 | The Real Meal Revolution Doctors are divided, dieticians in reverse, some foodies love it while others hate it. This book is certainly a revolution which will change the culinary landscape - no matter from which perspective - medical, lifestyle, gourmet or just simple foodies. |  |
LCHF - BANTING : This is apparantly the new healthy option. Professional views differ and there is a lively debate going on out there. The merits of this radical change in nutrition will certainly be discussed for a long time to come.
As far as the cookbook 'THE REAL MEAL REVOLUTION' goes it is certainly right up there with all the other ever so glossy cookbooks. The recipes are very enticing, photography excellent and those that I have made are utterly delicious.
This post is however not to discuss the medical merits of the book, nor the recipes as such.
As serious foodies my wife and I have tried to adapt to this way of eating - with some serious challenges from a cooks perspective. Limited ingredients is a challenge we are quite used to living on the farm as we are consciously trying to make do or improvise with what we have. This has led to many new and exciting recipes and dishes in our culinary repertoire.
We have come accross three serious obstacles with the LCHF list of ingredients: there is just no decent substitute for sugar, no substitute for potatoes to thicken soups and there is no alternative for flour. I'm not talking large quantities, but stevia and xylitol leaves an aftertaste that ruins any sweet dessert, and as for flour, there is just nothing to thicken a sauce or bredie that can replace it.
If 'THE REAL FOOD REVOLUTION' is going to be our new way of eating then it has to be sustainable from a cook's perspective. Sure their recipes are as good as it gets, but there is more to cooking than just their recipes. And that is the problem we face. What about those traditional family favourites that either need some sugar or some flour. It becomes disheartening if each and every meal becomes a cullinary challenge. It would be good if there was a carb count on the grams of flour or sugar that one could perhaps use once in a while. I'm not talking regularly - just once a week or so. But their warning about sitting on the fence and dipping into old ways seems to rule that one out. For the rest - we absolutely love this new way of eating and living!
As far as the cookbook 'THE REAL MEAL REVOLUTION' goes it is certainly right up there with all the other ever so glossy cookbooks. The recipes are very enticing, photography excellent and those that I have made are utterly delicious.
This post is however not to discuss the medical merits of the book, nor the recipes as such.
As serious foodies my wife and I have tried to adapt to this way of eating - with some serious challenges from a cooks perspective. Limited ingredients is a challenge we are quite used to living on the farm as we are consciously trying to make do or improvise with what we have. This has led to many new and exciting recipes and dishes in our culinary repertoire.
We have come accross three serious obstacles with the LCHF list of ingredients: there is just no decent substitute for sugar, no substitute for potatoes to thicken soups and there is no alternative for flour. I'm not talking large quantities, but stevia and xylitol leaves an aftertaste that ruins any sweet dessert, and as for flour, there is just nothing to thicken a sauce or bredie that can replace it.
If 'THE REAL FOOD REVOLUTION' is going to be our new way of eating then it has to be sustainable from a cook's perspective. Sure their recipes are as good as it gets, but there is more to cooking than just their recipes. And that is the problem we face. What about those traditional family favourites that either need some sugar or some flour. It becomes disheartening if each and every meal becomes a cullinary challenge. It would be good if there was a carb count on the grams of flour or sugar that one could perhaps use once in a while. I'm not talking regularly - just once a week or so. But their warning about sitting on the fence and dipping into old ways seems to rule that one out. For the rest - we absolutely love this new way of eating and living!