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  #1   ^
Old Thu, Jan-16-14, 09:59
Demi's Avatar
Demi Demi is offline
Posts: 22,043
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
Default UK LC Cookbook Review: Eat yourself fit with Annie Bell’s Low Carb Revolution

Quote:

Eat yourself fit with Annie Bell’s Low Carb Revolution

Diet books are frequently badly written and the recipes can be, not surprisingly, pretty joyless.

But when someone who really understands food makes a gesture towards healthy eating, the resulting book is surely worth a look.

Low Carb Revolution is by the author of 2012’s fabulous Baking Bible. She took up low-carbohydrate habits after a period of appetite loss, felt better for it and wanted to spread the news.

There’s no pretence at complete carb denial here – there’s even a moussey flourless chocolate cake and a couple of fruit desserts – but carnivores, gluten-avoiders, sugar-deniers and bloat-haters will find plenty to conjure with. Followers of Dukan and Atkins will be able to pluck and adapt too, especially as the carbohydrate and protein count of each recipe is given.

Chapters cover soups, eggs (the wafer-thin omelette wraps look great), chops, steaks and tray bakes, burgers (no buns) and kebabs, pies with clever toppings, lots of fish and low-carb alternatives to potatoes, should you be avoiding them.

Part of the plan is that, if diners still want carbs, you can add some on the side. It was sorely tempting to boil some rice to go with the slow-roast salt-and-pepper duck with spring greens and sherry gravy I tried but, as promised, we didn’t miss it.

After three hours’ cooking and a quick blast to crisp the skin, the duck was tender and gorgeously burnished and easy to pull apart rather than carve; I doubt I’ll bother cooking it any other way now I’ve tried this. And when a ‘diet’ book teaches you a better way to cook, it’s a keeper.

http://metro.co.uk/2014/01/14/eat-y...lution-4260832/



Quote:
From Amazon.co.uk:

Reducing your carbohydrate intake is proven as not only the fastest way of shedding those unwanted pounds, but keeping them off in the long-term. Here is a book that shows you how to achieve that without giving up any of your favourite dishes. Award-winning food writer Annie Bell approaches the Low Carb diet as a food lover and passionate cook, which is reflected in her approach to this way of life throughout the book.

Annie’s 140 well-loved classic recipes show you how to cook food that is full of the yummy factor we all cherish, at the same time as helping you lose weight. Recipes include healthy, Low Carb versions of family favourites such as Simple Spanish Tortilla, Spicy Wraps, Fish and Chips with Tartare Sauce, Cottage Pie with Leek and Cauliflower Mash, and a Very Dark and Moussey Chocolate Cake. Many recipes include optional extras and variations such as an Apple Chutney with a Spicy Root Veg Soup, a Bernaise Sauce to accompany Minute Steak with Asparagus, and Fattoush with Lemon and Spice Roast Chicken. With chapters like Burger Bar, Chop House, Pies and Casseroles, and Mash, Chips or Roast, these relaxed and comforting recipes are a trawl through today's popular food culture, reflecting both how we eat at home as well as when we when we are out and about. This book is indispensable for anyone seeking to follow a Low Carb regime to either lose or simply maintain their weight in the long term, with a foreword by a leading specialist Dr Alexander D. Miras MRCP, PhD. Recipes include nutritional analyses which list carbohydrate and protein values and can be readily adapted to fit in with everyday life.

http://www.amazon.co.uk/Low-Carb-Re...g/dp/0857831828
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  #2   ^
Old Fri, Jan-17-14, 12:47
Elizellen's Avatar
Elizellen Elizellen is offline
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Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
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Progress: 93%
Location: Bournemouth (UK)
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Thanks for the headsup, Demi!
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  #3   ^
Old Thu, Jan-30-14, 05:04
Demi's Avatar
Demi Demi is offline
Posts: 22,043
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
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It's the featured Cook Book of the Week in the Telegraph:

Quote:
Cookbook of the week: Low Carb Revolution by Annie Bell

Annie Bell's recipe book eschews pasta and potatoes for low-carb foods she claims will make you feel and look good


If the January detox failed to have the desired effect, then you could give Annie Bell’s Low Carb Revolution a shot. This collection of 140 high-protein, low-carb recipes is written in conjunction with Dr Alexander Miras, a clinical lecturer in metabolic medicine at Imperial College, and is designed to encourage weight loss over the long term.

