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This recipe of pistou from the book Top 100 Low-Carb Recipes by Nicola Graimes is a new take on the traditional soupe au pistou which is a specialty from the south of France, Provence to be exact and eaten in the summer months.

Low Carb Recipe 1

Ingredients:

1 tbsp olive oil

1 leek, sliced

1 small carrot, finely chopped

1 stick celery, finely chopped

3 green beans, thinly sliced

700ml/11⁄4 pints/3 cups vegetable stock

150ml/5fl oz/2⁄3 cup pasta

1 bay leaf

30g/1oz/1⁄2 cup whole-wheat conchigliette (small shells) pasta

30g/1oz/1⁄2 cup canned cannellini beans, rinsed

sprig of fresh rosemary

salt and freshly ground black pepper

a few shavings of Parmesan, to serve

1 tbsp pesto, to serve

Method:

  • Heat the oil in a large saucepan and add the leek. Cook over a medium heat for 5 minutes, stirring occasionally, until tender. Add the carrot, celery and green beans and cook for a further 5 minutes.
  • Pour in the stock and pasta and add the bay leaf, stir well. Bring to the boil, then reduce the heat and simmer, half-covered, for 15 minutes. Remove the bay leaf and using a hand-blender or food processor, semi-purée the vegetables.
  • Return the bay leaf to the soup, add the pasta, cannellini beans, and rosemary and bring to the boil. Reduce the heat slightly and cook for 10 minutes or until the pasta is tender. You may need to add some extra stock or water if the soup seems too thick. Remove the bay leaf and rosemary and season to taste.
  • Divide between 2 bowls. Serve with the Parmesan shavings and a spoonful of pesto.

Top 100 Low-Carb Recipes

Nicola Graimes

Top 100 Low-Carb Recipes

£5.99, available from Nourish Books

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This recipe of Thai green vegetable curry comes from the book Top 100 Low-Carb Recipes by Nicola Graimes. The Top 100 Low-Carb Recipes is the essential tool for anyone who is interested in controlling their weight by cutting down their intake of carbohydrates. The key to success is eating the right type of carb alongside good sources of protein and fat.

Low Carb Diet 2

 

Ingredients:

2 tsp sunflower oil

200ml/7fl oz/1 cup reduced-fat coconut milk

150ml/5fl oz/2⁄3 cup vegetable stock (see page 23)

115g/4oz/1 cup small broccoli florets

1 corn on the cob, husk removed, sliced into 2cm/3⁄4in pieces

1 small red pepper, seeded and sliced

55g/2oz/1 cup fresh spinach leaves, shredded

salt and freshly ground black pepper

1 tbsp chopped fresh coriander/cilantro, to garnish

Spice Paste:

3 green chillies, seeded and chopped

1 stick lemongrass, peeled and finely chopped

1 shallot, sliced juice and zest of 1 lime

1 clove garlic, chopped

1 tsp ground coriander

1 tsp ground cumin

1cm/1⁄2in piece fresh ginger, peeled and grated

2 tbsp chopped fresh coriander/cilantro

Method:

  • Place all the ingredients for the spice paste in a food processor and blend to a coarse paste.
  • Heat the oil in a large saucepan and fry the spice paste for 1 minute, stirring. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until reduced.
  • Add the broccoli, corn and red pepper and cook for 3 minutes, then add the spinach and cook for another 2 minutes until the vegetables are just tender.
  • Season to taste and sprinkle with coriander/cilantro before serving.

Top 100 Low-Carb Recipes

Nicola Graimes

Top 100 Low-Carb Recipes

£5.99, available from Nourish Books

Sign up for our newsletter to get our new articles straight to your inbox every month.

LowCarbTiramasu

Tis the season to eat carbs. If you feel like you overindulged in the carbs this Christmas, look no further than The New Low-Carb Diet Cookbook by Laura Lamont. Here we have a the recipe for a delicious Raspberry Mocha Tiramisu. Served at a dinner party, these beautifully presented desserts look really impressive.

Raspberry Mocha Tiramisu

Serves: 2
Preparation time:15 minutes, plus 10 minutes cooling
Cooking time: 25 minutes

1 tbsp butter
1 tsp ground cinnamon
1/2 tbsp agave nectar
1 heaped tbsp whole almonds, roughly chopped
35g/1 1/4 oz/1∕3 cup rolled oats
1 handful of raspberries
1 tsp instant coffee granules, or more to taste
1 tbsp warm milk
2 tbsp ricotta cheese
1 tsp vanilla extract
25g/1oz dark chocolate, 70% cocoa solids, grated

  1. Preheat the oven to 170°C/325°F/gas 3 and line a baking tray with baking paper.
  2. Melt the butter in a non-stick saucepan over a low heat, add the cinnamon and agave nectar and cook for 1 minute until the the ingredients have combined. Remove from the heat. Stir in the almonds and oats, then spread the mixture evenly over the prepared baking tray. Bake for 20 minutes, then remove from the oven and leave to cool on the tray.
  3. Divide the mixture between two large wine or dessert glasses and press down gently to make it firm. Squash the raspberries slightly with a fork, then put them on top of the oat base.
  4. In a bowl, mix the coffee granules into the warm milk, adding a little more coffee if you prefer a stronger flavour. Stir until the granules have dissolved, then leave to cool. Stir in the ricotta and vanilla extract, then beat together well to form a smooth,creamy consistency. Spoon the mixture equally into the glasses and sprinkle with the grated chocolate.

