True Healthy Living

Over the last year or so I have been exceptionally intrigued by the concept of a “Low-carb-High fat” (LCHF) lifestyle.  Professor Tim Noakes is an esteemed Nutritional MD in our country and a great advocate of LCHF.  He has many converted followers and I myself am in line…..

I can, without a doubt say that I feel infinitely better when following this lifestyle.  I also managed to lose 2kg weight within 2 weeks on LCHF.  The realisation I came to though is that I am a true “Carboholic”.  The lure of bread, pasta, rice, cake and chocolate is just too overwhelming for me to stick to it.  I can also attest that after 2mths of roughly following this lifestyle my “bad” cholesterol – LDL rocketed to really dangerous proportions.  So to did my Total Cholesterol.  However, my “good” cholesterol – HDL also raised significantly and my Trigliserides are really low.  I’m not going to lie….I found my hight cholesterol values quite scary but if Prof Noakes is to be believed, this will not kill me or cause significant heart or brain damage.  It’s rather my regular sugar and insulin peaks that will do this.  I’m also fortunate in having no other risks for heart disease or strokes.  I don’t smoke, my blood pressure is always low and my weight relatively (can always lose those irritating 3 kilos! 🙂 ) low.  So according to the Framingham Index (a widely accepted study in medical practice) my overall risk of adverse incidents is still less then 1% for the next 10yrs.  This is despite my alarming LDL value.

So I’m still contemplating……and will keep you informed of my thoughts and progress on this!

Roasted Butternut with Balsamic Reduction

So tonight we are indulging in a good old, traditional South African braai (otherwise known as a barbeque).  Fire is crackling, I’m sipping on my glass of red and life is about as content as it can get.

Back to my salad though, in an effort at being healthier we opted for a roasted butternut salad as an accompaniment to our meal.

Very simply, dice your butternut in neat little squares.  Drizzle with a generous amount of olive oil and season with ground salt and pepper.  Then add approx 5 whole garlic cloves.  I peel them although many recipes suggest one leave then unpeeled.  I am still, in all honestly, experimenting with this.

Then pop into the oven at 180 degrees (Celsius) to roast.  Toss regularly and when almost roasted, add about 2 tablespoons of balsamic reduction.

In the mean time, I have picked fresh butter lettuce (yes, you guessed it! 🙂 right from my very own garden.  Allow me these few moments of immense pride….I finally grew something that survived and is edible!!!

Along with the butternut, grill or braai/barbeque some brown mushrooms.  We chose the braai option but the oven will suffice.

Plate your lettuce, spread your butternut and mushrooms over and all the sauce that remained from the roast.  Then add some sliced baby tamatoes, roasted pine nuts and dried pomegranite  seeds.  As a final touch, I added shavings of “Boeren’ cheese – very authenticaly South African.

The result was quite delicious, if I may say! 🙂

Copyright:  This is my own recipe.  Please link only.  I would appreciate no direct copies.  (I know the chances of anyone actually wanting to copy this recipe is slim but just in case 🙂

Sweets and Chocolate!

Today was just one of those really busy but fun days.  Part of the joy was baking rich, chocolate brownies and enlisting my 2yr old little girl to help me ice and decorate them.  She loved it!!  I suspect mainly because I let her lick out the bowl of icing and pop more then a fair share of sweeties in her mouth.  Anyway the end product was delicious and hubby loved them!!

Image

Venison (pre-made) Meatballs

I know, it’s totally cheating!!!  We saw these pre-made Venison Meatballs in our local supermarket and they just looked so inviting!

The trick was finding a decadent sauce…..hubby requested tomato based.  Who am I to disappoint? 🙂

So I attempted a red wine, tomato and rocket sauce with garlic and onion.  The end product was not nearly too bad although the meatballs were not great.  Note to self: Make my own!!!!

Roulade

Welcome to my blog!  This will be as much of a journey for you as it is for me.  Hopefully as I progress you will learn more about me and my life and maybe with a bit of luck I about you the reader (I’m not assuming for one minute there will be any! :-))

My latest venture is making a Roulade!!  This has been inspired by watching Junior Masterchef Australia.  I mean, wow, if fricken 12yr olds can do it then surely so can I?  It would, however, appear not. I have attempted it twice, once with chicken and yesterday pork.  All I end up with are thick, chunky bits of meat not nearly as sexy or sleek looking as that of the aspiring little chefs.  I can assure you that I pounded my “meat-hammer” with a ferocious force but to no avail.  I refuse to give up though!  Hubby will have to taste test Roulades till he is blue but succeed I will.  Next time I’ll post pics  and then you can be the judge :-).