatever (usually a small candle holder that I've picked up in an OP shop for 50c) between the folded up cabbage leaf and the lid to weight down the cabbage as it ferments.

7. A stamper - This is a flash name for somethinng to use to pound or press the cabbage till it starts to release liquid. I have rolling pin bought from an OP shop with one handle cut off.

8.Finally and most importantly - BE PRECISE ABOUT MEASURING SALT. Too much salt and you get salty, soft cabbage that hasn't fermented because it is too salty, and not enough salt and it just rots. I'll repeat this in the recipe in case you forget to read my notes.

buzzy110 - 2017-06-27 15:58:00

MAKING SAUERKRAUT
Note:
BE PRECISE ABOUT MEASURING SALT. Too much salt and you get salty, soft cabbage that hasn't fermented because it is too salty, and not enough salt and it just rots.

This is the Harsch Pot recipe and is the best I have ever used. Do try the variations I added at the end when you get good. The flavour is greatly improved.

Ingredients
Cabbage - As much as you need to fill one or two Agee jars. Weigh it.
Salt - Approx 5-8g (max 15g) salt for each 1kg of cabbage – Must be non iodised

Method
1. Remove outer wilted leaves of the cabbage and the stalk
2. Wash some of the outer leaves and set aside for later
3. Shred the cabbage (I do it into a 10 litre bucket, emptying it into my crock as it fills up
4. Weigh the salt and place it next to the cabbage
5. Put one layer of cabbage into the crock and add some salt. Press down firmly – use your fist or a stamper. Eventually you will notice that it gets wet and each time you compress the cabbage it will have a layer of salty juice on top.
6. Repeat until the jar is full or you run out of cabbage
7. Use the wash and reserved cabbage leaves to cover the shredded cabbage and tuck it in down the sides. This helps keep the cabbage submerged and protects it from aerobic organisims.
8. If there is less that 3-4cm of juice covering the cabbage add some boiled and cooled water – 15g of salt to every litre of water.
9. Weigh with your little glass thingy (as I explained in post prior)
10. Ensure everything is fully submerged and put on the lid
11. Put jar/jars into a tray or non-reactive dish to catch overflow
12. Leave at room temperature 2-3 days (20-22oC). You hear bubbling when the fermentation process has started or at least notice that it is overflowing
13. Put the container away in a cool place (approx 15-18oC)
14. Your sauerkraut is ready to eat after 4 – 6 weeks. It will last for months and months in the cool spot

Variations
I recommend making only the cabbage version first to get comfortable with the process
I have experimented with adding other vegetables that I know ferment well
Carrots, onions (not red onion) and daikon radish (white turnip) can be shredded using a mandolin. Cauliflower can be cut into tiny flowerets. The tender light green tops of the daikon can also be used. Ordinary radishes are good as well. Just stick to the salt measurements – 5-8g per 1kg of vegetables

buzzy110 - 2017-06-27 15:59:00

FERMENTED LEMONS
This is an excellent way to use excess Meyer lemons if you are lucky enough to have a tree. You can add the fermented lemons to meat dishes when cooking and once the juice starts to' jellify' it is awesome on fresh garden salads with olive oil. Gelling of the juice usually takes a few months but the lemons will last for a couple of years in the fridge if you don't use them.

I love them, diced or cut into strips and added to garden salads. Such a taste sensation and no one else will be making anything that tastes even remotely like your salads.

They are simple and easy to make. Once again, if things go wrong for you I am probably not the best person to ask as I haven't, yet, had anything go even remotely wrong. Once again kahm mould may happen, especially in jars that are in the process of being used and have been sitting around half empty in the fridge for a while. Once again, it is harmless. You can scrape it off if you like. Best to just eat some every day or as often as possible till gone so I usually don't start eating till salad time rolls round.

These can be made in water rather than juice but I think juice provides much more flavour and preservative qualities.

