Keto recipes

[H-KQGE]

A reminder for those who are reacting to coconut:

3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend

Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.

Coconut oil is usually well tolerated as it is basically 100% fat with no evil ingredients.

Thanks for the link. I wasn't aware of that information about guar gum in the milk/cream. Yikes! So does that extend to cacao butter as well?

 

[Chu]

Thanks for the new recipe Laura and Chu.

Today Alana and I made a double batch of coconut-free fat bombs, adapting yesterday's recipe a bit. They came our perfect, AND they are indeed more filling. Several of us had started to notice some bad effects from the coconut, so we prefer to avoid it from now on.

Anyway, here's Laura's recipe, adapted to be Coconut-free:

400 ml water
750 grams sweet butter or ghee
750 grams lard if preferred
3 soup/tablespoons of plain (knox or other) gelatin
11 tsps xylitol or 14 tsps erythritol (we actually put 8 and it was sweet enough for most people - try and see how you like it.)
24 egg yolks
vanilla

Same instructions as before.

Do you mean 250 grams of butter and lard? I ask since Laura writes total of 1kg fat for 800ml water.

Well, as I said, we adapted it a bit after Laura posted those quantities. Apologies for not being clearer.

The more fat, the merrier! Remember that on top of the 400ml of water, you will be adding some more to the mix when blending at the end. So, in total it will roughly have added 500ml. I think the best is to try it as I posted it, and then find out what consistency you like best. 600 ml of water may be fine in the end. But any more, and I think you'd end up with not enough creaminess.

 

[Chu]

Laura, what kind of thermometer do you use?

Our meat thermometers have a long metal stem. The problem is the heat sensor is located in the middle of the stem, quite far from the tip. You can find where the sensor is by holding the stem under a stream of hot water and finding which part along the stem reads hottest. If this part isn't immersed in what you're cooking, the food will actually be hotter than the thermometer reads. This has been a problem for us constantly with different things. I think a candy thermometer with the "probe" right at the tip would be ideal.

Whatever you use, you just have to get used to it. At a certain point, you stop even needing the thermometer. We also have one like yours. It looks like this:
http://www.amazon.com/Taylor-5989N-Classic-Instant-Thermometer/dp/B00004XSC4/ref=sr_1_3?ie=UTF8&qid=1399208014&sr=8-3&keywords=meat+thermometer

And we dip it half way into the liquid, so the reading should be quite accurate. 60-70 degrees (Celsius) is what we aim for before incorporating the egg yolks, and after, during the second heating phase.

 

[Gaby]

A reminder for those who are reacting to coconut:

3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend

Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.

Coconut oil is usually well tolerated as it is basically 100% fat with no evil ingredients.

Thanks for the link. I wasn't aware of that information about guar gum in the milk/cream. Yikes! So does that extend to cacao butter as well?

If it has guar gum, yes.

I did noticed some tummy distention with the coconut custard, but no pains or other reactions. My skin is cleared too. But will try the new recipe, perhaps retaining some coconut oil for the medium chain fatty acids.

Got real bad reflux when I tried coconut cream and cocoa... That was a bad combination for me.

 

[Arwenn]

I used up my carb allowance on making a keto egg-fried 'rice'. The 'rice' is actually grated cauliflower, & although it sounds disgusting, it was very tasty. While the recipe includes prawns (I didn't use any today), I will substitute it with chicken next time. Recipe can be found at _http://ketodietapp.com/Blog/post/2014/03/10/Keto-Egg-Fried-Rice

 

[H-KQGE]

A reminder for those who are reacting to coconut:

3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend

Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.

Coconut oil is usually well tolerated as it is basically 100% fat with no evil ingredients.

Thanks for the link. I wasn't aware of that information about guar gum in the milk/cream. Yikes! So does that extend to cacao butter as well?

If it has guar gum, yes.

I did noticed some tummy distention with the coconut custard, but no pains or other reactions. My skin is cleared too. But will try the new recipe, perhaps retaining some coconut oil for the medium chain fatty acids.

Got real bad reflux when I tried coconut cream and cocoa... That was a bad combination for me.

Ok thanks. I've seen one product that claims to be 100% cacao butter so I'll try it out with the coconut oil. I had also looked around online & my local area for the milk/cream, I wasn't keen on the ingredients from several brands. The updated recipe with water & lard seemed more appealing anyway.

 

[Jacques]

A reminder for those who are reacting to coconut:

3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend

Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.

Here's a recipe to make your own coconut milk with only water and coconut flakes.

_http://www.thepaleomom.com/2012/04/recipe-homemade-coconut-milk.html

 

[Gaby]

Here's a recipe to make your own coconut milk with only water and coconut flakes.

