Fat is our friend. really! Copy
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Zucchini noodles (Courgettes)

The first time you try this, you're thinking "I'm really going to miss the pasta". And you're right - it's certainly not the same - but, it has some al dente crunch and adds flavour while taking out the carbs, so why don't you give it a try?.

​Nutrition? 

        Low in carbs and surprisingly rich in vitamin C, one medium zucchini will supply half of your daily needs!
Ingredients
 2-3 fresh zucchini (courgettes)
 1 carrot to taste
 
20 gm of ghee or olive oil
salt, to extract some water

Method

1/ Using a mandolin with the appropriate attachment or (if you have one) one of the fancy kitchen devices they now sell to make vegetable strands (aka noodles or spaghetti), prepare as much of the zucchini spaghetti as you like.
2/ Place the strands on a kitchen towel or cloth and sprinkle lightly with salt. This extracts some of the liquid from the vegetable strands in 15 - 20 minutes. Doing this in a colander is another approach and some like to squeeze out the excess water but you do lose some taste (I think)
3/ Dry off lightly with some kitchen towel and then fry gently for 2-3 minutes in a spoonful of olive oil, coconut oil or some ghee.
4/ Add your selected sauce to the 'spaghetti' and/or use them as a tasty, healthy side dish. Basil, pine nut and parmesan Pesto works brilliantly.

        ... take the same approach with carrots though you will need to cook them in the pan for an extra minute. Al dente is good... raw is fine but less appealing to most people unless it's as a side salad.
        Note: This dish is another of the art, not science, variety. Cook briefly but to the point that you like best.
Picture
Carrot adds crunchy colour and taste

Picture
One of many inexpensive veggie slicing machines/spiralizers
Picture
Quick Pesto Sauce
Put 50 gm of basil, 50 gm of toasted pine nuts, one roughly chopped garlic clove and 50 gm of parmesan in a food processor.
Switch on and gradually dribble in 100 ml of extra virgin olive oil.
Add a little salt and pepper to taste and a squirt of fresh lemon and, as they say... Giovanni's your uncle!


Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.
  • Why fat is our friend
    • LCHF - A beginners' guide >
      • Which fats to use? >
        • More on low-fat & sat fat
        • Demon Fat
        • Fatty Facts: Omega 3 & 6
        • Eat fat, don't get fat!
        • How fat became the enemy
        • Fats, oils & LCHF
      • Diabesity & Food to avoid >
        • Resolving the Junk Food Dilemma
        • More on Diabesity
      • Red and processed meats?
      • Exercise to slim?
      • Milk. Low fat or regular?
      • Going low-carb step-by-step
      • LCHF. Who started it?
    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
  • Junk Food
  • The book
    • About >
      • Recommended reading
      • Contact
  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
    • Basic ingredients >
      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
      • Yogurt and cream cheese
      • Make your own Ghee
      • Mayonnaise
    • From Muesli to Granola >
      • Benchmarking commercial brands
      • New York Cheesecake
    • Frying fish
    • Meat ragout >
      • Cottage Pie >
        • Comparisons
      • Chili con Carne
      • Moussaka
      • Meatballs
    • Boeuf Bourgignon
    • Italian Chicken Wrap
    • Country Pate
    • Omelettes
    • Quiche
    • Sides and dips >
      • Bacon, Water Chestnut Crisp
    • Salads >
      • Simply Salad in a Jar
      • Chopped Chicken Salad (spicy)
      • Thai inspired beef salad
      • Salade Nicoise
    • Veggies made interesting >
      • Cauliflower Rice
      • Cauliflower Mash
      • Indian style aubergine mash
      • Zucchini noodles
      • Suspiciously delicious cabbage
      • Tastier Tomatoes
    • Pizza base
    • Desserts >
      • Chia Seed Dessert
      • New York Cheesecake
  • Blog