Banting

Here's something I tried (recipe attached),its a lot better than the "bread" with husks and flax (kak) its actually pretty good.
I only tried the flatbread recipe but both are from the same person.Stuck to the quantities but after letting the mix stand I had to add a bit more coconut flour,maybe if the flour was fine or put in a coffee grinder first it might absorb some more liquid.Worth a try and I'm sure it would go well with a nice curry.
 

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Genosmate said:
Here's something I tried (recipe attached),its a lot better than the "bread" with husks and flax (kak) its actually pretty good.
I only tried the flatbread recipe but both are from the same person.Stuck to the quantities but after letting the mix stand I had to add a bit more coconut flour,maybe if the flour was fine or put in a coffee grinder first it might absorb some more liquid.Worth a try and I'm sure it would go well with a nice curry.
Click to expand...
Thanks, shall certainly give it a go. Also hate the flax stuff.
 
Tried making Almond bread over the weekend. It really sucked big time. Tasted like you eating the actual nuts (probably because the flour isn't fine enough). Definitely going to try the coconut flower(cheaper as well).
 
Well Saturday was our one month of Banting and I'm very happy to report
@BumbleBee down by 10,6
Me down by 8,3
Little bee down by 6,7
:D:D:D:D:rock::dance::dance::dance:

Feeling amazing :blush:

Would recommend to anyone :D
 
Bumblebabe said:
Well Saturday was our one month of Banting and I'm very happy to report
@BumbleBee down by 10,6
Me down by 8,3
Little bee down by 6,7
:D:D:D:D:rock::dance::dance::dance:

Feeling amazing :blush:

Would recommend to anyone :D
Click to expand...
Thats great,well done.
I've also been going for about a month but I've only lost 3kg,must be the red wine I keep guzzling in the evenings.
 
Genosmate said:
Thats great,well done.
I've also been going for about a month but I've only lost 3kg,must be the red wine I keep guzzling in the evenings.
Click to expand...
Yeah we are going 100% flat out with it. The very worst we have had was blueberries from the festival.

Hmm some red wine once or twice a week maybe ;)

3 kg is still good, remember we have a lot to loose. Expecting it to slow down now, hope it doesn't :cool:
 
:DGood morning everyone
Weight loss going well
@BumbleBee less 11,7
Me 10,1
Little bee 8,8

Still loving the food, eating less and no problem saying no to carbs or sugar.

Energy very low. Been through carb flu so not sure what is happening.
Not giving up at all.

@Andre may I ask you for a recommendation?
I'm looking for a good red wine.
I used to have a glass of very sweet white wine maybe 3 or 4 times a year. So my knowledge of wine is very poor, problem is that our wine selection is limited too. I love putting wine in food and would love to try some red wine. Which commonly available red wine would have the most good stuff for your health?
Any suggestions would be greatly appreciated.

Have an awesome Sunday :dance:
 
Bumblebabe said:
:DGood morning everyone
Weight loss going well
@BumbleBee less 11,7
Me 10,1
Little bee 8,8

Still loving the food, eating less and no problem saying no to carbs or sugar.

Energy very low. Been through carb flu so not sure what is happening.
Not giving up at all.

@Andre may I ask you for a recommendation?
I'm looking for a good red wine.
I used to have a glass of very sweet white wine maybe 3 or 4 times a year. So my knowledge of wine is very poor, problem is that our wine selection is limited too. I love putting wine in food and would love to try some red wine. Which commonly available red wine would have the most good stuff for your health?
Any suggestions would be greatly appreciated.

Have an awesome Sunday :dance:
Click to expand...
Great going. I found that if we did not have a substantial breakfast with enough fat energy levels became very low towards the afternoon. Because that is not always possible, we compromised by having Jungle Crunch Energy Granola muesli with lots of double cream yoghurt for breakfast.
Any dry red wine should do. Stay away from sweet or semi-sweet wines. I am a Darling Cellars fan, if available at your place - Merlot is usually easy drinking. Can also recommend the Swartland Tinta Barocca. Do not know how well stocked your Checkers is, but they usually have a good, affordable selection of reds, even international reds. A fabulous red to start your dry red wine drinking journey on is a Chilean Pinot Noir - if you can find the brand "Casillero del Diablo" even better.
 
