LOW CARB DIRECT, A NEW, INTERNATIONAL MAGAZINE!

I am pleased to announce the birth of a great new resource to help you succeed with your healthful, low-carb lifestyle. Low Carb Direct is the brainchild of Esther Moller, who is part of the low-carb community in South Africa. They call themselves Banters after an English carpenter and undertaker named William Banting, who published a book at his own expense in 1869 because he wanted to spare others from suffering from obesity as he had. Banting’s book, Letter on Corpulence, describes a diet that is very similar to those later promoted…

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RASPBERRY FROZEN YOGURT

A delicious frozen treat that can be ready in an flash! Sugar-free and low-carb. Three years ago we planted three dwarf, thornless raspberry bushes. They were a new variety called Raspberry Shortcake™. We had a lot of rain this spring and the bushes exploded with big, sweet berries. We have eaten a lot more than we should have, given them away, frozen them, and made pies, but they keep coming. The good news is, we will have enough for many future batches of my new…

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CADDIE GANTY

One of my favorite fish dishes! Simple and easy to make, low in carbs, gluten and grain free. CADDIE GANTY The wife of a fish packer in Pelican Alaska is credited with creating this dish in the 1920s. Her name was Caddie Ganty. This version is based on one from the Gustavus Inn where we stopped over on our way to Glacier Bay National Park a few years ago. Ingredients: 2 lbs fresh, skinless halibut fillets or other firm, white fish, at least 1-inch thick,…

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ROAST PORK WITH MOJO SAUCE

Crisp, succulent, roast pork with onions in a spicy, fragrant, citrus sauce. Prepare to fall in love with the flavors of this famous Cuban dish. Low-carb, gluten-free, dairy-free, sugar-free, Paleo.   I discovered what all the fuss was about the first time I had Mojo Roast Pork in a local place called The Twisted Cafe in Woodenville, WA. The owner based his menu on his mother’s traditional Cuban recipes. After I tasted his mojo pork, I went straight home and starting looking for recipes, partly…

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ETON MESS (STRAWBERRY MERINGUE DESSERT)

“Eton Mess” is one of those silly names the English have for homey dishes, like Toad in a Hole (sausages cooked in popover batter), Bubble and Squeak (fried mashed potatoes with cabbage), Spotted Dick (boiled pudding with raisins), and Wet Nelly (bread pudding). One story says the name originated at Eton college when a dog sat on a picnic basket that contained a strawberry meringue cake. The resulting mess was so delicious, they’ve been squashing them ever since. ETON MESS Try this with cooked rhubarb or a mixture of rhubarb and strawberries…

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CHEESECAKE

This is a very simple cheesecake with options for making it without regular cream cheese or chicken eggs. I’ve discovered that even though I react badly to everything from a chicken (meat, feathers, and eggs), and to dairy products from A1-type cows, I can eat other kinds of eggs and the cheese, butter, and yogurt from goats and water buffalo. Remaking this recipe took some trail and error, but it was so worth it be able to eat cheesecake again! CHEESECAKE Ingredients 1 recipe of Almond…

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KUMQUAT CAKE

Kumquats are usually hard to find and expensive, but I found some on sale at a local Asian market at a very good price. I like to use them in recipes that call for citrus zest because it is so much easier—you just pull out the pulp and use the whole, sweet skin as you would orange or lemon zest. (Most citrus fruits have a thin, outer layer of rind called the zest, a thick, inner layer of bitter, white pith, and sweet, juicy flesh.…

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GOOD FAT FUDGE

Good Fat Fudge on Plate 1

“A truly dramatic shift in Americans’ eating behavior is playing out in the area of fat consumption. Animal fats, demonized for decades as prime contributors to obesity and heart disease, are being rehabilitated as new research calls their culpability into question. The emerging generation of Millennial consumers has embraced animal fats for their chemical-free purity, and at the same time the Food and Drug Administration has outlawed artificial, plant-based trans fats. The net result is a big, fat renaissance for classic ingredients like butter, lard,…

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YOU DID WHAT TO THAT EGG? (Chocolate-stuffed, deep-fried eggs)

I came across a recipe for chocolate-stuffed, deep-fried, hard-boiled eggs in a classic Italian cookbook. The instructions were sketchy and the ingredients list didn’t give amounts for some things. I had my doubts, but tried to follow the directions as written; it was a total disaster. (The coating didn’t stick and the filling leaked into the oil making a spluttering mess.) I looked online to see if I could find another version of the recipe, probably passed down from someone’s Italian grandmother, in case it…

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CHOCOLATE COLLAGEN BARS

We are most vulnerable to the lure of junk foods when the munchies strike and we just want a quick snack. These handy, healthful, and portable bars can help you resist the doughnuts in the break room or the pizza, pretzels, and cinnamon buns at the food court. I prefer to make my own bars because it is really easy and I can control what is in them. I use quality ingredients and my bars are not cooked so those ingredients stay fresh and the fats…

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THE PERFECT STEAK WITH FRIED LEEKS

You may like these fried leeks better than french fries. Pair them with a perfectly cooked, uniformly rare steak for a meal that rivals any at your favorite steak house! FRIED LEEKS Leeks naturally separate into thin layers that are uniform in thickness so they make fries that crisp up quickly without a coating of flour or batter. They have so much flavor you won’t need a dip or sauce. Fried leeks have been popular for a very long time; Martha Washington had a recipe…

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