Filled with delicious and easy low-carb, high-fat recipes for the busy home-cook, this is a beautifully photographed addition to the health-conscious South African cook’s shelf.
The cookbook is compiled from favourite recipes from Lose It! Magazine, the periodical dedicated to low-carb, high-fat healthy eating. Lose It! Magazine has grown from a quarterly magazine to a bi-monthly publication, with a dedicated social-media following.
‘Lose It!’ gives its legions of loyal readers everything you need to know to follow the low-carb, high-fat diet plan, and in the process lose weight, clear your head, increase your energy levels and sleep better – all while eating delicious, satisfying meals that are easy to prepare.
‘Lose It! The Cookbook’ includes tried-and-tested favourites and 20 brand new recipes, and over and above the usual contenders (meat dishes, fish and chicken), includes chapters dedicated to vegetarian options, nut- and dairy-free alternatives, and sweet, low-carb treats. Each recipe includes a fat, carb and protein break-down, and expert guidelines for sticking to the lifestyle are provided. Best of all, the recipes are delicious, appealing, fresh and tasty, cooked from easily sourced South African fresh produce. The beautifully styled and photographed recipes include something for everyone, be it pork, beef, chicken and lamb and a lot more. The book is just crammed with fabulous recipes. The delicious Deluxe cauli pizza with crème fraiche and smoked salmon has caused me to salivate.
After the festive season you might like to get a copy of ‘Lose It!’ and get back in shape in the tastiest way possible. Learn the five basic rules for eating low carb, one being to remember LMH, low carb, medium protein and healthy fat.
If you want to know what the other four are, I’m afraid you are going to have to get the book.
Deluxe cauli pizza with crème fraiche and smoked salmon
Ingredients for the Base:
500g cauliflower, finely chopped or processed
110g mozzarella cheese, grated
25g parmesan cheese, grated
1 large egg beaten
1 tsp each dried oregano, rosemary and thyme.
For The Topping:
230g crème fraiche
100g smoked salmon or smoked salmon trout sliced
8 caper berries
¼ red onion sliced
1 tbsp black or red lumpfish roe (optional)
100g micro green salad to garnish.
For the base: Preheat the oven to 180 deg C.
Combine all the base ingredients in a large bowl until mixed well.
Place the mixture on a greased, foil lined baking tray and press it out into an even rectangle shape.
Bake for 25 minutes or until golden brown and firm to the touch.
Allow to cool slightly and carefully transfer the base to a serving plate.
For the topping: spread the crème fraiche over the pizza base and arrange the salmon over it. Top with the caper berries, onion slices and the fish roe.
To Serve: Serve immediately with a scattering of micro greens.
Sunbird publishers 2016