It's more of a going to bed tired and waking tired 24/7.
Some say we are addapting to fat now and it leaves you with no energy. Here we thought we were over the carb flu :(

Kido seam fine and doing well :dance: very happy about that.

Thanks for the wine suggestions, I'll go have a look. Maybe a good kick in the behind is what we need ;)
 
TylerD said:
Be carefull.
View attachment 22341
Click to expand...

"15 years in the cocoa business, and as a chemical engineer.

Cocoa powder and cacao powder are the same.

What is considered "raw" cacao is suppose to be a cocoa powder that has been in a process that never exceeded 110 degrees Fahrenheit...which is already an almost impossible scenario, since cocoa beans are grown in the Equator, and you may exceed that temperature while drying in the patio under the sun covered with black linens (to heat it up and allow the fermentation of the bean)....and yes, you need to dry them, otherwise they will rotten in a few days, and the shell will be too difficult to peel off.

Back to cocoa powder....
ALL cocoa powder comes from the cocoa bean, which without the shell is called cocoa nib (a.k.a. cacao nib). The first step is grinding of the nib (which again, when you grind something to such small particle size you will create a lot of friction with -that's right - heat!). That will give you the cocoa/cacao paste (a.k.a. cacao mass or liquor), which has about 50 to 56% fat (cocoa butter) in it...and ALL cocoa powders have to go through that stage.

Next stage is to take some of that butter away, which the raw community claims can be done through "cold pressing". For any that don't understand that term, cold pressing is done with oils like olive oil to preserve the oil almost intact by cooling the press plates while applying pressure (pressure generates heat, therefore it needs to be cooled). But here is a reminder, olive oil is liquid in room temperature, cocoa butter is SOLID, and it STARTS melting at about 100 degrees Fahrenheit ... so, you cannot control and cool it to a point where it will be still in a solid phase, because it cannot be pressed and "flow" out.

Last operation is to grind the solids left in the press, again - heat...and there is your cocoa powder or cacao powder... you tell me if you call it "raw", a term not defined by the FDA for cocoa, and that can be used by anyone just to sell the cocoa to a much higher price. Maybe that is why bigger, more serious companies don't have this product, since they do not want to be liable for false advertising...

Regarding "Raw" cocoa nibs or cocoa beans...yes, that is possible, and the only concern is the high bacteriological plate count... but how much you want to train your immune system is up to each individual. And yes, the less manipulated the cocoa, the more polyphenols and healthy chemicals you will obtain from it.

There is also a difference between alkalized or ducthed powders, and the natural ones (which do not contain any potassium carbonate), being the second ones the ones containing more of the healthy properties (antioxidants). But that is totally different than claiming a "raw" cocoa powder.

So, that is my explanation, and again, I respect anyone's opinion on what they want to eat or how they want to consume it. I just disagree with misleading the general public just to make juicy profits."

source: http://www.cheftalk.com/t/19794/whats-difference-between-cacao-powder-and-cocoa-powder

and another link
here
 
Alex said:
"15 years in the cocoa business, and as a chemical engineer.

Cocoa powder and cacao powder are the same.

What is considered "raw" cacao is suppose to be a cocoa powder that has been in a process that never exceeded 110 degrees Fahrenheit...which is already an almost impossible scenario, since cocoa beans are grown in the Equator, and you may exceed that temperature while drying in the patio under the sun covered with black linens (to heat it up and allow the fermentation of the bean)....and yes, you need to dry them, otherwise they will rotten in a few days, and the shell will be too difficult to peel off.

