Low Carb High Fat and Paleo Slow Cooking - Höglund, Birgitta
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"Slow food, in the form of slow cooking and old-fashioned home cooking, has become really hot ... A stew cooked slowly over low heat for several hours works wonders even with the simplest and least expensive cuts of meat. The food takes care of itself while you're doing other things, and a few hours later it has evolved into an amazing taste experience. Slow food is perfect for the low carb high fat (LCHF) and paleo diets, which emphasize proteins and vegetables over sugar and flour ... over 60 amazing recipes for recognizable favorites with new twists from a variety of cuisines. Dish up that…mehr

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Produktbeschreibung
"Slow food, in the form of slow cooking and old-fashioned home cooking, has become really hot ... A stew cooked slowly over low heat for several hours works wonders even with the simplest and least expensive cuts of meat. The food takes care of itself while you're doing other things, and a few hours later it has evolved into an amazing taste experience. Slow food is perfect for the low carb high fat (LCHF) and paleo diets, which emphasize proteins and vegetables over sugar and flour ... over 60 amazing recipes for recognizable favorites with new twists from a variety of cuisines. Dish up that Sunday roast with blueberry cream sauce, salted pork with cauliflower puree, saffron-scented seafood stew and veal with dill sauce, interspersed with recipes inspired by author Birgitta Hoglund's many trips to various Mediterranean kitchens. From these regions, she presents nutritious dishes with gentle but intense flavors, like lemon stuffed chicken, Turkish lamb stew, Greek stifado, meat sauce with sundried tomatoes, and pulled pork with flavor from the Cypriot cuisine"--Publisher's description.
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Autorenporträt
Birgitta Höglund worked as a restaurant chef for eighteen years and has experience from many restaurants. After suffering from both a severe back injury and fibromyalgia, she was able to regain her health by following a low-carb, high-fat diet a regimen she began 5 years ago. She now writes about food in several blogs, newspapers, and cookbooks. Her cooking style is characterized by local, simple, and natural ingredients, free of gluten and with very few carbohydrates. Birgitta lives in northern Sweden, in Östersund, Jämtland, and spends winter in Alanya, Turkey.