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Viv's Modified Atkins Diet
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<blockquote data-quote="AtkinsMo" data-source="post: 539214" data-attributes="member: 104933"><p>To make cauliflower more 'interesting', to the grated cauliflower add spices to taste, I use freshly ground coriander, cumin seeds and turmeric as well as celtic sea salt, then fry in a good knob of butter. </p><p>Cabbage is extremely useful as a replacement for pasta, I use thinly shredded cabbage, onion and garlic together, again, put in hot frying pan with a good knob of butter and a couple of tablespoons of water and stir fry until soft (only takes 4 or 5 minutes). It's lovely served with anything you'd serve spaghetti or tagliatelle with. I also love lasagne - replace the lasagne with thinly sliced courgette slices, you'll need to dry them out on a rack in a low oven for a while to keep the firm texture of lasagne - so that they absorb the bolognaise sauce and the whole thing isn't too moist - or have Aubergine slices instead like a moussaka. Sometimes I use the outer leaves of white cabbage instead of lasagne sheets as well. To make something akin to bechemal I use Seriously strong chedder spread, mixed with double cream and warmed through for a minute or two in the microwave. There are numerous no carb thickeners, but I don't like the texture of any of them, I've tried guar gum, xanthan gum etc but they all make rather a 'gloopy' sauce.</p></blockquote><p></p>
[QUOTE="AtkinsMo, post: 539214, member: 104933"] To make cauliflower more 'interesting', to the grated cauliflower add spices to taste, I use freshly ground coriander, cumin seeds and turmeric as well as celtic sea salt, then fry in a good knob of butter. Cabbage is extremely useful as a replacement for pasta, I use thinly shredded cabbage, onion and garlic together, again, put in hot frying pan with a good knob of butter and a couple of tablespoons of water and stir fry until soft (only takes 4 or 5 minutes). It's lovely served with anything you'd serve spaghetti or tagliatelle with. I also love lasagne - replace the lasagne with thinly sliced courgette slices, you'll need to dry them out on a rack in a low oven for a while to keep the firm texture of lasagne - so that they absorb the bolognaise sauce and the whole thing isn't too moist - or have Aubergine slices instead like a moussaka. Sometimes I use the outer leaves of white cabbage instead of lasagne sheets as well. To make something akin to bechemal I use Seriously strong chedder spread, mixed with double cream and warmed through for a minute or two in the microwave. There are numerous no carb thickeners, but I don't like the texture of any of them, I've tried guar gum, xanthan gum etc but they all make rather a 'gloopy' sauce. [/QUOTE]
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