Once again use non-iodised salt (blue Cerebos sea salt)

Equipment:
Clean jars (½ size Agee or similar are a good size) with plastic lids
A saucer or small bowl to put salt into
Knife and cutting board
Maybe a lemon squeezer

Ingredients:
Lemons
Lemons for juicing
Non-iodised salt - (blue Cerebos sea salt)
Chopstick
Little glass weight (purchase from OP shop)

Method:
1. Pour salt into your bowl or saucer
2. Cut your lemons into ¼s
3. Cut some lemons for juicing into ½s as you go
4. Dip the cut sides of the first lemon wedge in the salt and place in the jar
5. Simple huh?
6. Repeat process till you have a few layers. Press down as you go - squash them in. Fill up every available gap. You don't want a whole heap of jars with two lemons per jar - well I don't anyway.
7. As you go keep adding lemon juice to cover and ensure there are no air gaps left. poke with the chopstick for this.
8. When it is full, stick your little weight on top to ensure all the lemons are under the available liquid and put the lid on tight
9. Place jars in a tray or dish that won't react to salt and lemon juice and leave for 3 days to ferment
10. Now here is where you can make a decision
(a) You can turn the jars upside down and every morning jiggle them about a bit to dissolve the salt while they ferment - this is traditional
(b) I leave them the right way up to allow air and liquid to escape.
Either way it is your choice
11. Store the right way up in the back of your fridge for a few weeks then they are ready to use

buzzy110 - 2017-06-27 16:00:00

KOMBUCHA NOTES:
I always like to know what I am doing when learning something new. Making kombucha was no exception. I make mistakes if I go off half cock so that is why I am posting some notes here for you to read before starting:

Sandoor Katz’s Notes:
• It is best to use a wide container as Kombucha needs adequate surface area and works best a wide container
• Allow tea to cool to body temperature (speed up the process by heating only a ¼of the water and adding the rest in as cold water later)
• Always save a portion (2 cups) of the tea for subsequent batches. The acidic tea will prevent mould formation as the kombucha begins to ferment again
• Place the Mother in the liquid with the firm, opaque side up
• Kombucha works best in temperatures ranging from 21o – 29oC
• After a few days to 1 week (or depending on temperature) a skin will form on the surface. Now is the time to taste. It will be sweet but the longer it sits the more acidic it will become
• Once it reaches desired acidity strain into bottles and seal
• You end each fermentation with TWO mothers. Either the original or the new skin on top can be used to make the next batch of kombucha
• Sandoor suggests using one to experiment with and keeping the integrity of the other by staying to the same recipe. The original one will thicken with each brew
• Sweeteners –Sugar, honey, agave, maple syrup, barley malt, fruit juice (Not all are successful)
• MOULD – Discard both the Mother and all tea if mould grows. Adding some already brewed Kombucha to every new brew will help acidify the liquid and prevent mould growing
• ALCOHOL – Typically it is below 0.5% and considered non-alcoholic. In anaerobic (in-bottle) storage secondary fermentation can cause the alcohol level to rise above 0.5%
• CAFFEINE – Caffeine content is unchanged by fermentation. It is usually 3.42mg per 100mls If less caffeine is wanted use caffeine free tea
DOUBLE FERMENTING FOR LAVOUR
Gosh this sounds so complicated but it isn't. It is just a flash name. No extra work is involved. Only time. Here is an example and there is another example later on in the thread.
Apple Flavour - once you have removed the mother and the 2 cups of the fermented kombucha to start the next batch or to store the Mother in, add some real, unpasteurised apple juice (maybe 1 litre or a bit more) to the kombucha, mix in well and bottle up. Leave for 3 days on the bench. Done.

buzzy110 - 2017-06-27 16:00:00

KOMBUCHA (Jane’s Recipe)
Equipment:
A large jar, big enough to take 4-5 litres or a large container - not metal
Enough jars to decant your finished kombucha into. Grolsch beer bottles with flip top lids are ideal. I was also quite taken by those 'roundy' gin bottles.
Electric jug
Wooden Spoon

Note: you can just use 6 tea bags if you want. Herbal tea bags just added flavour
Ingredients
4litres Water
1cup White Sugar
4 Black Tea Bags
2 Herbal Tea Bags
2 Cups Mature Acidic Kombucha Tea (To help prevent mould formation)
Kombucha Mother
Method
Boil 4 litres of Water in large stainless steel pot
Add 1 cup of White Sugar. Stir to dissolve
Take off heat and add 4 black tea bags and 2 herbals
Allow to cool
Take tea bags out and place liquid in large glass jars
Put mushroom in jar. Place jar in hot water cupboard with muslin over top. Leave there for a week to 10 days.

