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23rd
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Low Carb Impostors!
As I am now beginning to realise that low carbing is a way of life for me as it seems to be having a positive effect on my legs and in general my health. I realise that I am giving up a lot for them. So I decide to try a few of the low carb replacements for foods that have been in my diet for most of my life those being Rice, Chips and Noodles. I have always be sceptical about foods that are masquerading as the real thing, but I have been pleasantly surprise so much so I thought I would share them with you this month.
COURGETTE NOODLES
Another way to get more veggies in your body and easy to make. Courgettes are another vegetable my husband doesn’t like as he thinks they have no flavour well this way they act as a perfect foil to pesto, spicy tomato sauces and guess what? He eats them too.
2 medium sized Courgettes, rinsed and trimmed of both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice
Method
• Using a julienne peeler, mandolin, or sharp knife, cut the courgette into long skinny slices. Cut down the sides of the courgette until you reach the seeds. Discard the centre.
• Place courgette slices in a colander, sprinkle with salt, and let sit about 20 minutes.
• Rinse well and pat dry, making sure to squeeze out all of the excess water.
• Dress with Lemon juice, salt and pepper
• Serve with tomato sauce or desired topping.
Ideas- Top with pesto, or guacamole sauce, or use in place of pasta for a delicious Italian dish
CELERAIC CHIPS
I had never eaten Celeriac until 6 weeks ago. I must admit I am pleasantly surprised how tasty these are They are never going to be a chip as we know them but you know what when you need some comfort food these hit the spot and they don’t pile on the weight.
I medium Celeriac
Olive Oil
Sea Salt
Curry Powder
Ground Black Pepper
Method
• Preheat the oven to 230°C / gas mark 8
• Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
• Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder or ground black pepper and sea salt. Toss until well coated.
• Spread the chips over a large heavy baking sheet; leaving plenty of space (you may need 2 sheets).
• Turn them over occasionally to ensure they get brown all over.
• They take 30-35 minutes to cook approx.
CAULIFLOWER RICE
I love cauliflower though I hardly eat it nowadays because my husband hates it. Well at last I have found a way for him to eat it, I love it especially with a curry this has definitely now become a firm staple in my kitchen. Just to give you heads up it can be a bit messy to make..
1 Head Cauliflower
Salt and Pepper
Knob of Butter
Olive oil if you want to fry it
Method
• Remove the thick stems until you have the florets left.
• Put cauliflower in food processor
• Whizz cauliflower until it is broken into small “rice” like pieces.
• Option 1: Place the desired serving with some butter in a microwave safe dish and microwave for 1 1/2 minutes to 3 minutes, fluff it up with a fork. Add salt and pepper to taste and any other spices of flavoring more fluffing with a fork.
• Option 2: Add 1 tsp. olive oil to a small pan. Add 1 diced shallot or 1/4 cup onion and sauté until translucent. Add cauliflower rice and cook for 3-5 minutes until at your desired consistency. Add fresh herbs, spices or even a egg for “egg fried rice”
