No-Carb Recipes Wanted!

mmm i suggest that she gets/steals stuff from an Indian vegetarian cookbook as that will have many many wonderful ways of cooking vegies and pulses (is she allowed pulses? as they're mainly protein but can be starchy too). there'll be recipes for rice (can she have rice though? as this is a carb but often doesn't seem to figure in these kind of things) and potatoes, but you can ignore them. i shall post some curry recipes after lunch (oh i am so hungry the very THORT...)

Pulses yes, rice no.

OK: Okra and tomatoes (STOLEN from Madhur Jaffrey but done from memory so I hope it’s correct) you will need for 2 ppl: a bit of oil, 1 small onion, 2 cloves garlic, about 12 okras, I can chopped tomatoes, juice of ½ lemon, I tsp powdered coriander, salt & black pepper. Chop the onion and start frying it in the oil, and add the garlic. When it all goes translucent, add the okra (you’ll have to top this and chop it up, cutting it lengthways looks elegant!) and cook for a couple minutes. Then add the rest of the ingredients, cover and simmer for half an hour until the okra has started to disintegrate. You may need to add more water as the okra thickens things up.

This is lovely and tangy – I’d serve it with rice but it could be used as a sauce for chicken I suppose but only if it is organic free range chicken hehh! will post some pulse recipes later mmm... i am REALLY hungry now!

(um, garlic shd be crushed obv)

Does she like/can she eat shellfish? Scallops, razor clams, octopus, snails even. Num.

She can eat shellfish, and likes some of it yes.

make half a cup of a kind of marinade with walnut oil, soy sauce, paprika, honey, lots of lemon juice and some zest and a pinch of salt pepper. and some chopped ginger. chop up all the veggies you want. put half lot of saucy stuff in wok and bung veggies in on top, stir around, then add other half. add soy sauce while cooking. takes about six minutes or less to cook. yes, i know it's only stir fried veggies but, as an enemy of all things healthified, even i find this ever so nummy.

Meatloaf ! Or maybe not, if its no carbos, most asian foods are served on rice just cut the rice out/down-thai and indian stir frys/curry's very easy and plenty of recipes on internet. Whats the medical reason for low carbos? I know plenty of chicks who are on low carbo diets and lost tons of weight, (large quantities of speed may have helped) but were always shity and tired as it fucked up their metabolic rate or something.

Medical reasons = complicated and I'm not going to go into them cos she doesn't post here and is quite a private person (also I dont understand them, anyway all this is on the advice of a nutritionalist who she trusts, so I'm not going to argue). Basically I think the idea is a gradual re-introduction of some carbs.

DO NOT LISTEN TO ANYTHING NICKIE SAYS IN THE CULINARY ARENA.

dont eat wheat gluten either. it gives you plague

shut up, you. this is different from the celery-fusion cooking phase. i have grown as a chef and this tastes bloody good so ner. we can't all sit around eating lentils all day, you know.

I would suggest moules mariniere or similar, then - I tend to have bread to soak up the sauces, but it';s not essentail. Or what I'm going to cook muhself later - sauteed razor clams with onion, parsley, lemon and butter. Num.

"i am eating moules marinieres on doctor's orders" = yr dr does not work at clapton health centre methinks

Mmmm, razor clams...

Try these:

1. Squid and pancetta with lentils. Get frozen squid tubes from Chinese grocery, can of lentils from shop and 100g pancetta chunk from Italian grocer. Dice pancetta into small cubes and brown in frying pan. A little olive oil will help this along. Dice one large shallot, add to pan with one glug olive oil. Saute until golden, then add your (drained) can of lentils, salt and pepper. Then add 1/2 pint chicken stock and allow to simmer while preparing squid. When thawed, cut squid into 1/2 inch by 2 inch pieces, drizzle with olive oil and lemon. Allow to sit there until stock in lentils reduces. When this is done, add in squid, stirring thoroughly. The squid cooks in about a minute, so remove pan from heat after integrating the squid and leave to rest while you get plates out. Salt and pepper to taste, then serve.

2. Chargrilled squid with warm salad. Cut two squid tubes into large pieces; marinate the pieces in olive oil/chili oil/lemon juice. On a hot grill, sear squid two minutes on first side, one minute on second. salt and (lots of) pepper to taste. Serve on a bed of watercress/ rocket/spinach salad with tomatoes in balsamic vinegar and olive oil to side.

Suzy to the rescue! Hey, e-mail me when you can, my recent messages might have bounced.

Suzy: YUM!!!!!!!

fry one diced onion, when clear add diced capsicum and 1 can of drained kidney beans, add to this half teaspn chilli, 1 tablespoon curry, 1 teaspoon of tumeric, and 1/4 teaspoon pepper. Fry for 1 minute more. Add tin of undrained crushed tomatos and 3 tablespoons of tomato paste. Stir and cook on a medium heat until mixture is thick. Serve on plates with grated cheese, sour cream and shallots.

*takes bow*

I still have some squid left.

3. Deep-fried salt and chili squid. Cut squid into baton shapes, set aside in marinade of ginger, lime juice and a little veg and chili oil. In wok, pour enough oil to (very) shallow-fry, then let the wok get VERY hot. While you wait, finely chop two red chilis (no seeds) and five cloves of garlic. Chop some spring onions into batons. Finely dust a tray with cornflower, then gently lay patted-dry squid pieces on cornflower, then dust the tops with more. Salt and pepper on top layer. Drop squid pieces gently into hot oil, stir-fry these for two minutes before adding chili, garlic, spring onion and one teaspoon crushed sea salt. When onions have gone limp, transfer to plate and serve with steamed bok choy which you finish in the seasoned wok.