Note: I liked this recipe best of all. I used to ferment it in the hot water cupboard. I never knew what the temperature was in there but it worked OK. Just keep testing after a week to make sure all the sugar is gone

buzzy110 - 2017-06-27 16:01:00

KOMBUCHA (Sandor Katz’s Recipe)
Ingredients
1 litre Water
¼ cup Sugar
1 Tblspn Loose Black Tea or 2 Teabags
½ cup (125mls) Mature Acidic Kombucha Tea (To prevent mould formation)
Kombucha Mother
Method
Mix water and sugar and bring to the boil in a pot
Turn off the heat and add tea. Cover and Steep for about 15 minute
Strain the Tea into a glass container
Add the Mature Kombucha Tea
Place in the Mother – Opaque side up
Cover and ferment in a warm spot (21o – 29oC)
Taste after the new skin has formed and decant when it has reached desired acidity

buzzy110 - 2017-06-27 16:02:00

FLAVOURED KOMBUCHA
Purple Cow Energy Drink (Rene's Version of Red Bull)
Ingredients:
300mls Kombucha or Water kefir
½ t Maqui Powder
½ t Yum Berry Powder
¼ t Camu Powder
½ t Suma Powder
¼ t Mangosteen Powder
1 t Coconut Sugar
¼ t Guarana Powder - Optional
Method
1. Add about 100ml of Kombucha (or water kefir) to a 300ml or 500ml bottle with a wide neck (I have some Gin Bottles that are perfect for this)
2. Measure all the dry ingredients and add into the Kombucha

Note: this is just an example of what you can do with kombucha. It is just a bit of fun really and OK for those who like to use stuff from specialty health food shops.

buzzy110 - 2017-06-27 16:03:00

wendalls wrote:

I must read that book. I have noticed I am less anxious at work under pressure lately. Not sure if it's me getting used to those sort of situations or the low carb contribution.
I've just had almond and chia crackers with a smidgen of cream cheese and salmon . 1215pm breakfast. Had 2 creamy coffees this am and went to hot yoga class which is very physically challenging. A good burp tells me I am full from my meal! Looking forward to more of those this week! Meanwhile my pork and mozzarella meatballs were a bit rich and not too popular for dinner last night. I'll pass on doing that again.

Yes. It feels like the brakes have come off doesn't it?

buzzy110 - 2017-06-27 16:07:00

wendalls wrote:

Thanks guys! I shall be trying at least crackers and bone broth this week! Buzzy do you need to reduce your bone broth to make it tastier? In the past I thought my efforts were watery..

No. I never reduce it. I do fill my crockpot up though. Don't forget to add ACV or any vinegar for that matter. It does help to dissolve the bones and add more flavour. Marrow bones also provide more flavour than ordinary bones imo.

buzzy110 - 2017-06-27 16:12:00

What a great lot of recipes!

tacocat - 2017-06-27 19:11:00

SCALLOPS/PRAWNS/CRAYFISH/FISH?-

This recipe is actually a sauce that goes great with seafood

Coriander Seafood Sauce

Ingredients:
500gms Pumpkin seeds
Large handful (about 25g) Coriander Leaves
150ml Sunflower Oil
Juice of 1 Lime
2 Shallots, Chopped
7g Parmesan, freshly grated
Salt & Pepper
Optional 1 hot green chilli chopped
(Any or All) 2 cloves garlic
Fresh ginger

METHOD
Stick all ingredients into a blender and blend.(Note :I don’t tend to measure anything)

METHODS OF USE
• Par fry/cook scallops/fish fillets/prawns then put into dish, cover with sauce and finish cooking by placing under grill
• Par fry/cook scallops/fish/prawns then add sauce to pan and stir through till finished cooking
• Could be used to stuff chicken breasts or used on chicken same as two methods above.

buzzy110 - 2017-06-28 07:54:00

buzzy110 wrote:

No. I never reduce it. I do fill my crockpot up though. Don't forget to add ACV or any vinegar for that matter. It does help to dissolve the bones and add more flavour. Marrow bones also provide more flavour than ordinary bones imo.

I read somewhere to throw in a couple of egg shells too. I guess there's some goodness in them that might leach out.

bedazzledjewels - 2017-06-28 11:09:00

Fermented Lemons
That sounds nice, but what would you use them in please?

jan2242 - 2017-06-28 11:30:00

I use fermented lemons a lot. They suit any kind of Middle Eastern or Moroccan dish, particularly tagines and lentil salads. Bear in mind that if you heat the preserved lemon it will lose its probiotic benefits, but it will still taste wonderful. Finely diced preserved lemon rind in a salad of black lentils, red onion, feta and tomatoes is lovely.

davidt4 - 2017-06-28 11:41:00

I think I also misnamed them. They are also called Preserved Lemons and as davidt4 said, they have a myriad of uses.