If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer.

New Low Carb Diet recipes

Groundbreaking recipes for healthy, long-term weight loss

The New Low-Carb Diet by Laura Lamont
Find out more, and get free postage on all UK orders

 

low carb recipe for lamb casserole

A hearty, satisfying low-carb casserole – perfect for a rainy Sunday afternoon.

 

This is a real hearty dish which I love to cook on a rainy Sunday afternoon, says nutritional therapist Laura Lamont, author of The New Low-Carb Diet. Its rich, thick gravy accented with mint and poured over the hot buttery mash makes for great comfort food. In The New Low-Carb Diet I’ve devised a plan for a new version of a simple carbohydrate-controlled diet. Even if you are trying to lose weight, carbohydrates are still a valuable source of energy but what we want are the complex carbs that release their energy slowly, not the simple carbs that give you a sugar rush.

 

Low-Carb Lamb Casserole with Buttery Cauliflower and Celeriac Mash

Serves 2

Preparation time: 20 minutes

Cooking time: 1 hour 40 minutes
 

1 tbsp olive oil
½ red onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
300g/10½oz lamb fillet, cut into chunks
1 large leek, trimmed and chopped
2 carrots, diced
300ml/10½fl oz/scant 1¼ cups lamb stock
½ tbsp chopped rosemary leaves
1 tbsp mint sauce
1 tbsp tomato purée
1 tsp stevia powder
½ celeriac, peeled and chopped
½ small cauliflower, cut into florets
2 tbsp butter
freshly ground black pepper
 

1. Preheat the oven to 180°C/350°F/gas 4. Heat the oil in a heavy-based, flameproof casserole dish over a medium heat, add the onion, celery and garlic and cook for 5 minutes until soft. Add the lamb and fry for a few minutes until lightly browned. Add the leek, carrots, stock, rosemary, mint sauce, tomato purée and stevia powder. Bring to the boil, then cover with a lid and transfer to the oven for 1½ hours until the lamb is tender and the sauce has thickened.

2. After about 1 hour, put the celeriac into a saucepan of boiling water and return it to the boil. Turn down the heat to low, cover with a lid and leave to simmer for 10 minutes. Add the cauliflower florets and cook for a further 15 minutes until the vegetables are very soft. Drain well, then return to the pan, add the butter and season to taste with pepper. Mash together well and serve with the lamb.

 
 

If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer. Out in April – just in time for summer.

New Low Carb Diet recipes

“Groundbreaking recipes for healthy, long-term weight loss”

The New Low-Carb Diet by Laura Lamont

160 pages • Illustrated • £12.99

AUS $24.99 NZ $30.00

Preorder now! 

 

 

low carb watercress soup recipe

A delicious low-carb watercress soup. Serve it with soft-boiled eggs and parma ham

This is a little lighter and fresher than many soups, making it the perfect post workout choice, as the antioxidants in watercress aid muscle recovery. It is also a great diuretic to reduce water retention and bloating.

Serves: 2
Preparation Time: 10 minutes
Cooking time: 40 minutes

 

Low-Carb Watercress Soup

1/2 onion, finely chopped
4 slices of Parma ham, chopped
200ml/7fl oz/scant 1 cup vegetable stock
1 large handful of spinach leaves, stems removed
2 large handfuls of watercress
a pinch of freshly grated nutmeg
2 eggs
1 tbsp crème fraîche
freshly ground black pepper

1 Put the onion, Parma ham, stock, spinach, watercress and nutmeg in a large saucepan and season to taste with pepper. Bring to the boil over a medium heat, then turn down the heat to low, cover with a lid and leave to simmer for about 30 minutes until rich and creamy.

2 Meanwhile, put the eggs in a saucepan of cold water. Bring to the boil over a high heat, then turn down the heat to low and leave to simmer for 5 minutes until the eggs are soft-boiled. Remove the eggs from the water using a slotted spoon and leave until cool enough to handle, then peel the eggs and cut into halves.

3 Remove the soup from the heat and stir in the crème fraîche. Float the eggs in the soup and sprinkle with a twist of pepper to serve.

 

If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer. Out in April – just in time for summer.

New Low Carb Diet recipes

“Groundbreaking recipes for healthy, long-term weight loss”

The New Low-Carb Diet by Laura Lamont

160 pages • Illustrated • £12.99

AUS $24.99 NZ $30.00

Preorder now!