The CSIRO Low-Carb Diet Easy 100

Recipes……… The CSIRO Low-Carb Diet Easy 100

WITH BOOK #6 OF THE BESTSELLING CSIRO LOW-CARB DIET SERIES, EATING LOW-CARB HAS NEVER BEEN EASIER OR MORE DELICIOUS. THE CSIRO LOW-CARB DIET IS PROVEN TO BE HIGHLY EFFECTIVE IN ACHIEVING SUSTAINED LONG-TERM WEIGHT LOSS, REDUCING RISK FACTORS FOR HEART DISEASE AND IMPROVING METABOLIC HEALTH.

Compiled and written by Professor Grant Brinkworth, senior principal research scientist at CSIRO and an international leader in clinical nutrition and health research, and Dr Pennie Taylor, clinical dietitian and research scientist at CSIRO - Health and Biosecurity, “The CSIRO LowCarb Diet Easy 100” cookbook contains 100 brand-new everyday recipes, featuring plenty of vegetarian options, meals for one and two, and low-carb alternatives to high-carb staples, such as bread, pizza bases and smoothies. Plus, there are shopping tips, handy lists and easy-to-follow guidelines, with solid, dependable advice from Australia’s foremost nutritional scientists.

The CSIRO Low-Carb Diet Easy 100 by Professor Grant Brinkworth and Dr Pennie Taylor, published by Macmillan Australia, RRP $39.99, photography by Jeremy Simons and Rob Palmer.

METHOD

Slow-cooked Mexican Brisket

INGREDIENTS

SERVES 4

• 1 teaspoon garlic powder • 1 teaspoon ground cumin • 2 tablespoons smoked paprika • 1 tablespoon dried oregano • 1 tablespoon extra virgin olive oil • 1kg beef brisket, visible fat removed (150g meat per serve) • 1 onion, sliced • 2 tablespoons tomato paste (no added sugar or salt) • 1 cup salt-reduced chicken stock • Juice of 1 lime • Coriander leaves, for garnishing

HERBY TOMATOES

• 400g tomatoes (use a mix of varieties, such as regular, cherry, roma etc.) • 2 tablespoons red wine vinegar • 1 small clove garlic, crushed • ½ cup chopped flat-leaf parsley • ½ cup chopped coriander leaves

AVOCADO CUCUMBER SALAD

• 1 avocado, sliced • 1 telegraph cucumber, sliced • 1 baby cos lettuce, leaves roughly chopped • Juice of ½ lemon • 60g Danish feta, crumbled

Place the garlic powder, cumin, paprika, oregano and 2 teaspoons of the olive oil in a small bowl and mix to combine. Massage the mixture all over the brisket to coat it well.

Heat the remaining 2 teaspoons of olive oil in a large frying pan over medium–high heat. Add the brisket and sear on all sides. Combine the tomato paste, stock and lime juice in a jug, then pour the mixture over the brisket. Put the lid on the slow cooker and cook on high for 8 hours until the meat is very tender and pulls apart easily with a fork.

Shred the brisket in the slow cooker using two forks. Stir the meat into the sauce to combine. Transfer to a platter and scatter with the coriander leaves. Meanwhile, for the herby tomatoes, place all the ingredients in a bowl and toss to combine. Allow to marinate for 30 minutes to 1 hour before serving. To make the avocado cucumber salad, place all the ingredients in a large bowl and toss to combine.

Place the Mexican brisket and the two salads in the centre of the table and let everyone serve themselves.

Recipes……… Turkish Poached Eggs with Chilli Oil

Frozen Yoghurt Bark with Pistachio and Blueberries

INGREDIENTS

SERVES 2

• 1 tablespoon extra virgin olive oil • ½ teaspoon cumin seeds • ½ teaspoon smoked paprika • Pinch dried chilli flakes • 1 tomato, diced • ¼ small red onion, finely diced • 1 teaspoon white vinegar • 4 × 55g free-range eggs • ½ cup (130g) natural yoghurt • 1 tablespoon dill leaves • 1 small wholemeal pita bread, sliced into quarters, warmed in the microwave

METHOD

Heat the olive oil in a small non-stick frying pan over medium heat. Add the cumin seeds, paprika and chilli flakes and toast for 1 minute until fragrant. Set aside.

Place the tomato and red onion in a bowl and toss to combine.

To poach the eggs, bring a wide saucepan of water to the boil. Reduce the heat to a simmer and add the vinegar. Crack an egg into a mug, then slide it into the simmering water. Repeat with the other eggs and poach for 4 minutes. Remove the eggs from the pan using a slotted spoon and transfer to a paper towel–lined plate.

Spread the yoghurt across the bottom of two small shallow bowls, then add the eggs. Top with the tomato and red onion, and drizzle the chilli oil over. Garnish with the dill leaves, then season with ¼ teaspoon freshly ground black pepper and serve with the pita bread.

INGREDIENTS

SERVES 4

• 1 tablespoon cashew butter (see note) • 1½ cups (390g) natural yoghurt • 1 cup (155g) blueberries • 2 tablespoons roughly chopped pistachios • 2 teaspoons shredded coconut

METHOD

Place the cashew bu er in a small microwave-safe bowl and heat it in the microwave for 10 seconds on High.

Line a small tray with baking paper. Drizzle the yoghurt across the paper, then drizzle with the warmed cashew butter. Scatter the blueberries, pistachios and shredded coconut over the top. Freeze for 2 hours or until set.

Slice into shards to serve. Store in an airtight container in the freezer for up to 1 month.

NOTE