Archive for February, 2014

Anti-cancer diet – the ketogenic diet discussed at CBN news show

February 26, 2014

Home made almond paste (mandelmassa)

February 16, 2014

Boil water and add almonds and boil for 1-2 minute. Pour off water and fill up with cold water. Remove the peel through pushing on them. Put aside to dry a little. Add to your magic bullet nut grinder, food processor or coffee bean grinder. Blend with raw egg white and crystallin erythritol sweetener. Proportions according to preferred taste and consistency. But roughly 200 g or 3 dl almonds, 2-3 bitter almonds or bitter almond aroma, 1.5 dl sugar, 1 egg white or less. Mandelmassa

(Whole) Orange lemon marmalade jam – food for gut flora (pectin rich peal)

February 16, 2014

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Soluble fibers feed our gut flora. May of us have a compromised gut flora and we need to increase the number of species to at least 150 individual types. Examples of soluble fibers are pectin (in fruit), inulin (vegetables) or meat polysaccharides, e.g. chondroitin sulfate. Plant wall polysaccharides such as pectin etc. are very complex in structure and need a range of different enzymes to be digested down to simple sugars. On need a range of different bacterial species in the colon to achieve this. Digestion of diverse vegetables require hundreds of different species.

Pectin is therefore a good food to consume as well as other soluble plant fibers to feed a diverse and healthy gut flora.  Pectin is present in very high levels in citrus fruit peel. It is also present in apples and tomatoes but in much lower quantities.

I brought some organic oranges and lemons to make lower sugar marmalade, to have as a source of pectin and also as a lower sugar spread for my hemp/flax flour pancakes.

I decided to add some extra water to this and both use the pectin present for the gelling and also add some extra gelatin to thicken it. This as I dont want to concentrated the sugar in the orange juice more then necessary, but use this as flavoring mainly. My target is to make a high pectin, low sugar and tasty orange spread.

I used about 5 oranges and 3 lemons, 8 dl water and 5 gelatin sheets and maybe 2 dl sweetener (stevia, erythritol), a little Whisky and some vanilla extract.

I cut the whole citrus fruits in half and cut them in to orange “wedges(?)” (klyftor), this way it was easier to spot and remove the seeds. The seeds and white part of the peal contains a lot of pectin so these were put in a little cheese cloth or steal tea “holder” to include in the pot. I used my food processor to  chop the orange wedges extra finely (otherwise I would have to slice the oranges very thinly).

Add the citrus fruit and water to a big pot and let boil for 40 minutes under lid. Add the remaining ingredients and let boil 20 minutes more without lid. The marmalade should preferably reach about 104 °C  (220-221°F) for good consistency.  I guess this is easier to reach of sugar is added. I stopped at 98°C.. I added the gelatin sheets to cold water a few minutes and after removing the marmalade from heat blended in the gelatin. I let it sit for a while and cool and then blended a few times to make sure the gelatin was mixed in properly. I separated the marmalade into jar while still warm and tried to fill them up as high as possible to produce little space for air and microorganisms to grow. I turned the jars upside down for part of the cooling process.

The marmalade came out slightly thinner then I would have preferred so I will add a little more gelatin next time. Also I may potentially add a little more stevia or maybe xylose etc. next time.

Flatbread pancake

February 13, 2014

Makes two:
In a magic bullet add
1 egg
1 dl water
10 drops of stevia
1 pinch of salt
2 Tbs hemp seed flour
1/2 tsp baking powder

Turn on stove and add a dash of butter to two pans.

Add 1 large Tbs flax flour to the mix and blend. Immediately pour in the two pans and spread out thinly. Fry at medium temp for about 4 minutes or till you can flip them over. Continue frying at medium temp until firm..

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Brussels sprout walnut bacon feta salad

February 13, 2014

One net Brussels sprouts – boil in salted water for 7 minutes. Pour off water and fill up with cold water. Slice all in half. Pour over thyme, white balsamic vinegar, olive oil salt and pepper. Mix 3 tsp Dijon mustard, some home made mayonnaise, olive oil mix together – add 1/2 tsp sugar substitute and 2 Tbs water. Pour over the Brussels sprouts. Chop some red bell peppers and add to the mix and potentially a few leaf lettuce.
Fry bacon bits and add in crushed walnuts at the end. Add to the salad together with some crumbled feta cheese.

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Creamy ice frappuccino, dairy free, low carb with MCT or coconut oil

February 13, 2014

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This is a creamy, foamy, satisfying drink.

(Egg white should not be consumed raw too regularly as it inhibits protein digestion, but its really tasty to add to make a foamy delicious drink)

Makes two:
4 Tbsp MCT oil or melted coconut oil (or double cream)
2 raw egg
~2 dl cold water
4 ice cubes
a pinch of cardamom
1/6 tsp xanthan gum
2 tsp truvia or sugar replacer to taste

Add all ingredients to a magic bullet type personal blender or possibly a hand held blender, blend until smooth and the ice is crushed.  Add in some cold coffee or other flavor if you fancy such as a dash of whiskey,  Matcha green tea or serve as is.

Flavored sirup or coffee syrup is also really nice. Make your own coffee syrup in a magic bullet by mixing about 2 dl cold strong coffee with about 1/2 dl sweetener and 1/6 tsp xanthan gum.

You can also make this warm (add boiling water after mixing the eggs etc while stirring) and/or add in a dash if sugar free caramel syrup (I bought mine at Media markt, of all places but there are also brands like DaVinci or Torrone brands to buy on-line).

The benefts of drinking this cold is that the cholesterol in the egg is un altered/damaged and all the nutrients of the egg and coconut oil stay intact.

Note. One can also make this on only one egg and a little more MTC oil. 2 Tbsp MTC, 1 egg, 1 dl cold water, a good pinch xanthan gum, sweetener, flavoring and ice cubes. (This is one portion)
Guar gum could possibly also be used.

Warm Fennel bacon paprika Dijon parmesan salad

February 11, 2014

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Fry some bits of bacon in a pan while mandolining a fenell medium thinn.
Fry at medium temp wiht a little butter and a splash of added water, salt& peper. Potentially put a lid on it to steam it lightly. Add 1-2 tsp dijon musterd and 1-2 Tbs cream cheese. Fry until soft and tendecies to brownich in edges.
Chop/dize some red bell peppers and some letus leaves, mix with a dash of oliveoil, balsamic vinegar and some crushed walnuts. mix. Top up the salad with the fenel mix and some grated parmezan on top. Add some olivest to it if you fancy.

Low carb flax hemp quark pancake

February 11, 2014

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Makes two:
1 egg
1 dl water
1/2 tsp sugar substitute
1/2 tsp cinnamon
1 pinch of salt
1/2 tsp baking powder
1 Tbs coconut flour
1 Tbs whole hemp seed flour
1 Tbs golden flax flour
Whip together and decide in two buttered hot frying panes. Flip while still soft. Bake for roughly 5 minutes.

Low carb coconut flax quark pancakes

February 11, 2014

1 egg
1 dl water
12 drops stevia or 1/2 tsp sugar sub.
1/2 tsp cinnamon
2 Tbs coconut flour
1-2 Tbs quark
1 pinch of salt
1/2 tsp baking powder
1 Tbs golden flax flour
– blend together (I use a magic bullet personal blender)
Melt a little bit of butter in two pans and separate the pancake batter. Be quick so that it does not thicken too much and the batter spreads out nicely.
Here I’m having a pancake for breakfast with some creme cheese and sugar free blueberry jam.
Fry at medium temp. Flip while still soft.

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