A new way of eating to stay slim, rather than a one-off diet, in other words – made easier by Bell’s easy-to-do recipes employing simple ingredients, which she used during her own attempt to stick to a low-carb diet. Having ditched bread, spuds, pasta and rice, she ‘felt better, more energised, satisfied but never overfull’.

http://www.telegraph.co.uk/foodandd...Annie-Bell.html
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  #4   ^
Old Sun, Feb-02-14, 14:09
traceyblue traceyblue is offline
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Posts: 128
 
Plan: Professor Charles Clark
Stats: 280/273/199 Female 160 cm
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Progress: 9%
Location: Scotland
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Thanks for the info!
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  #5   ^
Old Sat, Feb-15-14, 01:48
Demi's Avatar
Demi Demi is offline
Posts: 22,043
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
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Quote:
From The Times
London, UK
15 February, 2014

Eat! Reduce your carbs

Comfort food that’s actually good for you? It may sound too good to be true, but Annie Bell’s recipes are as hearty as they are healthy

Food writer Annie Bell was accustomed to her appetite – and her weight – fluctuating. Then, after what she calls “one such period of quite severe appetite loss”, she realised that she had been skipping carbohydrates – bread, potatoes, pasta – in particular, and had actually lost her taste for them. It was a turning point. “I felt better, more energised... I could eat any amount without feeling that sense of regret that comes with ‘I wish I hadn’t eaten that’,” she writes in her book Low Carb Revolution. “In short, it felt right and natural.”

It’s a prescription for healthy living that she shares in these recipes.
http://www.thetimes.co.uk/tto/magaz...icle4001424.ece


Quote:
Lamb chop tray bake with aubergine

Serves 4
Carbs 8.4g; protein 39g

For the lamb and vegetables

2 red peppers, cores and seeds removed, quartered
Extra virgin olive oil
Sea salt and black pepper
2 small aubergines, ends discarded and cut into 1cm slices
8 small lamb loin chops (about 125g each)
3 bay leaves

For the sauce

2 tsp balsamic vinegar
Pinch of golden caster sugar
1 scant tsp Dijon mustard
4 tbsp extra virgin olive oil
10g finely chopped mint leaves
10g finely chopped basil leaves

1 Preheat the oven to 210C/Gas 7. Arrange the peppers in a large roasting tin (about 25 x 38cm), drizzle over 2 tbsp olive oil, season and roast for 30 minutes.

2 In the meantime, heat a large, nonstick frying pan over a medium-high heat. You will need to cook the aubergine slices in batches. Brush olive oil on both sides of as many slices as will fit in the pan, season just one side and sear until golden on either side. Remove to a plate and cook the remainder in the same fashion. Season the chops on both sides and colour these, too, including the fat at the edges. You will also need to cook these in batches.

3 To prepare the sauce, whisk the vinegar with the sugar, some seasoning and the mustard in a small bowl. Whisk in the oil and stir in the herbs.

4 Once the peppers are cooked, mix in the aubergine slices and bay leaves and lay the chops on top. Roast for 15 minutes, then leave to stand for 5 minutes. Spoon over the sauce and serve.

http://www.thetimes.co.uk/tto/magaz...icle4001438.ece


Spinach and Parma ham frittata

Serves 4
Carbs 3.9g; protein 17g

3-4 tbsp extra virgin olive oil
3 garlic cloves, peeled and finely chopped
500g spinach leaves, washed and dried
Sea salt and black pepper
4 medium eggs
Freshly grated nutmeg
100g quark
4 slices Parma or other air-dried ham, halved into long strips

1 Heat 1 tbsp oil in a 24cm nonstick frying pan with a heatproof handle over a high heat. Add half the garlic and, once it is sizzling and fragrant, add about a quarter of the spinach. Toss until this collapses a little, then add another quarter of spinach. Season and cook until wilted. Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same fashion.

