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HEALTH & WELLNESS

TWO TASTY LOW CARB RECIPES

Recipes by Inè Reynierse. Photography by Sean Calitz

Published in 2015, Low Carb is Lekker by Inè Reynierse is just as relevant, if not more relevant
today, when so many of us have resorted to snacking to beat the boredom and frustration of
leading an enforced and restricted lifestyle. Inè talks about obesity reaching pandemic levels
– so now we face two equally life-threatening scourges. Here are two of her tasty recipes for
you to make, to get you o the carb roller coaster.

LOW CARB PAMPOEN
KOEKIES
Ingredients:
1 large, cooked gem squash or regular LOW CARB ROCKET AND SALAMI QUICHE
pumpkin
2 tbsp coconut our Ingredients for the quiche base:
2 eggs 4 cups of ground almonds
1 tsp baking powder 1/2 cup ground ax seeds
1/4 tbsp Xylitol 1/2 cup seed mix
Pinch of salt 2 tbsp grated Pecorino or Parmesan cheese
80ml milk / coconut milk or cream 1 nely grated baby marrow
Olive oil for frying 20g butter

Method: Quiche lling:
Mix all the ingredients together and fry 3 eggs
spoonfuls in a pan on medium heat. 60ml cream
Mix about one tbsp Xylitol with a tsp A small handful of chopped rocket or baby spinach leaves
Cinnamon and sprinkle the love over these A generous handful of grated Mozzarella cheese
hot mammas! 5 slices salami (chopped)
3 cherry tomatoes halved
These can be served with low carb lasagne,
which consists of layers of beef mince and Method:
baby marrow strips topped with cheese.
For the base, put all the dry ingredients and baby marrow into a bowl.
Rub the butter through the mixture. Press down to form crusts in each
compartment of a mu n pan. Bake for 5 -7 minutes at 180°C.
For the lling, mix all the ingredients in a bowl and scoop into the crust
bases.
Bake at 180°C until the quiche has a pu y, set texture (+/- 15 minutes).

BLUE VALLEY NEWS • Issue 2 2020 • 29