Sunday, October 19, 2014


The Low Carb chef has been working overtime, devising new makeovers of our favourite high carb meals.  I do believe I have successfully created a low carb Japanese platter.

 First we have low carb vegetable tempura 低炭水化物野菜の天ぷら
 Next is rice less sushi 全くライス寿司ません
 And lastly, low carb chicken karaage 低炭水化物鶏の唐揚げ
 Now, would you even detect that this is a low carb meal if I had not told you? It's all about using your imagination and substituting ingredients. The benefits of this meal are: no blood glucose spike, small dose of insulin, no bloating or heartburn after eating and plenty of flavour.

Please do not ever tell me that low carb cooking is difficult, or bland or limiting, or lacking in nutrients or too hard to maintain in the long term. There is absolutely no way I would ever go back to our previous high carb/high glyacating/ high inflammatory diet.  Why would I ever do that to my family, now I know the truth about real nutrition.

Recipe for the chicken karaage is here

500gm chicken thighs cut into bite sized pieces
1 table spoon grated ginger
1 tablespoon grated garlic
2 tablespoons gluten free soy sauce
1 tablespoon sherry (I didn't have any sake, but that it the usual alcohol for this dish)
1 teaspoon xylitol/stevia/erythritol
coconut flour
olive oil for frying (you could use coconut or macadamia nut oil)
Mix all ingredients (except coconut flour and oil) in large bowl and coat chicken pieces. Marinate for 1 hour.
Roll each piece of chicken in coconut flour lightly, then shallow fry in oil until golden.

Recipe for the sushi and tempura will be posted soon.  Apologies if I have not translated this correctly into Japanese!

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