2 Whisk the eggs in a large bowl with a little nutmeg, add the spinach and a little more seasoning and stir to mix.

3 Preheat an overhead grill to high. Return the spinach pan to a medium heat on the hob. It may already be coated in oil from cooking the spinach, but otherwise add 1 tbsp, tip in the spinach mixture and cook for 3 minutes. In the meantime, dot with the quark, drape over the slices of Parma ham and press down gently to level the quark underneath a little. Drizzle over 1 tbsp oil and place the pan under the grill for 3-4 minutes. Serve the frittata hot or at room temperature.

http://www.thetimes.co.uk/tto/magaz...icle4001432.ece


Roast peppers

Serves 6
Carbs 10.5g; protein 1.8g

6 red or orange peppers, cores, seeds and membranes removed
8-10 fresh thyme sprigs
2 bay leaves
5 garlic cloves, peeled and sliced
4 tbsp extra virgin olive oil
Sea salt and black pepper
1 tsp balsamic vinegar

1 Preheat the oven to 200C/Gas 6. Quarter the peppers and arrange in a crowded single layer in a baking dish or roasting pan. Tuck in the herbs and scatter over the garlic. Drizzle over the oil and season with salt and pepper.

2 Roast for 45-50 minutes, stirring and basting at least twice to ensure the peppers emerge succulent and evenly singed at the edges. Remove from the oven, drip over the vinegar and stir it into the juices. Leave to cool.

3 Dish up with a selection of hors d’oeuvre – green and black olives, salami, gherkins and caper berries (carbs 10.7g; protein 3.7g).

http://www.thetimes.co.uk/tto/magaz...icle4001431.ece


Sausage and onion roast

Serves 6
Carbs 15g; protein 52.4g (when served with mustard sauce)

5 tbsp extra virgin olive oil
1.2kg pork sausages
6 red onions, peeled, halved and sliced
6 leeks, trimmed and thickly sliced
Small bunch of thyme (about 15 sprigs)
Sea salt and black pepper

1 Heat 1 tbsp oil in a large frying pan over a medium heat and colour the sausages on both sides, in two batches if you need to. Transfer them to a large bowl.

2 Arrange the onions, leeks and thyme sprigs on the base of one or two roasting pans – the vegetables need to be about 2.5cm deep. Drizzle over the remaining oil and season, then arrange the sausages on top, spacing them 5cm apart.

3 Preheat the oven to 190C/Gas 5 and roast the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and coloured; they will reduce considerably in the process of cooking. Discard the thyme sprigs as you serve the sausages with the vegetables.

Mustard sauce

225ml sour cream
1½ tbsp Dijon mustard

For a creamy mustard sauce to go with the sausages, while they are roasting, blend the sour cream and mustard in a bowl (this can be done well in advance). You could also scatter over some coarsely chopped flat-leaf parsley.

http://www.thetimes.co.uk/tto/magaz...icle4001428.ece
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  #6   ^
Old Sun, Feb-16-14, 03:58
Demi's Avatar
Demi Demi is offline
Posts: 22,043
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
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Good to see it getting so much coverage in the British media


Quote:
The low-carb comfort zone: Fries, burgers, chocolate cake? Our revamped traditional favourites max the feel-good factor while cutting the carbs

Recipes from Annie Bell's latest cookbook Low Carb Revolution: Comfort Eating For Good Health
Read more: http://www.dailymail.co.uk/home/you...ting-carbs.html
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