_http://www.thepaleomom.com/2012/04/recipe-homemade-coconut-milk.html

Sounds easy :D

 

[Jacques]

Here's a recipe to make your own coconut milk with only water and coconut flakes.

_http://www.thepaleomom.com/2012/04/recipe-homemade-coconut-milk.html

Sounds easy :D

It is.

I have done it and it is delicious.

 

[Tomek]

Does anyone knows where I can order good quality lard online in the EU ? The butchers around me have nothing but processed lard, which is less than ideal.

 

[Gaby]

Does anyone knows where I can order good quality lard online in the EU ? The butchers around me have nothing but processed lard, which is less than ideal.

Maybe you could try rendering your own:

_http://robbwolf.com/2013/02/21/render-lard-and-free/

 

[Tomek]

Does anyone knows where I can order good quality lard online in the EU ? The butchers around me have nothing but processed lard, which is less than ideal.

Maybe you could try rendering your own:

_http://robbwolf.com/2013/02/21/render-lard-and-free/

Yeah well, I've already rendered fat a few times when I found some pork / beef fat. My difficulty here is to find a steady source of good quality pork fat.

 

[MK Scarlett]

Does anyone knows where I can order good quality lard online in the EU ? The butchers around me have nothing but processed lard, which is less than ideal.

Maybe you could try rendering your own:

_http://robbwolf.com/2013/02/21/render-lard-and-free/

Yeah well, I've already rendered fat a few times when I found some pork / beef fat. My difficulty here is to find a steady source of good quality pork fat.

You should see the "better" butcher you have in your neighborhood (based on where and how the pigs are raised) and ask him to buy some "panne" which is the French word to it, because they do not offer this part of pork in their shop if you do not ask them to make an order especially for you. I buy them for around 6€/kilo at my butcher and I am able to do it by myself for two years now. And I can assure you that I am the only one customer whom ask it to him!

But what is true, is that many young butchers do not even know this part of the pork, I heard it by myself. Which is a kind of shame, isn't it?

 

[A Jay]

I've been wondering about my tolerance of the coconut milk as well, so I'm really glad to hear that a lard version has been developed that is both tasty and satiating! Pastured pork fat is cheaper than coconut milk 'round these parts, so if I can save a little money while also being more sated and less inflamed I'm all for it!

I don't think I have any leaf lard canned up, so I'll just use the back fat that I have rendered and hope it doesn't have too off putting a flavor like AI mentioned with his attempt. We shall see.

 

[Cosmos]

I think the cheapest way to buy those Kelp noodles is from the actual producer here: http://www.kelpnoodles.com/products_seatangle_noodles.html

They ship to almost every country in the world and the costs (without shipping) for one pack (aka. 12 packs of 340 grams of noodles) which is 4,08 kg of noodles, is only 35 US Dollars...

Since this is a US company, that indeed looks like the by far cheapest way for getting those noodles in the Americas...
But even if you ship it to another far away country, it is probably a lot cheaper then buying it somewhere else...

Here you can find more information on those noodles:

_http://www.kelpnoodles.com/about_us_faq.html

Here is the nutritional information: _http://www.kelpnoodles.com/nutrition2.html

For germany this seems to be the cheapest and fastest way to get those noodles:

_http://cgi.ebay.de/ws/eBayISAPI.dll?ViewItem&item=261246594976&ssPageName=ADME:X:DERP:DE:1123

I got the noodles a few days ago and made a test run. They come in a plastic back and are already soaked in water, so they are not dried condition as normal noodles.

According to the package you should not freeze them. I don't know the actual reason for that, but for storage purposes that is a minus. In the package they can only be stored for six months the most before expiration date expires. I guess you could try to freeze them anyway and see if it works or not.

You have to (or can) soak them in warm water for a couple of hours before using them. If they are not soaked enough they have a consistency like sprouts. But if you put them in a hot pan with hot lard or butter in it, they will quickly become soaked with the flavour of what is in the pan and the consistency changes to that of chinese glass noodles and the crunchy sprout consistency disappears.

It is really quite astounding, considering that they are completely carbohydrate/gluten free!

Here are some pictures from my batch:

I've also tried to cook/soak them in fat without anything else and ate them to see how they effect me, but unfortunately something in those noodles does not seem to be all that good for my body/gut. In don't know what exactly in those noodles causes it but my guess is that it might be the fiber content or the Sodium alginate and/or the iron content. My guess is that it is the fiber. But they really taste delicious!

Further testing is needed to be sure if really something in those noodles is the cause...

So they are definitely something for special occasions as a very good noodles substitute! But it is not something for everyday use for me...