The Banting/LCHF Thread

Ancalagon said:
First, the preparation.

Split 6 eggs into yolks and whites. You don't need the whites for this, so you can do with them what you like. Use them to make ice cream cones, if you want.

Pour 250ml of cream into a large bowl. Put that bowl inside another bowl or dish that is large enough to hold it, and has lots of ice and water in it. Put a sieve on top of the bowl.

Pour another 250ml of cream and 250ml of full cream milk into a medium sized pot, along with 3/4 of a cup of white sugar, half a teaspoon of salt, and a teaspoon of vanilla essence. Add the 6 egg yolks.

Turn the heat onto medium. I recommend a small hot plate for this, you don't want to heat the mixture up too rapidly. Stir it every few minutes.

As the mixture gets hotter, you need to stir it more often. Heat it too much or too fast and you will make scrambled egg. So keep it heating nice and evenly, will take about 15 minutes.

You need the mixture to reach about 75 degrees C. Use a food thermometer if you have one, the other way to tell if it is ready is the mixture will become thick enough to coat the back of a spoon. You will also start to be able to smell a custardy smell.

When it is done, pour it through the sieve into the other half of the cream, and mix it in thoroughly. Let it chill in the bowl for a while. Transfer the mixture to a container that can go in the fridge for at least 6 hours.

Once it is chilled, you can freeze it. Either use an ice cream machine, or do it by hand. To freeze it by hand, put it into the freezer, and take it out every 30 minutes to beat it with a whisk. This stops ice crystals from forming. With a machine, you don't need to do this.

EDIT: I know you guys will ask about sugar free ice cream. You can make sugar free ice cream - personally if I was going to do that, I would make it flavoured with real fruit. It will also freeze a lot harder without sugar, it will be more icy.
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Been battling with the icy part when not using sugar.
Tried various stabilizers in the mix like xantham gum, carrageenan, locust bean gun etc but I can't get rid of the icy hard texture.
Any advice for this?
 
Tried that PB & Egg bread. Made two small ones in the microwave in square tupperware and used them to make chicken mayo & cheese sandwiches.

It wasn't bad but it is a very dense and heavy bread. Can't see myself making it too often for sandwiches or burgers. Still want to try it with a soup or butter chicken to mop up the saucy bits.

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That's weird, mine comes out very light. Wife put today's in a half loaf to get more height, came out very very soft.
 
Morning gents. So me and the SO (as well as the kids to a certain degree) will be switching over to LCHF. What are the best/easiest resources to start with? Initially we want to just follow an easy meal plan and work to other thing afterwards. I see RMR is now a subscription service? (yes I know there is a lot of free resources). Is it worth it?
 
Zenbaas said:
Morning gents. So me and the SO (as well as the kids to a certain degree) will be switching over to LCHF. What are the best/easiest resources to start with? Initially we want to just follow an easy meal plan and work to other thing afterwards. I see RMR is now a subscription service? (yes I know there is a lot of free resources). Is it worth it?
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F@ck no, at R400 per month to start you off. That's madness. Get the first RMR book, that has all the guidelines to get you properly started. It's on sale now almost everywhere. Also look at Low Carb is Lekker. Some nice easy to make recipes in the book and on the website as well.
 
mbayshark said:
F@ck no, at R400 per month to start you off. That's madness. Get the first RMR book, that has all the guidelines to get you properly started. It's on sale now almost everywhere. Also look at Low Carb is Lekker. Some nice easy to make recipes in the book and on the website as well.
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It's R400 for the first three months and then less thereafter but yes the book sounds like a good idea. Thanks!
 
Zenbaas said:
It's R400 for the first three months and then less thereafter but yes the book sounds like a good idea. Thanks!
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I don't think the book is the best resources for low carb food that i've ever seen. There is a lot of "fancy" stuff in there, that's not really feasible to make on a daily basis.

I couple of tips I always give to beginners of LCHF is:
- Don't try to replace carbs with "fake" versions. Especially at the beginning. Cut out breads completely. Don't try to replace it with the low carb versions. Firstly its very expensive and secondly it never tastes like the original.
- Do the basics, and do them strictly. My "basics" is this: bacon and eggs in the morning. 1 meat + 1 veg at night, and make enough for lunch the next day. Force yourself to drink as much water as possible, and at the beginning, don't drink anything but water.
- Make sure you have the right stuff in the house. Bacon, mushroom, cheese, cream, sour cream, broccoli, cauliflower, spinach, green beans, cabbage. The one thing about LCHF, there is a lot of work to be done when preparing your food. It's not as easy with almost no "quick fix" things. Later on you'll learn which things you like and what you can put on the quick fix list, but don't try and force it at the beginning.
- If you do this right, you will feel crap in the first two weeks. If you feel crap, almost flu like symptoms, you know you are doing it right. This is called Keto Flu and it's basically your body going through withdrawal from the lack of sugar. It is in this time that your body will switch from using carbs for energy, to using fats. So stay strong, once you get through this period you'll never look back again.
- If you poop gets like cement, eat more chilies. They are nature's natural <now i can't remember the word, but it's basically the stuff that makes your tummy soft> :D

I have lots of recipe books and stuff, if you feel like having some stuff for free, PM me.
 
I still favour the cookbook, "Low carb is lekker" but there are tons and tons of recipes online. Don't get sucked in by hype on RMR.
 
Excellent thanks Fanie. It's good hearing it out loud especially the hard bits. I remember I had the most severe headaches for about a week the first time I tried it (this was about 7 years ago).

Hows the biltong making going? :D I guess that's a least one thing that is allowed in fair moderation.
 
Zenbaas said:
Excellent thanks Fanie. It's good hearing it out loud especially the hard bits. I remember I had the most severe headaches for about a week the first time I tried it (this was about 7 years ago).

Hows the biltong making going? :D I guess that's a least one thing that is allowed in fair moderation.
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Yep, those headaches.... not fun, at least when it's over you'll feel like a new man.

Biltong is my downfall. I work about 1km from a butchery in Centurion that makes the most delicious fatty biltong on the planet.... the struggle is real.
 
Fanie has some good advice. What I will suggest is working out your TDEE and using MyFitness Pal to track your macros very carefully until you get used to your portions and can learn what to eat/not to eat.

A lot of people are shocked once they realise how many things contain a lot of carbs and sugar.
 
Done.

Couldn't find the dessicated coconut in the cupboard tonight so that didn't go in. Otherwise it contains sunflower seeds, pumpkin seeds, walnuts, pecan nuts and almond nuts. Mixed with some sweetened coconut oil and cinnamon powder then baked for about 15min at 180.

Will taste tomorrow but the house smells lovely.

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APoc184 said:
Done.

Couldn't find the dessicated coconut in the cupboard tonight so that didn't go in. Otherwise it contains sunflower seeds, pumpkin seeds, walnuts, pecan nuts and almond nuts. Mixed with some sweetened coconut oil and cinnamon powder then baked for about 15min at 180.

Will taste tomorrow but the house smells lovely.

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Looks yummy
 
APoc184 said:
Done.

Couldn't find the dessicated coconut in the cupboard tonight so that didn't go in. Otherwise it contains sunflower seeds, pumpkin seeds, walnuts, pecan nuts and almond nuts. Mixed with some sweetened coconut oil and cinnamon powder then baked for about 15min at 180.

Will taste tomorrow but the house smells lovely.

71b6efc35bffe552b0e3163c0a78765c.jpg
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Why sweetened? Doesn't that defeat the purpose?
 
What do you guys put in your tea/coffee..? Just normal full cream milk or cream?
 
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