I prefer them in garden salads (a suggestion I made in the post) along with the 'jellied juice', which I also mentioned.

Put strips onto cooked fish before serving.

They go well on lamb when using Middle Eastern Spice as a rub and even when using rosemary, garlic/ginger, etc as a rub/flavour.

buzzy110 - 2017-06-28 13:28:00

bedazzledjewels wrote:

I read somewhere to throw in a couple of egg shells too. I guess there's some goodness in them that might leach out.

Another great idea for stocks

buzzy110 - 2017-06-28 13:28:00

Here is one of my favourites low carb meals, it is very quick to make. Sautéed organic chicken livers. First put finely chopped onions in pan with butter, till glazed, add cut up liver and some salt (whilst not organic I like to use a chicken stock salt/cube), serve with broccoli and sabato Mayo (olive oil based), easy, cheap, full of nutrients, and tasty

ingies - 2017-07-03 21:09:00

ingies wrote:

Here is one of my favourites low carb meals, it is very quick to make. Sautéed organic chicken livers. First put finely chopped onions in pan with butter, till glazed, add cut up liver and some salt (whilst not organic I like to use a chicken stock salt/cube), serve with broccoli and sabato Mayo (olive oil based), easy, cheap, full of nutrients, and tasty

Thanks for the recipe ingies. It sounds delicious.

One of the cornerstones of a well balanced low carb diet is offal. I know most people think offal is disgusting but it really isn't.

buzzy110 - 2017-07-04 15:02:00

BABY SPINACH With PEAS

I got this idea from Yes Chef and have tried it several times, once served to house guests. They loved it. I have altered the original recipe slightly to use frozen peas rather than fresh and omitted broadbeans and have substituted grapeseed oil for a natural fat)

Ingredients:
(Quantities depend entirely how many people you are cooking for)

Baby Spinach
Frozen or fresh peas
1T of a fat for frying (e.g. ghee, avocado oil, lard, etc)
Sour cream or double cream
Seasonings

A lidded frying pan or have ready a cutout round of baking paper to fit the pan

Method:
1. Heat fat in a frying pan
2. Add as much spinach (½pkt is enough for 4 people) as required and rapidly stirfry till it is wilted down
3. Add frozen peas and keep frying till heated through
4. Season
5. Add in a tablespoon or two of sour or double cream and mix thoroughly

Done. Totally simply and really, really fast. It is delicious and very filling.
It is great for adapting as well. Spices to taste can be added. Other vegetables can also be added. The original recipe uses a mix of peas and shelled and peeled broad beans. I made it with cabbage, peas and fresh ginger once.

Note: do peel the white hard covering off broadbeans so if using frozen they may need to be dunked in boiling water and peeled before using.

buzzy110 - 2017-07-25 14:48:00

RE: ABOVE POST

I forgot to include a squeeze of lemon juice. This should be added just after the frozen peas have been cooked through.

buzzy110 - 2017-07-26 09:21:00

From ditchthecarbs.com

Grain Free Granola
Make this big batch of grain free granola and it will keep your family going for a couple of weeks. The perfect way to get your family off the sugary cereals/granolas.

Course Breakfast, Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
Calories 317 kcal
Ingredients
250 g desiccated/shredded coconut chips/flakes
60 g flaxseeds/linseeds
100 g sunflower seeds
100 g pumpkin seeds
70 g walnuts chopped
50 g coconut oil melted
1 tsp ground cinnamon
1 tsp ground ginger

This stuff is delicious. . The texture is gorgeous and it's so fresh tasting.
(Making sure you don't use those rancid walnuts that have been sitting round too long ..)
I have mine with Hansells make your own Greek yoghurt. I might add a bit of stevia or whatever other minimal sweetener you need if you cant handle the tartness of the yoghurt. As suggested off here awhile back, that Greek yoghurt is particularly good!
I tried with plain desiccated coconut and it wasn't so good so make sure you use the flakes and or shredded versions.

Instructions
Place all the coconuts, seeds and nuts in a large roasting or baking dish with high sides.
Melt the coconut oil and add the cinnamon and ginger.
Pour over the grain free granola mix and mix thoroughly with a large spoon or spatula. Make sure everything has a fine coating of the oil and spices.
Bake at 180C / 350F for 20 minutes.
The mixture can burn very easily so I turn the mixture with the large spoon every 3 minutes.
Allow to cool thoroughly and place in airtight containers.
Recipe Notes
Add any other spices or flavourings you may enjoy such as orange zest, cardamon, cocoa powder.

