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General Discussion / Re: Ah Caulifower, I remember you well
« on: July 17, 2019, 06:35:51 AM »
Thanks for your suggestion Tony, I'll try the recipe that you have recommended

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I made Caulifower hash browns the other day and they were so yum - I then renenbered how truly versatile this vegetable is.
Considering this was my most hated vegetable when I was growing up. I think my mother only served it boiled so that could explain a lot. When I was older I tried cauli in cheese sauce - always a favourite - I think this changed my mind.
When I started F2S I did cauli mash instead of potatoes and I enjoyed that: I think I prefer it now to potato. Then came cauli rice, which is really heaps better than stodgy white rice. Cauli is also great in casseroles as a replacement for potato, but my hash browns(or substitute potato pancakes or fritters) - yummo. I hadn't made them in ages and forgot how great they were.
Now that it's almost summer here in Australia and the weather really is warming up - I've realised how easy it is to make coleslaw compared to the ones you buy already made. I cannot believe the carb count!!!! Do they add a spoonful of sugar prior to packaging?? either that or they use a really carb load mayo/dressing.
Organic Apple cider vinegar and freshly squeezed lemon juice help me.
I have been given this recipe from a friend and really like it and it has loads of nutritional value:
Ingredients:
1/4 medium tomato (approx 1.25 net carbs)
1/4 avacado (approx 1.25 net carbs)
1 kale leaf (I don't know what to say here - on the web it says 1/4 pound or 4 oz raw is 9 net carbs - so, how much does one large leaf of kale weigh? - I didn't weigh it - so maybe we can effectively say it is 1.25 net carbs?)
2 teaspoons of ground flax seed (I think flax seed has as many carbs as it has fiber so zero net carbs)
1/2 cup cold water (or however much you want to use to maintain a nice rich and somewhat thick to not so thick consistency yet where you can eat with a spoon.)
Total 3.75 net carbs (anyone else want to take a crack at the count...be my guest - this really isn't an area I like to get into, but I do see the value in it.)
BLEND ALL INGREDIENTS TOGETHER
Okay, I know some people out there are going NO WAY - BUT, I happen to like really different textured foods and I found this to be a pleasant taste and texture. I typically have this in the morning three days a week when I get to work so all of the folks can go to visitez phenq site france - OH GOOD GRIEF - WHAT IN THE WORLD IS THAT!
Here’s how I do my ice cream---
add 2 cups Heavy Whipping cream (16 fl oz) with about 20 drops zero. Blend until creamy. Then I will add my favorite shredded or chopped dark chocolates (of course, you can add anything you want, it can be berries, cinnamon, etc). Then let it sit on the refrigerator for 4 to 5 hours, then enjoy.