Back to cocoa powder....
ALL cocoa powder comes from the cocoa bean, which without the shell is called cocoa nib (a.k.a. cacao nib). The first step is grinding of the nib (which again, when you grind something to such small particle size you will create a lot of friction with -that's right - heat!). That will give you the cocoa/cacao paste (a.k.a. cacao mass or liquor), which has about 50 to 56% fat (cocoa butter) in it...and ALL cocoa powders have to go through that stage.

Next stage is to take some of that butter away, which the raw community claims can be done through "cold pressing". For any that don't understand that term, cold pressing is done with oils like olive oil to preserve the oil almost intact by cooling the press plates while applying pressure (pressure generates heat, therefore it needs to be cooled). But here is a reminder, olive oil is liquid in room temperature, cocoa butter is SOLID, and it STARTS melting at about 100 degrees Fahrenheit ... so, you cannot control and cool it to a point where it will be still in a solid phase, because it cannot be pressed and "flow" out.

Last operation is to grind the solids left in the press, again - heat...and there is your cocoa powder or cacao powder... you tell me if you call it "raw", a term not defined by the FDA for cocoa, and that can be used by anyone just to sell the cocoa to a much higher price. Maybe that is why bigger, more serious companies don't have this product, since they do not want to be liable for false advertising...

Regarding "Raw" cocoa nibs or cocoa beans...yes, that is possible, and the only concern is the high bacteriological plate count... but how much you want to train your immune system is up to each individual. And yes, the less manipulated the cocoa, the more polyphenols and healthy chemicals you will obtain from it.

There is also a difference between alkalized or ducthed powders, and the natural ones (which do not contain any potassium carbonate), being the second ones the ones containing more of the healthy properties (antioxidants). But that is totally different than claiming a "raw" cocoa powder.

So, that is my explanation, and again, I respect anyone's opinion on what they want to eat or how they want to consume it. I just disagree with misleading the general public just to make juicy profits."

source: http://www.cheftalk.com/t/19794/whats-difference-between-cacao-powder-and-cocoa-powder

and another link
here
Click to expand...
Thanks for clearing that up @Alex . I was mislead then.:-(
 
Andre said:
Perfect....that is one of our absolute favourites. Hope you enjoy. If it is hot, add ice - do not listen to the peeps telling you you cannot add ice to wine.
Click to expand...
Yay!!! I was not sure because it has a screw top lol
It smells awesome, can't wait to try it with our mushroom burgers tonight.

Thank you so much for your help :)
 
Banting burgers for supper
Why have we not done this before now??
Totally awesome and filling
YUM!!
Big black mushrooms, then smooth cottage cheese, patty, Gouda, lettuce, tomato and quick fry onion

Thanks @Andre that wine has me seriously tipsy :D
No it was not a lot hehehe
It's one I will have to learn to drink :blush:
image.jpg
 
Bumblebabe said:
Banting burgers for supper
Why have we not done this before now??
Totally awesome and filling
YUM!!
Big black mushrooms, then smooth cottage cheese, patty, Gouda, lettuce, tomato and quick fry onion

Thanks @Andre that wine has me seriously tipsy :D
No it was not a lot hehehe
It's one I will have to learn to drink :blush:
View attachment 22495
Click to expand...
Looks awesome @Bumblebabe !
 
Bumblebabe said:
Banting burgers for supper
Why have we not done this before now??
Totally awesome and filling
YUM!!
Big black mushrooms, then smooth cottage cheese, patty, Gouda, lettuce, tomato and quick fry onion

Thanks @Andre that wine has me seriously tipsy :D
No it was not a lot hehehe
It's one I will have to learn to drink :blush:
View attachment 22495
Click to expand...
Wow, looks delectable. You dry red takes some time to get used to, but once you are there - not much to beat it.
 
Anyone ever tried the banting pizzas at col'cacchio?
Were there just now and I must recommend it. Very nice!!!
IMG-20150305-WA0002.jpg IMG-20150305-WA0001.jpg
 
Yes I had a margarita pizza from them... wasn't to bad actually, but then again, neither was the debonairs pizza for lunch today :blush:
 
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