Serving size is 1/2 cup

Edited by wendalls at 11:15 am, Fri 4 Aug

wendalls - 2017-08-04 11:13:00

wendalls that sounds yum. I think I have all those ingredients here so will mix it up. Am sick of eggs for lunch( don't eat breakfast) so will try this instead.

jan2242 - 2017-08-04 12:09:00

This recipe looks long and involved but is basically very, very simple once you get the prep with a knife done. The pumpkin mix takes mere minutes to make and there are only simple steps after that.

HAM PASTRY PIES/QUICHE

INGREDIENTS:
STREAKY BACON or PANCETTA. - Cut into smaller chunks. Optional
PUMPKIN - 3 Cups (approx) peeled and diced
FRESH SAGE - Handful - Optional but highly recommended
RED CAPSICUM OR Mild CHILLI - deseeded and finely chopped
BABY SPINACH - ½ pkt or more if you like
OIL/ FAT/GHEE - You choose your cooking medium
2 Tb WATER or STOCK - Once again you choose. I prefer the stock/bone broth
SALT & PEPPER to taste
EGGS - 6 (makes 4) or more - depends how many you are making
CHEDDAR - 1 cup or more - Amount depends on how many - Grated
SLICED HAM - I use whole slices of ham off the bone. I have to pick each slice out and ensure the girl in the Deli chooses only those pieces
TOMATO - Sliced finely
Extra CHEESE - For topping

OPTIONAL ADDITIONS
Onion - Finely sliced
Baby Leek - Chunky sliced, White part only
Instead of Baby Spinach you can use
Spinach - Normal size. Sliced or
Watercress - Use leaves and tender stalks. Discard tough thick stalks. Chop

EQUIPMENT
Some individual pie dishes are best but a Texas muffin tray or a normal size pie dish/baking tin (to make a whole pie) will do at a pinch
A large non-stick frying pan
A sheet of cooking paper cut to size for the frying pan or a lid

METHOD
1. Turn oven to 160D
2. If using WATERCRESS strip leaves and tender stalks away from the tougher stems and slice. Use quite a lot because it reduces when cooked. Same with Spinach. Baby Spinach - use as is.
3. Heat OIL/FAT/GHEE in frying pan abd turn to a medium heat
4. Add cut up BACON/PANCETTA, if using, and fry for a minute or so
5. Add diced PUMPKIN and Sage and sauté for a minute or two
6. Add finely sliced CAPSICUM/PEPPER/CHILLI and (sliced BABY LEEK and sliced ONION), if using, and continue sautéing
7. Add BABY SPINACH /SPINACH/WATERCRESS - continue to sauté till it is wilted down
8. Season to taste
9. Add WATER or STOCK to the pan, stir to spread around and then cover with the paper lid (tucked in neatly) or pan lid and cook till pumpkin is tender. About 1-2 minutes. The stock or water will have evaporated, mostly.
10. Take off the heat, using you slice, scrap it all so that everything is free from the pan and put aside.
11. Break the EGGS into a bowl
12. Grate CHEESE if you haven't already done so and add to the eggs.
13. Add a little bit more salt if you think it is needed
14. Line your chosen pie dishes/muffin trays/baking tin with the ham. It doesn't have to be perfect and if there are holes that is OK
15. Divide pumpkin mix between the pie dishes or muffin pans or put into the ham lined pie dish if making a quiche
16. Cover with sliced tomato and extra grated cheese
17. Bake 30mins or until they look cooked and remove before the ham at the top burns.

COMMENTS - The pumpkin part is a ravioli filling that I decided would be lovely in a Ham Cup/Pie so I tried it out and yes, it is a hit, especially with him in the barn for taking as a packed lunch when necessary. I serve it in the winter with the coleslaw (Post #2 in this thread) which I place in a baby cos lettuce leaf (per serving) and dress with a vinaigrette type dressing made from:

Apple Cider Vinegar
EV Olive oil
Toasted Sesame Oil

Edited by buzzy110 at 10:44 am, Thu 17 Aug

buzzy110 - 2017-08-17 10:43:00

As an aside, the pumpkin part of the above recipe makes an excellent stand alone vegetable dish. So I'll post it again, by itself:

PUMPKIN:
Ingredients:
PUMPKIN - 3 Cups (approx) peeled and diced
FRESH SAGE - Handful - Optional but highly recommended
RED CAPSICUM OR Mild CHILLI - deseeded and finely chopped
BABY SPINACH - ½ pkt or more if you like
OIL/ FAT/GHEE - You choose your cooking medium
2 Tb WATER or STOCK - Once again you choose. I prefer the stock/bone broth
SALT & PEPPER to taste
A Squeeze of LEMON

OPTIONAL ADDITIONS
Onion - Finely sliced
Baby Leek - Chunky sliced, White part only
Instead of Baby Spinach you can use
Spinach - Normal size. Sliced or
Watercress - Use leaves and tender stalks. Discard tough thick stalks. Chop

EQUIPMENT
A large non-stick frying pan
A sheet of cooking paper cut to size for the frying pan or a lid

Method:
2. If using WATERCRESS strip leaves and tender stalks away from the tougher stems and slice. Use quite a lot because it reduces when cooked. Same with Spinach. Baby Spinach - use as is.
3. Heat OIL/FAT/GHEE in frying pan abd turn to a medium heat
4. Add diced PUMPKIN and Sage and sauté for a minute or two
5. Add finely sliced CAPSICUM/PEPPER/CHILLI and (sliced BABY LEEK and sliced ONION), if using, and continue sautéing
6. Add BABY SPINACH /SPINACH/WATERCRESS - continue to sauté till it is wilted down
7. Season to taste
8. Add WATER or STOCK to the pan, stir to spread around and then cover with the paper lid (tucked in neatly) or pan lid and cook till pumpkin is tender. About 1-2 minutes. The stock or water will have evaporated, mostly.
10. Take off the heat, using you slice, scrap it all so that everything is free from the pan, add a squeeze of lemon and mix in
11. Serve

buzzy110 - 2017-08-18 10:50:00

PORK BELLY SLICES
This recipe doesn't have any set amounts or measurements just ingredients that you adjust to suit the amount of pork belly slices you are wanting to cook but I used these quantities for two which gave me leftovers for another nights meal.

INGREDIENTS:
4 medium sized Pork Belly slices
Rice Flour and Salt & Pepper to taste
Tablespoon of oil/fat for frying
1 Apple - peeled, halved, cored and sliced
½ cup Apple Cider Vinegar
½ cup of Chicken stock (optional)
½ cup Cream
1-2 tspns cornflour or arrowroot mixed with a small amount of water

OPTIONAL EXTRAS
5-6 medium sized thick slice Mushrooms
Stick Celery - cut into 4mm lengths - approx
Two Carrots - I wedge them - Instructions last
1 large Onion - Cut into rings
Finely chopped sage (I didn't use this when I cooked it)
4-5 Fresh Bay leaves

METHOD
1. Cut Pork Belly slices in half - lengthwise
2. Dredge in the Rice Flour which has added seasonings
3. Brown quickly in the cooking pot in the oil or fat
4.Remove from the pot and add the Apple Slices and quickly brown
If you are using any of the optional extras remove the apple slices from the pot and set aside then:
1a - Sauté Onions , Mushrooms, and Carrots and set aside with Apple slices
1b - Sauté Celery stick
5. Pour the liquid into the pot and quickly deglaze the pan
6. Add the browned Pork Belly Slices back into the pot
7. Put the lid on and bring to the boil then simmer for 45mins
8. Add the Onions, Mushrooms, Carrots and Apple and continue simmering for 30mins
9. When everything is tender and cooked through remove from the heat and pour liquid into a smaller pot to make the sauce (Optional - you can just continue this in the pot if you want)
10. Add the Cream and bring to the boil
11. Thicken with arrowroot/cornflour paste and return to the stew.

SERVE:
I served it with mashed mashed pumpkin, lightly steamed shredded cabbage - liquid pressed out (potato masher works well here) and added butter and lime/lemon juice, and steamed cauliflower and broccoli.

Note: This recipe was posted in a slightly different form by Autumnwinds who serves it with mashed potatoes, a salad or greens such as asparagus. Here is her proper version which uses a c rockpot:

Use seasoned cornflour and just colour in frypan, pop in crockpot. Lightly and quickly saute some peeled whole apple sliced rounds, add to crockpot with about 1/2 -3/4 cup apple cider, simmer on low for about an hour, then add a little cream mixed with a little arrowroot, stir until thickened

buzzy110 - 2017-10-11 10:00:00